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ISSN (Print): 1389-2010
ISSN (Online): 1873-4316

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Review Article

Functional Properties of Kefiran in the Medical Field and Food Industry

Author(s): Afsaneh Salari, Mohammad Hashemi and Asma Afshari*

Volume 23, Issue 3, 2022

Published on: 22 March, 2021

Page: [388 - 395] Pages: 8

DOI: 10.2174/1389201022666210322121420

Price: $65

Abstract

Kefir is produced through the fermentation of milk using kefir grain as a starter culture. Kefir grains include heterogeneous microorganisms embedded in a polysaccharide matrix called kefiran which is considered a biofilm; it also has many uses due to its therapeutic values. Kefiran is a microbial exopolysaccharide (EPS) obtained from the flora (acid-lactic bacteria and yeasts) of kefir grains and glucose units, in almost the same proportion. Kefiran has prebiotic nature agitating the growth of probiotics in the gastrointestinal tract of the human entity. It extends certain therapeutic benefits by balancing the microbiota in the intestine. This review presents the most recent advances regarding kefir and kefiran, their cultural condition, biological activities, and potential applications in the health and food industries.

Keywords: Kefir, kefiran, exopolysaccharide, prebiotic, medical field, food industry.

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Graphical Abstract

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