Raw milk kefir: microbiota, bioactive peptides, and immune modulation-Reference-Cited by-同舟云学术

Raw milk kefir: microbiota, bioactive peptides, and immune modulation

Published:2023 Issue:3 Volume:14 Page:1648-1661
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Baars Ton¹,van Esch Betty¹^ORCID,van Ooijen Luuk¹²,Zhang Zuomin³,Dekker Pieter³⁴^ORCID,Boeren Sjef⁴,Diks Mara¹,Garssen Johan¹^ORCID,Hettinga Kasper³^ORCID,Kort Remco²⁵^ORCID

Affiliation:

1. Division of Pharmacology, Utrecht Institute for Pharmaceutical Sciences, Faculty of Science, Utrecht University, Utrecht, The Netherlands

2. Amsterdam Institute for Life and Environment, Vrije Universiteit Amsterdam, Amsterdam, The Netherlands

3. Food Quality and Design Group, Wageningen University & Research, Wageningen, The Netherlands

4. Laboratory of Biochemistry, Wageningen University & Research, Wageningen, The Netherlands

5. ARTIS-Micropia, Amsterdam, The Netherlands

Abstract

In this study we compared raw milk kefir to heated milk kefir and identified unique characteristics of raw milk kefir, including additional bacteria and yeasts, a higher peptide diversity, and a suppression of a food-allergic immune response.

Funder

Software AG – Stiftung

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2023/FO/D2FO03248A

Reference71 articles.

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