开菲尔菌粒及其发酵乳的研究进展

Research advances in kefir grain and its fermented milk product

开菲尔菌粒是由共生细菌和酵母菌依附在多糖和蛋白质等构成的基质上的复杂共生体系,开菲尔发酵乳由开菲尔菌粒发酵动物奶液而成,其营养成分根据待发酵动物奶液成分、菌粒的微生物组成、发酵时间、发酵温度和储藏环境而改变。近年来,科学家对开菲尔发酵乳越来越感兴趣,大量体内外研究表明其作为一种合生元饮品,可对人体产生巨大的药理作用。经常食用开菲尔发酵乳可有效改善胃肠道消化功能、提高乳糖耐受性、抗菌、降低胆固醇、控制血糖、抗高血压、抗炎、抗氧化和抗肿瘤的作用。本文就开菲尔菌粒及其发酵乳的成分特征和药理特性加以综述,以期为开菲尔发酵乳的临床开发和应用提供借鉴。

Kefir grain is a complex bacteria-yeasts symbiotic system formed as a matrix constituted by polysaccharides and proteins. Through fermentation of kefir grain in animal milk, milk kefir is obtained of which components are changed according to the milk, the microbial composition, the fermentation time/temperature and the storage environment. In recent years, milk kefir has been attracting increasing interests, which shows various pharmacological activities as symbiotic by a large number of in vitro and in vivo studies. Regular consumption of milk kefir can effectively improve digestive function, lactose tolerance, anti-bacterial, anti-inflammatory, anti-oxidation and anti-tumor activity, and achieve lower cholesterol, better blood glucose and blood pressure stability. This paper will review the composition characteristics and pharmacological activities of kefir grain and its fermented milk in order to provide reference for the clinical development and application.