Raw milk kefir: microbiota, bioactive peptides, and immune modulation
Ton Baars, Betty C. A. M. van Esch, Luuk van Ooijen, Zuomin Zhang, Pieter Dekker, Sjef Boeren, Mara A. P. Diks, Johan Garssen, Kasper Hettinga, Remco Kort
Abstract
could be identified, which were absent in heated milk kefir. Analysis of peptide compositions in both kefirs indicated that the number and intensity of peptides drastically increased after fermentation. Heating of the milk negatively affected the diversity of the peptide composition in kefir. Only raw milk kefir suppressed the acute allergic skin response to the food allergen ovalbumin in sensitised mice. These effects coincided with differences in the T-cell compartment, with lower percentages of activated Th1 cells and IFNg production after treatment with kefir made from heated milk. The results of this study indicate specific properties of raw milk kefir that may contribute to its additional health benefits.