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Kefirin insan sağlığı üzerine pek çok olumlu etkisi olduğu gösterilmiştir. Bu etkiler, fermentasyonu sırasında oluşan yeni bileşenler ve sahip olduğu mikrobiyatası ile oluşur. Probiyotiklerin insan sağlığı üzerindeki olumlu etkilerinin bilimsel gerçekliği ilk kez Elie Metchnikoff tarafından yoğurt üzerinde yaptığı çalışmanın sonucu teorize edilmiştir. Kefir mikrobiyatası gastrointestinal sistem üzerine pek çok hücresel ve humoral olumlu etki yapar. Bunun sonucunda arteriosiklerozis, metabolik, alerjik hastalıklarda önemli iyileştirici etkileri görülür. Bununla beraber antimikrobiyal, antikarsinojenik ve bağışıklık sisteminin güçlendirilmesi gibi etkileri de sağlık alanında yaygın kullanımına yol açmıştır. Kritik hastalıklarda beslenme rejimine ek olarak verilen probiyotikler yenidoğan ve yaşlı hastalara kadar geniş hasta grubunda iyileşmeye ciddi katkılar sağlamıştır. Son çalışmalarda kanser hastaları, inflamatuvar hastalığı olanlarda, enfeksiyon hastaları ve travma hastalarında olmak üzere yapılan çalışmalar özellikle hastalık seyrinin iyileştirilmesi, sürecin kısalması ve hayatta kalma üzerine kanıta dayalı olumlu sonuçlar alınmıştır. Bu derlemede kefirin kaynağı, fermentasyon süreci, mikrobiyal ve biyokimyasal özellikleri ve günlük beslenmeden yoğun bakıma kadar giden süreçte beslenmeye eklenmesiyle elde edilmiş sonuçların bilimsel dayanakları ile gözden geçirilmesi amaçlandı.
Kefir has been shown to have many positive effects on human health. These effects occur with the new components that are formed during fermentation and the microbiota it has. The scientific reality of the positive effects of probiotics on human health was theorized for the first time by Elie Metchnikoff in his work on yogurt. Kefir microbiota has many cellular and humoral positive effects on the gastrointestinal tract. As a result, significant healing effects are seen in arteriosclerosis, metabolic and allergic diseases. However, its effects such as antimicrobial, anti-carcinogenic and strengthening of the immune system have also led to its widespread use in the field of health. Probiotics, which are given in addition to the nutritional regime in critical diseases, have made significant contributions to recovery in a wide range of patients, from neonates to elderly patients. Evidence-based positive results have been obtained in recent studies, especially in patients with cancer, inflammatory disease and infection patients, trauma patients, especially on the improvement of the course of the disease, shortening of the process and survival. In this review, it was aimed to review the results obtained with the source of kefir, the fermentation process, its microbial and biochemical properties and the addition of it to the diet from daily nutrition to intensive care.
Kefir has been shown to have many positive effects on human health. These effects occur with the new components that are formed during fermentation and the microbiota it has. The scientific reality of the positive effects of probiotics on human health was theorized for the first time by Elie Metchnikoff in his work on yogurt. Kefir microbiota has many cellular and humoral positive effects on the gastrointestinal tract. As a result, significant healing effects are seen in arteriosclerosis, metabolic and allergic diseases. However, its effects such as antimicrobial, anticarcinogenic and strengthening of the immune system have also led to its widespread use in the field of health. Probiotics, which are given in addition to the nutritional regimen in critical diseases, have made significant contributions to recovery in a wide range of patients, from neonates to elderly patients. Evidence-based positive results have been obtained in recent studies, especially in patients with cancer, inflammatory disease and infection patients , trauma patients, especially on the improvement of the course of the disease, shortening of the process and survival. In this review, it was aimed to review the results obtained with the source of kefir, the fermentation process, its microbial and biochemical properties and the addition of it to the diet from daily nutrition to intensive care.
Alan : Sağlık Bilimleri
Dergi Türü : Ulusal
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