Chemical composition and hypocholesterolemic effect of milk kefir and water kefir in Wistar rats

ABSTRACT Objective To compare the effects of fermented kefir on the nutritional, physiological, and biochemical parameters of rats. Methods Grains of milk kefir (whole and skimmed) and water kefir (brown sugar) were used. The chemical composition analysis was performed on substrates and fermented beverages. The rats were evaluated for weight gain, body mass index, as well as their food, water, kefir, and calorie intake. We also evaluated their energy efficiency coefficient, weight of organs, in addition to their serum, and hepatic biochemistry. Results Fermentation increased the acid content index owing to degradation of lactose and brown sugar. The animals consumed more kefir, reducing the intake of chow and water. Kefir did not alter body and organ weight, while improving the lipid profile. Conclusion Water kefir with brown sugar was more effective in improving the lipid profile.

摘要 研究目的：比较发酵开菲尔（kefir）饮品对大鼠营养、生理及生化指标的影响。方法：选用全脂、脱脂牛乳开菲尔（milk kefir）菌粒及红糖型水开菲尔（water kefir）作为受试材料，对发酵底物与发酵饮品开展化学成分分析。检测大鼠的体重增长、体质量指数、饲料摄入量、饮水量、开菲尔饮品摄入量及热量摄入，同时评估其能量利用系数、脏器重量，以及血清与肝脏生化指标。结果：发酵过程因乳糖与红糖的降解提升了酸度指标；大鼠摄食更多开菲尔饮品，进而减少了基础饲料与饮水的摄入量；开菲尔饮品未改变大鼠体质量与脏器重量，但可改善脂质谱（lipid profile）。结论：添加红糖的水开菲尔在改善脂质谱方面效果更优。