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）对大鼠营养、生理及生化指标的影响。
研究方法：采用全脂牛奶开菲尔菌粒、脱脂牛奶开菲尔菌粒及红糖型水开菲尔菌粒开展实验，对发酵底物与发酵饮品进行化学成分分析；监测大鼠的体重增长、身体质量指数，以及饲料、饮水、开菲尔与热量的摄入情况；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。
研究结果：发酵过程通过降解乳糖与红糖，提升了样品的酸度指标；受试大鼠摄入更多开菲尔后，其基础饲料与饮水的摄入量有所减少；开菲尔未对大鼠体质量及脏器重量产生显著影响，但可改善其血脂谱。
研究结论：红糖型水开菲尔在改善血脂谱方面效果更优。