Re: IBS ...kefir producing interferon-beta

[Guest guest]

For from Katharina

---------------

http://users.chariot.net.au/~dna/kefir-faq.html#probioticeffects

WHAT ARE THE PROBIOTIC OR OTHER BENEFITS BETWEEN A TRADITIONAL MILK-KEFIR AND

WATER-KEFIR

> This is a good question, one of which is currently difficult to provide a

> direct answer. Regarding probiotic effect of Kefir, and Yogurt e.g. seem to

> produce or induce benefits in which different mechanisms are involved, which

> are restricted to certain individuals rather than to the population as a

whole.

> I'm not aware of any current scientific research regarding the benefits of

> water-kefir, let alone differences between benefits of milk-kefir Vs a

> water-kefir. Under simple microscopic examination, water-kefir has higher

yeast

> activity over a milk-kefir. Alcohol levels and CO2 production confirm this,

both

> of which are usually produced in greater proportion in a water-kefir

> [dependent of amount of sugar and fermentation time].

> Depending on culture-process, may determine the outcome regarding possible

> benefits of the final kefirs used for consumption. A milk-kefir consumed at a

> sweeter stage will produce different probiotic or other effects for certain

> individuals, over ingesting a sourer kefir. Some have found that a sweeter

> milk-kefir has a laxative effect, while a sourer kefir may produce a

> constipating effect for the same individual. On peristalsis action alone, I've

found

> that a sourer milk-kefir taken in the morning, will produce a stronger

> peristalsis action over ingesting a sweeter kefir [in myself personally]. A

> water-kefir does not seem to induce a similar action. Although I've found that

this may

> vary between certain individuals.

> So far I've found that a majority of individuals who have tried a milk-kefir

> for their first time, have had to evacuate their bowels shortly after

> ingesting a glass of freshly strained milk-kefir [regarding ingesting a kefir

of

> varying acidity ingested at varying times of the day]. This action was not

> repeated with the same or separate individuals who ingested a water-kefir for

> their first time.

> Taking a sweeter milk-kefir may increase the counts of certain microbes of

> the Gastro-intestinal [GI] tract. A sourer kefir may provide other benefits

> e.g., increasing liver and gallbladder function at the cost of a less increase

> counts of microbe in the GI tract. A sourer milk-kefir may have a mild

> diuretic effect. This effect is shared by water-kefir cultured for 48 hours

> [usually more pronounced if taken on its own]. Although a water-kefir has a

tendency

> to induce the passing of urine within 30 minutes after drinking and in some

> cases the frequency may be every 10 to 30 minutes for a few hours. This can

> be seen as moderate diuretic effect, which may be beneficial for specific

> conditions such as oedema. I personally feel the diuretic effect is quite

> pronounced in the stomach and nonspecified areas in GI tract.

> On nutritional value alone milk-kefir has a higher nutritional value than

> water-kefir. If milk-kefir is ripened at room temperature [or in the fridge]

> for up to 3 days, Folic acid content will increase over 116% in comparison to

> freshly strained kefir and fresh milk.

> I've personally observed the benefits regarding certain individuals who have

> ingested milk-kefir to the effect in successfully healing Peptic ulcers,

> both on onset and advanced stages of the ulcers. I'm not certain whether

> water-kefir may help to produce similar results?

> A water-kefir made with the addition of medicinal herbs [<A

HREF= " http://users.chariot.net.au/~dna/Makekefir.html#Kefir-d-erba " >Kefir d'erba

medica</A>

> ] should include the benefits and or side effects of the individual herbs

> used in the preparation of the probiotic herbal beverage. The final

> culture-product may include the propagation of certain microbes, which are

native to the

> microflora of the actual fresh or dry herb used in the culture-process e.g.,

> Lb. plantarum. Where as not all milk-kefirs may contain this particular

> strain or other strains of friendly bacteria native to microflora of

vegetables

> and herbs

> Kefir has a vast microflora, of which the evolution is dependent on the

> duration of the culture process. A sweeter kefir [kefir fermented for less

time]

> will contain a unique microflora over a sourer kefir. On the other hand a

> more acidic kefir, or a well ripened kefir, acid-loving Lactic acid bacteria

> such as Lb. acidophilus and Lb. Brevis are found in higher proportions at the

> end of fermentation. Where as Leuconostoc mestenteroides and others, initiate

> the fermentation, then fall in numbers as the kefir becomes more acidic. This

> is due to Leuc. mestenteroides are unable to tolerant the amounts of lactic

> acid they and other organisms produce as a metabolite of lactose. So along

> with other similar microbes, they eventually commit environmental suicide...

> poor little micro-chaps. Where as Lb. acidophilus and Lb. Brevis are acid

lovers

> and can tolerate acidic conditions. In effect, if one has any knowledge

> regarding microbiology of kefir at a specific level, one may tailor a kefir to

> suit specific needs or aims.

> Interferon-beta induction of milk-kefir. Milk-kefir was found to enhance

> interferon-beta secretion in cells. Interferon is a glycoprotein produced by

> cells in response to viral attack, such as Hepatitis, whose function seems to

be

> the triggering of viral interference defense mechanisms in uninfected cells

> of the same species in which it was produced. Interferon is believed to be

> effective against viral diseases including some forms of cancer. It was found

> that kefir enhanced interferon-beta secretion of a human osteosarcoma line

> MG-63, treated with a chemical inducer, poly I: poly C. The active substance

in

> kefir was found to be sphingomyelin [spM]. SpM from kefir was a mixture of

> four molecular species of SpMs having C21-, C22, C23- and C24-fatty acids. It

> was found that fermented milk SpM enhanced interferon secretion 14 times,

> while SpMs from other sources enhances only 2 -3 times.[1] These findings were

in

> vivo and in vitro.

> Ref:

> 1. Osada K, Nagira K, Teruya K, Tachibana H, Shirahata S, Murakami H.

> Enhancement of interferon-beta production with sphingomyelin from fermented

milk.

> Graduate School of Genetic Resources Technology, Kyushu University, Fukuoka,

> Japan. Biotherapy 1993-94;7(2):115-23

> Further details regarding the microflora composition of water-kefir grains

> and traditional milk-based kefir grains can be found <A

HREF= " http://users.chariot.net.au/~dna/kefirpage.html#alternativekefir " >here</A>

[regarding

> water-kefir grains] and <A

HREF= " http://users.chariot.net.au/~dna/kefirpage.html#kefir-microbes " >here</A>

[regarding milk-based kefir grains], situated at Dom's

> Kefir in-site.

>

[Guest guest]

For from Katharina

---------------

http://users.chariot.net.au/~dna/kefir-faq.html#probioticeffects

WHAT ARE THE PROBIOTIC OR OTHER BENEFITS BETWEEN A TRADITIONAL MILK-KEFIR AND

WATER-KEFIR

> This is a good question, one of which is currently difficult to provide a

> direct answer. Regarding probiotic effect of Kefir, and Yogurt e.g. seem to

> produce or induce benefits in which different mechanisms are involved, which

> are restricted to certain individuals rather than to the population as a

whole.

> I'm not aware of any current scientific research regarding the benefits of

> water-kefir, let alone differences between benefits of milk-kefir Vs a

> water-kefir. Under simple microscopic examination, water-kefir has higher

yeast

> activity over a milk-kefir. Alcohol levels and CO2 production confirm this,

both

> of which are usually produced in greater proportion in a water-kefir

> [dependent of amount of sugar and fermentation time].

> Depending on culture-process, may determine the outcome regarding possible

> benefits of the final kefirs used for consumption. A milk-kefir consumed at a

> sweeter stage will produce different probiotic or other effects for certain

> individuals, over ingesting a sourer kefir. Some have found that a sweeter

> milk-kefir has a laxative effect, while a sourer kefir may produce a

> constipating effect for the same individual. On peristalsis action alone, I've

found

> that a sourer milk-kefir taken in the morning, will produce a stronger

> peristalsis action over ingesting a sweeter kefir [in myself personally]. A

> water-kefir does not seem to induce a similar action. Although I've found that

this may

> vary between certain individuals.

> So far I've found that a majority of individuals who have tried a milk-kefir

> for their first time, have had to evacuate their bowels shortly after

> ingesting a glass of freshly strained milk-kefir [regarding ingesting a kefir

of

> varying acidity ingested at varying times of the day]. This action was not

> repeated with the same or separate individuals who ingested a water-kefir for

> their first time.

> Taking a sweeter milk-kefir may increase the counts of certain microbes of

> the Gastro-intestinal [GI] tract. A sourer kefir may provide other benefits

> e.g., increasing liver and gallbladder function at the cost of a less increase

> counts of microbe in the GI tract. A sourer milk-kefir may have a mild

> diuretic effect. This effect is shared by water-kefir cultured for 48 hours

> [usually more pronounced if taken on its own]. Although a water-kefir has a

tendency

> to induce the passing of urine within 30 minutes after drinking and in some

> cases the frequency may be every 10 to 30 minutes for a few hours. This can

> be seen as moderate diuretic effect, which may be beneficial for specific

> conditions such as oedema. I personally feel the diuretic effect is quite

> pronounced in the stomach and nonspecified areas in GI tract.

> On nutritional value alone milk-kefir has a higher nutritional value than

> water-kefir. If milk-kefir is ripened at room temperature [or in the fridge]

> for up to 3 days, Folic acid content will increase over 116% in comparison to

> freshly strained kefir and fresh milk.

> I've personally observed the benefits regarding certain individuals who have

> ingested milk-kefir to the effect in successfully healing Peptic ulcers,

> both on onset and advanced stages of the ulcers. I'm not certain whether

> water-kefir may help to produce similar results?

> A water-kefir made with the addition of medicinal herbs [<A

HREF= " http://users.chariot.net.au/~dna/Makekefir.html#Kefir-d-erba " >Kefir d'erba

medica</A>

> ] should include the benefits and or side effects of the individual herbs

> used in the preparation of the probiotic herbal beverage. The final

> culture-product may include the propagation of certain microbes, which are

native to the

> microflora of the actual fresh or dry herb used in the culture-process e.g.,

> Lb. plantarum. Where as not all milk-kefirs may contain this particular

> strain or other strains of friendly bacteria native to microflora of

vegetables

> and herbs

> Kefir has a vast microflora, of which the evolution is dependent on the

> duration of the culture process. A sweeter kefir [kefir fermented for less

time]

> will contain a unique microflora over a sourer kefir. On the other hand a

> more acidic kefir, or a well ripened kefir, acid-loving Lactic acid bacteria

> such as Lb. acidophilus and Lb. Brevis are found in higher proportions at the

> end of fermentation. Where as Leuconostoc mestenteroides and others, initiate

> the fermentation, then fall in numbers as the kefir becomes more acidic. This

> is due to Leuc. mestenteroides are unable to tolerant the amounts of lactic

> acid they and other organisms produce as a metabolite of lactose. So along

> with other similar microbes, they eventually commit environmental suicide...

> poor little micro-chaps. Where as Lb. acidophilus and Lb. Brevis are acid

lovers

> and can tolerate acidic conditions. In effect, if one has any knowledge

> regarding microbiology of kefir at a specific level, one may tailor a kefir to

> suit specific needs or aims.

> Interferon-beta induction of milk-kefir. Milk-kefir was found to enhance

> interferon-beta secretion in cells. Interferon is a glycoprotein produced by

> cells in response to viral attack, such as Hepatitis, whose function seems to

be

> the triggering of viral interference defense mechanisms in uninfected cells

> of the same species in which it was produced. Interferon is believed to be

> effective against viral diseases including some forms of cancer. It was found

> that kefir enhanced interferon-beta secretion of a human osteosarcoma line

> MG-63, treated with a chemical inducer, poly I: poly C. The active substance

in

> kefir was found to be sphingomyelin [spM]. SpM from kefir was a mixture of

> four molecular species of SpMs having C21-, C22, C23- and C24-fatty acids. It

> was found that fermented milk SpM enhanced interferon secretion 14 times,

> while SpMs from other sources enhances only 2 -3 times.[1] These findings were

in

> vivo and in vitro.

> Ref:

> 1. Osada K, Nagira K, Teruya K, Tachibana H, Shirahata S, Murakami H.

> Enhancement of interferon-beta production with sphingomyelin from fermented

milk.

> Graduate School of Genetic Resources Technology, Kyushu University, Fukuoka,

> Japan. Biotherapy 1993-94;7(2):115-23

> Further details regarding the microflora composition of water-kefir grains

> and traditional milk-based kefir grains can be found <A

HREF= " http://users.chariot.net.au/~dna/kefirpage.html#alternativekefir " >here</A>

[regarding

> water-kefir grains] and <A

HREF= " http://users.chariot.net.au/~dna/kefirpage.html#kefir-microbes " >here</A>

[regarding milk-based kefir grains], situated at Dom's

> Kefir in-site.

>