Modulation of intestinal microbiota in mice by kefir administration
DC Field | Value | Language |
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dc.contributor.author | Kim, Dong-Hyeon | - |
dc.contributor.author | Chon, Jung-Whan | - |
dc.contributor.author | Kim, Hyunsook | - |
dc.contributor.author | Seo, Kun-Ho | - |
dc.date.accessioned | 2022-07-15T21:26:35Z | - |
dc.date.available | 2022-07-15T21:26:35Z | - |
dc.date.created | 2021-05-13 | - |
dc.date.issued | 2015-08 | - |
dc.identifier.issn | 1226-7708 | - |
dc.identifier.uri | https://scholarworks.bwise.kr/hanyang/handle/2021.sw.hanyang/156545 | - |
dc.description.abstract | Kefir is a multi-species probiotic consisting of lactic and acetic acid bacteria and yeast. The modulatory effects of kefir on gut microfloral profiles of mice were investigated using group-specific quantitative real-time polymerase chain reaction. At the end of 3 week oral kefir administration period, the numbers of Firmicutes, Proteobacteria, and Enterobacteriaceae were significantly (p ˂ 0.05) decreased, and the numbers of Bacteroidetes, Lactobacillus, and Lactococcus, and total yeast were significantly (p ˂ 0.05) increased in the kefir group, compared with the control group. Kefir consumption significantly (p ˂ 0.05) suppressed proliferation of the opportunistic pathogen Enterobacteriaceae, compared with saline administration, with an increased proportion of Lactobacillus and Lactococcus to total bacteria, suggesting lactobacilli-Enterobacteriaceae antagonism. Kefir consumption significantly (p ˂ 0.05) reduced the Firmicutes/Bacteroidetes (F/B) ratio, compared with controls, suggesting oral administration of kefir could be beneficial in the treatment of obesity. | - |
dc.language | 영어 | - |
dc.language.iso | en | - |
dc.publisher | KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST | - |
dc.title | Modulation of intestinal microbiota in mice by kefir administration | - |
dc.type | Article | - |
dc.contributor.affiliatedAuthor | Kim, Hyunsook | - |
dc.identifier.doi | 10.1007/s10068-015-0179-8 | - |
dc.identifier.scopusid | 2-s2.0-84938379528 | - |
dc.identifier.wosid | 000358801400028 | - |
dc.identifier.bibliographicCitation | FOOD SCIENCE AND BIOTECHNOLOGY, v.24, no.4, pp.1397 - 1403 | - |
dc.relation.isPartOf | FOOD SCIENCE AND BIOTECHNOLOGY | - |
dc.citation.title | FOOD SCIENCE AND BIOTECHNOLOGY | - |
dc.citation.volume | 24 | - |
dc.citation.number | 4 | - |
dc.citation.startPage | 1397 | - |
dc.citation.endPage | 1403 | - |
dc.type.rims | ART | - |
dc.type.docType | 정기학술지(Article(Perspective Article포함)) | - |
dc.identifier.kciid | ART002019768 | - |
dc.description.journalClass | 1 | - |
dc.description.isOpenAccess | N | - |
dc.description.journalRegisteredClass | scie | - |
dc.description.journalRegisteredClass | scopus | - |
dc.description.journalRegisteredClass | kci | - |
dc.relation.journalResearchArea | Food Science & Technology | - |
dc.relation.journalWebOfScienceCategory | Food Science & Technology | - |
dc.subject.keywordPlus | REAL-TIME PCR | - |
dc.subject.keywordPlus | LACTIC-ACID BACTERIA | - |
dc.subject.keywordPlus | GUT MICROBIOTA | - |
dc.subject.keywordPlus | ENUMERATION | - |
dc.subject.keywordPlus | FECES | - |
dc.subject.keywordPlus | LACTOBACILLUS | - |
dc.subject.keywordPlus | COLONIZATION | - |
dc.subject.keywordPlus | DIVERSITY | - |
dc.subject.keywordPlus | POULTRY | - |
dc.subject.keywordPlus | PRIMERS | - |
dc.subject.keywordAuthor | improvement | - |
dc.subject.keywordAuthor | intestinal microbiota | - |
dc.subject.keywordAuthor | kefir | - |
dc.subject.keywordAuthor | probiotic | - |
dc.subject.keywordAuthor | qPCR | - |
dc.identifier.url | https://link.springer.com/article/10.1007/s10068-015-0179-8 | - |
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