Analysis of Health Benefits Conferred by Lactobacillus Species from Kefir

peer-reviewedLactobacilli are among the most common microorganisms found in kefir; a traditional fermented milk beverage produced locally in many locations around the world. Kefir has been associated with a wide range of purported health benefits; such as antimicrobial activity; cholesterol metabolism; immunomodulation; anti-oxidative effects; anti-diabetic effects; anti-allergenic effects; and tumor suppression. This review critically examines and assesses these claimed benefits and mechanisms with regard to particular Lactobacillus species and/or strains that have been derived from kefir; as well as detailing further potential avenues for experimentation.Work in PWOTs laboratory is supported by grants from Science Foundation Ireland to APC Microbiome Ireland, and from the (Govt. Ireland) Department of Agriculture, Food and Marine FIRM scheme. Work in PCs laboratory is supported by grants from Science Foundation Ireland to APC Microbiome Ireland and Vistamilk, from the (Govt. Ireland) Department of Agriculture, Food and Marine FIRM scheme, Enterprise Ireland and by the EU (MASTER; an Innovation Action funded by the European Commission under the Horizon 2020 Programme under grant number 818368)