luv1another
February 7th 2005, 09:42 AM
Presently, the mechanism involved in the construction of the bio-matrix structure [the grains], is not yet fully understood. A soluble gel polysaccharide [PS] discovered in kefir grains, was unique enough to have been given its own name, kefiran [KGF-C]. Dry kefir grains consist of a matrix of which approx. 45% is kefiran. The PS is composed of two mono-saccharides; Glucose and Galactose in almost equal proportions. Kefiran is produced at the centre of the grain, synthesized by homofermentative Lactobacilli species including Lb. kefiranofaciens and Lb. kefiri. These particular Lactobacilli are encapsulated within the centre of the grain, where anaerobic conditions are favourable for Kefiran synthesis in the presence of ethanol alcohol [2]. There are other lactobacilli that produce a similar PS, Lb. sp. KPB-167B and Lb. brevis are said to be such organisms.
These, including other species of Lactobacilli, which produce kefiran or a similar form of PS [with slight variations between ratios of glucose and galactose] produced at different rates or amounts of, may be the mechanism behind the grain's natural tendency to propagate as self-enclosed structures. This is possibly due to the different strains of encapsulated microbes, arranged in specific layers spread throughout the centre of the matrix.
Experiments performed with mice [against mice really], have revealed kefiran exhibited anti-tumour properties. In these experiments, orally administered kefiran, was found to reduce the size of tumours, by inducing a specific immune response in mice. Much of this earlier research was performed in Japan [3, 4, 5, 6]. Recent research evaluated kefir grains induce anti-inflammatory property in kefir grain fed rats [7].
for more about kefir GO HERE (http://users.chariot.net.au/~dna/kefirpage.html#what-is-kefir)
I have actually had kefir before and am hoping to order some more grains... it tastes like natural yoghurt with a slight fizzy sensation ... I used to add natural fruit sweetners and could hardly tell it from yoghurt... the water kefir made a refreshing drink and depending on the fruit you used in it had a nice taste or one I made actually tasted almost like beer :eww:
I unfortuneately got lazy and ended up killing mine :doh: but I did find at the time I had more energy and so hope to try again :teeth:
These, including other species of Lactobacilli, which produce kefiran or a similar form of PS [with slight variations between ratios of glucose and galactose] produced at different rates or amounts of, may be the mechanism behind the grain's natural tendency to propagate as self-enclosed structures. This is possibly due to the different strains of encapsulated microbes, arranged in specific layers spread throughout the centre of the matrix.
Experiments performed with mice [against mice really], have revealed kefiran exhibited anti-tumour properties. In these experiments, orally administered kefiran, was found to reduce the size of tumours, by inducing a specific immune response in mice. Much of this earlier research was performed in Japan [3, 4, 5, 6]. Recent research evaluated kefir grains induce anti-inflammatory property in kefir grain fed rats [7].
for more about kefir GO HERE (http://users.chariot.net.au/~dna/kefirpage.html#what-is-kefir)
I have actually had kefir before and am hoping to order some more grains... it tastes like natural yoghurt with a slight fizzy sensation ... I used to add natural fruit sweetners and could hardly tell it from yoghurt... the water kefir made a refreshing drink and depending on the fruit you used in it had a nice taste or one I made actually tasted almost like beer :eww:
I unfortuneately got lazy and ended up killing mine :doh: but I did find at the time I had more energy and so hope to try again :teeth: