Mémoires de Fin d’Etudes
Etablissement
Université de Tlemcen - Abou Bekr Belkaid
Affiliation
Département Biologie
Auteur
ASSAYADI, Muneer
Directeur de thèse
BELARBI MERIEM (Professeur)
Co-directeur
MERZOUK HAFIDA (Professeur)
Filière
Biologie
Diplôme
Doctorat
Titre
The metabolic effects of kefir on Wistar rats
Mots clés
Water Kefir, Lactic Acid Bacteria, Anti-Hyperglycemic, Antioxidant, Nonalcoholic Kefir.
Résumé
Kefir is a refreshing fermented beverage made by milk, sugar solution and fruit juice fermentation using a culture of bacteria and yeast held in a polysaccharide matrix called (kefir grains). It has distinct organoliptic characteristics and refreshing taste. It is believed to contain many bioactive substances, and it may contribute in human health improving and maintenance. The purpose of this study was to evaluate the metabolic effects of kefir and optimize the fermentation conditions to produce nonalcoholic kefir. In this study, microbiological and chemical composition of kefir grains and water kefir drink were determined, and water kefir was produced in different conditions to minimize alcohol concentration in the produced kefir, the antioxidant activity of kefir estimated in vitro, and the anti-hyperglycemic and anti-hyperlipidemic activities of water kefir on streptozotocin-induced diabetic Wistar rats were evaluated.
Statut
A modifier