Microbial Communities in Home-Made and Commercial Kefir and Their Hypoglycemic Properties

Kefir is a popular traditional fermented dairy product in many countries. It has complex and symbiotic culture made up of species the genera Leuconostoc, Lactococcus, Acetobacter, as well Lactobacilluskefiranofaciens Lentilactobacillus kefiri. Though kefir been commercialized some countries, people are still traditionally preparing at household level. known to have nutritious values, where its consistent microbiota identified main valuable components product. Type 2 diabetes mellitus (T2DM) common diet-related disease one concerns world’s growing population. shown promising activities T2DM, mostly via hypoglycemic properties. This review aims explain microbial composition commercial home-made possible effects on T2DM. Some studies animal models human clinical trials reviewed validate properties kefir. Based studies, it that consumption reduces blood glucose, improves insulin signaling, controls oxidative stress, decreases progression diabetic nephropathy. Moreover, probiotic bacteria such lactic-acid Bifidobacterium spp. their end-metabolites turn directly or indirectly help controlling gut disorders, which also biomarkers T2DM condition treatment.