Propriedades anti-inflamatória e antiulcerogênica de uma cerveja fermentada unicamente por grãos de quefir

Abstract

As kefir and beer are known to exhibit some beneficial health properties, antiinflammatory and anti-ulcerogenic activities of a beer made with kefir were assessed using rat paw edema and ethanolinduced gastric ulcer model, respectively. The polyphenol content presented in the beers was evaluated by HPLC, whereas serum cholesterol, triacylglycerol,HDL-cholesterol, ALT, AST, catalase and glutathione peroxidase of treated animals were determined by molecular absorption. The results revealed similar levels of beer polyphenols and serum markers among all treated animals, but marked decreases in inflammatory 41,1 ± 5,1 and 47,5 ± 2,9%, first and third hour respectively and ulcerogenic responses in the group treated with kefir beer 14, 5 ± 1,2% (P<0,05) and with a control beer modified with aqueous kefiran. Scanning electron microscopy showed a coating layer on the stomach of animals treated only with kefir-based samples. These results suggest a functionality of a specialty beer made with kefir as single fermenter.