{"id":2824,"date":"2021-04-26T03:32:10","date_gmt":"2021-04-26T03:32:10","guid":{"rendered":"https:\/\/healthnewscentral.com\/?p=2824"},"modified":"2021-04-26T03:32:10","modified_gmt":"2021-04-26T03:32:10","slug":"the-yeast-found-in-kefir-has-been-found-to-combat-disease-causing-bacteria","status":"publish","type":"post","link":"https:\/\/healthnewscentral.com\/the-yeast-found-in-kefir-has-been-found-to-combat-disease-causing-bacteria\/","title":{"rendered":"The Yeast Found In Kefir Has Been Found To Combat Disease-Causing Bacteria"},"content":{"rendered":"
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Arbuz<\/figcaption><\/figure>\n

If you\u2019ve never heard of kefir, it\u2019s actually a fermented milk product that is quite similar to yogurt. And like yogurt, it contains a ton of health benefits such as being a powerful probiotic, may protect against cancer, and has potent antibacterial properties.<\/p>\n

Moreover, a substance created by the yeast in kefir has also been found to inhibit pathogenic bacteria, such as Vibrio cholerae<\/em><\/a> and Salmonella enterica<\/em><\/a>. The name of the substance is tryptophol acetate, and the way it works, is by disturbing the communication between bacteria. And what this could possibly mean is that it could aid in the development of new ways to combat antibiotic resistant bacteria.<\/p>\n

Kefir, whose origins began in Tibet and North Caucasus, has been produced and ingested by so many people for thousands of years. And they way to make kefir can also alter, depending on the way people choose to ferment it. It\u2019s made by infusing milk with kefir grains, creating a sour and slightly foamy drink. Kefir grains contain an interdependent group of acetic bacteria, yeasts and lactic acid bacteria.<\/p>\n

As mentioned earlier, kefir is well-known for a number of incredible health benefits like reducing inflammation, lowering cholesterol, and giving off an antioxidant effect.<\/p>\n

Just like probiotics, kefir is also full of antimicrobial properties. Yet scientists are still unclear as to how it actually inhibits the growth of bacteria that causes sickness and disease.<\/p>\n

A research team from the Ben-Gurion University of the Negev<\/em> (BGU) in Be\u2019er Sheva, Israel, has discovered that there is a type of yeast in kefir that releases a certain molecule that interrupts bacterial communication called Kluyveromyces marxianus<\/em><\/a>.<\/p>\n

While scientists were already aware that the substance, called tryptophol acetate, is produced by algae and plants, it is the first time that they discovered that there is a yeast that actually makes it.<\/p>\n

They found out that the tryptophol acetate \u2018interferes with \u201cquorum sensing<\/a>\u201d \u2013 a form of microbial communication \u2013 in several disease-causing bacteria.\u2019<\/strong><\/em><\/p>\n

When it comes to quorum sensing, what happens is the bacteria releases signaling molecules out into their surroundings. And when these molecules get up to a certain concentration, it generates revisions in gene characteristics in the bacteria of the same type of species.<\/p>\n

With these changes, they end up allowing the disease-causing bacteria to work together in their actions, depending on how much there is. And they need that coordination in order for some of the bacteria to either safeguard themselves or assault their hosts.<\/p>\n

In some cases, when they reach a particular bulk or mass, the microbes can actually join together and form a \u2018biofilm,\u2019 which is described as a slimy, protective coating, on the surface.<\/p>\n

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Disease-Causing Bacteria<\/strong><\/h3>\n

During research in lab cultures, researchers discovered that tryptophol acetate \u2018had an inhibitory effect over quorum sensing in several disease-causing bacteria,\u2019 such as certain Gram-negative bacteria<\/a>. A few of the species that they tested were as follows:<\/p>\n