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							| Functional Foods in Health and Disease - Online ISSN: 2160-3855; Print ISSN: 2378-7007



	

				
						
 
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																Functional Foods in Health and Disease - Online ISSN: 2160-3855; Print ISSN: 2378-7007
										

				


				
				
					
					
						
																					
				
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					Vol. 11 No. 9 (2021): September 2021
				
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									Research Articles
							
		



	
		  	 

		
	
		Effects of kefir consumption on carbohydrate profile of mother’s milk
	


	
	
		

							
					Authors

						
							
								Tuğçe Tok Kurt
							
															
									Suleyman Demirel University, Department of Food Engineering 
 Isparta 32260 Turkey
																	
																																		
	
							
								Çağlar Gökırmaklı
							
															
									Suleyman Demirel University, Department of Food Engineering 
 Isparta 32260 Turkey
																	
																																		
	
							
								Zeynep B Guzel-Seydim
							
															
									Suleyman Demirel University, Department of Food Engineering 
 Isparta 32260 Turkey
																	
																																		


				
			
																	
					
												DOI:
					

					
						
							https://doi.org/10.31989/ffhd.v11i9.819
						
					
				
			

						
										
					Abstract

					Background: Human milk contains the nutrients necessary for the growth and development of babies as it contains essential bioactive components to support the immune system. Galactooligosaccharides which are important indigestible prebiotics, help multiply the growth of beneficial microorganisms selectively and inhibit the growth of the pathogenic organism. The nutrition of the mother is essential since it affects the composition of mother’s milk. Kefir affects the digestive system, lactose intolerance immune system, anti-microbial effects, probiotic and prebiotic features. However, there is no report on how kefir consumption may have effects on composition of mother’s milk. In this aspect, this study aimed to determine the effects of kefir consumption on the carbohydrate profiles of the mother’s milk. 
Methods: This study started immediately after birth, mothers were fed with 500 ml/day of kefir made from kefir grains for 30 days in the KF group. Mothers who are in the control group (KI) continued their regular diet. Mother’s milk was collected on the 10th, 20th, and 30th day and stored at 4ºC. Carbohydrate profile including GOS was determined using the liquid chromatographic method with the HI-PLEX column.
Results: The mean lactose concentrations of mother’s milk who consumed kefir were 4,68; 4,72; 5,89 g/100ml on days 10th, 20th, and 30th, respectively. Glucose concentrations were 0,29; 0,08; 0,21 g/100ml on 10th, 20th, 30th days, respectively. For the mother’s milk samples in the control group, the averages of lactose concentration were 5,42; 5,73; 5,51 g/100ml on days 10th, 20th, and 30th. GOS peaks were specified depending on the rich content of prebiotics. 
Conclusion: Consumption of authentic kefir may have effect on carbohydrate profile, including GOS of mother’s milk.
 
Keywords: Human milk, kefir, prebiotic, galactooligosaccharides
 
 

				
			
			

						
																																	
						
		


		

						
										
					
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																			2021-09-14
																	

				
							

			
						
										

											
							
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									Vol. 11 No. 9 (2021): September 2021
								
							

						
					
											
							
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								Research Articles
							

						
					
									

			
						
										
					
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