Kefir Grains in Self-Assembled Nanofibrils: Structural Role and Nutritional Applications

Area of Science:

• Food Science
• Biotechnology
• Microbiology

Background:

• Kefir grains provide probiotics for gut health and immune support.
• Beta-lactoglobulin (β-lg) milk protein can form nanofibril scaffolds.
• Functional dairy products offer enhanced health benefits.

Purpose of the Study:

• To create kefir-loaded β-lg nanofibrils.
• To incorporate these nanofibrils into cheese during production.
• To evaluate the impact on structural properties and bioavailability.

Main Methods:

• Self-assembly method for nanofibril preparation.
• Incorporation of kefir-loaded nanofibrils into cheese matrix.
• Analysis of nutritional content, color, pH, acidity, and in vitro release.
• FT-IR spectroscopy and loading efficiency determination.

Main Results:

• Successful incorporation of kefir grains into β-lg nanofibrils confirmed (82% loading efficiency).
• Optimal kefir concentration at 2% for higher loading efficiency; aggregation observed at 3%.
• β-lg nanofibrils effectively scaffolded kefir, enhancing bioavailability and gut health benefits.

Conclusions:

• Kefir-loaded β-lg nanofibrils represent a novel strategy for functional dairy development.
• This method modulates cheese structure and enhances probiotic delivery.
• The approach offers significant potential for improving gut health through functional foods.