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Impact of Kefir on Gut Microbiota, Immune System Activation, and Metabolic Health: A Comprehensive Analysis of its Health Benefits

Year: 2025

Type: article

Abstract: Milk is fermented with kefir grains to produce kefir, a fermented beverage. This article examined the various ways that kefir affects immune system activation, gut flora, and general metabolic health. Consuming kefir supports a balanced and healthy gut microbiota by increasing the population of good bacteria (e.g., Lactobacillus and Bifidobacterium) while decreasing the population of bad bacteria. Additionally, by introducing advantageous yeasts that support microbial variety and balance, kefir has a good impact on the gut microbiota . The kefir beverage has a significant impact on the immune system, improving cellular and humoral immunity. This beverage reduces pro-inflammatory cytokines and increases anti-inflammatory cytokines via modulating cytokine production and stimulating the development of immunoglobulin A antibodies, which are essential for mucosal immunity. This immunomodulatory action reduces excessive inflammation and supports immunological homeostasis. The advantages of kefir beverages for gut health, glycemic management, metabolic health, and cardiovascular health have been demonstrated in clinical trials. Some of the hypothesized mechanisms of action are the creation of antimicrobial chemicals, competition for nutrients and adhesion, immunomodulatory effects, improvement of intestinal barrier function, and the presence of bioactive molecules. Kefir is a useful functional food that can boost immunity, promote gastrointestinal health, and enhance general well-being. It is a good complement to a balanced diet because of its varied microbial composition and bioactive components, which combine to offer numerous health advantages. More study is necessary to completely understand the processes behind kefir’s health benefits and investigate its potential in a range of therapeutic applications.

Source: Bimonthly Journal of Hormozgan University of Medical Sciences

DOI: 10.34172/hmj.8408

Authors: Mohammad Kordkatouli, Hadi Koohsari, Mohammad Maroufi, Maryam Sadegh Shesh Poli, Fatemeh Zamani

Institutions: Islamic Azad University of Gorgan, Islamic Azad University, Azadshahr Branch, Islamic Azad University of Urmia, Islamic Azad University, Tehran

Language: English

Topic: Probiotics and Fermented Foods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Good health and well-being

Open Access status: diamond

Funder: Islamic Azad University