The effect of in vitro gastrointestinal simulation on bioactivities of kefir

Summary Kefir is a fermented milk beverage and known to have positive effects on gut microbial diversity and human health. In this study, digested and undigested kefir samples were compared for changes in their antihypertensive, antidiabetic, antioxidant and antimicrobial activities. Results showed that the amount of total phenolic substances, 2,2‐diphenyl‐1‐picrylhydrazyl radical scavenging (DPPH) activity, and the angiotensin‐converting enzyme inhibitor (ACE‐I) activity increased from 43.76 ± 0.005 mg gallic acid equivalents (GAE)/L, 4.20 ± 0.55%, and 9.91 ± 3.90% in undigested kefir to 668.16 ± 3.332 mg GAE/L, 63.06 ± 0.64%, and 98.88 ± 0.42% in digested kefir, respectively. While the dipeptidyl peptidase IV‐inhibitory (DPPIV‐I) activity of undigested kefir increased by 19.11 ± 7.35% after digestion, the optical density of the ferric‐reducing antioxidant power (FRAP) decreased from 1.188 ± 0.05 to 0.278 ± 0.009, and the protein amount decreased from 101.4 mg L−1 to 12.42 mg L−1 in digested kefir. No antimicrobial effect was observed in undigested kefir, whereas, digested kefir samples were active, but only against Escherichia coli. These results show that the gastrointestinal digestion processes of kefir generally increase the number of bioactive molecules, and the digestion process must be taken into account to determine the biological capability of foods. After the in vitro static gastrointestinal digestion processes of kefir, the amounts of total phenolic compound, 2,2‐diphenyl‐1‐picrylhydrazyl radical scavenging (DPPH) activity, angiotensin‐converting enzyme inhibitor (ACE‐I) activity, dipeptidyl peptidase IVinhibitory (DPPIV‐I) activity, and antimicrobial activity dramatically increased; however, FRAP activity decreased after the gastric digestion. The increasing of the activities, except DPPIV, is continued after intestinal digestion. The digestion process gave the actual biological capability of kefir.