Therefore, this article is up-to-date information about the production, processing as well as health benefits of dairy kefir-derived LAB with future prospect of work. In addition, bioactive peptides and metabolic products of kefir have shown promising results as health beneficial components along with certain antiviral effects including COVID-19. Kefir-derived LAB have beneficial effects on colorectal cancer, cardiovascular diseases, type 2 diabetes mellitus, obesity, kidney diseases, modulation of the immune system as well as intestinal microbiota through different biological mechanisms. Lactic acid bacteria (LAB) are a significant part of the kefir's microbial composition and the health-promoting effects. Both kefir and kefir grains have a rich microbiota and their composition is affected by many parameters like kefir origin, production method (artisanal or industrial), kefir grain: milk ratio, type of milk, fermentation conditions, inoculum source, equipment used in production and storage conditions. Kefir grain contains casein and other milk solids together with the yeasts and lactobacilli that cause the characteristic kefir fermentation and serve as a starter to induce this fermentation when introduced into fresh milk. Kefir is one of the most consumed traditional fermented dairy products and it has a complex probiotic and nutritional composition. Accordingly, kefir represents a potent antiviral agent against both viral hepatitis C and B, as well as having antimicrobial and wound healing potential. This study demonstrated, for the first time, the anti-HBV efficacy of kefir while also illustrating the immunomodulatory impact in the treated HBV-infected cells. High-performance liquid chromatography (HPLC) and gas chromatography-mass spectrometry (GC-MS) analysis of kefir revealed the presence of numerous active metabolites which mainly contribute to the antimicrobial, antiviral, and immunomodulatory activities.
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Kefir can significantly suppress the elevation of TNF-α and upregulate IL-10 and INF-γ in both treated HCV-and HBV-infected cells. Moreover, the estimated IC50 values of kefir, at which HCV and HBV were eradicated by 50%, were 63.84 ± 5.81 µg/mL and 224.02 ± 14.36 µg/mL, correspondingly. The quantitative polymerase chain reaction (qPCR) results of kefir-treated HCV-or HBV-infected cells found that 200 µg/mL of kefir can eliminate 92.36% of HCV and 75.71% of HBV relative to the untreated infected cells, whereas 800 µg/mL (the highest concentration) completely eradicated HCV and HBV. This study also showed the effectiveness of kefir in healing wounds in human gastric epithelial cells (GES-1) by (80.78%) compared with control (55.75%) within 48 h. Herein, we assessed the antibacterial and antifungal potential of kefir against a variety of patho-genic bacteria and fungi. Consequently, kefir, a fermented milk beverage made from kefir grains, was shown in numerous studies to be a probiotic product providing significant health benefits. The utilization of fermented foods with health-promoting properties is becoming more popular around the world. Viral cytopathic effect or by antagonizing the influence that some types of viruses have on T-lymphocyte proliferation. In summary, the results suggest that the antimicrobial fraction derived from kefir has an anti-virus effect that can be improved either by exploiting its ability to reduce In contrast, the proliferative effect of Concanavalin A (ConA) on T cells was fully inhibited by the fraction. However, the number of B and T lymphocytes in their spleen was not affected.
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The results also showed a decrease in the humoral immune response of mice immunized subcutaneously with BSA adsorbed on alum in the presence of the antimicrobial fraction. In addition, the influence of this fraction on lymphocytes was also investigated.The results demonstrated that after 72h of infection the antimicrobial fraction, at a concentration of 37.5µg/mL, was able to inhibit 44% of Zika virus cytopathic effect on Vero cells. The aim of this work was to determine the ability of an antimicrobial fraction derived from kefir to inhibit the cytopathic effect of Zika virus on epithelial cells. Or by inhibiting viral adhesion to the host cells.
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Several studies have already demonstrated the ability of probiotics to fight virus infection either by enhancing the host immune response