バイオケフィア　プレミアム ヨーグルト　
Bio Kefir Premium　Yogurt

ケフィアヨーグルトと伝統的ヨーグルトの違いは何ですか？
ケフィアとヨーグルトはどちらも牛乳から作られる乳製品です。
ヨーグルトは、ブルガリア乳酸菌やサーモフィラス菌などの細菌培養物で牛乳を発酵させて作られます。
ケフィアは、細菌と酵母の共生コロニーによって作られます。ケフィアグレイン(ケフィア種菌)には、アシドフィルス乳酸菌をはじめとする様々な細菌と酵母が含まれています。
ヨーグルトはプロバイオティクスの種類は少なく、通常は2～6種類の活性生菌が含まれています。ケフィアはプロバイオティクスの種類は多く、10種類以上の菌株と、コロニー形成単位（CFU）の数が多いです。ヨーグルトはタンパク質、カルシウム、プロバイオティクスが豊富で腸内環境の改善に役立つことで知られていますが、ケフィアは多様なプロバイオティクス培養物が含まれているため、消化や免疫機能の向上など、より幅広い健康効果があります。さらに減量にも役立ちます

ケフィアは消化を促進し健康な腸内環境を整え（善玉菌を増やす悪玉菌を減らす）るプロバイオティクスの含有量が高いことです。乳糖が分解されやすくなるため、乳糖不耐症の人でも飲みやすい場合があります。
ケフィアアヨーグルト効能：
1-有害な細菌の増殖を抑制する作用があります。(inhibit the growth of harmful bacteria.)
2-抗腫瘍、抗真菌、抗菌作用（Cevikbas et al., 1994; Wang et al., 2008）、
3-定期的に摂取することで、免疫機能の改善が期待される免疫調節作用または上皮保護作用（Serafini et al., 2014）、
4-抗炎症作用（Rodrigues et al., 2005b）、
5-治癒作用（Rodrigues et al., 2005a）、
6-抗酸化作用（Chen et al., 2015）など

ケフィアには、どんなヨーグルトよりも多くのプロバイオティクスが含まれています。最大61種類の微生物株が含まれているため、優れたプロバイオティクス源となります。牛乳を発酵させるために、ケフィアグレインと呼ばれる特定の微生物群が用いられます。興味深いことに、これらの微生物は他の栄養源がなくても共存することができます。

生物学的活性
ケフィアは、プロバイオティクスや非常に興味深い健康効果を持つ分子の潜在的な供給源です。プロバイオティクスとは、宿主の健康に有益な効果を持つ微生物細胞製剤または微生物細胞成分です.

ケフィア摂取者の腸内に存在するプロバイオティクス菌が豊富で、消化促進、免疫力強化、減量のサポート、骨強度の向上テロール値を下げる能力が実証されています。
ケフィアは、病原菌であるサルモネラ菌、ヘリコバクター、赤癬菌、ブドウ球菌、大腸菌、エンテロバクター・、発熱性連鎖球菌、ストレプトコッカス・フェカリスに対して作用します。ケフィアから分離された細菌と酵母の混合物は、クロストリジウムCross-Trichinella・によって引き起こされる下痢や腸炎を予防できることが実証されています。さらに、ケフィアは、野外または食品保存中に生成される毒性化合物であるアスペルギルス・フラバスの胞子形成および産生するアフラトキシンB1の阻害に優れた効果を示した。したがって、ケフィアは、アフラトキシンB1中毒から保護する、有望な安全な代替天然食品保存料と考えられる
in vitroにおいてクロストリジウム・ディフィシルの毒素が真核細胞/真核細胞に及ぼす影響を拮抗する能力があることが実証されている。ただし、ケフィア粒、ケフィアの無細胞分画、またはケフィアから分離された酸性乳酸菌でテストされた他の重要な生物活性もあります。これには、抗腫瘍 (Gao et al., 2013b)、抗炎症 (Diniz et al., 2003)、抗菌 (Anselmo et al., 2010)、免疫調節 (Hong et al., 2009)、抗アレルギー (Wei-Sheng et al., 2010)、創傷治癒 (Huseini et al., 2012)、抗糖尿病 (Young-In et al., 2006)、抗変異原性 (Guzel-Seydim et al., 2006)、抗遺伝毒性 (Grishina et al., 2011) などがあります。このようにして、ケフィア無細胞分画は、ヒト胃癌細胞SGC7901（Gao et al., 2013b）、大腸腺癌細胞（Khoury et al., 2014）、悪性Tリンパ球HuT-102、マウス肉腫180、ルイス肺癌、ヒト乳癌（Rizk et al., 2009）に対して抗増殖作用を示し、酸化ストレスを軽減することが実証されています（Punaro et al., 2014）。別の研究では、24時間発酵させた懸濁液と機械的に粉砕したケフィア粒が、肉芽腫組織の形成を著しく阻害し、炎症プロセスを43%阻害することが示されています（Diniz et al., 2003）。

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