Water kefir is a non-dairy fermented beverage that ferments water kefir grains in a sucrose solution. These grains harbor a diverse microbiota, including lactic acid bacteria, acetic acid bacteria, and yeast species. The composition of water kefir is primarily influenced by cultivation conditions and the microbiota profile of the grains, resulting in fermentation metabolites such as ethanol, lactic acid, mannitol, acetic acid, glycerol, and other organic acids. However, this microbial diversity can vary depending on the origin of the grains, the fermentation substrate, and environmental conditions. As it is a potentially beneficial product for health, interest in kefir consumption has increased in recent years. Specific legislation for water kefir is still scarce, and despite potentially probiotic microorganisms, water kefir is not classified as a probiotic, but it fits the definition of a potentially functional food due to its health benefits. Studies demonstrate the potential health benefits of water kefir in terms of anti-inflammatory, antimicrobial, antioxidant, antidiabetic, and intestinal health effects. However, industrial-scale production and starter cultures have not yet been developed. This study aims to comprehensively review water kefir, exploring its potential health benefits, fermentation process, microbial diversity, and regulatory aspects.

The effect of brown and golden flaxseeds on lipid profile, oxidative stress, intestinal permeability, endotoxemia, and fasting glycaemia of perimenopausal overweight women was investigated in this clinical trial. Thirty participants were divided into control (CG), brown flaxseed (BF), and golden flaxseed (GF) groups. BF and GF received 40 g of brown and golden flaxseed for 12 weeks. Venous blood samples were collected at the beginning and at the end. Intestinal permeability analysis was performed by urinary excretion of lactulose and mannitol. There was significant reduction in intestinal permeability in flaxseed groups, with delta of lactulose/mannitol ratio smaller (p ≤ 0.05). LPS levels were reduced in the flaxseed groups, whereas low-density lipoproteins (LDL) was decreased in the GF group (p ≤ 0.05). Flaxseed consumption did not change oxidative stress markers and glycaemia. Flaxseed consumption, especially golden flaxseed, reduced intestinal permeability and improved the lipid profile, showing positive effects on metabolic changes caused by menopausal transition.

Macauba (Acrocomia aculeata) has aroused interest in the food industry due to the high nutritional value of its fruits. This study aimed to evaluate the protein quality and influence on biochemical markers, short chain fatty acids content, intestinal morphology, and intestinal functionality in Wistar rats of macauba kernel. Male young rats were divided into three groups (n = 8) that received a control diet (casein), and two test diets (M30: 30% semi-defatted macauba kernel flour or M50: 50% semi-defatted macauba kernel flour) for 29 days. Protein Efficiency Ratio (PER), Net Protein Ratio (NPR), True Digestibility (TD), biochemical, and intestinal morphology and functionality markers were evaluated. The PER and NPR values were lower in test groups compared to the control group. TD did not differ between M30 and M50. The animals that were fed the macauba kernel flour had lower concentrations of total cholesterol and triglycerides compared to the control group. The concentration of acetic and propionic acids was higher and the fecal pH was lower in M30 and M50 groups compared to the control group. Gene expression of aminopeptidase (AP) and sodium-glucose transport protein 1 (SGLT1) did not differ among the groups, and the M50 group had lower expression of peptide transporter 1 (PepT1) and sucrase isomaltase (SI) than the control group. Crypts thickness was higher in the M50 group compared to the other groups, while the intestinal muscle layer width did not differ among groups. Therefore, macauba kernel flour proved to be a good plant protein alternative, and its consumption reduced blood lipids and increased short chain fatty acids content.

Inadequate eating habits, among other factors, lead to nutritional deficiencies worldwide. Attempts have been made to control micronutrient deficits, such as biofortification of usually consumed crops, but the interaction between food components may affect the bioavailability of the nutrients. Thus, this study aimed to evaluate the effect of pro-vitamin A on the bioavailability of iron in biofortified cowpea and cassava mixture, compared to their conventional counterparts. The chemical composition of the raw material was determined, and an in vivo study was performed, with Wistar rats, using the depletion-repletion method. Gene expression of iron-metabolism proteins was evaluated. Results were compared by analysis of variance (ANOVA), followed by the Tukey test (p < 0.05). Biofortified cowpea (BRS Aracê) showed an increase of approximately 19.5% in iron content compared to conventional (BRS Nova era). No difference in Hemoglobin gain was observed between groups. However, the animals fed biofortified cowpea were similar to ferrous sulfate (Control group) regarding the expression of the hephaestin and ferroportin proteins, suggesting a greater efficiency in the intestinal absorption of iron. Thus, this study points out a higher efficiency of the biofortified cowpea in the bioavailability of iron, regardless of the presence of pro-vitamin A.

Black corn (Zea maysL.) is a source of anthocyanins, which have shown the ability to reduce metabolic disorders.

Macauba is widely distributed in Brazilian territory. In addition to being used in the biodiesel production and animal food, it is also rich in bioactive compounds. Therefore, the objective of this review is to present the nutritional composition, the main bioactive compounds, and the potential health benefits of macauba. Macauba has high content of carotenoids, tocopherols, proteins, phenolic compounds, oleic acid, and fiber. Due the presence of bioactive compounds, macauba have the potential to promote health and can be used to prevent or treatment chronic non-communicable disease. Furthermore, this fruit and their by-products can be used in the development of new food and pharmaceutical products, promoting benefit family farming and contribute to the health benefits.