Kefiran positive effect on cholesterol reduction.
A scientific study in 2006 investigated if drinking kefir from cow’s milk or soya milk could reduce serum cholesterol.
“Nakajima et al. (1992) found that the consumption of milk fermented with a certain exopolysaccharide-producing lactic
acid bacterium significantly decreased serum cholesterol levels in rats, whereas the consumption of milk fermented
with a non-exopolysaccharide-producing strain did not elicit such an effect. These authors suggested that this was because
the bacterial exopolysaccharide acted in a manner similar to that of dietary fibre and reduced the absorption of cholesterol
and bile acids in the intestine. Pigeon et al. (2002) demonstrated that two exopolysaccharide-producing strains of L.
delbrueckii ssp. bulgaricus bound significantly greater amounts of bile acids than was the case for the non-exopolysaccharide-producing strains.
Maeda et al. (2004) reported that an exopolysaccharide produced by L. kefiranofaciens reduced
serum cholesterol level in rats when they consumed excessive dietary cholesterol.
The polysaccharide kefiran is found uniquely in kefir (made from grains), and some researchers believe that kefiran is its active ingredient in cholesterol
reduction (Shiomi et al. 1982; Maeda et al. 2004).
What is an exopolysaccharide? – A biomacromolecule composed of carbohydrate residues which is secreted by a microorganism into the surrounding environment – in other words – during fermentation the kefir grains in milk produce this exopolysaccharide – which is the star performer in real kefir – only from kefir grains
Here is a link to the paper to read it in full