Transdisciplinary Tactics and Prospects for Medical and Commercial Advancement in Kefir

Main Article Content

Amna Iftikhar
Hira Iftikhar
Iqra Iftikhar
Anjum Raza
Zainab Usman
Hooria Ruqayya Momin
Hafiz Bilal Murtaza


Background: Kefir, a fermented milk beverage with a rich cultural heritage, has garnered significant attention due to its health benefits and commercial potential. This study explores the convergence of medical science, technology, and market dynamics to position kefir as a functional food with therapeutic applications.

Objective: The study aimed to evaluate the health benefits of kefir, optimize its production processes, and investigate its therapeutic potential in chronic diseases and injuries.

Methods: A randomized controlled trial was conducted with participants divided into kefir and control groups. Pre- and post-intervention health assessments were performed, measuring cardiovascular health, blood sugar levels, immune response markers, and neurological function. Biochemical analyses of blood samples were conducted to identify changes due to kefir consumption. Statistical analyses were performed using SPSS version 25. For process optimization, Response Surface Methodology (RSM) was applied to optimize fermentation conditions. Experimental studies included in vitro cell culture experiments and in vivo animal models to assess kefir’s effects on diabetes, Alzheimer's disease, and cancer. Microbial analysis was performed using genomic and proteomic techniques, and consumer sensory evaluations were conducted for new kefir formulations.

Results: The kefir group showed a significant reduction in mean blood sugar levels from 96.62 mg/dL to 85.18 mg/dL (t-statistic=5.16, p=0.000004), while the control group showed no significant change. Optimized production conditions were determined to be a temperature of 25°C, fermentation time of 24 hours, and a grain-to-milk ratio of 0.1, achieving a quality score of 500. In the diabetes model, the kefir-treated group had a significant reduction in HbA1c levels (6.75) compared to the control group (7.41) (t-statistic=6.14, p=8.12×10^-8). For Alzheimer's disease, amyloid plaque deposition decreased significantly in the kefir group (37.34) versus the control group (50.13) (t-statistic=5.70, p=4.29×10^-7). In the cancer model, tumor growth was significantly reduced in the kefir group (64.18) compared to the control group (98.10) (t-statistic=7.45, p=5.09×10^-10). Microbial counts were highest and most stable under Condition A (11.05×10^7, SD=6.33×10^5). Consumer sensory evaluations of soymilk-based kefir resulted in a mean score of 3.1 (SD=1.32).

Conclusion: Kefir demonstrates significant health benefits, including blood sugar regulation, and therapeutic potential in managing diabetes, Alzheimer's disease, and cancer. Optimized production conditions enhance its commercial viability. Future research should focus on long-term effects and real-world applications to validate these findings.

Article Details

How to Cite
Iftikhar, A., Iftikhar, H., Iftikhar, I., Mehbatool, Raza, A., Usman, Z., Momin, H. R., & Murtaza, H. B. (2024). Transdisciplinary Tactics and Prospects for Medical and Commercial Advancement in Kefir. Journal of Health and Rehabilitation Research, 4(2), 725–731.
Author Biographies

Amna Iftikhar, University of Agriculture Faisalabad Pakistan.

MSc. (Hons) in Dairy Technology, University of Agriculture, Faisalabad, Pakistan.

Hira Iftikhar, University of Agriculture Faisalabad Pakistan.

Lecturer, University of Agriculture, Faisalabad, Pakistan.

Iqra Iftikhar, University of Agriculture Faisalabad Pakistan.

MSc. (Hons) in Food and Nutrition, University of Agriculture, Faisalabad, Pakistan.

Mehbatool, University of Agriculture Faisalabad Pakistan.

MSc. (Hons) in Food and Nutrition, University of Agriculture, Faisalabad, Pakistan.

Anjum Raza, Riphah International University Faisalabad Pakistan.

PhD Scholar, Biochemistry, Riphah International University, Faisalabad, Pakistan.

Zainab Usman, University of Agriculture Faisalabad Pakistan.

MSc. (Hons) in Food and Nutrition, University of Agriculture, Faisalabad, Pakistan.

Hooria Ruqayya Momin, University of Agriculture Faisalabad Pakistan.

MSc. (Hons) in Food and Nutrition, University of Agriculture, Faisalabad, Pakistan.

Hafiz Bilal Murtaza, University of Agriculture Faisalabad Pakistan.

PhD Scholar (Statistics), University of Agriculture, Faisalabad, Pakistan.


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