Kefir grains are a type of SCOBY (Symbiotic Colony of Bacteria and Yeast), it’s this colony that forms the kefir grains. Several metabolic products are generated during kefir production and account for its distinct flavour and aroma: Lactic acid, ethanol, carbon dioxide, and aroma compounds such as
acetoin and acetaldehyde. During the storage process, microbiological, physicochemical, and sensory characteristics of kefir can further undergo changes, some of which improve its shelf life.
Kefir exhibits many health benefits due to its antimicrobial, anticancer, gastrointestinal tract effects, gut microbiota modulation and anti-diabetic effects. Because it is very difficult to instigate the production of new grains, most grains are acquired from an established colony. Kefir grains are available to buy online and in health food stores and can be reused indefinitely. Kefir grains are very robust and will thrive under ideal conditions and survive under adverse conditions.

Kefir grains can only be damaged by extreme heat above +85 degrees temperature. A temperature between 65 – 85 degrees is ideal for Kefir grains.

Kefir comes with a range of health benefits associated with probiotics, kefir contains many more strains of good bacteria than yogurt, and it colonises the digestive tract more comprehensively and for longer. The presence of these healthy bacteria in the digestive tract aids digestion, boosts immunity, and can ease the symptoms of IBS and many more ailments. The Kafir bacteria also produce lactic acid which soothes the gut lining. Kefir is rich in vitamin A, B2, B12, D, K, calcium, magnesium, and phosphorus. Making it very good for your health, and well being.

Kefir grains are made up of proteins, lipids, and sugars, and are a catalyst for the fermentation process just like barley or wheat grains in beer. When added to cow’s milk, goat’s  milk or sheep’s milk, kefir grains will ferment the milk and will also grow allowing them to be reused over and over. Kefir grains can also ferment milk substitutes such as soy or almond milk, but these milk types don’t increase/grow the grains.

Coronavirus disease 2019 (COVID-19) is an infectious disease caused by coronavirus termed severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2). Several studies have tested antiviral drugs and compounds to overcome COVID-19. Kefir and its probiotic contents can modulate the immune system to suppress infections from viruses (e.g., Zika, hepatitis C, influenza, rotaviruses).

The antiviral mechanisms of kefir involve enhancement of macrophage production, increasing phagocytosis, boosting production of cluster of differentiation-positive (CD4+), CD8+, immunoglobulin (Ig)G+ and IgA+ B cells, T cells, neutrophils, as well as cytokines (e.g., interleukin (IL)-2, IL-12, interferon gamma-ƒÁ).

Kefir can act as an anti-inflammatory agent by reducing expression of IL-6, IL-1, TNF-ƒ¿, and interferon-ƒÁ. kefir is a significant inhibitor of the  cytokine storm that contributes to COVID-19. Several studies show the effect of kefir consumption and their microbial composition against viral infection, Kefir protects against SARS-CoV-2, COVID-19, Zika, hepatitis C, influenza and rotaviruses infections via modulating the immune response.

Natural products like Kefir can enhance the immune system and suppress viral infection. ‘Kefir’ is a fermented milk drink, it also comes in the form of Kefir Water it has gained global acceptance as a healthy probiotic live microorganism which provides health benefits when consumed by improving/restoring the gut biome. Kefir has antiviral, antimicrobial, and anti-inflammatory potential, to people, animals and plant life. Kefir has been shown to inhibit angiotensin-converting enzyme (ACE) levels, cholesterol metabolism, accelerate wound healing, suppress tumour growth, and cause alterations in the immune system to improve asthma symptoms and allergy. Kefir and it’s derivatives like polysaccharides, protein, peptides can suppress viral activity by modulating immune-system responses and/or causing disruption of viral adhesion.

Kefir also act as anti-inflammatory agents by inhibiting the activity of proinflammatory cytokines such as IL-1ß, tumour necrosis factor (TNF)-a and IL-6 . Hence, kefir and its by products could be employed as protective agents against viral infections. Researchers review the antiviral mechanism of kefir and its by-products. Given the current Covid pandemic scientists are testing the potential of kefir against viruses such as SARS-CoV-2 to help to screen antiviral activity based on this natural product.

Kefir and its components have a crucial regulatory role in the immune response. In this respect, activity has been reported against the Zika virus, HCV, hepatitis-B virus, influenza virus (H1N1), HSV, rhinoviruses and retroviruses. It’s thought that some COVID-19 patients die due to the massive inflammatory response resulting from a cytokine storm involving 1 L-6, IL-1, TNF-a, and IFN-?. A proposed initial solution to protect patients from the cytokine storm is blockade of IL-6 function or administration of a compound to suppress inflammation. Kefir can inhibit the activity of proinflammatory cytokines. Using kefir (and its byproducts) as an inhibitor of expression of proinflammatory cytokines in COVID-19 patients could be a viable policy.

SARS CoV-2 replication is dependent upon pH, so elucidating the link between kefir consumption and its ability to change the pH would be worthwhile. Studies have reported the pH of kefir to be acidic (pH 4.6). This acidity is related to different populations of acidic bacteria. Rea et al. reported that the acidic pH of kefir grains may interfere with pathogenic activities. Because of its ability to produce acidic secondary metabolites and for them to not be degraded, kefir might change the pH in a specific area when it is consumed. Fusion of CoVs occurs in mildly alkaline pH, so ascertaining the connection between kefir consumption and pH alterations in a specific body site and viral infection would be worthwhile. Based on studies undertaken on kefir and its probiotic microbes.

Gut Microbiota and The Gut-Brain Axis Gut microbiota refers to the various bacterial species that reside in the gastrointestinal tract. This bacterial community is diverse and each division has their own role. Bacteria in the gastrointestinal tract mainly consists of phyla Firmicutes and phyla Bacteriodietes. These species are referred to as beneficial flora and have many beneficial roles in regulating immunity and nutrition. Beneficial flora have the ability to ferment carbohydrates, produce short-chain fatty acids, metabolise various substances such as drugs, and protect the gastrointestinal tract from various pathogens. In contrast, opportunistic bacteria also reside in the gut and have the ability to cause infection. Gastrointestinal disorders can begin to arise when dysbiosis occurs, which is characterised by an imbalance in beneficial flora and opportunistic bacteria.

The gut-brain axis refers to the intimate relationship between the gastrointestinal tract and the brain. Recent studies have revealed an intricate bidirectional neuroendocrine system that allows both systems to communicate with each other. The main contributors to the gut-brain axis involve the enteric nervous system (ENS), the central nervous system (CNS), and the gut microbiota. These systems essentially come together to keep the gut and the mind healthy and at equilibrium. Disruption of this system have been suggested to cause various diseases, such as irritable bowel syndrome, anxiety, depression, dementia, and Parkinson’s Disease.