Evaluation Of The Antioxidant And Anti-Inflammatory Effects Of Traditional Algerian Kefir Consumption In Patients With IBS

Abstract

Background

Irritable bowel syndrome (IBS) is a common disorder of gut-brain interaction characterized by recurrent abdominal pain, altered bowel habits, bloating, and impaired quality of life. Alterations in gut microbiota, oxidative stress, and low-grade inflammation have been proposed as contributing factors in IBS. Kefir, a traditional fermented milk beverage containing lactic acid bacteria, acetic acid bacteria, and yeasts, may represent a potential nutritional approach for improving gastrointestinal and metabolic homeostasis.

Objective

The present study aimed to evaluate the effects of regular consumption of traditional Algerian kefir on gastrointestinal symptoms, oxidative stress, antioxidant defenses, and selected inflammatory and biochemical parameters in patients with IBS.

Materials and Methods

A prospective before-and-after intervention study was conducted in 30 patients with IBS. Participants consumed 200 mL of traditional Algerian milk kefir originating from the Béni Snous region of Tlemcen, Algeria, every morning for 4 consecutive weeks. Clinical parameters included abdominal pain, bloating, bowel movement frequency, Bristol stool score, perceived stress, fatigue, and BMI. Blood samples were analyzed for malondialdehyde (MDA), reduced glutathione (GSH), catalase (CAT), C-reactive protein (CRP), urea, creatinine, 25-hydroxyvitamin D [25(OH)D], and calcium.

Results

Nutritional supplementation with traditional Béni Snous milk kefir induced a significant decrease in abdominal pain, bloating severity, perceived stress, and fatigue scores, while stabilizing bowel movement frequency and stool consistency. Additionally, kefir consumption modulated the redox status by decreasing plasma MDA levels and increasing erythrocyte GSH levels and catalase activity, alleviated systemic inflammation, and increased serum calcium and vitamin D levels without altering renal functional biomarkers.

Conclusion

Daily consumption of 200 mL of traditional Algerian kefir for four weeks was associated with improvements in gastrointestinal symptoms and favorable changes in oxidative and inflammatory biomarkers in patients with IBS. These findings suggest a potential beneficial association between regular kefir consumption and gastrointestinal and redox homeostasis. However, controlled studies with larger samples and direct microbiological characterization of the Béni Snous kefir are required to confirm these observations.