Takahiro Mitsue a), Yusaku Fujio b)
a) Sansho Seiyaku Co., Ltd.
b) Faculty of Agriculture, Kyushu University
Keywords: Kefir, Kefiran, Succinyl Kefiran, Cosmetics, Foods
Abstract
Kefir is a popular fermented milk produced by a starter, the so-called Kefir grains, in
the Caucasus region of Russia. Kefiran contained in Kefir is a polysaccharide with a
repeating unit of Glc-Gal-(-Glc)-Gal-Gal-Glc, and its molecular weight is 1,000-4,000
kDa. Lactobacillus kefiranofaciens KF-75 isolated from the Kefir grains was improved
to yield an industrial Kefiran production of 2 kg per day of purified Kefiran, at present.
An aqueous solution of 1%(w/v) Kefiran was gelatinized automatically by standing at
low temperature (5 ºC). In contrast, Kefiran chemically modified by acylation, which
was Succinyl Kefiran, did not gelatinize under at low temperature (5 ºC), nor aqueous
solution of 1%(w/v) Succinyl Kefiran in 40%(v/v) ethanol concentration. Because of the
high viscosity (60mPa•s, at 20 ºC) of 1%(w/v) Succinyl Kefiran aqueous solution (pH6.5),
showed useful properties, both as a beverage ingredient for adding viscous accretion
property, and as a cosmetic ingredient for human skin for giving moisture and good
feeling accretion properties.
