The Impact of Kefir on Epidermal Water Homeostasis in Healthy Human Skin

• Published in: Life (Basel, Switzerland) Vol. 12; no. 7; p. 1075
• Main Authors: Alves, Emília, Gregório, João, Rijo, Patrícia, Rosado, Catarina, Rodrigues, Luís Monteiro
• Format: Journal Article
• Language: English
• Published: Basel MDPI AG 01.07.2022; MDPI
• Subjects: Bacteria; Dietary supplements; epidermal homeostasis; Females; Fermentation; Group dynamics; Homeostasis; Humidity; Hydration; Kefir; Lactic acid; Lactic acid bacteria; probiotic; Probiotics; Reduction; Reinforcement; Skin; Stratum corneum; TEWL; Water balance; Water loss; Yeasts; Germany
• ISSN: 2075-1729; 2075-1729
• DOI: 10.3390/life12071075

Kefir, a symbiotic consortium of diverse bacteria and yeasts, is one of the most popular probiotic foods on the market. Its consumption has been referred to as beneficial in human skin health, namely in the reinforcement of skin’s barrier function. This benefit likely results from the productive activity of lactic acid bacteria during kefir fermentation. Lactic acid is naturally present in the skin, and actively contributes to epidermal water dynamics and “barrier.” Few studies have been conducted regarding the impact of probiotic consumption in human epidermal water homeostasis. Therefore, this study was designed to explore the impact of the regular consumption of kefir on the skin water dynamics in a group of participants with healthy skin. Participants (n = 27) were healthy female volunteers from whom twelve consumed 100 mL of kefir every day for eight weeks as part of their diet. The remaining (untreated) participants served as the control group. Epidermal water balance was assessed by measuring transepidermal water loss (TEWL) and stratum corneum (SC) hydration on three different occasions—at baseline (T0), after four weeks (T4) and after eight weeks (T8) of interventive kefir consumption. Our study revealed a significant reduction in TEWL (p = 0.043) in the kefir group after eight weeks of regular consumption. In the same period, no differences were found for TEWL in the control group (p = 0.997). Regarding hydration, skin dryness was progressive in the control group, with a significant reduction in SC hydration (p = 0.002) at T8 in comparison to T0. In the kefir group, SC hydration was preserved between T0 and T8 (p = 0.997), which we believe to be related to epidermal “barrier” reinforcement. Our study seems to confirm that the regular consumption of kefir does improve cutaneous water balance even in healthy skin.