Role of fermented dairy foods in human health

Kaur, Harpreet; Gupta, Taruna; Kapila, Suman; Kapila, Rajeev

doi:10.33785/ijds.2020.v73i02.001

Cited by 3 publications

(1 citation statement)

References 86 publications

(90 reference statements)

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“…This population of tolerogenic DCs induces Foxp3+ Treg cells and is dependent on TGFβ (Figures 3 and 4). Under the effects of probiotics and commensal microbiota, the activated DCs induce the appropriate immune response (e.g., naïve CD4 T cells to Treg cell differentiation), which generally inhibits Th-1, Th-2, and Th17-mediated inflammatory response [124]. In vitro models based on cell lines or individual immune cells are especially appealing.…”

Section: Probiotic-fermented-product-mediated Modulation Of Dcsmentioning

confidence: 99%

Dairy-Based Probiotic-Fermented Functional Foods: An Update on Their Health-Promoting Properties

Kaur

Ali

2022

Fermentation

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Numerous studies have shown a link between the consumption of fermented dairy foods and improved health outcomes. Since the early 2000s, especially probiotic-based fermented functional foods, have had a revival in popularity, mostly as a consequence of claims made about their health benefits. Among them, fermented dairy foods have been associated with obesity prevention and in other conditions such as chronic diarrhea, hypersensitivity, irritable bowel syndrome, Helicobacter pylori infection, lactose intolerance, and gastroenteritis which all are intimately linked with an unhealthy way of life. A malfunctioning inflammatory response may affect the intestinal epithelial barrier’s ability to function by interfering with the normal metabolic processes. In this regard, several studies have shown that fermented dairy probiotics products improve human health by stimulating the growth of good bacteria in the gut at the same time increasing the production of metabolic byproducts. The fermented functional food matrix around probiotic bacteria plays an important role in the survival of these strains by buffering and protecting them from intestinal conditions such as low pH, bile acids, and other harsh conditions. On average, cultured dairy products included higher concentrations of lactic acid bacteria, with some products having as much as 109/mL or g. The focus of this review is on fermented dairy foods and associated probiotic products and their mechanisms of action, including their impact on microbiota and regulation of the immune system. First, we discussed whey and whey-based fermented products, as well as the organisms associated with them. Followed by the role of probiotics, fermented-product-mediated modulation of dendritic cells, natural killer cells, neutrophils, cytokines, immunoglobulins, and reinforcement of gut barrier functions through tight junction. In turn, providing the ample evidence that supports their benefits for gastrointestinal health and related disorders.

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Section: Probiotic-fermented-product-mediated Modulation Of Dcsmentioning

confidence: 99%

Dairy-Based Probiotic-Fermented Functional Foods: An Update on Their Health-Promoting Properties

Kaur

Ali

2022

Fermentation

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Jujube Syrup and Starter YF‐L922 Co‐Fermentation of Yak Yogurt: Effects of Quality Properties, Antioxidative Activities and Structure

Liang,

Ding,

et al. 2024

Food Science & Nutrition

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Different percentages of jujube yrup (0%, 3%, 6% and 9%) were incorporated into yak milk and fermented using the fermenting agent YF‐L922. The quality characteristics and antioxidant activity of the resulting yogurt were evaluated at days 0, 7, 14, 21 and 28. The results indicated that the pH and acidity of the yogurt were not significantly influenced by the varying additions of jujube syrup during storage (p > 0.05). However, the addition of jujube syrup significantly reduced the water‐holding capacity of the yogurt (p < 0.05). Furthermore, the levels of jujube syrup were significantly and positively correlated with both antioxidant activity and free radical scavenging ability (p < 0.05). The live bacterial count of the yogurt decreased significantly by day 28, although the count of live lactic acid bacteria remained above 106 CFU/mL. Notably, yak yogurt with a 3% addition of jujube syrup achieved a favorable sensory score. The incorporation of jujube syrup resulted in a firmer texture and a more porous microstructure, demonstrating a higher degree of syneresis. Additionally, the inclusion of jujube syrup substantially diminished the animalic odor associated with yak milk, improved flavor acceptability and enhanced the antioxidative properties of yak yogurt. Therefore, yak yogurt augmented with jujube syrup represents a novel product with high nutritional value.

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The Role of Fermented Dairy Products in Human Health

Saper Al Garory,

Abdul-Abbas,

Al-Hashimi

2023

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Fermented dairy has a profound effect on human health. Fermented dairy foods affect human health through the secretion of biologically active compounds through microorganisms' protein digestion and the interaction between beneficial microbes in them and the intestine. An unbalanced diet and an unhealthy lifestyle are directly linked to inflammatory bowel disease, irritable bowel syndrome, diarrhea, hypersensitivity, lactose intolerance, and gastroenteritis. Studies have shown that fermented dairy products (fermented milk, yogurt, cheese, koumiss, kefir) helped in the immune response against pathogens by adding antioxidants, anti-microbials, anti-fungals, anti-inflammatory, anti-diabetic and anti-atherosclerotic agents. Fermented products have also been widely used as the most effective means of delivering beneficial or digestible probiotic microbes. Fermented milk has many health benefits. It relieves the symptoms of lactose intolerance and is used to prevent colon cancer. Several studies have indicated the ability of lactic acid bacteria to prevent and inhibit the growth of cancer cells. Curd also has a laxative effect and facilitates the passage of waste, preventing the risk of constipation and its complications, such as diverticulosis and colon cancer. The results of scientific research have shown the ability of the metabolites found in fermented milk and other foods containing it to further improve the immune capabilities of the intestine through increasing immune proteins IGA, which helps humans in the prevention and protection of diarrhea and intestinal infections, especially in children, Fermented milk is also used to reduce the severity of the winter cold. It was a vital stimulant in treating patients with colds, influenza, and colds. The results showed a remarkable difference in the ability of these vital stimulants to reduce the severity and duration of colds and colds. However, they did not show an effect in the treatment of influenza. Fermented milk reduces allergy to milk protein, as many people suffer from milk protein allergy. This article focuses mainly on the health effects and the most important functional components of fermented milk, thus providing an excellent opportunity to develop functional dairy products supported by new lactic acid bacteria that support human health. This paper provides an overview of different aspects of the research on microorganisms present in dairy products in the light of their impact on human health. Keywords: microbes, colon cancer, fermented, Human.

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Role of fermented dairy foods in human health

Cited by 3 publications

References 86 publications

Dairy-Based Probiotic-Fermented Functional Foods: An Update on Their Health-Promoting Properties

Dairy-Based Probiotic-Fermented Functional Foods: An Update on Their Health-Promoting Properties

Jujube Syrup and Starter YF‐L922 Co‐Fermentation of Yak Yogurt: Effects of Quality Properties, Antioxidative Activities and Structure

The Role of Fermented Dairy Products in Human Health

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