Therapeutic potential of popular fermented dairy products and its benefits on human health

Abstract

In the current arena of time, the transformation of society has improved the standard of living in terms of lifestyle and their nutritional demands and requirements. The microorganisms under controlled conditions and the enzymatic transformation of dietary components are the processes that resulted in fermented foods and beverages. Fermented dairy products with high nutritional value are “the pearls of the dairy industry.” During fermentation, fermented dairy products produce bioactive compounds and metabolites derived from bacteria. Research indicates the beneficial effects of probiotics found in dairy products on human health is making lightning-fast headway these days. The utilization of lactic acid bacteria as probiotics for the prevention or treatment of disease has been a driving force behind the discovery of novel potential probiotics found in naturally fermented milk. Probiotics such as lactic acid bacteria and bifidobacteria found in fermented dairy products have a variety of health benefits, including innate immune enhancement, diarrhea treatment, inflammatory bowel disease, diabetes, Tuberculosis, and obesity, relieving irritable bowel disease symptoms, preventing cancer, improving lactose tolerance, lowering cholesterol, enhancing antioxidant activity, and antimicrobial activity against pathogens. This review aims to evaluate the therapeutic efficacy and nutritional and microbiological properties of popular fermented dairy products and their health benefits.

Impact of Lactic Acid Bacteria Fermentation on (Poly)Phenolic Profile and In Vitro Antioxidant and Anti-Inflammatory Properties of Herbal Infusions

“…This is boosted by the potential probiotic effects of their constituent microorganisms, if they are still present, as well as by the enzymatic bioconversion products to biologically active metabolites (i.e., exopolysaccharides, vitamins, minerals, phenolic compounds, bioactive peptides, organic acids, free amino acids, etc.) [2][3][4][5]. Most of the functional foodstuffs are produced by species and (or) strains belonging to lactic acid bacteria (LAB), which are generally recognized as safe (GRAS) and confer a multitude of functional and sensory properties [6,7].…”

Microorganisms and Their Importance in the Food Industry: Safety, Quality and Health Properties

“…In addition, traditional fermented foods can be a source of novel microorganisms with interesting properties that can be utilised by the food industry [4][5][6]. In recent decades, there has also been increasing scientific evidence that fermented foods and the microorganisms associated with them can positively affect human health [7][8][9][10][11][12]. Certain microorganisms benefit the host by correcting imbalances in the gut microbiota [13,14], stimulating immunity [15] and producing a variety of bioactive compounds including vitamins [16], enzymes [17], bacteriocins [18], bioactive peptides [19], conjugates of linoleic acid (CLAs) [20], short-chain fatty acids [21], gammaaminobutyric acid (GABA) [22] and exopolysaccharides (EPSs) [23].…”