Saleem Gul Naz, Gu Ruixia, Qu Hengxian, Bahar Khaskheli Gul, Rashid Rajput Imran, Qasim Muhammad, Chen Xia
College of Food Science and Technology, Yangzhou University, Yangzhou, Jiangsu, China.
Key Lab of Dairy Biotechnology and Safety Control, Yangzhou, Jiangsu, China.
Front Nutr. 2024 Feb 28;11:1328620. doi: 10.3389/fnut.2024.1328620. eCollection 2024.
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.
在当今时代，社会变革在生活方式及其营养需求方面提高了生活水平。在可控条件下的微生物以及膳食成分的酶促转化过程造就了发酵食品和饮料。具有高营养价值的发酵乳制品是“乳制品行业的明珠”。在发酵过程中，发酵乳制品会产生源自细菌的生物活性化合物和代谢产物。研究表明，如今乳制品中发现的益生菌对人类健康的有益影响正取得飞速进展。将乳酸菌用作预防或治疗疾病的益生菌一直是在天然发酵牛奶中发现新型潜在益生菌的驱动力。发酵乳制品中发现的乳酸菌和双歧杆菌等益生菌具有多种健康益处，包括增强先天免疫力、治疗腹泻、炎症性肠病、糖尿病、结核病和肥胖症、缓解肠易激综合征症状、预防癌症、提高乳糖耐受性、降低胆固醇、增强抗氧化活性以及对病原体的抗菌活性。本综述旨在评估常见发酵乳制品的治疗效果、营养和微生物特性及其健康益处。
