Thillapudi Jagadeeshwari, Mendonce Keren Celestina, Palani Naveen, Bhowmik Sonia, Rajadesingu Suriyaprakash
Department of Clinical Nutrition and Dietetics, SRM Medical College and Research Center, Kattankulathur 603 203, Chengalpattu District, Tamil Nadu, India.
Department of Biotechnology, Faculty of Science and Humanities, SRM Institute of Science and Technology, Kattankulathur, Tamil Nadu, 603203, India.
Arch Microbiol. 2024 Dec 9;207(1):12. doi: 10.1007/s00203-024-04210-1.
Cultured milk products including yogurt, buttermilk, and lassi have made their way into South Asian cuisine for hundreds of years and are extraordinarily beneficial to human health. With a study background on lactic acid bacteria (LAB), these products are scientifically proved to aid in strengthening the immune system, for their anti-mutagenic effects, suitability for those who are lactose intolerant, and for protection against cancer, osteoporosis, and gut disorders. As of now, no scientific attention has been given to the microbial diversity of cultured milk products despite its prominent production and importance in the culture. New emerging approaches for studying the genetic composition and metabolic features of microbial communities, such as metagenomics and metabolomics, will open up important sources of knowledge and be a significant tool for informing conservation. These products are highly valued worldwide in the management of cardiometabolic diseases (CMDs), which encompass hypertension, type 2 diabetes, and obesity. The aim of this article will therefore advocate for the health benefits as well as cultural importance of cultured milk products. Indian fermented milk products, along with their historical development, cultural, and research aspects, thereby, highlighting the potential of this kind of product in promoting global health through functional food application, with a focus on recent advancements in their therapeutic potential and applications.
包括酸奶、酪乳和拉西在内的发酵乳制品进入南亚美食已有数百年历史，对人体健康极为有益。基于乳酸菌（LAB）的研究背景，这些产品经科学证明有助于增强免疫系统，具有抗诱变作用，适合乳糖不耐受者，还能预防癌症、骨质疏松症和肠道疾病。截至目前，尽管发酵乳制品产量可观且在文化中具有重要地位，但尚未有科学研究关注其微生物多样性。新出现的研究微生物群落遗传组成和代谢特征的方法，如宏基因组学和代谢组学，将开辟重要的知识来源，并成为保护工作的重要工具。这些产品在全球范围内对心血管代谢疾病（CMD）的管理具有很高价值，心血管代谢疾病包括高血压、2型糖尿病和肥胖症。因此，本文旨在倡导发酵乳制品的健康益处以及文化重要性。本文将探讨印度发酵乳制品及其历史发展、文化和研究方面，从而突出这类产品通过功能性食品应用促进全球健康的潜力，重点关注其治疗潜力和应用的最新进展。
