Sar Taner, Bogovic Matijasic Bojana, Danilovic Bojana, Gamero Amparo, Gandía Mónica, Krausova Gabriela, Martínez-Villaluenga Cristina, Peñas Elena, Bagherzadehsurbagh Erfan, Cemali Özge, Santa Dushica, Künili Ibrahim Ender, Kesenkas Harun, Chassard Christophe, Pracer Smilja, Vergères Guy, Ergün Burcu Gündüz
Swedish Centre for Resource Recovery, University of Borås, Borås, Sweden.
University of Ljubljana, Biotechnical Faculty, Department of Animal Science, Domzale, Slovenia.
Front Nutr. 2025 Aug 20;12:1651365. doi: 10.3389/fnut.2025.1651365. eCollection 2025.
Fermented whey-based products show significant potential as functional foods, owing to their rich nutritional profile and the generation of bioactive compounds during fermentation. This systematic narrative review evaluates the health effects of fermented-whey consumption based on evidence from human studies in adults.
A systematic literature search was conducted using electronic databases including, PubMed, Scopus, and Cochrane Library for studies published between 1.1.1970 and 31.12.2024. All human clinical studies conducted with adults over 18 years old were included in this study. Inclusion criteria were randomized controlled trials and clinical studies involving adults consuming fermented whey products. Data extraction and quality assessment were performed using CADIMA software and standardized protocols. Studies identified by the search strategy and extracted data were screened independently by 2 reviewers using the CADIMA software. Risk of bias was assessed using the Risk of Bias 2 tool.
After screening 1852 titles and abstracts and assessing 20 articles for eligibility, a total of 12 human intervention studies met the inclusion criteria and were included in the systematic narrative review. Consumption of fermented whey products was associated with improvements in muscle mass, glycemic control, lipid profiles (notably triglycerides and LDL cholesterol), immune function (e.g., increased natural killer cell activity), and reductions in oxidative stress and inflammation. Some studies also reported benefits for gastrointestinal and urinary tract health. The health effects were attributed to increased bioavailability of branched-chain amino acids, bioactive peptides, and microbial metabolites such as exopolysaccharides and short-chain fatty acids. Most interventions were well tolerated, with no serious adverse effects reported.
Fermented whey products demonstrate promising health benefits across multiple physiological systems. While current evidence supports their use as functional food ingredients, further large-scale, long-term clinical trials are needed to confirm efficacy and elucidate mechanisms of action. Fermented whey appears to be a safe and versatile option for enhancing adult nutrition and health.
基于发酵乳清的产品因其丰富的营养成分以及在发酵过程中产生生物活性化合物，显示出作为功能性食品的巨大潜力。本系统叙述性综述基于针对成年人的人体研究证据，评估食用发酵乳清的健康影响。
使用包括PubMed、Scopus和Cochrane图书馆在内的电子数据库，对1970年1月1日至2024年12月31日发表的研究进行系统文献检索。本研究纳入了所有针对18岁以上成年人进行的人体临床研究。纳入标准为随机对照试验以及涉及成年人食用发酵乳清产品的临床研究。使用CADIMA软件和标准化方案进行数据提取和质量评估。通过检索策略识别出的研究和提取的数据由两名审阅者使用CADIMA软件独立筛选。使用偏倚风险2工具评估偏倚风险。
在筛选了1852篇标题和摘要并评估了20篇文章的合格性后，共有12项人体干预研究符合纳入标准并被纳入系统叙述性综述。食用发酵乳清产品与肌肉质量改善、血糖控制、血脂谱（特别是甘油三酯和低密度脂蛋白胆固醇）、免疫功能（如自然杀伤细胞活性增加）改善以及氧化应激和炎症减轻有关。一些研究还报告了对胃肠道和泌尿道健康的益处。这些健康影响归因于支链氨基酸、生物活性肽以及微生物代谢产物如胞外多糖和短链脂肪酸的生物利用度增加。大多数干预措施耐受性良好，未报告严重不良反应。
发酵乳清产品在多个生理系统中显示出有前景的健康益处。虽然目前的证据支持将其用作功能性食品成分，但需要进一步的大规模、长期临床试验来确认疗效并阐明作用机制。发酵乳清似乎是增强成人营养和健康的安全且通用的选择。
