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Therapeutic Properties of Fermented Foods and Beverages
Published in Megh R. Goyal, Preeti Birwal, Durgesh Nandini Chauhan, Herbs, Spices, and Medicinal Plants for Human Gastrointestinal Disorders, 2023
The fermented milk and milk products are obtained by the inoculation and souring of milk using starter culture. Different microorganisms involving the group of lactic acid bacteria, Leuconostoc, probiotic bacteria and yeast are employed in the production of different types of fermented dairy products. Fermentation of milk results in change in appearance, flavor, texture and nutritional profile. However, the crucial role of starter culture lies in the production of bioactive peptides, essential amino acids, essential fatty acids, antioxidant molecules, anti-allergic and anti-hypertensive compounds. The examples of important local foods and beverages in India based on dairy are: dahi,28, 105, 163misto doi or payodhi or lal dahi or lal doi,28, 39, 121shrikhand or amarkhand, 49, 64, 72rabadi,45, 66Lassi or butter milk,101, 113chhach or majjige or matha,152chhurpi or chhursingba or chhur chirpen or chhurpupu,28, 144, 164chhu or sheden,28phuli,32, 144 and somar,28, 163.
What Milk and Dairy Products Can Do for the Human Body
Published in Mehwish Iqbal, Complementary and Alternative Medicinal Approaches for Enhancing Immunity, 2023
The useful properties of fermented milk items for the health of humans have been researched extensively since the assertion of Metchnikoff et al. (1907) that fermented dairy products encouraged the extension of life by endeavouring a positive impact on the flora of the gastrointestinal tract (Bakalinsky et al., 1996).
Gut Microbiota—Specific Food Design
Published in Megh R. Goyal, Preeti Birwal, Santosh K. Mishra, Phytochemicals and Medicinal Plants in Food Design, 2022
Aparna V. Sudhakaran, Himanshi Solanki
Probiotics are “live microorganisms that, when administered in adequate amounts, confer a health benefit on the host” [27]. Recent gut microbiota studies have opened new avenues for personalized healthcare strategies associating the potential use of selected probiotics strains for restoring the gut balance. The basic mechanism by which the probiotics regain the gut homeostasis is by competitive exclusion, improve intestinal barrier functions, production of antimicrobial substances and immune modulation. Probiotics as a concept acquired scientific credibility when Russian scientist E. Metchnikoff proposed the theory of longevity and attributed the long life of Bulgarians to the consumption of traditional fermented dairy products [51]. The fermented foods such as fermented dairy products, vegetables, sauerkraut, kimchi, and wine are a rich source of probiotics. The probiotics can be a single strain or a combination of strains. The most common genera of probiotics are Lactobacillus, Bifidobacterium, and Saccharomyces boulardii (yeast). The combination of prebiotics and probiotics is known as synbiotics.
Association of Fermented Products with Risk of Cancer Recurrence and Mortality among Breast Cancer Survivors: A Prospective Cohort Study
Published in Nutrition and Cancer, 2023
Jubin Yang, Minsung Chung, Yongsoon Park
A trained registered dietitian measured dietary intake using a structured 24-hour recall during the weekday to better reflect the patient’s usual dietary habits. If the patient had a special occasion on the day before the dietary survey, dietary intake of 48 h, before the dietary survey was measured. The dietary survey carried out during an outpatient visit. To improve 24-hour recall, the five-step multiple-pass strategy was used, in which the dietitian asked respondents several times to search their memories to increase the retrieval of the requested information (28). The data were analyzed using the computer-aided nutritional analysis program (CAN-pro web version 5.0; Korean Nutrition Society, Seoul, Korea). Fermented products were subdivided into three groups: fermented-soy, vegetable, and dairy products. Fermented soy products included Doenjang (long-term fermented soybean paste), Cheonggukjang (short-term fermented soybean paste), Kanjang (fermented soy sauce), and Gochujang (fermented red pepper paste). Fermented vegetable products included Kimchi (fermented cabbage or radish) and Jangachi (other fermented vegetables). Fermented dairy products included yogurt and cheeses.
Association of Recommended and Non-Recommended Food Score and Risk of Bladder Cancer: A Case-Control Study
Published in Nutrition and Cancer, 2022
Melika Hajjar, Arezoo Rezazadeh, Farah Naja, Mehdi Kardoust Parizi, Reza Alaghehbandan, Marzie Pourkerman, Bahram Rashidkhani
Studies that have addressed single nutrients showed similar results to our findings. A previous systematic review showed that medium and high consumption of milk (227 ml/d − 336 ml/d) and fermented dairy products (67 g/d − 160 g/d) is associated with a reduction in BC risk (7). It should be noted that in this review, the authors did not include the fat content percentage of milk (7). Another systematic review showed that low-fat milk decreases the risk of BC (20). These two meta-analyses showed that whole milk intake increased the risk of BC but there is no association between other types of full-fat dairy (eg., butter, cheese) with BC, which could be due to heterogeneity in participants (7, 20). Other studies found no association between dietary fiber and BC risk (9, 21). This could be because of the low consumption of fiber globally (17 g/day) (9). In contrast to our results, a cohort study examined the association between fruit and vegetable intake and risk of the BC (8) showed that consuming fruits, vegetables, citrus fruits, and yellow-orange fruits reduced the risk of BC in women (8). Another study showed a protective effect of dark green vegetables and citrus fruit on BC, especially in smokers (22).
The effects of dairy and dairy derivatives on the gut microbiota: a systematic literature review
Published in Gut Microbes, 2020
Hajara Aslam, Wolfgang Marx, Tetyana Rocks, Amy Loughman, Vinoomika Chandrasekaran, Anu Ruusunen, Samantha L. Dawson, Madeline West, Eva Mullarkey, Julie A. Pasco, Felice N. Jacka
To our knowledge, this is the first systematic literature review to collate evidence on all types of dairy and dairy-derived products and evaluate their possible effects on human gut microbiota composition. Our study results revealed that milk intake increased the relative abundance of genera Lactobacillus and Bifidobacterium and reduced the bacterial diversity.39 Similarly, fermented dairy intake (i.e. yogurt and kefir) increased the abundance of genera Lactobacillus and Bifidobacterium.40,41,43 Moreover, two studies indicated that yogurt consumption was protective against pathogenic bacterial strains i.e. Bacteroides fragilis and Salmonella typhi.40,42 However, it was demonstrated that neither casein or whey nor quantity of dairy consumed prompted changes to the gut bacterial taxa from phylum to species level and overall diversity.44-46 Nevertheless, it was indicative that milk and fermented dairy products may modulated the gut microbiota in a manner that may benefit the host by facilitating the growth of Lactobacillus and Bifidobacterium, which are considered probiotic species that – by definition – benefit host health.47