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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).
Roles of Daily Diet and Beta-Adrenergic System in the Treatment of Obesity and Diabetes
Published in Nilanjana Maulik, Personalized Nutrition as Medical Therapy for High-Risk Diseases, 2020
Ebru Arioglu Inan, Belma Turan
The role of gut microbiota in energy homeostasis and weight control has been the subject of recent research. Prebiotics and probiotics seem to be important components in the treatment of obesity, as they affect gut microbiota. Probiotic supplementation with Lactobacillus bacteria was shown to attenuate adipose tissue weight and body weight gain significantly in high fat high cholesterol-fed mice (Yoo, Kim et al. 2013). Similarly, probiotics with Lactobacillus or Bifidobacterium bacteria reduced weight gain in high fat-fed mice (Wang, Tang et al. 2015). In obese mice, daily probiotic treatment with A. muciniphila for four weeks attenuated body weight (Everard, Belzer et al. 2013). Clinical studies also confirmed the antiobesity properties of probiotics. Consumption of fermented milk containing Lactobacillus gasseri SBT2055 for 12 weeks resulted in a markedly decreased area of abdominal visceral and subcutaneous fat (Kadooka, Sato et al. 2010). In this trial, body weight and body mass index (BMI) were also significantly lower in the probiotic treated group.
Dry eye disease: an (in)convenient truth
Published in Clinical and Experimental Optometry, 2022
Azadeh Tavakoli, Judith Louise Flanagan
Fermented foods have formed part of traditional diets around the world for centuries, and are one of the oldest forms of food preservation, improving safety, flavour, and shelf-life.80,81 These foods have increased the bioavailability nutrients, conferring bioactive compounds and probiotic functions, and imparting bio-preservative antioxidant and antimicrobial compounds.81 As an example, fermented milk products harbour lactic acid bacteria that serve to increase integrity of tight junctions in the gut epithelium and inhibit potentially harmful enzymes produced by the resident bacteria while a diet lacking in fermented products is associated with reduced innate immunity that can be repaired through reintroduction of lactic acid bacteria.35 In addition, fermentation leads to metabolism of anti-inflammatory phenolic compounds to increase their bioavailability and natural anti-oxidant activity.81 Fermented Cordyceps cicadae mycelia extracts ameliorated dry eye in a mouse model.82 Mainstay foods such as coffee, tea, chocolate, sourdough bread soybean products, yoghurt, kimchi, kombucha, beer, and wine variously make use of fermentation either in preparation or in the final product,83 indicating that an anti-inflammatory diet is not so far removed from everyday experience that there is no return.
Food and beverages promoting elderly health: six food-based dietary guidelines to plan good mixed meals for elderly South Africans
Published in South African Journal of Clinical Nutrition, 2021
Sanjoy Saha, Upasana Mukherjee, Makenzie Miller, Li-Ling Peng, Carin Napier, Heleen Grobbelaar, Wilna Oldewage-Theron
In a review of 53 global dairy FBDGs, all included milk, and most (46) included milk products, yogurt and cheese.128 Adequate quantities of milk provide all the essential amino acids for muscle health and strength.129 It is thus recommended that an individual who is lactose intolerant should not avoid milk completely, but rather consume other milk products such as yoghurt or fermented milk products.126,130,131 Milk and milk products are often used to complement other foods. Staple foods such as maize and bread lack lysine amino acid and therefore milk is used with maize or bread to acquire all essential amino acids from the diet.131 Many milk and milk products, including low-fat cheese, can be easily consumed by the elderly and even by those who have dental problems.131
The Effects of Dairy Product and Dairy Protein Intake on Inflammation: A Systematic Review of the Literature
Published in Journal of the American College of Nutrition, 2021
Kristin M. Nieman, Barbara D. Anderson, Christopher J. Cifelli
Components of dairy product matrix such as vitamin D, calcium, protein, live and active cultures in fermented dairy, and bioactive peptides appear to suppress the inflammatory response (63,88,90) and may ultimately have vascular effects. Dairy foods may regulate immune function within the GI tract by interacting with the mucosal layer, improving intestinal barrier function, and stimulating immunocytes which can in turn affect cardiovascular health, for example, through flux of metabolites into the bloodstream (88). Further, in vitro and in vivo studies suggest dairy components may beneficially modulate immune function in the GI tract via reducing lipopolysaccharide activity, Gram-negative bacteria, and bacterial translocation, increasing tight junction proteins, and improving barrier function (88). In support of this, supplementation of fermented milk for 2 weeks at 400 g/day resulted in altered gut microbiota and microbial metabolites that improve barrier function in healthy men (91–93). Taken together, these findings suggest the dairy food matrix may modulate the effects of dairy fat on chronic disease risk (94). This notion is supported in this study where various dairy products types (fat-free, low-fat, reduced-fat, and full-fat) were utilized in the 19 trials that evaluated the effects of dairy product consumption on markers of inflammation and showed neutral to beneficial effects. This agrees with results from other studies suggesting the Mediterranean and DASH dietary patterns, which incorporate dairy products, are associated with reduced inflammation (95,96).