Dairy-Based Probiotic-Fermented Functional Foods: An Update on Their Health-Promoting Properties

Abstract

Numerous studies have shown a link between the consumption of fermented dairy foods and improved health outcomes. Since the early 2000s, especially probiotic-based fermented functional foods, have had a revival in popularity, mostly as a consequence of claims made about their health benefits. Among them, fermented dairy foods have been associated with obesity prevention and in other conditions such as chronic diarrhea, hypersensitivity, irritable bowel syndrome, Helicobacter pylori infection, lactose intolerance, and gastroenteritis which all are intimately linked with an unhealthy way of life. A malfunctioning inflammatory response may affect the intestinal epithelial barrier’s ability to function by interfering with the normal metabolic processes. In this regard, several studies have shown that fermented dairy probiotics products improve human health by stimulating the growth of good bacteria in the gut at the same time increasing the production of metabolic byproducts. The fermented functional food matrix around probiotic bacteria plays an important role in the survival of these strains by buffering and protecting them from intestinal conditions such as low pH, bile acids, and other harsh conditions. On average, cultured dairy products included higher concentrations of lactic acid bacteria, with some products having as much as 109/mL or g. The focus of this review is on fermented dairy foods and associated probiotic products and their mechanisms of action, including their impact on microbiota and regulation of the immune system. First, we discussed whey and whey-based fermented products, as well as the organisms associated with them. Followed by the role of probiotics, fermented-product-mediated modulation of dendritic cells, natural killer cells, neutrophils, cytokines, immunoglobulins, and reinforcement of gut barrier functions through tight junction. In turn, providing the ample evidence that supports their benefits for gastrointestinal health and related disorders.

Evaluation of antimicrobial activity of Kefir drink against Escherichia coli, Salmonella typhimurium and Shigella flexneri

“…Fermented dairy products are ideal for delivering probiotic bacteria to the human intestine and providing the optimal environment for growth. Probiotics are described as “living microorganisms that provide a health benefit to the host when provided in sufficient doses” (16). Recently, consumer interest in fermented products containing probiotic microorganisms has increased, demonstrating the regulatory effects of kefir microorganisms on the gut microbiota and its accumulated antibacterial activity.…”

About Functional Foods: The Probiotics and Prebiotics State of Art

“…As we have mentioned, prebiotics can be used to enhance the growth of specific probiotic species, promote the composition of a healthy intestinal microbiota and restore human health. Indeed, prebiotic fermentation products have important beneficial effects on human health, which include their anti-inflammatory and antiapoptotic activities and the prevention of colon cancer and colitis [ 109 ]. Specifically, Bifidobacterium spp.…”

Probiotics and postbiotics play a role in maintaining dermal health

“…Lactobacillus may be grown, and their derivatives such as cell-free culture supernatant (CFCS) and cell surface components (exopolysaccharides, peptidoglycan, lipoteichoic acid (LTA), and surface layer protein (SLP)) can be employed as wound healers and antimicrobial agents. 16…”