From the past to the future: Fermented milks and their health effects against human diseases

Abstract

The benefits of fermented milk have been known to mankind since the ancient days of civilization. The important role of fermented milk in human nutrition has been well documented through the ages, from the original unpredictable souring of milk caused by the microorganisms inherent in milk to modern microbiological processes, leading to fermented milk with the greater nutritional value produced under controlled conditions. The bioactive peptides synthesized by the microbial degradation of proteins in fermented milk and the addition of supplements, such as probiotics and prebiotics endow them with various physiological functions, including the regulation of the gut microbiota, cholesterol lowering, and immunomodulation, making them potential functional foods that are notable in healthy diets. Here, we summarized the development of fermented milk into four stages and also summarized their impact on health and diseases during different developmental stages. In addition, we described the characteristics and limitations of fermented milk in different eras. Accordingly, we integrated the future trends in the development of fermented milk as functional foods. It is hoped that the efforts to develop the potential of fermented milk as functional foods will help manage the health risks faced by many countries.

Prospective, Randomized, Double-Blind Parallel Group Nutritional Study to Evaluate the Effects of Routine Intake of Fresh vs. Pasteurized Yogurt on the Immune System in Healthy Adults

“…Factors such as the specific strains of bacteria in the yogurt, the overall diet, and an individual’s health status and habits can influence the outcomes. Additionally, more research is needed to fully understand the mechanisms by which yogurt and probiotics impact immunoglobulin production [ 32 ]. In this study, the effect of the relative amount of living bacteria is assessed.…”

Development and Validation of the Meiji Nutritional Profiling System (Meiji NPS) to Address Dietary Needs of Adults and Older Adults in Japan

“…The Meiji NPS may be improved in several ways. Firstly, adding factors such as the quality of nutrients (e.g., amino acid score) and the degree and/or types of food processing (e.g., sterilization, fermentation), which also play important roles in nutritional value [135][136][137], may improve the assessment of foods. NPSs that incorporate such factors have already been proposed [138][139][140].…”

Development technology of functional dairy product with phytocomponents

“…При виборі молочної основи перевага надається кисломолочним продуктам, за рахунок їх дієтичних та лікувальних властивостей, сформованих в результаті мікробіологічних та біохімічних процесів, що протікають при сквашуванні та визріванні молочного згустку (Zhang, 2023).…”