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Fermented dairy has a profound effect on human health. Fermented dairy foods affect human health through the secretion of biologically active compounds through microorganisms' protein digestion and the interaction between beneficial microbes in them and the intestine. An unbalanced diet and an unhealthy lifestyle are directly linked to inflammatory bowel disease, irritable bowel syndrome, diarrhea, hypersensitivity, lactose intolerance, and gastroenteritis. Studies have shown that fermented dairy products (fermented milk, yogurt, cheese, koumiss, kefir) helped in the immune response against pathogens by adding antioxidants, anti-microbials, anti-fungals, anti-inflammatory, anti-diabetic and anti-atherosclerotic agents. Fermented products have also been widely used as the most effective means of delivering beneficial or digestible probiotic microbes. Fermented milk has many health benefits. It relieves the symptoms of lactose intolerance and is used to prevent colon cancer. Several studies have indicated the ability of lactic acid bacteria to prevent and inhibit the growth of cancer cells. Curd also has a laxative effect and facilitates the passage of waste, preventing the risk of constipation and its complications, such as diverticulosis and colon cancer. The results of scientific research have shown the ability of the metabolites found in fermented milk and other foods containing it to further improve the immune capabilities of the intestine through increasing immune proteins IGA, which helps humans in the prevention and protection of diarrhea and intestinal infections, especially in children, Fermented milk is also used to reduce the severity of the winter cold. It was a vital stimulant in treating patients with colds, influenza, and colds. The results showed a remarkable difference in the ability of these vital stimulants to reduce the severity and duration of colds and colds. However, they did not show an effect in the treatment of influenza. Fermented milk reduces allergy to milk protein, as many people suffer from milk protein allergy. This article focuses mainly on the health effects and the most important functional components of fermented milk, thus providing an excellent opportunity to develop functional dairy products supported by new lactic acid bacteria that support human health. This paper provides an overview of different aspects of the research on microorganisms present in dairy products in the light of their impact on human health. Keywords: microbes, colon cancer, fermented, Human.
Fermented dairy has a profound effect on human health. Fermented dairy foods affect human health through the secretion of biologically active compounds through microorganisms' protein digestion and the interaction between beneficial microbes in them and the intestine. An unbalanced diet and an unhealthy lifestyle are directly linked to inflammatory bowel disease, irritable bowel syndrome, diarrhea, hypersensitivity, lactose intolerance, and gastroenteritis. Studies have shown that fermented dairy products (fermented milk, yogurt, cheese, koumiss, kefir) helped in the immune response against pathogens by adding antioxidants, anti-microbials, anti-fungals, anti-inflammatory, anti-diabetic and anti-atherosclerotic agents. Fermented products have also been widely used as the most effective means of delivering beneficial or digestible probiotic microbes. Fermented milk has many health benefits. It relieves the symptoms of lactose intolerance and is used to prevent colon cancer. Several studies have indicated the ability of lactic acid bacteria to prevent and inhibit the growth of cancer cells. Curd also has a laxative effect and facilitates the passage of waste, preventing the risk of constipation and its complications, such as diverticulosis and colon cancer. The results of scientific research have shown the ability of the metabolites found in fermented milk and other foods containing it to further improve the immune capabilities of the intestine through increasing immune proteins IGA, which helps humans in the prevention and protection of diarrhea and intestinal infections, especially in children, Fermented milk is also used to reduce the severity of the winter cold. It was a vital stimulant in treating patients with colds, influenza, and colds. The results showed a remarkable difference in the ability of these vital stimulants to reduce the severity and duration of colds and colds. However, they did not show an effect in the treatment of influenza. Fermented milk reduces allergy to milk protein, as many people suffer from milk protein allergy. This article focuses mainly on the health effects and the most important functional components of fermented milk, thus providing an excellent opportunity to develop functional dairy products supported by new lactic acid bacteria that support human health. This paper provides an overview of different aspects of the research on microorganisms present in dairy products in the light of their impact on human health. Keywords: microbes, colon cancer, fermented, Human.
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.
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