The effects of consuming probiotic‐fermented milk on the immune system: A review of scientific evidence

Abstract

Fermented dairy products are commonly used as the most efficient delivery vehicle for probiotics. These foods are well known for promoting the positive health benefits of consuming probiotics. Among their beneficial effects, their immunomodulatory properties have attracted a great deal of interest in recent years. Reports, both in vitro and in vivo, on the beneficial effects of consuming fermented milks containing probiotics have demonstrated the enhancement of various parameters in animal (e.g. rats and mice) and human immune systems, such as the production of cytokines and mediators by antigen‐presenting cells and cellular markers for different cell populations. Hence, the purpose of this review was to provide an overview of the scientific literature concerning the potential of probiotic‐fermented milks to influence the host's immune system, thereby modulating the immune response in a positive fashion.

Lactose hydrolysis and lactase activity in fermented mixtures containing mare's, cow's, sheep's and goat's milk

“…Such products exhibit a desirable effect on the physiological processes in the human organism. Milk products promote optimal health, stimulate the immune system and help to reduce the risk of civilisation-related diseases (Santiago-Lopez et al, 2015;Sosa-Castañeda et al, 2015; Beltr an- Barrientos et al, 2016).…”

Lactobacilli isolated from the Armenian fermented milk product matsoun: Growth properties, antibacterial and proteolytic activity and their dependence on pH

“…This may be useful for future applications because probiotic bacteria are expected to possess acid tolerance (Santiago‐López et al . ). Thus, in case of probiotics production, uncontrolled pH conditions are more appropriate because they may lead to acid tolerance of used strains.…”

“…The cells which grow in acidic conditions usually acquire acid tolerance by accumulating acid stress proteins inside the cell (Alemayehu et al 2000). This may be useful for future applications because probiotic bacteria are expected to possess acid tolerance (Santiago-L opez et al 2015). Thus, in case of probiotics production, uncontrolled pH conditions are more appropriate because they may lead to acid tolerance of used strains.…”

“…Nowadays fermented dairy foods are considered as the most important delivery vehicles for probiotics (El-Ghaish et al 2009;Santiago-L opez et al 2015). In dairy food fermentations, pH usually is not controlled.…”

“…The manufacturers need to find approaches to control the fermentation process, to stabilise the microbial load and to extend the shelf life of dairy products, without altering their traditional sensory properties (Quero et al 2014). Lactic acid bacteria in general and lactobacilli in particular have a generally recognised as safe (GRAS) status (Dortu et al 2009;Moslehishad et al 2013;Santiago-L opez et al 2015) and may be considered for a use as biopreservatives (G alvez et al 2007). Lactobacillus delbrueckii subsp.…”