The Role of Fermented Dairy Products on Gut Microbiota Composition

Okoniewski, Adam; Dobrzyńska, Małgorzata; Kusyk, Paulina; Dziedzic, Krzysztof; Przysławski, Juliusz; Drzymała-Czyż, Sławomira

doi:10.3390/fermentation9030231

Cited by 9 publications

(4 citation statements)

References 123 publications

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“…Pediatricians practicing in rural/semi-urban areas recommend the earlier introduction of local dairy products, such as ariani—a fermentation product known to benefit the gut microflora and the immune system [ 46 ]. This group of pediatricians also recommends the early introduction of meat from domestic animals, such as rabbit, and game meat, as well as sesame, tree nuts, seafood, legumes and tomato, probably because of their local availability [ 47 , 48 ].…”

Section: Discussionmentioning

confidence: 99%

Complementary Feeding Practices: Recommendations of Pediatricians for Infants with and without Allergy Risk

Vassilopoulou,

Feketea,

Pagkalos

et al. 2024

Nutrients

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Aim: To investigate the routine guidance provided by pediatricians concerning the timing of complementary feeding (CF) for both healthy infants and those at a heightened risk of allergies. Methods: A total of 233 pediatricians participated in an anonymous online survey that included questions about demographics and recommendations for CF. Specifically, they provided guidance on the types of foods, preparation methods, supplements, time intervals for introducing new foods to infants at low and high allergy risk, and delayed food introductions for high-risk cases. Results: The respondents advised introducing certain foods at specific ages: fruits, starchy non-gluten grains, vegetables, olive oil, and meat were appropriate at 6 months; gluten-rich grains at 7 months; yogurt, hard-boiled eggs, and legumes at 8 months; fish at 8.5 months; and nuts at 9 months. Pediatricians, especially those with less than 15 years of practice, often introduced egg, seafood, gluten-rich grains, legumes, and nuts earlier for high-risk infants. Parenthood and male gender were associated with the earlier introduction of eggs and grains. Conclusions: Greek pediatricians follow a structured food introduction schedule for CF in infants. Interestingly, they tend to delay the introduction of common food allergens and recommend longer intervals between introducing new foods, particularly for high-risk infants. Key Notes: Despite recent evidence-based indications on healthy complementary feeding strategies for infants, discrepancies persist among pediatricians regarding food choices and the order and timing of food introduction, both for healthy infants and those at risk of allergy. Guidance on complementary feeding by pediatricians is influenced by their individual characteristics. Pediatricians tend to delay the introduction of common food allergens and recommend longer intervals between introducing new foods, particularly for high-risk infants.

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Section: Discussionmentioning

confidence: 99%

Complementary Feeding Practices: Recommendations of Pediatricians for Infants with and without Allergy Risk

Vassilopoulou,

Feketea,

Pagkalos

et al. 2024

Nutrients

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“…The various health benefits of yogurt, cheese, kefir, and other traditional fermented milk products have been extensively researched. Probiotic strains of bacteria present in fermented dairy products are beneficial for gut health and can reduce the risk of certain diseases (Okoniewski et al 2023 ). Additionally, fermented dairy products are a rich source of vitamins and minerals, including calcium, potassium, phosphorus, and B vitamins.…”

Section: Fermented Dairy Productsmentioning

confidence: 99%

An overview of fermentation in the food industry - looking back from a new perspective

Siddiqui,

Erol,

Rugji

et al. 2023

Bioresour. Bioprocess.

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Fermentation is thought to be born in the Fertile Crescent, and since then, almost every culture has integrated fermented foods into their dietary habits. Originally used to preserve foods, fermentation is now applied to improve their physicochemical, sensory, nutritional, and safety attributes. Fermented dairy, alcoholic beverages like wine and beer, fermented vegetables, fruits, and meats are all highly valuable due to their increased storage stability, reduced risk of food poisoning, and enhanced flavor. Over the years, scientific research has associated the consumption of fermented products with improved health status. The fermentation process helps to break down compounds into more easily digestible forms. It also helps to reduce the amount of toxins and pathogens in food. Additionally, fermented foods contain probiotics, which are beneficial bacteria that help the body to digest food and absorb nutrients. In today’s world, non-communicable diseases such as cardiovascular disease, type 2 diabetes, cancer, and allergies have increased. In this regard, scientific investigations have demonstrated that shifting to a diet that contains fermented foods can reduce the risk of non-communicable diseases. Moreover, in the last decade, there has been a growing interest in fermentation technology to valorize food waste into valuable by-products. Fermentation of various food wastes has resulted in the successful production of valuable by-products, including enzymes, pigments, and biofuels.

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“…Typically, these starters consist of complex microbial communities, including various species of lactobacilli and proteobacteria. Numerous studies [3][4][5] have confirmed that consuming traditional fermented dairy products with probiotic cultures positively affects the gut microbiota and human immunity. For instance, Jing Li et al showed that the predominant taxa in Kazakh artisanal cheeses are Lactococcus lactis (28.93%), Lactobacillus helveticus (26.43%), Streptococcus thermophilus (12.18%), and Lactobacillus delbrueckii (12.15%) [6].…”

Section: Introductionmentioning

confidence: 99%

Comparative analysis of the effect of fermented derivatives from Bactrian milk on the gut microbiome

Samat,

Tamara,

Maxat

et al. 2023

FFHD

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Background:The gut microbiome plays a vital role in maintaining intestinal homeostasis, and its modulation through dietary interventions has garnered considerable interest in improving human health. In this study, we investigated the effect of traditional Kazakh fermented milk products derived from camel milk on the gut microbiome of rats. Objective:The animals were divided into three groups: the Bactrian milk group (BCM), the camel yogurt group (CMY), and the camel cheese group (CMC). Results:After 4 weeks of intervention, the relative abundance of bacterial taxa varied significantly in the BCM and Bactrian milk derivative groups. The CMY group demonstrated a 2-fold increase in the relative abundance of the genus Ligilactobacillus (p=0.032), whereas the CMC group showed a 3-fold decrease (p=0.009). Prevotella_9 exhibited an inverse abundance vector in the CMY (p=0.0005) and CMC (p=0.0001) groups compared to the BCM group. Additionally, 53 metabolic pathways were predicted, each showing varying relative abundances in response to dietary interventions. Notably, the metabolic pathways associated with amines, polyamines, cell structure, fatty acids, and nucleoside and nucleotide biosynthesis underwent the greatest changes. Conclusion:Consumption of camel milk yogurt led to an increase in biodiversity and abundance in the gut microbiota (p<0.01), as evidenced by Shannon and Simpson's indices. In summary, our study demonstrates that fermented camel milk products significantly influence the gut microbiome and metabolic pathways.Keywords: Bactrian camel milk, gut microbiota, rats, yogurt, soft cheese

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The Role of Fermented Dairy Products on Gut Microbiota Composition

Cited by 9 publications

References 123 publications

Complementary Feeding Practices: Recommendations of Pediatricians for Infants with and without Allergy Risk

Complementary Feeding Practices: Recommendations of Pediatricians for Infants with and without Allergy Risk

An overview of fermentation in the food industry - looking back from a new perspective

Comparative analysis of the effect of fermented derivatives from Bactrian milk on the gut microbiome

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