Description
Title: A Review of the Health-Promoting Effects of Functional Foods Made from Dairy and Fermented with Probiotics
Abstract: The consumption of dairy products that have undergone fermentation has been linked in numerous studies to better health outcomes. Particularly probiotic-based fermented functional foods have experienced a resurgence in popularity since the early 2000s, largely as a result of claims made about their health advantages. Fermented dairy products have been linked to preventing obesity as well as other conditions like gastroenteritis, Helicobacter pylori infection, hypersensitivity, irritable bowel syndrome, chronic diarrhea, and hypersensitivity that are all closely related to leading an unhealthy lifestyle. By interfering with typical metabolic functions, an ineffective inflammatory response may reduce the intestinal epithelial barrier’s capacity to function. Regarding this, numerous studies have demonstrated that fermented dairy probiotic products enhance human health by promoting the development of beneficial bacteria in the gut while also raising the production of metabolic byproducts. Probiotic bacteria are protected from harsh conditions in the intestine, such as low pH, bile acids, and other factors, by the fermented functional food matrix that surrounds them. This matrix is crucial to the survival of these strains of probiotic bacteria. Lactic acid bacteria were generally present in higher concentrations in cultured dairy products, with some having as many as 109/mL or g. This review focuses on fermented dairy products and related probiotic products, as well as their mechanisms of action, including their effects on microbiota and immune system regulation. We first talked about whey and whey-based fermented products, along with the microorganisms connected to them. Probiotics’ function is followed by the modulation of dendritic cells, natural killer cells, neutrophils, cytokines, immunoglobulins, and gut barrier functions via tight junction in fermented products. providing a wealth of data to back up their advantages for gastrointestinal health and disorders that are related.
Keywords: dairy; milk; functional food; probiotics; fermentation; disease models
Paper Quality: SCOPUS / Web of Science Level Research Paper
Subject: Biology
Writer Experience: 20+ Years
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