Fermented Dairy Products as Precision Modulators of Gut Microbiota and Host Health: Mechanistic Insights, Clinical Evidence, and Future Directions DOI Creative Commons
Yuan Gao, Yanyan Liu,

Tingting Ma

и другие.

Foods, Год журнала: 2025, Номер 14(11), С. 1946 - 1946

Опубликована: Май 29, 2025

Dairy products—encompassing yogurt, kefir, cheese, and cultured milk beverages—are emerging as versatile, food-based modulators of gut microbiota host physiology. This review synthesizes mechanistic insights demonstrating how live starter cultures their fermentation-derived metabolites (short-chain fatty acids, bioactive peptides, exopolysaccharides) act synergistically to enhance microbial diversity, reinforce epithelial barrier integrity via upregulation tight-junction proteins, modulate immune signaling. Clinical evidence supports significant improvements in metabolic parameters (fasting glucose, lipid profiles, blood pressure) reductions systemic inflammation across syndrome, hypertension, IBS cohorts. We highlight critical modulatory factors—including strain specificity, enterotypes FUT2 genotype, fermentation parameters, matrix composition—that govern probiotic engraftment, postbiotic yield, therapeutic efficacy. Despite promising short-term outcomes, current studies are limited by heterogeneous designs brief intervention periods, underscoring the need for long-term, adaptive trials integrative multi-omics establish durability causality. Looking forward, precision nutrition frameworks that harness baseline profiling, genetics, data-driven design will enable bespoke fermented dairy formulations, transforming these traditional foods into next-generation functional matrices targeted prevention management metabolic, inflammatory, neuroimmune disorders.

Язык: Английский

Fermented Dairy Products as Precision Modulators of Gut Microbiota and Host Health: Mechanistic Insights, Clinical Evidence, and Future Directions DOI Creative Commons
Yuan Gao, Yanyan Liu,

Tingting Ma

и другие.

Foods, Год журнала: 2025, Номер 14(11), С. 1946 - 1946

Опубликована: Май 29, 2025

Dairy products—encompassing yogurt, kefir, cheese, and cultured milk beverages—are emerging as versatile, food-based modulators of gut microbiota host physiology. This review synthesizes mechanistic insights demonstrating how live starter cultures their fermentation-derived metabolites (short-chain fatty acids, bioactive peptides, exopolysaccharides) act synergistically to enhance microbial diversity, reinforce epithelial barrier integrity via upregulation tight-junction proteins, modulate immune signaling. Clinical evidence supports significant improvements in metabolic parameters (fasting glucose, lipid profiles, blood pressure) reductions systemic inflammation across syndrome, hypertension, IBS cohorts. We highlight critical modulatory factors—including strain specificity, enterotypes FUT2 genotype, fermentation parameters, matrix composition—that govern probiotic engraftment, postbiotic yield, therapeutic efficacy. Despite promising short-term outcomes, current studies are limited by heterogeneous designs brief intervention periods, underscoring the need for long-term, adaptive trials integrative multi-omics establish durability causality. Looking forward, precision nutrition frameworks that harness baseline profiling, genetics, data-driven design will enable bespoke fermented dairy formulations, transforming these traditional foods into next-generation functional matrices targeted prevention management metabolic, inflammatory, neuroimmune disorders.

Язык: Английский

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