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The effects of consuming probiotic‐fermented milk on the immune system: A review of scientific evidence
Author(s) -
SantiagoLópez Lourdes,
HernándezMendoza Adrián,
Garcia Hugo S,
MataHaro Verónica,
VallejoCordoba Belinda,
GonzálezCórdova Aarón F
Publication year - 2015
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/1471-0307.12202
Subject(s) - probiotic , immune system , fermentation , biology , health benefits , microbiology and biotechnology , human studies , fermented milk products , immunology , food science , medicine , bacteria , lactic acid , traditional medicine , genetics
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.