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Folia Microbiologica

, Volume 53, Issue 5, pp 378–394 | Cite as

Beneficial health effects of milk and fermented dairy products — Review

  • L. EbringerEmail author
  • M. Ferenčík
  • J. Krajčovič
Review

Abstract

Milk is a complex physiological liquid that simultaneously provides nutrients and bioactive components that facilitate the successful postnatal adaptation of the newborn infant by stimulating cellular growth and digestive maturation, the establishment of symbiotic microflora, and the development of gut-associated lymphoid tissues. The number, the potency, and the importance of bioactive compounds in milk and especially in fermented milk products are probably greater than previously thought. They include certain vitamins, specific proteins, bioactive peptides, oligosaccharides, organic (including fatty) acids. Some of them are normal milk components, others emerge during digestive or fermentation processes. Fermented dairy products and probiotic bacteria decrease the absorption of cholesterol. Whey proteins, medium-chain fatty acids and in particular calcium and other minerals may contribute to the beneficial effect of dairy food on body fat and body mass. There has been growing evidence of the role that dairy proteins play in the regulation of satiety, food intake and obesity-related metabolic disorders. Milk proteins, peptides, probiotic lactic acid bacteria, calcium and other minerals can significantly reduce blood pressure. Milk fat contains a number of components having functional properties. Sphingolipids and their active metabolites may exert antimicrobial effects either directly or upon digestion.

Keywords

Conjugated Linoleic Acid Human Milk Whey Protein Milk Protein Probiotic Bacterium 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

Abbreviations

AA

arachidonic acid

LA

lactalbumin

ACE

angiotensin I-converting enzyme

LCPUFA

long-chain oligounsaturated fatty acid(s)

CLA

conjugated linoleic acid

LDL

low-density lipoprotein

DHA

docosahexaenoic acid

LG

lactoglobulin

EGF

epidermal growth factor

MCP

monocyte chemotactic protein

EPA

eicosapentaenic acid

M-CSF

macrophage colony-stimulating factor

FA(s)

fatty acid(s)

MCT

medium-chain triglycerides

FFA(s)

free fatty acid(s)

MFGM

milk fat globule membrane

GALT

gut-associated lymphoid tissue

MIP

macrophage inflammatory protein

G-CSF

granulocyte colony-stimulating factor

NGF

nerve growth factor

GIT

gastrointestinal tract

NK

natural killer

HAMLET

human α-lactalbumin made lethal to tumor cells

sIgA

secretory immunoglobulin A

HDL

high-density lipoprotein

RANTES

Regulated upon Activated Normal T-Expressed and presumably Secreted chemokine

IFN

interferon

Ig

immunoglobulin

TGF

transforming growth factor

IGF

insulin-like growth factor

TLR

Toll-like receptor

IL

interleukin

TNF

tumor necrosis factor

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© Institute of Microbiology, v.v.i, Academy of Sciences of the Czech Republic 2008

Authors and Affiliations

  1. 1.Institute of Cell Biology, Faculty of ScienceComenius UniversityBratislavaSlovakia
  2. 2.Institute of NeuroimmunologySlovak Academy of SciencesBratislavaSlovakia
  3. 3.Institute of Immunology, Faculty of MedicineComenius UniversityBratislavaSlovakia

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