The Role of Gut Microbiota in the Health Effects of Fermented Dairy Products

Year : 2025 | Volume : 14 | Issue : 02 | Page : 5-10
    By

    Tuba Iram,

  1. NPD Executive, Research and Development, CG Corp Global (Wai Wai) Noodles, Gurgaon, Haryana, India

Abstract

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The human gut microbiota plays a crucial role in maintaining physiological health, influencing digestion, metabolism, immune function, and even mental well-being. Among dietary interventions aimed at modulating gut microbiota, fermented dairy products have emerged as particularly promising due to their rich content of live microorganisms, bioactive compounds, and nutrients. This review explores the intricate interactions between fermented dairy products and the gut microbiota, highlighting their potential health benefits and underlying mechanisms. Fermented dairy foods such as yogurt, kefir, and cultured milk contain probiotic strains—primarily from the genera Lactobacillus and Bifidobacterium—that may transiently colonize the gastrointestinal tract and modulate the composition and activity of the resident microbiota. These interactions contribute to enhanced gut barrier function, inhibition of pathogenic microbes, and regulation of immune responses. In addition, bioactive metabolites produced during fermentation, including peptides and short-chain fatty acids, further support host health by exerting anti-inflammatory and antioxidant effects. The consumption of fermented dairy products has been associated with improvements in gastrointestinal disorders (e.g., lactose intolerance, irritable bowel syndrome), metabolic health (e.g., insulin sensitivity, lipid regulation), immune modulation, and even mental health through the gut–brain axis. However, the health outcomes are influenced by multiple factors, including individual microbiota composition, the type and dose of dairy consumed, and the presence of other dietary components. Despite promising evidence, challenges remain, including variability in clinical outcomes, short-term survival of probiotics in the gut, and regulatory complexities surrounding health claims. Future research should focus on personalized nutrition approaches, synergistic synbiotic formulations, and the application of advanced metagenomic and metabolomic tools to unravel the complex host–microbe–diet interactions. Overall, fermented dairy products represent a functional food category with significant potential to beneficially influence gut microbiota and human health, warranting further investigation through well-designed human trials.

Keywords: Gut Microbiota, Fermentation, Human Health, Metabolic Health, Immune System

[This article belongs to Research and Reviews : Journal of Dairy Science and Technology ]

How to cite this article:
Tuba Iram. The Role of Gut Microbiota in the Health Effects of Fermented Dairy Products. Research and Reviews : Journal of Dairy Science and Technology. 2025; 14(02):5-10.
How to cite this URL:
Tuba Iram. The Role of Gut Microbiota in the Health Effects of Fermented Dairy Products. Research and Reviews : Journal of Dairy Science and Technology. 2025; 14(02):5-10. Available from: https://journals.stmjournals.com/rrjodst/article=2025/view=0


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Regular Issue Subscription Review Article
Volume 14
Issue 02
Received 03/05/2025
Accepted 10/05/2025
Published 14/05/2025
Publication Time 11 Days
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