Revealing the nutritious treasures: an extensive investigation of health benefits of cultured dairy foods

Abstract

Cultured milk products including yogurt, buttermilk, and lassi have made their way into South Asian cuisine for hundreds of years and are extraordinarily beneficial to human health. With a study background on lactic acid bacteria (LAB), these products are scientifically proved to aid in strengthening the immune system, for their anti-mutagenic effects, suitability for those who are lactose intolerant, and for protection against cancer, osteoporosis, and gut disorders. As of now, no scientific attention has been given to the microbial diversity of cultured milk products despite its prominent production and importance in the culture. New emerging approaches for studying the genetic composition and metabolic features of microbial communities, such as metagenomics and metabolomics, will open up important sources of knowledge and be a significant tool for informing conservation. These products are highly valued worldwide in the management of cardiometabolic diseases (CMDs), which encompass hypertension, type 2 diabetes, and obesity. The aim of this article will therefore advocate for the health benefits as well as cultural importance of cultured milk products. Indian fermented milk products, along with their historical development, cultural, and research aspects, thereby, highlighting the potential of this kind of product in promoting global health through functional food application, with a focus on recent advancements in their therapeutic potential and applications.

Keywords: Cardiometabolic disorders; Fermentation; Lactic acid bacteria (LAB); Prebiotics; Probiotics.