Search

Fermented dairy products are obtained from fermentation of milk, through the action of suitable and harmless microorganisms. In addition to lactic acid bacteria, fermented dairy products have bioactive compounds as well as bacteria derived metabolites produced during fermentation. Fermented dairy products, due to their special characteristics, are an excellent matrix for the incorporation of ingredients and/or nutrients that give the final product properties beyond purely nutritional, making them true functional foods, interesting in a healthy diet. This review is focused on existing scientific evidence regarding the consumption of fermented dairy products and their health benefits, principally hypocholesterolemic, antioxidant, bone, hypotensive effects and immunological benefits, such as effects on the host́s intestine and microbiome, anti-carcinogenic, immunomodulation and anti-allergenic effects. This review has extensively assessed the fermented dairy products which could be used as possible nutraceutical agents in food and health industries.

The aim of this study was to evaluate for the first time the effect of omega-3 LC PUFA supplementation during pregnancy and lactation on bone metabolism in mothers and neonates. 110 pregnant women were divided in two groups: control group (400 mL/day of the control dairy drink); supplemented group (400 mL/day of the fish oil-enriched dairy drink). Plasma bone biomarkers and mineral content in erythrocyte cytosol were assessed. In mothers, DHA supplementation increased OC and OPN levels and decreased IL-6 and TNF-α levels at delivery, increasing PTH levels during lactation. In neonates, DHA supplementation increased ACTH, insulin and leptin, decreasing RANKL and IL-6 in umbilical vein; increased OPG and leptin and diminished TNF-α in umbilical artery; increased OC levels, lowered PTH and TNF-α at birth. DHA supplementation during pregnancy and lactation has beneficial effects on bone turnover in both mother and neonates, representing a non-pharmacological pathway to decrease bone loss.

The effect of maternal DHA supplementation on expression of key genes and proteins involved in Fe metabolism and mineral placenta content was evaluated for the first time. One hundred and ten pregnant women were randomly assigned to one of the groups: control (n = 54, 400 ml/day of the control dairy drink; DHA-supplemented (n = 56, 400 ml/day of the DHA-enriched dairy drink). Placenta DMT1, FPN1, TfR1 and Hamp1 mRNA and protein expressions were analysed. Hepcidin concentration in the mother and umbilical cord and placenta mineral content were assessed. DMT1, FPN1, TfR1 and Hamp1 gene expressions together with serum hepcidin increased in umbilical cord and artery of the DHA-supplemented group. In this group, Fe concentration increased in plasma, umbilical cord vein and artery. Ca concentrations raised in umbilical cord vein and artery, Cu, V and Mn levels. Docosahexaenoic acid (DHA) supplementation improved transplacental Fe homeostasis, enhancing Fe transfer and boosting neonates Fe stores at delivery.