Professor Zhang Peace of Inner Mongolia expounds the research progress of probiotic fermented milk and its in vivo function.

research progress on probiotic fermented milk and its in vivo function: SummaryGuide January 30, 2021, Key Laboratory of the Ministry of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Key Laboratory of Dairy Processing of the Ministry of Agriculture: Hafiz Arbab Sakandar and Zhang Peace published a review article entitled "Trends in Probiotics(s)-Fermented Milks and theirs in Vivo functionality: A review" online in the AGRICULTURAL TOP journalTrends in Food Science and Technology (IF:11.007). Therefore, the literature in this review focuses on in vivo studies and clinical trials that have used probiotic fermented milk since 2015 to treat a variety of pathophysiological diseases and cognitive impairments. This review article may promote the commercial application of probiotic fermented milk as a natural therapy for health-related issues.In the recent past, the consumption of probiotic fermented milk has been increasing due to health requirements. These health statements are not limited to gastrointestinal health, but can also improve immunity and, more recently, cognitive ability. Recent scientific advances have revealed their positive effects on improving mood, vaginal health and metabolic stability in the body. Numerous in vivo studies claim that they have the potential to improve, treat and prevent harmful diseases in humans. This review provides a brief summary of in vivo studies conducted since 2015 to seek the effects of pure probiotic fermented milk (not just probiotics) on the prevention and mitigation of various pathophysiological impairments and cognitive impairments. This review article may promote the commercial application of probiotic fermented milk as a natural therapy for a variety of diseases.years, there is growing evidence that probiotics have been incorporated into diet and nutrition for health benefits. Although some controversial results have been obtained, sufficient evidence has been obtained for the treatment and prevention of a wide range of diseases. Probiotic interventions in dairy products are most appropriate because they are more acceptable than other foods. In addition, some studies have revealed safety issues in the case of freeze-dried probiotic interventions, especially in immune-impaired individuals such as bacteremia, endoarthritis and sepsis. However, no such results have been reported when probiotics are added to fermented milk as supplements. Environmental factors and food substites have a considerable impact on probiotics. Food substations can increase or decrease the potential function of used probiotics. In addition, bioactive compounds produced in fermented milk may also cause synergies. When probiotic fermented milk is used in animals and humans, very little research has shown variable results. However, most studies favour interventions to treat and treat a variety of diseases, such as lactose insulation, infectious and antibiotic-related diarrhoea, and there is growing evidence of its potential in other diseases. There is no doubt that, so far, the development of probiotic fermented milk for human consumption is still in its infancy. Animal research may be a poor predictive indicator of human experience. A variety of factors may lead to differences between animal and human test results. Successful animal routes can lead to the failure of human trials because humans are very different in diet, lifestyle and gut microbiome. These factors hinder the intervention of probiotic fermented milk to improve various pathophysiological diseases and lead to inconsistent results. Even different animal models can lead to differences in results. In the case of controlled human studies, (1) further good research is needed to determine the concentration of probiotics in fermented milk and their efficacy in patients; There is no doubt that in the next decade, we will witness that the role of probiotic fermented milk in nutrition and medicine will be greatly enhanced over the next decade. The application of probiotic fermented milk in the prevention and treatment of various other diseases that only benefit from the role of bacteria should be considered by medical professionals and promoted by the food industry.Zhang PeaceZhang Peace, Ph.D., professor, doctoral tutor, was awarded by the National Science Fund for Distinguished Young People in 2010; Led the research team in 2009 was selected in the Ministry of Education Innovation Team Development Plan, in 2014 was selected in the Ministry of Science and Technology key areas of innovation team, and won the "National Advanced Collective of Professional and Technical Personnel" title;has won the "He Liang Heli Science and Technology Innovation Award" (2015), "National Science and Technology Progress Second Prize (ranked 4th)" (2009), "Inner Mongolia Autonomous Region Special Contribution Award for Science and Technology" (2013), "China Food Science and Technology Society Science and Technology Innovation Award - Outstanding Contribution Award" (2017), "Inner Mongolia Autonomous Region First Prize in Natural Science" (2009), "Inner Mongolia Autonomous Region Science and Technology Progress First Prize" (22). 012), "Second Prize for Scientific and Technological Progress of the Ministry of Education" (2011), "Second Prize for Scientific and Technological Progress in Inner Mongolia Autonomous Region" (2007), "Second Prize for Scientific and Technological Progress in Hubei Province" (2018), "Great North Agricultural Science and Technology Achievement Award" (2009) and "Outstanding Talent Award of Inner Mongolia Autonomous Region" (2009), "Young People's Science and Technology Innovation Award of Inner Mongolia Autonomous Region" and "Special Government Allowance" awarded by the State Council.has won the "National Advanced Workers", "National Excellent Science and Technology Workers", "Inner Mongolia Autonomous Region Prairie Talent", "Inner Mongolia Autonomous Region Excellent Teachers", "Inner Mongolia Autonomous Region has outstanding contributions of young and middle-aged experts", the first "Inner Mongolia Autonomous Region Science and Technology Standard", "Inner Mongolia Autonomous Region University Science and Technology Innovation Standard", "Inner Mongolia Autonomous Region May Day Labor Award", Inner Mongolia "New Century 321 Talent Project" first-level candidates and other honorary titles.first author or correspondent at Nature Communications (IF:11.470), The ISME Journal (IF:9.267), Microbiome (IF:9.139), and Molenecular Cellular Proteomics (IF:8.7) 91) 145 papers published in SCI-included journals and 24 articles in EI; editor-in-chief Lactic Acid Bacteria: Fundamentals and Practice (Springer Press, 2014) and The Handbook of the Modern Dairy Industry; 33 patents granted for inventions; and 10 drafting of local standards for food safety.The key laboratory of the Ministry of Dairy Biotechnology and Engineering (2003), the Key Laboratory of Dairy Processing of the Ministry of Agriculture and Rural Affairs (2016), the National Joint National Engineering Laboratory for Lactobacillus Screening and Dairy Fermentation Technology (2015), the Engineering Research Center of the Ministry of Dairy Biotechnology (2008), and the Integrated Research Base of fermented dairy processing technology of the Ministry of Agriculture (2008) 2018), National Dairy Industry Technology System Processing Research Office (2007), Inner Mongolia Autonomous Region Lactobacillus and Dairy Fermentation Agent Engineering Laboratory (2012), Inner Mongolia Autonomous Region Lactobacillus and Fermented Dairy Co-Innovation Center (2014), Inner Mongolia Autonomous Region Dairy Biotechnology and Engineering Key Laboratory (2017) and other platform leaders.original link: