Introduction: In the past, people around the world knew that consuming milk and dairy products has a great impact on their health and Even in traditional medicine, some fermented milk products were used. But in the past, the presence of microorganisms in dairy products had not been proven until The Russian scientist Maknikov showed for the first time that the bacteria in Bulgarian dairy products caused the increase in life expectancy of the people of this area, known as Lactobacillus bulgaricus. Probiotic bacteria, as live microbial food supplements, promote microbial balance in the gut. Probiotics are marketed as dietary supplements in the form of tablets, capsules, and dried powders. Recent clinical trials have shown beneficial effects of probiotic bacteria such as preventing diarrhea, balancing the intestinal microflora, stimulating the immune system, modulating systemic immune homeostasis, Reducing the side effects of antibiotics, oral hygiene including gum disease, and eliminating bad breath, anti-tumor properties, and correcting lactose intolerance. The researchers also concluded that probiotic bacteria inhibit the growth of pathogens by producing bacteriocins and organic acids.
Methods: Mortazavian AM, Esazadeh K, Pourmoradian S. Resistant starch in food industry: A changing outlook for consumer and producer. Starch- Stärke. 2014; 66(1-2):102-14.
Homayouni Rad A. Therapeutical effects of functional probiotic, prebiotic and synbiotic
foods. Tabriz: Tabriz University of Medical Sciences. 2008.
Metchnikoff E, 1907. The prolongation of life. Optimistic studies. London: Butterworth- Heineman 161- 183.
Salminen S, Bouley C, Boutron MC, Cummings JH, Franck A and Gibson GR, 1998. Functional food science and gastrointestinal physiology and function. British Journal of Nutrition 80(1): S147- S171.
Bissonnette and Jeejeebhoy, 1994; Patel et al.,1992.
Tamime YA, Robinson KR (eds) (1999) Tamime and Robinson’s Yogurt science and technology, 2nd edn. Woodhead, Cambridge.
Bautista CS, Dahiya RS, Speck ML (1966) Identification of compounds causing symbiotic growth of Streptococcus thermophiles and Lactobacillus bulgaricus in milk. J Dairy Res 33:299–307
Radke-Mitchell L, Sandine WE (1984) Associative growth and differential enumeration of Streptococcus thermophilus and Lactobacillus bulgaricus, a review. J Food Prot 47:245–248
Beshkova D, Simova E, Frengova G et al (1998) Production of flavor compounds by yogurt starter cultures. J Ind Microbiol Biotechnol 20:180–186
Ott A, Fay LB, Chaintreau A (1997) Determination and origin of the aroma impact compounds of yogurt flavor. J Agric Food Chem 45:850–858
Folkenberg MD, Dejmek P, Skriver A et al (2006) Sensory and rheological screening of exopolysaccharide producing strains of bacterial yoghurt cultures. Int Dairy J 16:111–118
Sanders, M. E. 1993. Effect of consumption of lactic cultures on human health. Advances in Food Nutrition Research. 37: 67-130.
Tuohy KM, Probert HM, Smejkal CW, Gibson GR. Using probiotics and prebiotics to improve gut health. Drug discovery today. 2003; 8(15):692-700.12. Singh VP, Sharma J, Babu S, Rizwanulla Singla A. Role of probiotics in health and disease: a review. J Pak Med Assoc. 2013; 63(2): 253-7.
Singh VP, Sharma J, Babu S, Rizwanulla Singla A. Role of probiotics in health and disease: a review. J Pak Med Assoc. 2013; 63(2): 253-7.
Colombel, J. F, Cortot, A., Neut, C., and Romond. C. 1987. Yogurt with Bifidobacterium longum reduces erythromycin-induced gastrointestinal effects. Lancet. 43-47.
Barnett, L. M. 1995. Every man his own physician, dietetic fads. 1890-1914. In: The science and culture of nutrition, 1840-1940. H. Kamminga and A. Cunningham, Ed. Rodopi B. V, Amsterdam.p. 155-178.
Bornside, G. H. 1978. Stability of the human fecal flora. American Journal of Clinical Nutrition. 31:141-144.
Aattouri, N., and Lemonnier, D. 1997. Production of interferon induced by Streptococcus thermophilus: role of CD4+ and CD8+ lymphocytes. Journal of Nutrition and Biochemistry. 8: 25-31.
Goldin, B. R. 1990. Intestinal microflora,metabolism of drugs and carcinogens. Annals of Medicine. 22: 43-48.
Fernandes, C. F, Chandan, R. C., Shahani K. M., and Wood, B. J. B. 1992. The lactic acid bacteria in health and disease. In: Lactic acid bacteria. Vol. 1. London: Elsevier Applied Sci. p. 297-339.
Marteau, P., Flourie, B., Pochart, P., Chastang, C., Desjeux, J. F., and Rambaud, J. C. 1990. Effect of the microbial lactase (EC 3.2.1.23) activity in yogurt on the absorption of lactose, an in vivo study in lactase-deficient humans. British Journal of Nutrition. 64: 71-79.
Pedrosa, M. C., Golner, B. B., Goldin, B. R., Barakat, S., Dallai, G. E., and Russell, R. M. 1995. Survival of yogurt containing organisms and Lactobacillus gasseri (ADH) and their effect on bacterial enzyme activity in the gastrointestinal tract of healthy and hypochlorhydric elderly subjects. American Journal of Clinical Nutrition. 61: 353-359.
Lapre, J. A., and Van Der Meer, R. 1992. Diet-induced increase of colonic bile acids stimulates lytic activity of fecal water and proliferation of colonic cells. Carcinogenesis. 13: 41-44.
Lapre, J. A., Termont, D. S., Groen, A. K., and Van Der Meer, R. 1992. Lytic effects of mixed micelles of fatty acids and bile acids. American Journal of Physiology. 263: G333-G337.
Lapre, J.A, De Vries, H.T., Koeman, J.H., and Van Der Meer, R. 1993. The antiproliferative effect of dietary calcium on colonic epithelium is mediated by luminal surfactants and dependent on the type of dietary fat. Cancer Research. 53:784-789.
Lapre, J. A., De Vries, H. T., Termont, D. S. M. L., Kleibeuker, E. G. E., De Vries, E. G. E., and Van Der Meer, R. 1993. Mechanism of the protective effects of supplemental dietary calcium on cytolytic activity of fecal water. Cancer Research. 53: 248-253.
Lupton, J. R., Steinbach, G., Chi Chang, W., O'Brien, B. C., Wiese, S., Stoltzfus, C. L., Glober, G. A., Wargovich, M. J., McPherson, R. S., and Winn, R. J. 1996. Calcium supplementation modifies the relative amounts of bile acids in bile and affects key aspects of human colon physiology. Journal of Nutrition. 126: 1421- 1428.
Solis-Pereyra, B., and Lemonnier, D. 1993. Induction of human cytokines by bacteria used in dairy foods. Nutrition Research. 13: 1127-1140.
Sanders, M. E. 1993. Effect of consumption of lactic cultures on human health.Advances in Food Nutrition Research. 37: 67-130.
(Colombel et al., 1989; Varela-Moreiras et al., 1992; Witsell et al., 1995)
Huma, N., Hafeez, K. Ahmad, L. 2003 Preparation and evaluation of apple stirred yogurt. Pakistan J. Food Sci. 13: 5-1.
Yousef, M., Nateghi, L. Azadi, E. 2013. 2513 Effect of different concentration of fruit
15. International Dairy Federation/International Organization for Standardization (2003)
Yogurt—enumeration of characteristic microorganisms—colony-count technique at 37 _C.ISO 7889:2003 (IDF 117:2003)
Codex Alimentarius Commission (2003) Codex standard for fermented milks, Codex stan 243-2003
Results: Yogurt and dairy products are also produced in countries such as India and Bulgaria. The existence of Lactobacillus and its health benefits were introduced by a Russian biologist, and the first yogurt factory in Spain was established in 1919. Yogurt can also make vitamin B1 in the gut. Yogurt also contains calcium, phosphorus, magnesium and zinc, and its ability to digest fat, lactose, protein and minerals is better than milk. Yogurt is called a health medicine and yogurt is considered an elixir of longevity. Probiotics are microorganisms that, if taken in sufficient amounts and live, can have health effects on the host. Most bacteria used as probiotics today fall into two categories: Lactobacillus and Bifidobacterium. Bifidobacterium lactis contains an extracellular polysaccharide or polysaccharide capsule that may provide resistance to stomach acid and bile salts. Lactobacillus acidophilus plays a significant role in controlling and lowering intestinal pH by producing acids and thus reducing the growth of many pathological bacteria healing rates of yogurt vary depending on the type of bacteria in it. For example, yogurts containing Lactobacillus acidophilus are more effective in terms of healing properties than other yogurts. Probiotics produce lactic acid and short-chain fatty acids, Which lowers the pH of the colon and increases muscle contractions and smoky bowel movements. Some species of lactic acid and bifidobacteria can increase mucus secretion and reduces constipation by converting bile salts attached to free bile salts and absorbing water into the stool. The active bacteria in yogurt and other yogurt-derived dairy products act as a broad-spectrum natural antibiotic in the intestinal tract. During treatment with oral antibiotics, it is often associated with changes in the gastrointestinal microflora. Consumption of yogurt with Lactobacillus acidophilus and Bifidobacterium longum significantly reduces patients' complaints of gastrointestinal complications and yeast disinfection.
Conclusion: Yogurt is a popular fermented dairy product made by lactic acid bacteria including Streptococcus thermophiles and Lactobacillus delbrueckii subsp. During yogurt production, these bacteria produce lactic acid, lower the pH, and cause the milk protein to coagulate. Due to the presence of lactic acid, a variety of vitamins and minerals, and microbes, it has a high nutritional value. The therapeutic properties of yogurt have always been considered in ancient and modern medicine. Yogurt may be effective in preventing a variety of cancers, especially colon cancer. Yogurt contains the -prostate gland- and a large amount of natural fatty hormone substances in yogurt Which protect the lining of the stomach wall against the effects of destructive factors such as cigarette smoke and alcohol.
Keywords: Yogurt, yogurt compounds and nutritional value, probiotics, yogurt therapeutic value