The fermentation of the proteins in milk by
lactic-acid bacteria may result in the release of tripeptides with blood
pressure lowing activities!
Many bioactive polypeptides have been identified in
encrypted form in milk proteins, which are released during fermentation
and/or during digestion of these proteins by the hastric and pancreatic
enzymes in the gastrointestinal tract. These peptides called
caseicidins, isracidins, and lactoferrin, have the ability to lyse
pathogenic bacteria including Streptococcus mutans, E.coli O157:H7 and
Enterobacter zakazakii !
There have been numerous studies conducted in order to
determine the effect of fermented milk, more specifically goat milk, on
the inhibition of various intestinal and urogenital pathogens. These
studies confirm that fermented goat milk offer greater inhibitory
Studies confirmed that the consumption of fermented
goat’s milk improve anti-atherogenicity in healthy folks, prolonged
resistance of lipoprotein fraction to oxidation, lowered levels of
peroxidized lipoproteins, oxidized LDL, and glutathione ratio, and
enhanced total antioxidative activity. Altered prevalence and proportion
of lactic acid bacteria species in the gut microflora has also been
A number of studies have shown the relationship
between allergic conditions and the composition of the gut microbiota.
The levels of bifidobacteria in stools from allergic infants,
particularly those with atopic eczema, are significant lower than those
in healthy infants. It has been proposed that the intake of fermented
products containing lactic acid bacteria could be used to achieve
hemeostasis of the gut microbiota and thereby decrease the
symptomatology in infants at risk for allergies!
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