Fermented milk

Fermented milk/Drug Interactions:

  • Antiallergy drugsAntiallergy drugs: Animal and human studies suggest that lactic acid bacteria alleviate allergic diseases (51; 58; 48; 59).
  • AntibioticsAntibiotics: According to invitro research, fermented milk products contain some antimicrobial compounds that inhibit the growth of salmonella and shigella, which are enhanced by the addition of human gastric juice (60; 61). According to human research, regular intake of fermented milk may reduce potentially pathogenic bacteria in the upper respiratory tract, but not bacterial vaginosis (62; 63).
  • AntidiabeticsAntidiabetics: In human research, the addition of fermented milk and pickled cucumber to a breakfast with a high-glycemic index bread significantly lowered postprandial glycemia compared with regular milk and fresh cucumber (57).
  • AntidiarrhealsAntidiarrheals: According to human research, milk fermented by certain bacteria effectively prevent and treat general and antibiotic-associated diarrhea (64; 65; 66; 56; 67; 68; 69; 70; 71; 72; 73).
  • AntihypertensivesAntihypertensives: Fermented milk has been shown to lower blood pressure in mildly hypertensive people (74; 75; 55; 76; 50; 77). There is conflicting evidence on its effects in normotensive individuals (42; 55; 4; 78). Animal models have demonstrated that peptides derived from milk proteins may have angiotensin-converting enzyme (ACE)-inhibiting properties (77).
  • AntilipemicsAntilipemics: Fermented milk formulations significantly reduced total and LDL cholesterol levels in some hypercholesterolemic patients, but not others (79; 80; 81; 24; 82; 83; 84; 85; 28). In normocholesterolemic humans and animals, fermented milk consumption significantly lowered serum total cholesterol, LDL cholesterol, and the LDL:HDL ratio within three weeks; either a rise or no change was noted in levels of serum HDL cholesterol, and either a decrease or no change was noted in triglyceride levels (78; 85; 86; 87; 88). A different study reported no change in serum cholesterol, but significantly lower cholesterol absorption with a fermented milk regimen compared to lemonade or low-fat milk (89).
  • AntineoplasticsAntineoplastics: Invivo and invitro studies have shown an antitumor activity of lactobacilli in colon cancer, and some epidemiologic studies have indicated a reduced risk of breast cancer in women who consume fermented milk products (31; 90; 91; 92; 32). In a study of the effect of milk fermented by five bacteria strains (Bifidobacteriuminfantis, Bifidobacteriumbifidum, Bifidobacteriumanimalis, Lactobacillusacidophilus, and Lactobacillusparacasei) on the growth of breast cancer cells, there was a growth inhibition induced by all fermented milks, although Bifidobacteriuminfantis and Lactobacillusacidophilus were the most effective (31). Fermented milk has also been shown to increase natural killer cell tumoricidal activity (12).
  • Bone agentsBone agents: Milk fermented with Lactobacillushelveticus increased bone mineral content in spontaneously hypertensive rats (4).
  • Calcium saltsCalcium salts: Fermentation of milk with Lactobacillushelveticus increased serum calcium in postmenopausal women (4). Calcium intake increased in healthy premenopausal women taking a yogurt supplementation (5). Milk fermented with Lactobacillushelveticus increased bone mineral content in spontaneously hypertensive rats (4).
  • Gastrointestinal agentsGastrointestinal agents: There is evidence that fermented milk containing certain bacterial cultures may affect Helicobacterpylori infection or its activity, gastric mucosal situation, and the emergence of upper gastrointestinal symptoms in adults and children (93; 2; 94). Studies have shown that fermented milk is efficacious for treating and maintaining remission of ulcerative colitis, pouchitis, irritable bowel syndrome (IBS), and constipation (49; 95; 96; 97; 98; 99; 100; 101). Fermented milk products have also been shown to slow gastric emptying (102; 103).
  • Gastrointestinal irritant drugsGastrointestinal irritant drugs: In clinical studies, subjects taking fermented milk have reported abdominal pains, diarrhea, bloating, vomiting, flatulence, nausea, and constipation in association with ingestion of fermented milk (14; 50; 51; 52; 49; 53; 54). However, in several studies, adverse effects such as abdominal cramping, bloating, softened stools, flatulence, abdominal distress, and diarrhea were reported by subjects in the control group (50; 55; 25; 52; 56).
  • ImmunomodulatorsImmunomodulators: Administration of fermented milk containing certain bacterial strains may suppress infections by improving nutritional and immunological status in humans (105; 14; 109; 108; 110).
  • Sleeping aidsSleeping aids: Lactobacillushelveticus fermented milk may have a favorable effect on improving sleep in elderly people (107).

    • Fermented milk/Herb/Supplement Interactions:

  • Antiallergy agentsAntiallergy agents: Animal and human studies suggest that lactic acid bacteria alleviate allergic diseases (51; 58; 48; 59).
  • AntibacterialsAntibacterials: According to invitro research, fermented milk products contain some antimicrobial compounds that inhibit the growth of salmonella and shigella, which are enhanced by the addition of human gastric juice (60; 61). According to human research, regular intake of fermented milk may reduce potentially pathogenic bacteria in the upper respiratory tract, but not bacterial vaginosis (62; 63).
  • AntidiarrhealsAntidiarrheals: According to human research, milk fermented by certain bacteria effectively prevent and treat general and antibiotic-associated diarrhea (64; 65; 66; 56; 67; 68; 69; 70; 71; 72; 73).
  • AntilipemicsAntilipemics: Fermented milk formulations significantly reduced total and LDL cholesterol levels in some hypercholesterolemic patients, but not others (79; 80; 81; 24; 82; 83; 84; 85; 28). In normocholesterolemic humans and animals, fermented milk consumption significantly lowered serum total cholesterol, LDL cholesterol, and the LDL:HDL ratio within three weeks; either a rise or no change was noted in levels of serum HDL cholesterol, and either a decrease or no change was noted in triglyceride levels (78; 85; 86; 87; 88). A different study reported no change in serum cholesterol, but significantly lower cholesterol absorption with a fermented milk regimen compared to lemonade or low-fat milk (89).
  • AntineoplasticsAntineoplastics: Invivo and invitro studies have shown an antitumor activity of lactobacilli in colon cancer, and some epidemiologic studies have indicated a reduced risk of breast cancer in women who consume fermented milk products (31; 90; 91; 92; 32). In a study of the effect of milk fermented by five bacteria strains (Bifidobacteriuminfantis, Bifidobacteriumbifidum, Bifidobacteriumanimalis, Lactobacillusacidophilus, and Lactobacillusparacasei) on the growth of breast cancer cells, there was a growth inhibition induced by all fermented milks, although Bifidobacteriuminfantis and Lactobacillusacidophilus were the most effective (31). Fermented milk has also been shown to increase natural killer cell tumoricidal activity (12).
  • AntioxidantsAntioxidants: There were significant improvements of blood total antioxidative activity and total antioxidative status indices in people that took fermented goat milk (114).
  • Bone agentsBone agents: Milk fermented with Lactobacillushelveticus increased bone mineral content in spontaneously hypertensive rats (4).
  • Borage oilBorage oil: A fermented milk containing borage oil, green tea, and vitamin E enhanced skin barrier function, causing a much greater effect on skin barrier function than reported previously for the individual ingredients (38).
  • Calcium supplementsCalcium supplements: Fermentation of milk with Lactobacillushelveticus increased serum calcium in postmenopausal women (4). Calcium intake increased in healthy premenopausal women taking a yogurt supplementation (5). Milk fermented with Lactobacillushelveticus increased bone mineral content in spontaneously hypertensive rats (4).
  • Gastrointestinal agentsGastrointestinal agents: There is evidence that fermented milk containing certain bacterial cultures may affect Helicobacterpylori infection or its activity, gastric mucosal situation, and the emergence of upper gastrointestinal symptoms in adults and children (93; 2; 94). Studies have shown that fermented milk is efficacious for treating and maintaining remission of ulcerative colitis, pouchitis, irritable bowel syndrome, and constipation (49; 95; 96; 97; 98; 99; 100; 101). Fermented milk products have also been shown to slow gastric emptying (102; 103).
  • Gastrointestinal irritantsGastrointestinal irritants: In clinical studies, subjects taking fermented milk have reported abdominal pains, diarrhea, bloating, vomiting, flatulence, nausea, and constipation in association with ingestion of fermented milk (14; 50; 51; 52; 49; 53; 54). However, in several studies, adverse effects, such as abdominal cramping, bloating, softened stools, flatulence, abdominal distress, and diarrhea, were reported by subjects in the control group (50; 55; 25; 52; 56).
  • HypoglycemicsHypoglycemics: In human research, the addition of fermented milk and pickled cucumber to a breakfast with a high-glycemic index bread significantly lowered postprandial glycemia compared with regular milk and fresh cucumber (57).
  • HypotensivesHypotensives: Fermented milk has been shown to lower blood pressure in mildly hypertensive people (74; 75; 55; 76; 50; 77). There is conflicting evidence on its effects in normotensive individuals (42; 55; 4; 78).
  • ImmunomodulatorsImmunomodulators: Administration of fermented milk containing certain bacterial strains may suppress infections by improving nutritional and immunological status in humans (105; 14; 109; 108; 110).
  • IronIron: According to expert opinion, during the fermentation of milk, lactic acid and other organic acids are produced and increase the absorption of iron (3; 6). Consuming fermented milk at mealtimes may cause a positive effect on the absorption of iron from other foods. This is especially beneficial in iron deficient infants and young children.
  • SedativesSedatives: Lactobacillushelveticus fermented milk may have a favorable effect on improving sleep in elderly people (107).
  • Vitamin EVitamin E: A fermented milk containing borage oil, green tea, and vitamin E enhanced skin barrier function, causing a much greater effect on skin barrier function than reported previously for the individual ingredients (38).

    • Fermented milk/Food Interactions:

  • Calcium-containing foodsCalcium-containing foods: Fermentation of milk with Lactobacillushelveticus increased serum calcium in postmenopausal women (4). Calcium intake increased in healthy premenopausal women taking a yogurt supplementation (5). Milk fermented with Lactobacillushelveticus increased bone mineral content in spontaneously hypertensive rats (4).
  • Green teaGreen tea: A fermented milk containing borage oil, green tea, and vitamin E enhanced skin barrier function, causing a much greater effect on skin barrier function than reported previously for the individual ingredients (38).
  • Iron-containing foodsIron-containing foods: According to expert opinion, during the fermentation of milk, lactic acid and other organic acids are produced and increase the absorption of iron (3; 6). Consuming fermented milk at mealtimes may cause a positive effect on the absorption of iron from other foods. This is especially beneficial in iron deficient infants and young children but should be monitored in people with hemochromatosis and may cause constipation.

    • Fermented milk/Lab Interactions:

  • Blood pressureBlood pressure: Animal models have demonstrated that peptides derived from milk proteins may have acetylcholinesterase (ACE)-inhibiting properties and may thus be used as antihypertensive components (77). Fermented milk, containing certain bacterial strains, has been shown to lower blood pressure in mildly hypertensive people (74; 75; 55; 76). Specific lactotripeptides found in fermented milk were found to lower blood pressure in some studies, but not others (50; 77).
  • CalciumCalcium: Fermentation of milk with Lactobacillushelveticus increased serum calcium in postmenopausal women (4). Milk-derived casein phosphopeptides (CPPs) formed in the gastrointestinal tract or during fermentation enhanced calcium absorption by preventing the formation of insoluble calcium salts in the intestine (37; 4). Calcium intake increased in healthy premenopausal women taking a yogurt supplementation (5).
  • Cholesterol levelsCholesterol levels: Fermented milk formulations significantly reduced total and LDL cholesterol levels in some hypercholesterolemic patients, but not others (79; 80; 81; 24; 82; 83; 84; 85; 28). In normocholesterolemic humans and animals, fermented milk consumption significantly lowered serum total cholesterol, LDL cholesterol, and the LDL:HDL ratio within three weeks; either a rise or no change was noted in levels of serum HDL cholesterol and either a decrease or no change was noted in triglyceride levels (78; 85; 86; 87; 88). A different study reported no change in serum cholesterol with a fermented milk regimen compared to lemonade or low-fat milk; however, cholesterol absorption was significantly reduced (89).
  • Gram-negative bacteriaGram-negative bacteria: Gram-negative aerobic flora was decreased in humans that drank fermented milk (108).
  • Immune parametersImmune parameters: Studies in animals and humans have indicated that consumption of fermented milk cultures containing lactic acid bacteria may enhance production of type I and type II interferons at the systemic level, promote interferon expression, and reduce allergen-stimulated production of interleukin (IL)-4 and IL-5 (115). Lactic acid bacteria are potent inducers of prointerferon monokines (IL-12 and IL-18) (116).
  • Insulinemic indexInsulinemic index: Addition of fermented milk and pickled cucumber to a breakfast with a high-glycemic index bread significantly lowered postprandial glycemia and insulinemia compared with regular milk and fresh cucumber (57).
  • IronIron: Fermented milk has caused hemoglobin levels to rise in humans (105). Children fed fermented milk exhibited higher red blood cell status and a positive correlation between iron intake and hemoglobin. An increased serum ferritin level was observed in the control group (7).
  • ProlineProline: In human research, fermented milk may improve the plasmatic availability of collagen-specific amino acids in joint diseases by improving the plasma concentration of proline (117).