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Pakistan Journal of Nutrition

Year: 2009 | Volume: 8 | Issue: 9 | Page No.: 1404-1410
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Authors

Ayman Suliman Mazahreh

Omer Turki Mamdoh Ershidat

Keywords

Research Article

The Benefits of Lactic Acid Bacteria in Yogurt on the Gastrointestinal Function and Health

Ayman Suliman Mazahreh and Omer Turki Mamdoh Ershidat
The nutritional value of yogurt and Lactic Acid-producing Bacteria (LAB) on the gastrointestinal health and function, have been investigated in this study. Both Lactobacillus bulgaricus and Streptococcus thermophilus (LAB) species, contribute to the formation of yogurt as a result of anaerobic fermentation of lactic acid in the milk. The present study focuses on the effect of yogurt consumption as a basic Mediterranean dietary tradition, improving the health and longevity. Among adults, life expectancy was the highest in the world and the rate of coronary heart disease, cancer and other diet related chronic disease, were among the lowest, in which yogurt is considered the main source of diary products in the Mediterranean diet, incorporated with other healthy foods (fruit, vegetable, brown bread, cereals and olive oil). Numerous studies suggested beneficial therapeutic effect of (LAB) bacteria in the yogurt on the gut health. (LAB) bacteria can protect against enteric infection and inhibit chemically Carcinogens induce tumorization in the gastrointestinal tract. Combination of Probiotics active culture and prebiotics non digestible food ingredient, beneficially affect the host by improving the survival of live microbial dietary supplement through its transit in the gut and by stimulating the activity of colon bacteria, specially Bifidobacteria and Lactobacilli genera. The benefits of yogurt consumption on the gastrointestinal function mediated through the gut micro flora, bowel transit and the enhancement of gastrointestinal immune responses. Certain disease with gastrointestinal tract such as, lactose intolerance, diarrhea, colon Cancer, inflammatory bowel disease and other bacterial infection were inhibited through high consumption of yogurt as based diary food product.
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