Journal of Dairy Science and Biotechnology

Korean Society of Dairy Science and Biotechnology (한국낙농식품응용생물학회)
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Serum Cholesterol-lowering Effect of Fermented Milk and Effect of Intestinal Microflora Composition on Function of Fermented Milk

발효유의 혈중 콜레스테롤 조절 기능과 발효유 기능성에 대한 장내 균총 구성의 영향

  • Kim, Yujin (Dept. of Food and Nutrition, Sookmyung Women's University) ;
  • Yoon, Yohan (Dept. of Food and Nutrition, Sookmyung Women's University) ;
  • Lee, Soomin (Dept. of Food and Nutrition, Sookmyung Women's University)
  • 김유진 (숙명여자대학교 식품영양학과) ;
  • 윤요한 (숙명여자대학교 식품영양학과) ;
  • 이수민 (숙명여자대학교 식품영양학과)
  • Received : 2019.03.13
  • Accepted : 2019.03.21
  • Published : 2019.03.31
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Abstract

Fermented milk has been developed with its functionalities, and its health-promoting ability has been spotlighted due to its relationship with diseases such as cancer, cardiovascular disease, and diabetes, and gut microbiota. As national burden of cardiovascular disease increases over time, there is a need to prevent hypercholesterolemia. To achieve that, gut microbiota, which is altered by host's diet and environment, plays important roles in lowering cholesterol in the blood. Moreover, fermented milk may be effective as a cholesterol-lowering agent by altering gut microbiota composition. Gut microbiota may alter not only functions of the fermented milk but also bio-accessibility of functional materials. These results suggested that gut microbiota composition influences the impact of fermented milk. Thus, we should understand how functional materials are degraded by gut microbiota and absorbed into the gut.

Keywords

References

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