{
  "abstract": "Fermented dairy products such as yoghurt, kefir and cheese are increasingly recognised as functional foods due to the metabolic activity of lactic acid bacteria and the associated microbial communities, including probiotics. During dairy fermentation, these microorganisms generate bioactive compounds, such as bioactive peptides, exopolysaccharides, organic acids and other metabolites, which may contribute to host health. There is emerging evidence that fermented dairy products can influence gastrointestinal function, immune regulation, metabolic health and cardiovascular risk, via mechanisms involving modulation of the gut microbiota, stabilisation of the epithelial barrier and inflammatory signalling pathways. In addition, fermentation may improve lactose digestion, enhance nutrient bioavailability, and generate peptides with anti-hypertensive or antioxidant properties. However, translating these results into consistent health benefits is challenging due to the significant variability in microbial strains, product composition, processing conditions and dosage. Safety considerations such as biogenic amines, sodium content, allergenicity and antimicrobial resistance also require careful monitoring. Future progress in this field will depend on improved product characterisation, strain-level identification and well-designed human intervention studies that integrate multi-omics approaches. In conclusion, fermented dairy products show great potential as a source of bioactive compounds, but more robust clinical evidence and standardised methodologies are required to firmly establish their role in promoting human health.",
  "abstract_shown": true,
  "affiliations": [
    "Department of Basic Pharmaceutical Sciences, Faculty of Pharmacy, Çukurova University",
    "Department of Medical Pharmacology, Faculty of Medicine, Cukurova University",
    "Department of Biotechnology, Institute of Natural and Applied Sciences, Çukurova University",
    "Department of Translational Medicine, Institute of Health Sciences, Çukurova University",
    "Department of Biotechnology, Faculty of Science, Bartin University",
    "Department of Nutrition and Dietetics, Faculty of Health Sciences, Ankara University",
    "Department of Nutrition and Dietetics, Faculty of Health Sciences, Gazi University",
    "Department of Agricultural and Food Sciences, University of Bologna",
    "Department of Advanced Materials and Nanotechnology, Institute of Natural and Applied Sciences, Cukurova University",
    "Department of Molecular Food Chemistry and Food Development, Institute of Food and One Health, Gottfried Wilhelm Leibniz University Hannover",
    "Biotechnology Research and Application Center, Cukurova University",
    "Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University"
  ],
  "article_type": "review",
  "arxiv": null,
  "author_total": 14,
  "authors": [
    {
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        0,
        1
      ],
      "name": "Beyza Nur Arslan",
      "orcid": "0000-0002-4770-4182"
    },
    {
      "affs": [
        2,
        1,
        3
      ],
      "name": "Naciye Yaktubay Döndaş",
      "orcid": "0000-0002-9386-091X"
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        2
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      "name": "Senanur Koçhan"
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    {
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        4,
        2
      ],
      "name": "Sena Davran Bulut",
      "orcid": "0000-0002-8988-3801"
    },
    {
      "affs": [
        2
      ],
      "name": "Mehmet Ali Tamer",
      "orcid": "0009-0002-4558-1091"
    },
    {
      "affs": [
        4
      ],
      "name": "Hasan Ufuk Çelebioğlu",
      "orcid": "0000-0001-7207-2730"
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    {
      "affs": [
        5
      ],
      "name": "Mahmut Bodur",
      "orcid": "0000-0002-2105-8485"
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      "name": "Duygu Ağagündüz",
      "orcid": "0000-0003-0010-0012"
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      ],
      "name": "Giulia Tabanelli",
      "orcid": "0000-0002-8693-1716"
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    {
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      ],
      "name": "Federica Barbieri",
      "orcid": "0000-0003-1474-9533"
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    {
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      "name": "Fausto Gardini",
      "orcid": "0000-0002-0339-8785"
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        8,
        0,
        2
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      "name": "H. Ali Döndaş",
      "orcid": "0000-0002-4180-8423"
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    {
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        9
      ],
      "name": "Tuba Esatbeyoglu",
      "orcid": "0000-0003-2413-6925"
    },
    {
      "affs": [
        10,
        11
      ],
      "name": "Fatih Özoğul",
      "orcid": "0000-0002-0655-0105"
    }
  ],
  "bibtex": "https://research.draconitic.com/paper/06a04qnytwtsm.bib",
  "cited_by": 10,
  "doi": "10.3389/fnut.2026.1779688",
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  "id": "06a04qnytwtsm",
  "issns": [
    "2296-861X"
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  "landing_url": "https://doi.org/10.3389/fnut.2026.1779688",
  "language": "en",
  "licence": "CC-BY",
  "licence_label": "CC BY",
  "licence_source": "journal",
  "licence_url": "https://creativecommons.org/licenses/by/4.0/",
  "metadata_licence": null,
  "native_subjects": [
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      "1106|Probiotics and Fermented Foods"
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  "pdf_url": "https://www.frontiersin.org/journals/nutrition/articles/10.3389/fnut.2026.1779688/pdf",
  "pmcid": "PMC13219349",
  "pmid": "42221754",
  "published": "2026-05-15",
  "publisher": "Frontiers Media",
  "ris": "https://research.draconitic.com/paper/06a04qnytwtsm.ris",
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    {
      "first_seen": "2026-10-30T13:26:50Z",
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      "url": "https://doi.org/10.3389/fnut.2026.1779688"
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  "subjects": [],
  "title": "Functional fermented dairy products: a review of mechanisms, health potential, and technological challenges",
  "title_text": "Functional fermented dairy products: a review of mechanisms, health potential, and technological challenges",
  "type": "peer-reviewed",
  "updated_at": "2026-11-09T13:21:08Z",
  "url": "https://research.draconitic.com/paper/06a04qnytwtsm",
  "venue": "Frontiers in Nutrition",
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}