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Peer-reviewedCC BYFrontiers in Nutrition

Functional fermented dairy products: a review of mechanisms, health potential, and technological challenges

  • Beyza Nur Arslan1,2
  • Naciye Yaktubay Döndaş3,2,4
  • Senanur Koçhan3
  • Sena Davran Bulut5,3
  • Mehmet Ali Tamer3
  • Hasan Ufuk Çelebioğlu5
  • Mahmut Bodur6
  • Duygu Ağagündüz7
  • Giulia Tabanelli8
  • Federica Barbieri8
  • Fausto Gardini8
  • H. Ali Döndaş9,1,3
2 more authors
  • Tuba Esatbeyoglu10
  • Fatih Özoğul11,12
12 affiliations
  1. 1Department of Basic Pharmaceutical Sciences, Faculty of Pharmacy, Çukurova University
  2. 2Department of Medical Pharmacology, Faculty of Medicine, Cukurova University
  3. 3Department of Biotechnology, Institute of Natural and Applied Sciences, Çukurova University
  4. 4Department of Translational Medicine, Institute of Health Sciences, Çukurova University
  5. 5Department of Biotechnology, Faculty of Science, Bartin University
  6. 6Department of Nutrition and Dietetics, Faculty of Health Sciences, Ankara University
  7. 7Department of Nutrition and Dietetics, Faculty of Health Sciences, Gazi University
  8. 8Department of Agricultural and Food Sciences, University of Bologna
  9. 9Department of Advanced Materials and Nanotechnology, Institute of Natural and Applied Sciences, Cukurova University
  10. 10Department of Molecular Food Chemistry and Food Development, Institute of Food and One Health, Gottfried Wilhelm Leibniz University Hannover
  11. 11Biotechnology Research and Application Center, Cukurova University
  12. 12Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University
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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.

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Cite

BibTeXRIS
BibTeX
@article{arslan2026functional,
  title = {{Functional fermented dairy products: a review of mechanisms, health potential, and technological challenges}},
  author = {Beyza Nur Arslan and Naciye Yaktubay Döndaş and Senanur Koçhan and Sena Davran Bulut and Mehmet Ali Tamer and Hasan Ufuk Çelebioğlu and Mahmut Bodur and Duygu Ağagündüz and Giulia Tabanelli and Federica Barbieri and Fausto Gardini and H. Ali Döndaş and Tuba Esatbeyoglu and Fatih Özoğul},
  journal = {Frontiers in Nutrition},
  year = {2026},
  month = may,
  doi = {10.3389/fnut.2026.1779688},
  url = {https://doi.org/10.3389/fnut.2026.1779688},
  note = {CC BY},
}
RIS
TY  - JOUR
TI  - Functional fermented dairy products: a review of mechanisms, health potential, and technological challenges
AU  - Beyza Nur Arslan
AU  - Naciye Yaktubay Döndaş
AU  - Senanur Koçhan
AU  - Sena Davran Bulut
AU  - Mehmet Ali Tamer
AU  - Hasan Ufuk Çelebioğlu
AU  - Mahmut Bodur
AU  - Duygu Ağagündüz
AU  - Giulia Tabanelli
AU  - Federica Barbieri
AU  - Fausto Gardini
AU  - H. Ali Döndaş
AU  - Tuba Esatbeyoglu
AU  - Fatih Özoğul
PY  - 2026
DA  - 2026/05/15
JO  - Frontiers in Nutrition
DO  - 10.3389/fnut.2026.1779688
UR  - https://doi.org/10.3389/fnut.2026.1779688
AB  - 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.
SN  - 2296-861X
ER  -