期刊
GUT MICROBES
卷 12, 期 1, 页码 -出版社
TAYLOR & FRANCIS INC
DOI: 10.1080/19490976.2020.1799533
关键词
Gut microbiota; dairy; inflammation; casein; whey; bio-active peptide
资金
- Deakin University Postgraduate Industry Research Scholarship
- Deakin University Deans Postdoctoral Fellowship
- University of the Sunshine Coast
- Australian Postgraduate Awards
- Fernwood Foundation
- Be Fit Food
- Oxford University Press
- University of Melbourne
- University of Sydney
- Bond University
- University of Southern Queensland
- Dietitians Association of Australia
- Nutrition Society of Australia
- Royal Australian and New Zealand College of Psychiatrists
- Academy of Nutrition and Dietetics
- Black Dog Institute
- Australian Rotary Health
- Australian Disease Management Association
- Department of Health and Human Services
- Primary Health Networks
- Barwon Health
- West Gippsland Healthcare Group
- Central West Gippsland Primary Care Partnership
- Parkdale College
- City of Greater Geelong and Global Age
- Alfred Deakin Research Fellowship
- Multiple Sclerosis Research Australia Fellowship
- Cancer Council Queensland
- La Trobe University
- Deakin University
- University of Queensland
- Cobram Estate Pty. Ltd.
- Nutrition Research Australia
- Deakin University PhD Scholarship
- Brain and Behaviour Research Institute
- National Health and Medical Research Council (NHMRC)
- Geelong Medical Research Foundation
- Ian Potter Foundation
- Eli Lilly
- Meat and Livestock Australia
- Woolworths Limited
- Wilson Foundation
- A2 Milk Company
- Be Fit Foods
- The University of Melbourne
The effects of dairy and dairy-derived products on the human gut microbiota remains understudied. A systematic literature search was conducted using Medline, CINAHL, Embase, Scopus, and PubMed databases with the aim of collating evidence on the intakes of all types of dairy and their effects on the gut microbiota in adults. Risk of bias was assessed using the Cochrane risk-of-bias tool.The search resulted in 6,592 studies, of which eight randomized controlled trials (RCTs) met pre-determined eligibility criteria for inclusion, consisting of a total of 468 participants. Seven studies assessed the effect of type of dairy (milk, yogurt, and kefir) and dairy derivatives (whey and casein) on the gut microbiota, and one study assessed the effect of the quantity of dairy (high dairy vs low dairy). Three studies showed that dairy types consumed (milk, yogurt, and kefir) increased the abundance of beneficial generaLactobacillusandBifidobacterium. One study showed that yogurt reduced the abundance ofBacteroides fragilis, a pathogenic strain. Whey and casein isolates and the quantity of dairy consumed did not prompt changes to the gut microbiota composition. All but one study reported no changes to bacterial diversity in response to dairy interventions and one study reported reduction in bacterial diversity in response to milk intake.In conclusion, the results of this review suggest that dairy products such as milk, yogurt, and kefir may modulate the gut microbiota composition in favor to the host. However, the broader health implications of these findings remain unclear and warrant further studies.
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