Research progress of naturally fermented yogurt with lactic acid bacteria in Xinjiang: a review of anti-constipation probiotics

• Autor(a) principal: ZHAO,Xin
• Data de Publicação: 2022
• Outros Autores: MU,Jianfei, YI,Ruokun
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Food Science and Technology (Campinas)
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000102066
• topic: constipation; lactic acid bacteria; probiotics; Xinjiang; SCF/c-kit signaling pathway

Abstract Xinjiang is a multi-ethnic region in China, traditional fermented yogurt is the main food of local herdsmen. This study aimed to summarize the literature data in recent years and data on the constipation-inhibitory effect of probiotics isolated from naturally fermented yogurt in Xinjiang, China. Xinjiang naturally fermented yogurt is rich in microbial resources, of which many in the food industry have been or are being developed and utilized as probiotics. Lactobacillus, naturally fermented yogurt of Xinjiang, has been verified to have a good constipation-inhibitory effect. Lactic acid bacteria isolated from naturally fermented yogurt in Xinjiang, China, has a good effect in terms of improving the symptoms of constipated experimental animals and could be used as probiotics. Some in-depth studies found that these lactic acid bacteria had target effects in regulating the stem cell factor (SCF)/stem cell factor receptor (c-Kit) signaling pathway and nitric oxide synthase expression and thus played a role in inhibiting constipation. The constipation-inhibitory effect of Xinjiang naturally fermented yogurt probiotics is also better than that of general commercial probiotics and can be used as high-quality probiotics to improve constipation. This study summarized available findings, provided some research ideas, and gave some directions for future research.