Assessment of the Benefits of Live Yogurt: Methods and Markers for in vivo Studies of the Physiological Effects of Yogurt Cultures

  title={Assessment of the Benefits of Live Yogurt: Methods and Markers for in vivo Studies of the Physiological Effects of Yogurt Cultures},
  author={Martine Piaia and Jean-michel Antoine and Jos{\'e}-antonio Mateos-guardia and Antony Leplingard and Irene Lenoir-Wijnkoop},
  journal={Microbial Ecology in Health and Disease},
  pages={79 - 87}
This document addresses nutritional and functional changes brought about by heat treatment of yogurt containing live cultures. Several lines of research evidence suggest that these products are not equivalent. Recent research shows that yogurt bacteria are able to survive passage through the human intestine. Yogurt containing viable starter cultures has been shown to improve lactose digestion in lactose-intolerant people; heat treatment of the product diminishes this improvement. There are… Expand


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The influence of chronic yogurt consumption on immunity.
Yogurt consumption, especially for the live-culture groups, was associated with a decrease in allergic symptoms in both age groups, and there was little effect on IFN-gamma and IgE production, although seniors in the yogurt group had lower levels of total IgE throughout the year. Expand
Immunologic effects of yogurt.
  • S. Meydani, W. Ha
  • Biology, Medicine
  • The American journal of clinical nutrition
  • 2000
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Effect of the microbial lactase (EC activity in yoghurt on the intestinal absorption of lactose: an in vivo study in lactase-deficient humans.
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Effect of yogurt on symptoms and kinetics of hydrogen production in lactose-malabsorbing children.
In children, mechanisms other than enhanced lactose absorption from yogurt may lead to changes in the kinetics of hydrogen production, which in turn are associated with improved tolerance, and this effect and its mechanisms in children are compared. Expand
Production of Yogurt
Yogurt is a fermented milk product that is growing in popularity. It is made from whole, reduced fat, or skim milk that is pasteurized at high temperatures, cooled, and inoculated with a freshExpand