Fermented Milk as an Alternative Therapy for Obesity

Area of Science:

• Metabolic disorders
• Functional foods
• Gut microbiota

Background:

• Obesity is a global health concern linked to metabolic disorders like nonalcoholic fatty liver disease (NAFLD).
• Conventional treatments include lifestyle changes and medications, but functional foods are gaining attention.
• Probiotic-fermented milk is explored as a functional food for obesity and NAFLD management.

Purpose of the Study:

• To review the evidence on probiotic-fermented milk's role in lipid metabolism.
• To focus on the modulation of Sterol Regulatory Element-Binding Protein-1c (SREBP-1c) pathways.
• To summarize effects on gut microbiota, hepatic lipogenesis, and inflammation.

Main Methods:

• Review of current scientific literature on probiotic-fermented milk and its effects.
• Analysis of preclinical, in vivo, and limited clinical studies.
• Focus on molecular pathways including SREBP-1c, AMPK, and bile acid metabolism.

Main Results:

• Probiotic fermentation improves gut microbiota, increases short-chain fatty acids, and regulates bile acids, reducing hepatic lipogenesis.
• Specific probiotic strains downregulate SREBP-1c via AMPK activation and GPR43 signaling.
• Probiotic-fermented milk modulates the gut-spleen-liver axis, reducing inflammation and improving insulin sensitivity.

Conclusions:

• Probiotic-fermented milk may be an effective dietary intervention for obesity-related liver disorders.
• It influences lipid metabolism and inflammation through various molecular mechanisms.
• Further clinical studies are required to confirm therapeutic potential and optimize formulations.