Nutritional ingredients and prevention of chronic diseases by fermented koumiss: a comprehensive review

Weikang Xue; Xiaoxia Yuan; Zhaojun Ji; Hua Li; Yitong Yao

doi:10.3389/fnut.2023.1270920

Nutritional ingredients and prevention of chronic diseases by fermented koumiss: a comprehensive review

Front Nutr. 2023 Oct 19:10:1270920. doi: 10.3389/fnut.2023.1270920. eCollection 2023.

Authors

Weikang Xue¹, Xiaoxia Yuan¹, Zhaojun Ji¹, Hua Li¹, Yitong Yao¹

Affiliation

¹ College of Life Science and Food Engineering, Inner Mongolia Minzu University, Tongliao, Inner Mongolia, China.

Abstract

Koumiss, a traditional fermented dairy product made from fresh mare milk, is a sour beverage that contains an abundance of microbial communities, including lactic acid bacteria, yeast and others. Firstly, probiotics such as Lacticaseibacillus in koumiss can induce the secretion of immunoglobulin G in serum and interleukin-2 in the spleen while beneficial Saccharomyces can secrete antibacterial compounds such as citric acid and ascorbic acid for specific immunopotentiation. Additionally, more isoflavone in koumiss can regulate estrogen levels by binding to its receptors to prevent breast cancer directly. Bile salts can be converted into bile acids such as taurine or glycine by lactic acid bacteria to lower cholesterol levels in vivo. Butyric acid secretion would be increased to improve chronic gastrotis by regulating intestinal flora with lactic acid bacteria. Finally, SCFA and lCFA produced by Lacticaseibacillus inhibit the reproduction of pathogenic microorganisms for diarrhea prevention. Therefore, exploring the mechanisms underlying multiple physiological functions through utilizing microbial resources in koumiss represents promising avenues for ameliorating chronic diseases.

Keywords: Saccharomyces; chronic disease prevention; koumiss; lactic acid bacteria; nutritional ingredients.

Publication types

Review

Grants and funding

The author(s) declare financial support was received for the research, authorship, and/or publication of this article. This study was supported by the National Natural Science Foundation of China (32170020), Science and Technology Planning Project of Inner Mongolia (2021GG0005), Natural Science Foundation of Inner Mongolia (2022QN03030 and 2023MS03053), Foundation of Inner Mongolia Minzu University (NMDYB20039), Program for Young Talents of Science and Technology in Universities of Inner Mongolia Autonomous Region (NJYT-19-A10).