Table 3.

Some reported probiotic effects of yoghurt cultures in recent years.

Lactic acid bacteria strain in yoghurt	Action	Reference
Streptococcus salivarius subsp. thermophiles	Improved hyperglycaemia and impaired glucose tolerance with a dose-dependent effect. There was significant decrease in the concentrations of serum total cholesterol (TC) and triacylglycerol (TG)\with a corresponding significant increase in the concentrations of high-density lipoprotein cholesterol (HDL-C) and insulin. Hypertrophy of liver and kidney were normalized and pancreas islet was restored.	[82]
(GABA-rich yogurt)
Lactobacillus acidophilus ATCC 4356 and Lactobacillus paracasei ATCC BAA52	Pineapple peel powder (PPP) supplementation at 1% remarkably reduced fermentation time of milk co-fermented with probiotic organisms. Syneresis level in probiotic yogurt with PPP (1.16% at day 1) was comparable with the prebiotic-inulin and increased during storage. Firmness and storage modulus in both plain and probiotic yogurts were, however, lowered significantly with PPP addition.	[83]
Lactobacillus acidophilus La5 and Bifidobacterium lactis Bb12	There was no significant change in blood pressure, heart rate or serum lipid concentrations (P > 0.05). No significant changes in blood pressure or concentrations of total cholesterol LDLC, HDLC or triglycerides (P > 0.05) were recorded.	[84]
Streptococcus thermophilus, Lactobacillus bulgaricus, Bifidobacterium lactis Bb12 and Lactobacillus acidophilus LA-5	Significant reduction in weight, body mass index and serum levels of fasting insulin in 72 subjects. No significant changes were observed in waist circumference, homeostasis model assessment insulin resistance, serum leptin, adiponectin and leptin to adiponectin ratio in both probiotic yoghurt and control.	[85]
Bifidobacterium animalis BI-07	Probiotic yoghurt had higher phenolic content (P < 0.05) which suggested higher phytochemical levels. High initial cell count (approx. 99 log CFU/g) and a 98% probiotic survival rate during the 90 days frozen storage period.	[86]
Lactobacillus acidophilus and Bifidobacterium lactis	The changes were similar among the three groups in terms of decrease in plasma protein carbonyl levels. Although there was no significant change among the three groups significant within-group decreases in plasma iso prostaglandin were observed in the probiotic supplements group (111.9 ± 85.4 vs. 88.0 ± 71.0 pg/mL, P = 0.003) and in the probiotic yogurt group (116.3 ± 93.0 vs. 92.0 ± 66.0 pg/mL, P = 0.02).	[87]
Multispecies probiotic capsule contained Actobacillus casei, L. acidophilus, Lactobacillus rhamnosus, Lactobacillus bulgaricus, Bifidobacterium breve, Bifidobacterium longum and Streptococcus thermophilus
Bifidobacterium animalis	Supplemented yoghurt mixes showed greater buffering capacities than non-supplemented yoghurt mixes. After 28 days of storage, L. bulgaricus and L. acidophilus counts were greater compared to the non-supplemented yoghurts. Streptococcus thermophilus and Bifidobacterium animalis counts were not affected by supplementation.	[88]
Lactobacillus acidophilus
Lactobacillus bulgaricus
Streptococcus thermophilus
Bifidobacterium lactis Bb-12	72 children commenced and 70 children (36 placebo and 34 probiotic) completed the trial. There were no incidents of severe diarrhoea (stool consistency ≥6, ≥3 stools/day for ≥2 consecutive days) in the probiotic group and six in the placebo group (Fisher’s exact p = 0.025). There was also only one episode of minor diarrhoea (stool consistency ≥5, ≥2 stools/day for ≥2 days in the probiotic group compared to 21 in the placebo group (Fisher’s exact p < 0.001). The probiotic group reported fewer adverse events (one had abdominal pain, one vomited and one had headache) than the placebo group (six had abdominal pain, four had loss of appetite and one had nausea).	[89]
Lactobacillus acidophilus La-5
Lactobacillus rhamnosus GG (LGG)
Not specified	Statistically significant differences were observed between both study and control groups regarding to frequency, degree of severity and duration of antibiotic associated diarrhea (AAD).	[90]
Lactobacillus acidophilus LA-5, Bifidobacterium lactis Bb12, and L. rhamnosus (LGG).	Consumption of probiotic milk in pregnancy was associated with a slightly reduced risk of atopic eczema at 6 months and of rhinoconjuctivitis between 18 and 36 months, compared with no consumption during pregnancy. Maternal history of allergic disease did not notably influence the associations. Probiotic milk consumption was not associated with asthma at 36 months.	[91]
Lactobacillus fermentum	Body fat mass was reduced in all treatments, with the greatest reduction from LA consumption. Bacterial distribution of gut microflora determined a significant reduction in the abundance of Clostridial cluster IV from LA consumption and significant increases in the abundance of Lactobacillus in both LF and LA treatments.	[92]
Lactobacillus amylovorus
Bifidobacterium sp	A significant difference was observed between intervention groups of PI (probiotic yoghurt) and PC (plain yoghurt) with the healthy group (p < 0.05). After the intervention, serum levels of IL-1β, TNF-α and CRP were significantly decreased in PI group compared to their baseline values and intervention groups. The serum levels of IL-6 and IL-10 increased significantly after the intervention compared to baseline values and PC levels (all p-values < 0.05).	[93]
Lactobacillus sp
Streptococcus thermophilus, Lactobacillus bulgaricus, Bifidobacterium animalis and Lactobacillus acidophilus	After 9 weeks of consumption, significant difference in serum insulin levels and HOMA-IR score, were found between probiotic and conventional yogurts (changes from baseline in serum insulin levels: +1.2 ± 1.2 vs. +5.0 ± 1.1 μIU/ml, respectively, P = 0.02; and in HOMA-IR score: −0.2 ± 0.3 vs. 0.7 ± 0.2, respectively, P = 0.01).	[94]
Lactobacillus reuteri NCIMB 30,242	Over the intervention period, subjects consuming yoghurts containing microencapsulated L. reuteri NCIMB 30242 attained significant reductions in LDL-cholesterol (LDL-C) of 8 · 92% (P ¼ 0 · 016), total cholesterol (TC) of 4 · 81%	[95]
	(P ¼ 0 · 031) and non-HDL-cholesterol (HDL-C) of 6 · 01% (P ¼ 0 · 029) over placebo, and a significant absolute change in apoB-100 of 20 · 19 mmol/l (P ¼ 0 · 049). Serum concentrations of TAG and HDL-C were unchanged over the course of the study.
Lactobacillus bulgaricus, Streptococcus thermophilus, probiotic lactobacillus and Bifidobacterium lactis	Ten patients in probiotic group and nine subjects in clindamycin group had symptom recurrence (p > 0.05). 132 patients in probiotic group and 105 subjects in clindamycin group had pH decrease (p < 0.0001). 140 patients in probiotic group and 141 subjects in clindamycin group had complete symptomatic cure (p > 0.05). 12 patients in probiotic group and seven subjects in clindamycin group had preterm birth. Nine women in probiotic group and five subjects in clindamycin group had PROM (p > 0.05).	[96]
Lactobacillus acidophilus and Bifidobacterium lactis	Total cholesterol and LDL-cholesterol concentrations decreased by 4.54 and 7.45% in the intervention group (type-2 diabetic volunteers), respectively, as compared with the control values (P = 0.008 and P = 0.004, respectively).	[97]
Lactobacillus acidophilus La5and Bifidobacterium animalis BB12	Significant decrease in serum hs-CRP level in pregnant women but no effect on TNF-α.	[98]
Traditional starter culture + Bifidobacterium lactis Bb12	Compared to the basal sample, faecal IgA increased during probiotic feeding (P = 0.0184) and returned to normal after cessation of probiotic yoghurt intake.	[99]
Lactobacillus acidophilus LA-5, Lactobacillus bulgaricus, Bifidobacterium bifidum Bb-12, Lactobacillus casei LC-01 and Streptococcus thermophilus Th-4 4 in the ratio 4:4:1:1 and a capsule of probiotic mix containing L. bulgaricus, Lactobacillus rhamnosus, Bifidobacterium infantis and Bifidobacterium longum in the ratio of 1:1:1:1	A. indica-yogurt pH was lower whereas total titratable acid (TTA) was higher than plain-yogurt during storage. A. indica yogurt had highest TPC (74.9 ± 5.1 lgGAE/ml; p < 0.05) on day 28 and DPPH inhibition (53.1 ± 5.0%; p < 0.05) on day 14 compared to plain yogurt (29.6 ± 1.1 lgGAE/ml and 35.9 ± 5.2%, respectively). A. indica yogurt water extract increased the inhibition to maximal values for a-glucosidase and ACE on day 14 of storage (15.9 ± 10.1% and 79.70 ± 11.2%, respectively) and for a-amylase on day 21 of storage (54.8 ± 3.2%). A. indica yogurt has higher TPC, antioxidant activities and enzymes inhibitory effects than plain-yogurt.	[100]