Probiotics from Fermented Foods and Human Health

Xinjiang, a multi-ethnic region in China, is known for its traditional fermented yoghurt, a staple food among local herders. The lactic acid bacteria in the naturally fermented dairy products have attracted the attention of many researchers, including the intervention effect of these lactic acid bacteria on constipation. This chapter reviews recent studies and data on the anti-constipation effects of probiotics isolated from naturally fermented yoghurt in Xinjiang. Such yoghurt is a rich source of microbial diversity, many strains of which have been or are being developed and utilised as probiotics in the food industry. Specifically, Lactobacillus strains isolated from Xinjiang's naturally fermented yoghurt have been demonstrated to exhibit significant constipation-alleviating effects. These lactic acid bacteria effectively improve symptoms in constipated animal models, supporting their potential application as probiotics. Further mechanistic studies indicate that their efficacy is associated with the targeted regulation of the stem cell factor (SCF)/c-Kit signalling pathway and the expression of nitric oxide synthase. Moreover, the anti-constipation effect of these probiotics from Xinjiang yoghurt has been shown to be superior to that of common commercial probiotic products, highlighting their potential as high-quality agents for managing constipation. This review synthesises the available evidence, proposes research perspectives, and suggests directions for future investigation.