Potential of Non-Dairy Probiotic Beverages to Modulate Gut Microbiota and Improve Management of Non-Communicable Diseases
Potential of Non-Dairy Probiotic Beverages to Modulate Gut Microbiota and Improve Management of Non-Communicable Diseases
Laverdure Tchamani Piame*
ABSTRACT
This review aims to explore the efficacy of probiotic supplementation in non-dairy beverages on the management of non-communicable diseases (NCDs). The pre-March 2025 study selected eight articles from electronic databases such as Web of Science, Scopus, PubMed, and Embase. These studies involved a variety of plant matrices (i.e., Astragalus membranaceus, soy, sorghum, blueberry, gogi berry, raspberry, apple, and lichi) and probiotic strains (bacteria and yeast) in a single or mixed cultures. The impact of consuming fermented beverages on gut microbiota (GM) was examined in relation to several conditions, including hyperuricemia, obesity, diabetes, dysbiosis, and colitis, in addition to healthy control individuals. The results indicate that drinking these probiotized beverages greatly alters the composition of the GM by correcting dysbiosis. These beverages foster a rich environment for beneficial bacteria that are known to produce short-chain fatty acids. These fatty acids play a crucial role in maintaining the health and integrity of the intestinal barrier, supporting immune function, and modulating inflammatory responses within the body. In conclusion, this review highlights the considerable therapeutic potential of non-dairy probiotic beverages in the management of chronic diseases that are associated with dysbiosis of the gut microbiota.
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