Probiotic fermented milk and type 2 diabetes mellitus: Mechanisms, benefits, and future directions”

Probiotic fermented milk is a promising dietary strategy for managing and preventing type 2 diabetes mellitus (T2DM). Probiotics such as Lactobacillus acidophilus, Bifidobacterium lactis, and Lactobacillus casei have shown benefits in glucose metabolism, insulin resistance, and inflammation. Their mechanisms include gut microbiota modulation, production of short-chain fatty acids (SCFAs) like butyrate, which improves insulin sensitivity, and inhibition of digestive enzymes, reducing glucose absorption. These milks contain casein and whey proteins, which release bioactive peptides with antioxidant and glucose-regulating properties upon hydrolysis. Clinical studies suggest that regular consumption can improve blood glucose levels, glycated hemoglobin (HbA1c), and other metabolic markers, though results vary. Challenges include standardization issues, individual variability in response, and the need for long-term studies. This review explores current evidence on the mechanisms and benefits of probiotic fermented milk in diabetes and highlights areas for future research. • Probiotic fermented milk improves insulin sensitivity via SCFA production. • Bioactive peptides regulate glucose and reduce oxidative stress. • Gut microbiota modulation contributes to reduced inflammation in T2DM. • Enzyme inhibition by probiotics helps lower glucose absorption. • Evidence supports clinical benefits despite individual variability.