Yogurt

Yogurt intake affects metabolism in the liver (hepatic metabolome ).
Daniel et al. 2022 Nat Commun 13(1): 1343

Yogurt intake was associated with an increase in branched-chain hydroxy acids (BCHA ) in the liver of mice.
Daniel et al. 2022 Nat Commun 13(1): 1343

Yogurt is defined as a fermented milk based on the association of S. thermophilus and Lactobacillus delbrueckii subsp. bulgaricus
Martinovic et al. 2020 Nutrients 12: 2175

Yogurt is a nutrient-dense dairy food and has been suggested to reduce weight gain and prevent CMDs by contributing to intakes of protein, calcium, bioactive lipids, and several other micronutrients
Fernandez et al. 2017 Adv. Nutr. 8: 812-829

In addition, fermentation with bacterial strains generates bioactive peptides, resulting in a potentially greater beneficial effect of yogurt on metabolic health than non-fermented dairy products such as milk
Fernandez et al. 2017 Adv. Nutr. 8: 812-829

The findings of this study indicate high diversity of lactic acid bacteria in traditional yogurt in Yazd province
Dallal et al. 2016 Tolooebehdasht 14(6): 171-183

What bacteria in yogurt can be considered beneficial?

1 Lactobacillus delbrueckii ssp. bulgaricus
2 Streptococcus salivarius spp. thermophilus
3 Bifidobacterium bifidum
4 Lactobacillus casei
5 Lacticaseibacillus casei LC-01
6 Lactobacillus rhamnosus
7 Lactobacillus rhamnosus GG
8 Bifidobacterium animalis BB12
9 Lactobacillus acidophilus
10 Leuconostoc mesenteroides cremoris
11 Lactobacillus brevis
12 Lactobacillus fermentum
13 Lactobacillus lactis
14 Lacticaseibacillus paracasei paracasei
15 Lactiplantibacillus pentosus
16 Lactobacillus plantarum
17 Lactococcus lactis cremoris
18 Lactobacillus casei Shirota
19 Lactobacillus reuteri DSM 17938
20 Pediococcus acidilactici

References

EFSA 2010 EFSA Journal 8 (1-3); Özer et al. 2005 Food Science and Technology International 11(1): 19-24 (3); Aryana et al. 2007 LWT- Food Science and Technology 40(10): 1808-14 (4); Paseephol & Sherkat 2009 Journal of Functional Foods 1(3):311-8 (5); Capela et al. 2006 Food Research International 39(2): 203-11 (6); Shah 2007a International Dairy Journal 17(11): 1262-77 (7, 8); Khorasgani & Shafiei 2017 In Yogurt in Health and Disease Prevention 285–294 Elsevier (9, 10); Ebrahimi et al. 2011 African Journal of Microbiology Research 5(1): 20 (11); RoushanZadeh et al. 2014 Iranian Journal of Veterinary Research 15(4): 347 (12); Yamamoto et al. 1999 Journal of Dairy Science 82(7): 1388-93 (1); Chandan 2017 Yogurt in Health and Disease Prevention 31-47 (13); Islam et al. 2012 Journal of Microbiology, Biotechnology and Food Sciences 7: 80-9 (14); Motahari et al. 2017 Journal of Food Measurement and Characterization 11(3): 972-8 (15); Madhu et al. 2012 Probiotics and Antimicrobial Proteins 4(2):90-7 (16); Ruas-Madiedo et al. 2002 International Dairy Journal 12(8):689-95 (17); Hill et al. 2017 In Yogurt in Health and Disease Prevention 69-85 (18, 19); Dallal et al. 2016 Tolooebehdasht 14(6): 171-183 (20)

Yogurt intake has been associated with reduced body weight gain (Mozaffarian et al. 2011 N. Engl. J. Med. 364: 2392–2404; Wang et al. 2014 Int. J. Obes. 38: 299–305; Panahi et al. 2018 Eur. J. Clin. Nutr. 73: 541–548), reduced NAFLD (Zhang et al. 2020z European Journal of Clinical Nutrition 74: 491–499), and decreased incidence of T2D (Liu et al. 2006 Diabetes Care 29: 1579–1584; Kirii et al. 2009 Diabetologia 52: 2542–2550; Margolis et al. 2011 J. Nutr. 141: 1969–1974; Sluijs et al. 2012 Am. J. Clin. Nutr. 96: 382–390; Chen et al. 2014 BMC Medicine 12: 215; O’Connor et al. 2014 Diabetologia 57: 909–917; Díaz-López et al. 2016 Eur. J. Nutr. 55: 349–360; Drouin-Chartier et al. 2016 Adv. Nutr. 7: 1026–1040; Drouin-Chartier et al. 2019 Am. J. Clin. Nutr. 110: 1201-1212).

see also:
Mode of Action (MoA) & Probiotics (living agents)
Yogurt & Adiposity / Obesity
Diseases / Disorders & Yogurt