medsovetМедицинский СоветMeditsinskiy sovet = Medical Council2079-701X2658-5790REMEDIUM GROUP Ltd.10.21518/ms2024-457medsovet-8715Research ArticleГАСТРОЭНТЕРОЛОГИЯGASTROENTEROLOGYСовременные представления о кисломолочных продуктах в детском питанииModern presentation about the properties and nutritional value of fermented milk products and their use in children’s nutritionhttps://orcid.org/0000-0002-9110-6753ПырьеваЕ. А.PyrievaE. A.

Пырьева Екатерина Анатольевна - к.м.н., заведующая лабораторией возрастной нутрициологии, ФИЦ центр питания, биотехнологии и безопасности пищи; доцент кафедры диетологии и нутрициологии, РМАНПО.

109240, Москва, Устьинский проезд, д. 2/14; 125993, Москва, ул. Баррикадная, д. 2/1, стр. 1

Ekaterina A. Pyrieva - Cand. Sci. (Med.), Head of the Laboratory for Age-Relative Nutrition, FRC Nutrition, Biotechnology and Food Safety; Associate Professor of the Department of Dietetics and Nutrition, RMACPE.

2/14, Ustinsky Proezd, Moscow, 109240; 2/1, Bldg. 1, Barrikadnaya St., Moscow, 125993

pyrieva@ion.ruhttps://orcid.org/0000-0002-6023-8737СафроноваА. И.SafronovaA. I.

Сафронова Адиля Ильгизовна - к.м.н., ведущий научный сотрудник лаборатории возрастной нутрициологии.

109240, Москва, Устьинский проезд, д. 2/14

Adilya I. Safronova - Cand. Sci. (Med.), Leading Researcher of the Laboratory for Age-Relative Nutrition.

2/14, Ustinsky Proezd, Moscow, 109240

sai1509@yandex.ruhttps://orcid.org/0000-0002-1157-8751ГеоргиеваО. В.GeorgievaO. V.

Георгиева Ольга Валентиновна -к.т.н., старший научный сотрудник лаборатории возрастной нутрициологии.

109240, Москва, Устьинский проезд, д. 2/14

Olga V. Georgieva - Cand. Sci. (Eng.), Senior Research Fellow of the Laboratory for Age-Relative Nutrition.

2/14, Ustinsky Proezd, Moscow, 109240

georgieva@ion.ruhttps://orcid.org/0000-0002-6521-0936СкворцоваВ. А.SkvortsovaV. A.

Скворцова Вера Алексеевна - д.м.н., главный научный сотрудник лаборатории питания здорового и больного ребенка, НМИЦЗД; профессор кафедры неонатологии, Московский областной НИКИ имени М.Ф. Владимирского.

119296, Москва, Ломоносовский проспект, д. 2, стр. 1; 129110, Москва, ул. Щепкина, д. 61/2

Vera A. Skvortsova - Dr. Sci. (Med.), Chief Researcher of the Laboratory of Nutrition of Healthy and Sick Children, NMRC Children’s Health; Professor of the Department of Neonatology, MRRCI named after M.F. Vladimirsky.

2, Bldg. 1, Lomonosovsky Ave., Moscow, 119926; 61/2, Bldg. 1, Schepkin St., Moscow, 129110

skvortsova@nczd.ruФедеральный исследовательский центр питания, биотехнологии и безопасности пищи; Российская медицинская академия непрерывного профессионального образованияРоссияRussian Federation Federal Research Center for Nutrition, Biotechnology and Food Safety; Russian Medical Academy of Continuous Professional EducationRussian FederationФедеральный исследовательский центр питания, биотехнологии и безопасности пищи; Российская медицинская академия непрерывного профессионального образованияРоссияRussian Federation Federal Research Center for Nutrition, Biotechnology and Food SafetyRussian FederationФедеральный исследовательский центр питания, биотехнологии и безопасности пищиРоссияRussian Federation Federal Research Center for Nutrition, Biotechnology and Food SafetyRussian FederationНациональный медицинский исследовательский центр здоровья детей; Московский областной научно-исследовательский клинический институт имени М.Ф. ВладимирскогоРоссияNational Medical Research Center for Children’s Health; Regional Research Clinical Institute named after M.F. VladimirskyRussian Federation202427112024019138144Copyright © Пырьева Е.А., Сафронова А.И., Георгиева О.В., Скворцова В.А., 20242024Пырьева Е.А., Сафронова А.И., Георгиева О.В., Скворцова В.А.Pyrieva E.A., Safronova A.I., Georgieva O.V., Skvortsova V.A.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.med-sovet.pro/jour/article/view/8715

В статье представлены современные данные, касающиеся использования кисломолочных продуктов (КмП) в питании детского населения и их вклада в обеспечение здоровья и развития детей. Рассмотрены преимущества КмП, обусловленные процессом ферментации, который лежит в основе их получения. Приведены результаты клинических исследований, подчеркивающих положительные свойства КмП для организма, среди которых модуляция кишечной микробиоты, иммуностимулирующее, антибактериальное, противораковое, антиаллергенное и антиоксидантное действие; результаты проспективных когортных исследований, выявившие обратную связь между потреблением молочных продуктов в раннем детстве и показателями артериального давления в подростковом возрасте. Обозначен ассортимент жидких кисломолочных продуктов и напитков с учетом региональных особенностей питания населения. Представлен дифференцированный подход к определению вида КмП в зависимости от используемого молочного сырья, состава закваски, ингредиентов функциональной направленности. Охарактеризованы современные виды КмП, производимые с применением различных заквасочных культур (молочнокислых бактерий, дрожжей, уксуснокислых бактерий) и различных способов сквашивания, во многом определяющих их вкусовые качества и пищевую ценность. Показаны отличительные особенности пробиотических кисломолочных продуктов. Отдельное внимание уделяется традиционным для РФ КмП, в частности кефиру, который благодаря составу микроорганизмов обладает пробиотическим потенциалом. Описаны основные способы получения КмП, биохимические процессы, происходящие во время ферментации продуктов, их характеристики в зависимости от используемых заквасочных культур и типа брожения. Рассмотрены технологические схемы производства жидких неадаптированных кисломолочных продуктов и особые требования, предъявляемые к производству специализированных КмП для детского питания. Приведены национальные рекомендации по введению КмП в рацион детского питания.

The article provides an overview of the current knowledge on the use of fermented milk products (FMPs) in the children’s nutrition and FMP contribution to the health and development of children. The benefits of FMPs due to the fermentation process underlying their production are considered. The article presents the findings of clinical studies emphasizing the favourable properties of FMP, including gut microbiota modulation, as well as immunostimulating, antibacterial, anticancer, antiallergenic and antioxidant effects; the outcomes of prospective cohort studies that identified a reverse association between the consumption of milk products in early childhood and blood pressure values in adolescence. The assortment of liquid FMP and drinks taking into account the regional nutritional characteristics of the population is described. A differentiated approach to defining the FMP type according to the milk raw materials, the starter composition, and the functional components is presented. The current FMP types produced using various starter cultures (lactic acid bacteria, yeast, acetic acid bacteria) and various fermentation methods that largely affect their taste and nutritional value are characterized. The distinctive features of probiotic FMPs are shown. Special mention is made of FMPs that are considered traditional for the Russian Federation, in particular kefir, which has a probiotic potential due to the composition of bacteria. The main methods used to produce FMPs, the biochemical processes during fermentation of products, their characteristics according to the starter cultures and the type of fermentation are described. The processing flow-charts for the liquid non-adapted curdled milk products and special requirements for the production of specialized FMPs for baby nutrition are considered. National guidelines for the introduction of FMPs to infant nutrition are discussed.

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The authors declare that there are no conflicts of interest present.