Where tradition meets science: microbial diversity and bioactive compounds in Armenian fermented milk products

Abstract

Armenia has a rich history of medicine and fermented foods. Fermented milk products are enjoyed both as a gustatory pleasure and a digestive remedy. Matsun is a traditional Armenian fermented milk product with historico-cultural roots in ancient subsistence and medical practices. Unlike commercial yogurt, it is made through serial inoculation and consists of a large microbial diversity honed through centuries of human selection. Also made from matsun is choratan, a long- keeping dried version of matsun that can be reconstituted into a creamy base. Narine is the commercial name of Lactobacillus acidophilus INMIA 9602, a bacterial strain endemic to the microbiome of Armenian newborns that is often reconstituted in milk and used as a medical food. Both choratan and Narine have been used in clinical trials for the management of symptoms related to gut dysbiosis. The review of cell cultures and animal trials revealed matsun as a rich source of probiotics with antimicrobial, antifungal, and radioprotective activity due to the peptides released and protease resistant bacteriocins produced. Clinical studies are needed to confirm the effects of combined strains in the human microbiome and establish dosages. Choratan as an isolated strain from matsun showed some effect on microbiome imbalance, but more studies are needed to confirm the results. Narine is well-studied in several preclinical and small clinical trials and accepted as a medical food. For future functional food consideration, replications of clinical trials, and large scale epidemiological and aftermarket studies are needed.Keywords: Matsun, Choratan, Narine, History of Armenian Medicine, functional foods, bioactive compounds, Lactobacillus acidophilus INMIA 9602