IOSR Journal of Environmental Science, Toxicology and Food Technology (IOSR-JESTFT) e-ISSN: 2319-2402,p- ISSN: 2319-2399.Volume 13, Issue 1 Ver. I (January. 2019), PP 01-04 www.iosrjournals.org DOI: 10.9790/2402-1301010104 www.iosrjournals.org 1 | Page Therapeutic Uses of Curd: A Review Soumya Pragyan Das, Manorama Patri and Prafulla Kumar Mohanty Full institutional mailing address- Dr Prafulla Kumar Mohanty, Postgraduate Department of Zoology, Utkal University, Vani Vihar, Bhubaneswar- 751 004, Odisha, India Corresponding Author: Soumya Pragyan Das Abstract: Curd is a natural and healing food which prevents from numerous enteric diseases. It contains lactic acid bacteria and a perfect balance of proteins, carbohydrates, fats, vitamins, minerals and water. Curd boosts the immune system and enhances stamina. It strengthens natural immunity by stimulation of mucosal and systemic host immunity. Further it activates macrophages, enhances the level of immunoglobulins, natural killer cell activities and cytokines in the host body. A good number of studies have been published on the effects of curd on human health. The benefits of curd in maintaining health, treatment of disease and management have been investigated in animal models and human subjects. Some studies have proved that curd is effective in the treatment of AIDS, cancer, diabetes, insomnia and hepatic diseases. Although clinical research has progressed, more clinical evidences are needed to establish the efficacy and limitations of curd in the treatment of various diseases. It is important to resolve whether curd is superior to the existing therapies. Keywords: Curd, probiotics, diseases, immunity, lactic acid bacteria --------------------------------------------------------------------------------------------------------------------------------------- Date of Submission: 26-12-2018 Date of acceptance: 11-01-2019 --------------------------------------------------------------------------------------------------------------------------------------- I. Introduction Curd is regarded as a complete and natural food. It is a product of the milk which is white in colour and resulted due to bacterial action. Daily consumption of fresh curd helps in preventing some diseases by virtue of the nutrients and probiotic bacteria it contains. It is a functional food, which boosts natural as well as acquired immunity and improves stamina. Being the richest source of probiotics, curd offers beneficial and healthy microflora to our alimentary canal. The term probiotics was first used by Lilly and Stillwell (1965) to describe the substances secreted by one microorganism that stimulates the growth of another. Parker (1974) proposes that probiotics are ‘organisms and substances which contribute to intestinal microbial balance’. Probiotics are defined as live microorganisms which when administered in adequate amount confer health benefits to the host (Anonymous, 2002). Probiotics are also defined as live microbial feed supplements that improve the intestinal microbial balance of the host (Fuller, 1989). The most important clinical significance of probiotic therapy is prevention and treatment of gastrointestinal infections and diseases (Parvez et al., 2006). Elie Metchnikoff, a Russian scientist working at the Pasteur institute in Paris is credited with giving attention to the health benefits of fermented milk. In 1994, the World Health Organization (WHO) regards that probiotics stimulate the immune defence system when prescribed antibiotics are rendered useless by antibiotic resistance (Kailasapathy and Chin, 2000; Levy, 2000). The use of probiotics in antibiotic resistance is termed as microbial interference therapy (Zhou et al., 2005, Botes et al.,2008). Curd is prepared either from cow or buffalo’s milk of the family Bovidae. The curd prepared from buffalo’s milk is denser (16-19 %) than cow’s milk (12%)due to higher total solids. The microorganisms involved in the formation of curd are Streptococcus cremoris, Streptococcus lactis, Streptococcus thermophilus, Lactobacillus bulgaricus, Lactobacillus acidophilus, Lactobacillus helveticus and Lactobacillus cremoris (Madhu et al., 2013). Curd is formed by the process of lactic acid fermentation. So a small amount of fermented curd is used as a starting material. Addition of 0.2% citrate is recommended for rendering pleasant aroma to dahi. Firm and uniform consistency, sweet aroma, palatable taste and smooth texture are the features of a good quality curd. The type of milk used and the manufacturing conditions determine the composition of the curd. Curd forms the richest source of probiotics known so far. Probiotics contain living microorganisms such as lactic acid bacteria which provide health benefits to the host. Curd promotes the health of the host by boosting the immune system. It strengthens natural immunity by stimulation of mucosal and systemic host immunity, which is manifested through activated macrophages, increased levels of immunoglobulins, higher levels of natural killer (NK) cell activities and cytokines in the host body (Ashraf and Shah, 2011). Curd bacteria can trigger a cascade of immunological defence mechanism by binding to recognition receptors, such as Toll- like receptors (TLRs) expressed on the surface of epithelial cells. These may also stimulate the production of immune cells such as CD 4 + T- cells in HIV patients. CD 4 + T-cells mediate and control the balance of pro-