Takra (Ayurvedic Buttermilk) as a Microbiota-Directed Functional Food: A Systematic Review of Mechanistic Pathways and Clinical Implications

Abstract

Background: Takra (Ayurvedic buttermilk) is a classical fermented dairy preparation extensively described in Ayurvedic literature for the management of Grahani, Atisara, Arsha, and metabolic disorders. Emerging microbiome research suggests that fermented dairy products exert significant effects on gut microbial ecology, immune modulation, and metabolic signalling.

Objective: To systematically review available evidence regarding microbiota-modulating effects of Takra and fermented buttermilk preparations and to correlate modern mechanistic findings with classical Ayurvedic concepts.

Methods: A systematic search of PubMed, Scopus, and Web of Science databases was conducted for studies published between January 2000 and January 2024 using predefined keywords related to fermented dairy, gut microbiota, SCFAs, immune regulation, and intestinal barrier function. Human clinical studies, animal experiments, and in vitro investigations were included.

Results: Fermented buttermilk preparations significantly enhanced beneficial microbial taxa, including Lactobacillus spp., Bifidobacterium spp., and Faecalibacterium prausnitzii, while reducing Proteobacteria and Enterobacteriaceae overgrowth. Increased SCFA production, improved intestinal barrier integrity, suppression of NF-κB-mediated inflammation, and modulation of bile acid–FXR/TGR5 pathways were consistently reported. Gut–brain axis regulation and psychobiotic effects were also observed.

Conclusion: Takra demonstrates multidimensional microbiota-mediated therapeutic potential that aligns closely with Ayurvedic principles of Deepana, Pachana, Grahi, and Vata-Kaphashamana. Integrating traditional Ayurvedic fermented dietary therapeutics with modern microbiome science may provide novel preventive and therapeutic approaches for gastrointestinal, metabolic, inflammatory, and neuropsychological disorders..