Effects of fructans and probiotics on the inhibition of Klebsiella oxytoca and the production of short-chain fatty acids assessed by NMR spectroscopy

Higashi, Bruna; Mariano, Tamara Borges; Filho, Benício Alves de Abreu; Gonçalves, Regina Aparecida Correia; Oliveira, Arildo José Braz de

doi:10.1016/j.carbpol.2020.116832

Cited by 19 publications

(4 citation statements)

References 49 publications

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“…Acetate and lactate are produced by bifidobacteria when too many carbon atoms are available for development. Inhibiting the growth of Klebsiella oxytoca , for instance, Lactobacillus acidophilus , Lactobacillus fermentum , Lactobacillus paracasei ATCC 335, and Lactobacillus brevis produced SCFAs by lysing the cell wall [ 142 ]. SCFs exert several beneficial effects on health.…”

Section: Classification Of Postbioticsmentioning

confidence: 99%

Postbiotics: Functional Food Materials and Therapeutic Agents for Cancer, Diabetes, and Inflammatory Diseases

Gurunathan,

Thangaraj,

Kim

2023

Foods

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Postbiotics are (i) “soluble factors secreted by live bacteria, or released after bacterial lysis, such as enzymes, peptides, teichoic acids, peptidoglycan-derived muropeptides, polysaccharides, cell-surface proteins and organic acids”; (ii) “non-viable metabolites produced by microorganisms that exert biological effects on the hosts”; and (iii) “compounds produced by microorganisms, released from food components or microbial constituents, including non-viable cells that, when administered in adequate amounts, promote health and wellbeing”. A probiotic- and prebiotic-rich diet ensures an adequate supply of these vital nutrients. During the anaerobic fermentation of organic nutrients, such as prebiotics, postbiotics act as a benevolent bioactive molecule matrix. Postbiotics can be used as functional components in the food industry by offering a number of advantages, such as being added to foods that are harmful to probiotic survival. Postbiotic supplements have grown in popularity in the food, cosmetic, and healthcare industries because of their numerous health advantages. Their classification depends on various factors, including the type of microorganism, structural composition, and physiological functions. This review offers a succinct introduction to postbiotics while discussing their salient features and classification, production, purification, characterization, biological functions, and applications in the food industry. Furthermore, their therapeutic mechanisms as antibacterial, antiviral, antioxidant, anticancer, anti-diabetic, and anti-inflammatory agents are elucidated.

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Section: Classification Of Postbioticsmentioning

confidence: 99%

Postbiotics: Functional Food Materials and Therapeutic Agents for Cancer, Diabetes, and Inflammatory Diseases

Gurunathan,

Thangaraj,

Kim

2023

Foods

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“…The major energy sources for epithelial cells and colonocytes ( Rowland et al, 2017 ), propionate and butyrate, play a role in gluconeogenesis and encourage the death of colon malignant cells by promoting apoptosis. Lacticaseibacillus paracasei ATCC 335, Limosilactobacillus fermentum , Lactobacillus acidophilus , and Levilactobacillus brevis produce SCFAs ( Higashi et al, 2020 ). Studies of the relationships between postbiotics, hosts, and gut microbiota can benefit from using SCFAs in clinical trials as well as more comprehensive methodologies ( Aggarwal et al, 2022 ).…”

Section: Classes Of Postbioticsmentioning

confidence: 99%

Postbiotic production: harnessing the power of microbial metabolites for health applications

Prajapati,

Patel,

Singh

et al. 2023

Front. Microbiol.

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Postbiotics, which are bioactive substances derived from the metabolic processes of beneficial microbes, have received considerable attention in the field of microbiome science in recent years, presenting a promising path for exploration and innovation. This comprehensive analysis looks into the multidimensional terrain of postbiotic production, including an extensive examination of diverse postbiotic classes, revealing their sophisticated mechanisms of action and highlighting future applications that might significantly affect human health. The authors thoroughly investigate the various mechanisms that support postbiotic production, ranging from conventional fermentation procedures to cutting-edge enzyme conversion and synthetic biology approaches. The review, as an acknowledgment of the field’s developing nature, not only highlights current achievements but also navigates through the problems inherent in postbiotic production. In order to successfully include postbiotics in therapeutic interventions and the production of functional food ingredients, emphasis is given to critical elements, including improving yields, bolstering stability, and assuring safety. The knowledge presented herein sheds light on the expanding field of postbiotics and their potential to revolutionize the development of novel therapeutics and functional food ingredients.

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“…Acetate and lactate are produced by bifidobacteria when there are too many carbs for it to develop. Inhibiting the growth of Klebsiella oxytoca, for instance, Lactobacillus acidophilus, Lactobacillus fermentum, Lactobacillus paracasei ATCC 335, and Lactobacillus brevis produced SCFAs by lysing the cell wall (Higashi et al, 2020). SCFs have several positive health effects.…”

Section: Short Chain Fatty Acids (Scfas)mentioning

confidence: 99%

Postbiotics- Functional Food Materials

Gurunathan,

Thangaraj,

Kim

2023

Preprint

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Postbiotics are biologically active probiotic microorganisms that have produced non-viable bacterial products in the host. Eating a diet high in probiotic and prebiotic foods may help to ensure that the gut has an appropriate supply of these essential nutrients because postbiotics are produced when probiotics feed on prebiotics. Cell wall components and metabolites produced by living bacteria that have positive effects on the host are referred to as postbiotics. Postbiotics are functional bioactive chemicals that are produced in a matrix during anaerobic fermentation of organic nutrients like prebiotics. Postbiotics are low molecular weight soluble chemicals that are either produced after microbial cell lysis or secreted by live microflora as byproducts of this metabolic process. In general, the producer strains from bacterial and fungal species such as Lactobacillus, Bifidobacterium, Streptococcus, Akkermansia muciniphila, Saccharomyces boulardii, Eubacterium hallii, Faecalibacterium, etc. When handling and selling food items in an industrial setting, postbiotics can be used as functional components in foods, which has a number of advantages, including the potential to be added to some foods that are known to be harmful to probiotic survival. Postbiotic supplements have grown in popularity among customers because of their numerous health advantages, particularly food, cosmetic, and healthcare industries. Classification of postbiotics depends on various factors including type of microorganism, structural composition, and physiological functions. This review presents a succinct introduction, history, and concept of postbiotics, the salient features of postbiotics, classification, production, purification, characterization, biological functions, and applications of postbiotics in the food industry.

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Effects of fructans and probiotics on the inhibition of Klebsiella oxytoca and the production of short-chain fatty acids assessed by NMR spectroscopy

Cited by 19 publications

References 49 publications

Postbiotics: Functional Food Materials and Therapeutic Agents for Cancer, Diabetes, and Inflammatory Diseases

Postbiotics: Functional Food Materials and Therapeutic Agents for Cancer, Diabetes, and Inflammatory Diseases

Postbiotic production: harnessing the power of microbial metabolites for health applications

Postbiotics- Functional Food Materials

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