Postbiotics: An evolving term within the functional foods field

Aguilar-Toalá, José E.; García-Varela, Rebeca; Garcı́a, Hugo S.; Mata-Haro, Verónica; González‐Córdova, Aarón F.; Vallejo-Córdoba, Belinda; Hérnández-Mendoza, Adrian

doi:10.1016/j.tifs.2018.03.009

Cited by 616 publications

(511 citation statements)

References 93 publications

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“…; Aguilar‐Toalá et al . ). Postbiotic administration increased the levels of gut IgA in the small and large intestine lamina propria of mice that lead to the diminution of the severity of enteric infections caused by pathogens such as Salmonella enteritidis serovar Typhimurium or Escherichia coli in mice (Medici et al .…”

Section: Introductionmentioning

confidence: 97%

“…Beyond peptides, other components produced during milk fermentation (exopolysaccharides, bacteriocins, organic acids), present in the cell-free supernatant or cell-free fraction, can also have healthy effects such as positive immune modulation, antimicrobial activity, among others (Aloglu and Oner 2011;Lorenzo et al 2018). New terms, which do not imply bacterial viability, such as paraprobiotic (nonviable or inactivated probiotics) and postbiotic (metabiotics, biogenics or simply metabolites/CFS (cell-free supernatants); refer to soluble factors (products or metabolic by-products) secreted by live bacteria or released after bacterial lysis) have currently emerged (Tsilingiri and Rescigno 2013;De Almada et al 2016;Aguilar-Toal a et al 2018). Postbiotic administration increased the levels of gut IgA in the small and large intestine lamina propria of mice that lead to the diminution of the severity of enteric infections caused by pathogens such as Salmonella enteritidis serovar Typhimurium or Escherichia coli in mice (Medici et al 2005;Maldonado Galdeano et al 2007).…”

Section: Introductionmentioning

confidence: 99%

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Postbiotics produced at laboratory and industrial level as potential functional food ingredients with the capacity to protect mice against Salmonella infection

et al. 2019

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Aim To determine the protective capacity against Salmonella infection in mice of the cell‐free fraction (postbiotic) of fermented milk, produced at laboratory and industrial level. Methods and Results The proteolytic activity (PA) of 5 commercial cultures and 11 autochthonous Lactobacillus strains was evaluated. The DSM‐100H culture displayed the highest PA and it was selected for further studies. The capacity of the postbiotics produced by pH‐controlled fermentation to stimulate the production of secretory IgA in faeces and to protect mice against Salmonella infection was evaluated. A significant increase in secretory IgA in faeces of mice fed 14 days the postbiotic obtained at the laboratory (F36) was detected compared to control animals. A significantly higher survival was observed in mice fed the F36 and the FiSD (industrial product) compared to controls. Conclusion The postbiotics obtained showed immunomodulatory and protective capacity against Salmonella infection in mice. Significance and Impact of the Study The pH‐controlled milk fermentation by the proteolytic DSM‐100H culture could be a suitable strategy to obtain a food ingredient to be added to a given food matrix, not adequate to host viable cells of probiotics, to confer it enhanced functionality and thus expand the functional food market.

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Section: Introductionmentioning

confidence: 97%

Section: Introductionmentioning

confidence: 99%

Postbiotics produced at laboratory and industrial level as potential functional food ingredients with the capacity to protect mice against Salmonella infection

et al. 2019

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“…Fecal Microbiota Transplantation (FMT) has proved to be an effective treatment for individuals with clostridium difficile infection (CDI), inflammatory bowel disease (IBD), and some other gastrointestinal diseases (Browne & Kelly, 2017;Newman, Rank, Vaughn, & Khoruts, 2017). However, FMT is not a convenient method for general use and researchers are examining alternative approaches of manipulating the gut microbiota including oral delivery of prebiotics, probiotics, symbiotics, and postbiotics (Aguilar-Toala et al, 2018;Petrof & Khoruts, 2014).…”

Section: Introductionmentioning

confidence: 99%

Progress in microencapsulation of probiotics: A review

Yao

Xie

et al. 2020

Comp Rev Food Sci Food Safe

301

160

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The potential health benefits of probiotics may not be realized because of the substantial reduction in their viability during food storage and gastrointestinal transit. Microencapsulation can be used to enhance the resistance of probiotics to unfavorable conditions. A range of oral delivery systems has been developed to increase the level of probiotics reaching the colon including embedding and coating systems. This review introduces emerging strategies for the microencapsulation of probiotics and highlights the key mechanisms of their stress–tolerance properties. Recent in vitro and in vivo models for evaluation of the efficiency of probiotic delivery systems are also reviewed. Encapsulation technologies are required to maintain the viability of probiotics during storage and within the human gut so as to increase their ability to colonize the colon. These technologies work by protecting the probiotics from harsh environmental conditions, as well as increasing their mucoadhesive properties. Typically, the probiotics are either embedded inside or coated with food‐grade materials such as biopolymers or lipids. In some cases, additional components may be coencapsulated to enhance their viability such as nutrients or protective agents. The importance of having suitable in vitro and in vivo models to evaluate the efficiency of probiotic delivery systems is also emphasized.

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“…Some health-promoting effects of gut commensal, beneficial and probiotic microorganisms can be mediated through soluble factors (products or metabolic byproducts), secreted by live bacteria, or released after bacterial lysis. Precise identification of these biologically active compounds will enable a better formulation of microbiome-based biotherapeutics, and open up the possibility of administering purified biologically active fractions rather than whole live cells [1]. Besides, numerous other beneficial effects of gut microorganisms are mediated through their key role in the modification of dietary precursors within the gut ecosystem.…”

Section: Introductionmentioning

confidence: 99%

Molecules Produced by Probiotics and Intestinal Microorganisms with Immunomodulatory Activity

et al. 2020

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Probiotics are live microorganisms that, when administered in adequate amounts, confer a health benefit on the host. The probiotic microorganisms most commonly used in the food and pharmacy industry belong to Lactobacillus and Bifidobacterium, and several strains of these genera have demonstrated beneficial attributes. In addition, some other intestinal bacteria inhabiting the human microbiota, such as Faecalibacterium prausnitzii and Akkermansia muciniphila, have recently been discovered and are able to display health-promoting effects in animal and human trials. The beneficial properties of probiotics have been known for a long time, although little is known about the molecular mechanisms and the molecules responsible for their effects. However, in recent years, advances in microbiome studies, and the use of novel analytical and molecular techniques have allowed a deeper insight into their effects at the molecular level. This review summarizes the current knowledge of some of the molecules of probiotics and other intestinal commensal bacteria responsible for their immunomodulatory effect, focusing on those with more solid scientific evidence.

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Postbiotics: An evolving term within the functional foods field

Cited by 616 publications

References 93 publications

Postbiotics produced at laboratory and industrial level as potential functional food ingredients with the capacity to protect mice against Salmonella infection

Postbiotics produced at laboratory and industrial level as potential functional food ingredients with the capacity to protect mice against Salmonella infection

Progress in microencapsulation of probiotics: A review

Molecules Produced by Probiotics and Intestinal Microorganisms with Immunomodulatory Activity

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