Safety considerations in the use of nonviable microbial cells as health-promoting agents in food and dietary supplements

IF 8.9 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Current Opinion in Food Science Pub Date : 2023-11-04 DOI:10.1016/j.cofs.2023.101105

Simone Guglielmetti

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Abstract

This review explores the safety issues related to the utilization of nonviable microbial cells in food and dietary supplements. It addresses potential risks associated with their consumption, drawing insights from probiotic research. Four categories of risks are outlined:

•
Antibiotic resistance genes, which may persist even in nonviable cells;

•
The presence of viable microbial cells, which can result from incomplete inactivation or contamination;

•
Bioactive microbial cell components, which can influence immune responses;

•
Detrimental enzymatic activities, relevant particularly when considering novel inactivation methods.

Human intervention trials involving nonviable microbes demonstrate a high safety profile, especially for established probiotics. Nonetheless, caution is warranted in vulnerable individuals. Furthermore, the use of nonviable microorganisms provides an opportunity to explore microbial species not commonly used as probiotics, referred to as ‘next-generation probiotics.’ As our understanding of nonviable microbes deepens, their potential benefits will likely lead to increased interest in various biotic product applications.

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在食品和膳食补充剂中使用非活菌细胞作为健康促进剂的安全性考虑

本文综述了在食品和膳食补充剂中使用非活菌细胞的安全性问题。它解决了与食用益生菌相关的潜在风险，借鉴了益生菌研究的见解。概述了四类风险:抗生素耐药基因，即使在无活力的细胞中也可能持续存在;存在活的微生物细胞，这可能是由于不完全失活或污染造成的;能够影响免疫反应的生物活性微生物细胞成分;有害的酶活性，特别是当考虑新的失活方法时。涉及非活菌的人体干预试验证明了高安全性，特别是对已建立的益生菌。尽管如此，对易受伤害的个体还是要谨慎。此外，非活菌的使用提供了一个机会来探索通常不被用作益生菌的微生物物种，称为“下一代益生菌”。随着我们对非活菌的了解加深，它们的潜在益处可能会导致对各种生物产品应用的兴趣增加。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Current Opinion in Food Science Agricultural and Biological Sciences-Food Science

CiteScore

18.40

自引率

4.00%

发文量

157

审稿时长

92 days

期刊介绍： Current Opinion in Food Science specifically provides expert views on current advances in food science in a clear and readable format. It also evaluates the most noteworthy papers from original publications, annotated by experts. Key Features: Expert Views on Current Advances: Clear and readable insights from experts in the field regarding current advances in food science. Evaluation of Noteworthy Papers: Annotated evaluations of the most interesting papers from the extensive array of original publications. Themed Sections: The subject of food science is divided into themed sections, each reviewed once a year.