Postbiotics: Enhancing human health with a novel concept

IF 4 Q2 FOOD SCIENCE & TECHNOLOGY
eFood Pub Date : 2024-08-29 DOI:10.1002/efd2.180
Mingzhi Da, Jun Sun, Chen Ma, Daotong Li, Li Dong, Li-Shu Wang, Fang Chen
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引用次数: 0

Abstract

Postbiotics is a novel category of biotics that encompasses dead cells, metabolites, and derivatives from gut microbiota. These substances can exhibit their effects without containing cells, such as in cell-free supernatants and spent media. Examples of widely studied postbiotics include short-chain fatty acids, exopolysaccharides, cell wall fragments, and bacterial lysates. Evidence suggests that postbiotics have numerous benefits for human health, including antiaging, and anti-inflammatory properties, and participation in immune and lipid metabolism regulation. Specifically, postbiotics can improve intestinal health by strengthening the intestinal barrier, reducing inflammation, and promoting antibacterial activity. These findings may pave the way for the development of postbiotic functional foods in the future. This review provides an overview of the components, health effects, and industrial applications of postbiotics, aiming to consolidate existing research conclusions and serve as a reference for future studies.

Abstract Image

后益生菌:用新概念增进人类健康
后生物制剂是一种新型生物制剂,包括肠道微生物群的死亡细胞、代谢物和衍生物。这些物质可以在不含细胞的情况下发挥其作用,例如在无细胞上清液和废培养基中。被广泛研究的益生元包括短链脂肪酸、外多糖、细胞壁碎片和细菌裂解物。有证据表明,益生元对人体健康有诸多益处,包括抗衰老、抗炎症、参与免疫和脂质代谢调节。具体来说,益生后可以通过加强肠道屏障、减少炎症和促进抗菌活性来改善肠道健康。这些发现可能会为未来开发益生后功能食品铺平道路。本综述概述了益生元的成分、健康效应和工业应用,旨在整合现有的研究结论,为今后的研究提供参考。
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来源期刊
eFood
eFood food research-
CiteScore
6.00
自引率
0.00%
发文量
44
期刊介绍: eFood is the official journal of the International Association of Dietetic Nutrition and Safety (IADNS) which eFood aims to cover all aspects of food science and technology. The journal’s mission is to advance and disseminate knowledge of food science, and to promote and foster research into the chemistry, nutrition and safety of food worldwide, by supporting open dissemination and lively discourse about a wide range of the most important topics in global food and health. The Editors welcome original research articles, comprehensive reviews, mini review, highlights, news, short reports, perspectives and correspondences on both experimental work and policy management in relation to food chemistry, nutrition, food health and safety, etc. Research areas covered in the journal include, but are not limited to, the following: ● Food chemistry ● Nutrition ● Food safety ● Food and health ● Food technology and sustainability ● Food processing ● Sensory and consumer science ● Food microbiology ● Food toxicology ● Food packaging ● Food security ● Healthy foods ● Super foods ● Food science (general)
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