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.
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)