Postbiotics and paraprobiotic; applications in food industry
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Nikta Rastgoo,1,*
1. Young researchers and elite club, Safadasht, Islamic azad university,Tehran, Iran
- Introduction: In the recent years, consumers interests in healthy products has increased, and the high capacity of probiotics to provide beneficial health effects has led to the growth of scientific and commercial benefits as a health-promoting strategy. But since there were some disadvantages found in probiotics, new terms have taken the floor. Paraprobiotics are killed and inactivated forms of probiotics and postbiotics are soluble factors (products or metabolic by-products) secreted by living bacteria (probiotics) or released after bacterial lysis , such as enzymes, peptides, teichoic acids, peptidoglycan-derived muropeptides, polysaccharides, cell surface proteins, and organic acids came to work which have the ability to produce things like bacteriocin and enzymes.
- Methods: The term postbiotics can be regarded as an umbrella term for all synonyms and related terms of these microbial fermentation components. Therefore, postbiotics can include many different constituents including metabolites, short-chain fatty acids (SCFAs), microbial cell fractions, functional proteins, extracellular polysaccharides (EPS), cell lysates and pili-type structures.
- Results: They also have anti-inflammatory, antimicrobial, immune-modulating and anti-malignant properties. Blood pressure control, obesity control, pathogen cell control and antioxidant properties are some of the effects of postbiotics on body. These postbiotics have drawn attention because of their clear chemical structure, safety dose parameters, long shelf life, lower pathogenic risk, ease of purification and storage in the industry. These biotics are easily absorbed, metabolized and excreted by various host organs and tissues and they are easily absorbed, metabolized and excreted by various host organs and tissues.
- Conclusion: These properties show that postbiotics can help improve the hosts health by ameliorating particular physiological functions even if the mechanism hasn’t been clearly determined. The lastest useful programs related to postbiotics have been worked on in order to study safety goals of food. The programs are to keeping, packing of food and control of the biofilm. During industrial development actions, most of the factors related to food components such as PH, the density of protein, fat and carbohydrates, water activity actions, the presence of natural antibiotics and also processing and storing conditions can influence the probiotic cells losing their power. By this reason, postbiotics are safer and more resistant than probiotics.
- Keywords: postbiotics, paraprobiotics, probiotic, immune system, food industry
