Postbiotics and parabiotics derived from bacteria and yeast: current trends and future perspectives
The benefits of probiotics in foods are well-studied, but maintaining their effectiveness requires survival through various stress conditions like processing, storage, and digestion. Safety concerns, such as antibiotic resistance and potential infections, have raised questions about using live probi...
Saved in:
Main Author: | |
---|---|
Format: | Article |
Language: | English |
Published: |
Taylor & Francis Group
2024-12-01
|
Series: | CyTA - Journal of Food |
Subjects: | |
Online Access: | https://www.tandfonline.com/doi/10.1080/19476337.2024.2425838 |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
_version_ | 1846116880308240384 |
---|---|
author | Wendy Franco |
author_facet | Wendy Franco |
author_sort | Wendy Franco |
collection | DOAJ |
description | The benefits of probiotics in foods are well-studied, but maintaining their effectiveness requires survival through various stress conditions like processing, storage, and digestion. Safety concerns, such as antibiotic resistance and potential infections, have raised questions about using live probiotics. Although traditionally, probiotic foods require live microorganisms for beneficial effects, research suggests that inactivated (non-viable) probiotic cells and their metabolic byproducts can also provide health benefits. This has led to the introduction of terms like postbiotics (cell-free metabolic byproducts of probiotics) and parabiotics (inactivated probiotic cells and cell compounds). Most studies focus on Lactic Acid Bacteria (LAB) as sources of postbiotics and parabiotics, but there is limited research on yeast-derived compounds. Yeasts can produce diverse metabolites and unique intracellular components, potentially enhancing shelf-life, sensory qualities, safety, and health benefits in food products. This review explores the advances in bacterial and yeast postbiotics and parabiotics and their applications in food, pharmaceuticals, and feed systems. |
format | Article |
id | doaj-art-4ac4ce19ff624d3a8d6d0da3b3b452d5 |
institution | Kabale University |
issn | 1947-6337 1947-6345 |
language | English |
publishDate | 2024-12-01 |
publisher | Taylor & Francis Group |
record_format | Article |
series | CyTA - Journal of Food |
spelling | doaj-art-4ac4ce19ff624d3a8d6d0da3b3b452d52024-12-18T13:34:51ZengTaylor & Francis GroupCyTA - Journal of Food1947-63371947-63452024-12-0122110.1080/19476337.2024.2425838Postbiotics and parabiotics derived from bacteria and yeast: current trends and future perspectivesWendy Franco0Department of Chemical Engineering and Bioprocess, Pontificia Universidad Católica de Chile, Santiago, ChileThe benefits of probiotics in foods are well-studied, but maintaining their effectiveness requires survival through various stress conditions like processing, storage, and digestion. Safety concerns, such as antibiotic resistance and potential infections, have raised questions about using live probiotics. Although traditionally, probiotic foods require live microorganisms for beneficial effects, research suggests that inactivated (non-viable) probiotic cells and their metabolic byproducts can also provide health benefits. This has led to the introduction of terms like postbiotics (cell-free metabolic byproducts of probiotics) and parabiotics (inactivated probiotic cells and cell compounds). Most studies focus on Lactic Acid Bacteria (LAB) as sources of postbiotics and parabiotics, but there is limited research on yeast-derived compounds. Yeasts can produce diverse metabolites and unique intracellular components, potentially enhancing shelf-life, sensory qualities, safety, and health benefits in food products. This review explores the advances in bacterial and yeast postbiotics and parabiotics and their applications in food, pharmaceuticals, and feed systems.https://www.tandfonline.com/doi/10.1080/19476337.2024.2425838PostbioticsparabioticsLactic Acid Bacteriayeast |
spellingShingle | Wendy Franco Postbiotics and parabiotics derived from bacteria and yeast: current trends and future perspectives CyTA - Journal of Food Postbiotics parabiotics Lactic Acid Bacteria yeast |
title | Postbiotics and parabiotics derived from bacteria and yeast: current trends and future perspectives |
title_full | Postbiotics and parabiotics derived from bacteria and yeast: current trends and future perspectives |
title_fullStr | Postbiotics and parabiotics derived from bacteria and yeast: current trends and future perspectives |
title_full_unstemmed | Postbiotics and parabiotics derived from bacteria and yeast: current trends and future perspectives |
title_short | Postbiotics and parabiotics derived from bacteria and yeast: current trends and future perspectives |
title_sort | postbiotics and parabiotics derived from bacteria and yeast current trends and future perspectives |
topic | Postbiotics parabiotics Lactic Acid Bacteria yeast |
url | https://www.tandfonline.com/doi/10.1080/19476337.2024.2425838 |
work_keys_str_mv | AT wendyfranco postbioticsandparabioticsderivedfrombacteriaandyeastcurrenttrendsandfutureperspectives |