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...

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Main Author: Wendy Franco
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
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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.
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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