Paraprobiotics and Postbiotics—Current State of Scientific Research and Future Trends toward the Development of Functional Foods

Monteiro, Shênia Santos; Schnorr, Carlos Eduardo; Pasquali, Matheus Augusto de Bittencourt

doi:10.3390/foods12122394

Cited by 12 publications

(3 citation statements)

References 47 publications

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“…The categorization depends on demands from different regulatory authorities on probiotic manufacturers and indications of use [3]. In recent years, several beneficial probiotics have been isolated from the environment and from fermented foods [4]. Microbial fermentation is a well-established and widely adopted technology to preserve foods and increase their shelf-life, also preventing human illnesses.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of Potential Probiotic Properties and In Vivo Safety of Lactic Acid Bacteria and Yeast Strains Isolated from Traditional Home-Made Kefir

Maione,

Imparato,

Buonanno

et al. 2024

Foods

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Probiotics are known for their health-promoting resources and are considered as beneficial microorganisms. The current study focuses on the isolation, and on a complete in vitro and in vivo characterization, of yeast and lactic acid bacteria acquired from traditional homemade kefir in order to assess their potentiality as probiotic candidates. In particular, the isolates Pichia kudriavzevii Y1, Lactococcus lactis subsp. hordniae LAB1 and Lactococcus lactis subsp. lactis LAB2 were subjected to in vitro characterization to evaluate their suitability as probiotics. Resistance to acid and bile salts, auto-aggregation, co-aggregation, hydrophobicity, and biofilm production capability were examined, as well as their antioxidant activity. A safety assessment was also conducted to confirm the non-pathogenic nature of the isolates, with hemolysis assay and antibiotic resistance assessment. Moreover, mortality in the invertebrate model Galleria mellonella was evaluated. Current findings showed that P. kudriavzevii exhibited estimable probiotic properties, placing them as promising candidates for functional foods. Both lactic acid bacteria isolated in this work could be classified as potential probiotics with advantageous traits, including antimicrobial activity against enteric pathogens and good adhesion ability on intestinal cells. This study revealed that homemade kefir could be a beneficial origin of different probiotic microorganisms that may enhance health and wellness.

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Section: Introductionmentioning

confidence: 99%

Evaluation of Potential Probiotic Properties and In Vivo Safety of Lactic Acid Bacteria and Yeast Strains Isolated from Traditional Home-Made Kefir

Maione,

Imparato,

Buonanno

et al. 2024

Foods

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show abstract

“…On the other hand, there is a great field of interest regarding the use of microbiotics and nutribiotics in foods, both for animal nutrition and for humans in terms of functional foods [32], and also in the pharmaceutical industry [22,33].…”

Section: Introductionmentioning

confidence: 99%

Role of Nutribiotics in Skin Care

Mourelle,

Gómez,

Legido

et al. 2024

Applied Sciences

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The study of the human microbiome has been a hot topic during the recent decades. More recently, the skin microbiome has attracted great interest as well. So, the scientific community has become interested in the role of the skin microbiome in skin health and its relationship with different disorders, such as atopic dermatitis, psoriasis, acne, and rosacea, among others. Numerous studies and investigations have been performed to study the role of pre- and probiotics as nutraceuticals in the treatment of skin diseases, with growing evidence over the recent ten years. This review gathers information on the use of “nutribiotics” in skin care health, focusing on the main dermatological diseases and other skin conditions. Clinical studies show that nutribiotics could be a new tool to improve skin health, and pre-, pro-, syn-, post-, and para-probiotics seem to be beneficial for several skin disorders as well as for repairing the skin barrier and promoting wound healing. In conclusion, the skin microbiome has become a new field with great potential to develop innovative products to manage skin health and diseases. Future advances in this field may facilitate the treatment of skin dysbiosis, with nutribiotics being a suitable method for skin care.

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“…However, in recent years, it has been reported that more beneficial probiotics have been isolated from the environment and fermented foods. Probiotics need to reach the intestines alive, while a new group, termed paraprobiotics, defined as inactivated (non-viable) microbial cells with a beneficial effect on the human body even in killed bacteria, has been proposed [5].…”

Section: Introductionmentioning

confidence: 99%

Characterization of Lactococcus lactis 11/19-B1 Isolated from Kiwi Fruit as a Potential Probiotic and Paraprobiotic

Ishioka,

Miyazaki,

Nishiyama

et al. 2023

Microorganisms

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Probiotics are live bacteria used as food additives that are beneficial to human health. Lactococcus lactis 11/19-B1 strain isolated from kiwi fruit stimulates innate immunity in silkworms. Intake of yogurt containing the living 11/19-B1 strain significantly decreases the level of low-density lipoproteins (LDLs) in high-LDL volunteers and improves atopic dermatitis in humans. In this study, the probiotic properties of the 11/19-B1 strain, such as sensitivity to antimicrobial compounds, biogenic amine production, some virulence genes for human health, antimicrobial activity, tolerance to gastric acid and bile acids, and ability to adhere to the intestinal mucosa, were evaluated. The 11/19-B1 strain did not show resistance to the tested antimicrobial compounds except cefoxitin and fosfomycin. In addition, no production of amines that can harm humans, the antimicrobial activity required for probiotics, and the absence of adhesion to Caco-2 cells suggest that it is unlikely to attach to the intestinal epithelium. The 11/19-B1 strain grew in 0.3% but not in 1% bile salt. In the presence of 2% skim milk, the survival rate of the 11/19-B1 strain under simulated gastrointestinal tract conditions was 67% even after 4 h. These results indicate that the 11/19-B1 strain may function as a probiotic or paraprobiotic to be utilized in the food industry.

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Paraprobiotics and Postbiotics—Current State of Scientific Research and Future Trends toward the Development of Functional Foods

Cited by 12 publications

References 47 publications

Evaluation of Potential Probiotic Properties and In Vivo Safety of Lactic Acid Bacteria and Yeast Strains Isolated from Traditional Home-Made Kefir

Evaluation of Potential Probiotic Properties and In Vivo Safety of Lactic Acid Bacteria and Yeast Strains Isolated from Traditional Home-Made Kefir

Role of Nutribiotics in Skin Care

Characterization of Lactococcus lactis 11/19-B1 Isolated from Kiwi Fruit as a Potential Probiotic and Paraprobiotic

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