Paraprobiotics: Evidences on their ability to modify biological responses, inactivation methods and perspectives on their application in foods

Almada, Caroline N.; Almada, Carine N.; Martinez, Raquel Chacon Ruiz; Sant’Ana, Anderson S.

doi:10.1016/j.tifs.2016.09.011

Cited by 305 publications

(249 citation statements)

References 143 publications

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“…New terms, which do not imply bacterial viability, such as paraprobiotic (nonviable or inactivated probiotics) and postbiotic (metabiotics, biogenics or simply metabolites/CFS (cell‐free supernatants); refer to soluble factors (products or metabolic by‐products) secreted by live bacteria or released after bacterial lysis) have currently emerged (Tsilingiri and Rescigno ; De Almada et al . ; Aguilar‐Toalá et al . ).…”

Section: Introductionmentioning

confidence: 99%

“…Beyond peptides, other components produced during milk fermentation (exopolysaccharides, bacteriocins, organic acids), present in the cell-free supernatant or cell-free fraction, can also have healthy effects such as positive immune modulation, antimicrobial activity, among others (Aloglu and Oner 2011;Lorenzo et al 2018). New terms, which do not imply bacterial viability, such as paraprobiotic (nonviable or inactivated probiotics) and postbiotic (metabiotics, biogenics or simply metabolites/CFS (cell-free supernatants); refer to soluble factors (products or metabolic by-products) secreted by live bacteria or released after bacterial lysis) have currently emerged (Tsilingiri and Rescigno 2013;De Almada et al 2016;Aguilar-Toal a et al 2018). Postbiotic administration increased the levels of gut IgA in the small and large intestine lamina propria of mice that lead to the diminution of the severity of enteric infections caused by pathogens such as Salmonella enteritidis serovar Typhimurium or Escherichia coli in mice (Medici et al 2005;Maldonado Galdeano et al 2007).…”

Section: Introductionmentioning

confidence: 99%

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Postbiotics produced at laboratory and industrial level as potential functional food ingredients with the capacity to protect mice against Salmonella infection

et al. 2019

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Aim To determine the protective capacity against Salmonella infection in mice of the cell‐free fraction (postbiotic) of fermented milk, produced at laboratory and industrial level. Methods and Results The proteolytic activity (PA) of 5 commercial cultures and 11 autochthonous Lactobacillus strains was evaluated. The DSM‐100H culture displayed the highest PA and it was selected for further studies. The capacity of the postbiotics produced by pH‐controlled fermentation to stimulate the production of secretory IgA in faeces and to protect mice against Salmonella infection was evaluated. A significant increase in secretory IgA in faeces of mice fed 14 days the postbiotic obtained at the laboratory (F36) was detected compared to control animals. A significantly higher survival was observed in mice fed the F36 and the FiSD (industrial product) compared to controls. Conclusion The postbiotics obtained showed immunomodulatory and protective capacity against Salmonella infection in mice. Significance and Impact of the Study The pH‐controlled milk fermentation by the proteolytic DSM‐100H culture could be a suitable strategy to obtain a food ingredient to be added to a given food matrix, not adequate to host viable cells of probiotics, to confer it enhanced functionality and thus expand the functional food market.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Postbiotics produced at laboratory and industrial level as potential functional food ingredients with the capacity to protect mice against Salmonella infection

et al. 2019

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“…These data may be considered as an indicator on how the microbial cells have been prepared by the manufacturers. It should be stressed that in some cases dead cells can maintain the probiotic effects exerted by live cells, as reported in studies with cell cultures, animals and human volunteers (Taverniti and Guglielmetti, 2011;De Almada et al, 2016). Nowadays, several techniques based on differential cell staining are available for the quantification of live and dead microorganisms (Kramer et al, 2009;Davis, 2014;Wilkinson, 2018).…”

Section: Introductionmentioning

confidence: 99%

Development of omics‐based protocols for the microbiological characterization of multi‐strain formulations marketed as probiotics: the case of VSL#3

Mora

Filardi

Arioli

et al. 2019

Microbial Biotechnology

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Summary The growing commercial interest in multi‐strain formulations marketed as probiotics has not been accompanied by an equal increase in the evaluation of quality levels of these biotechnological products. The multi‐strain product VSL#3 was used as a model to setup a microbiological characterization that could be extended to other formulations with high complexity. Shotgun metagenomics by deep Illumina sequencing was applied to DNA isolated from the commercial VSL#3 product to confirm strains identity safety and composition. Single‐cell analysis was used to evaluate the cell viability, and β‐galactosidase and urease activity have been used as marker to monitor the reproducibility of the production process. Similarly, these lots were characterized in detail by a metaproteomics approach for which a robust protein extraction protocol was combined with advanced mass spectrometry. The results identified over 1600 protein groups belonging to all strains present in the VSL#3 formulation. Of interest, only 3.2 % proteins showed significant differences mainly related to small variations in strain abundance. The protocols developed in this study addressed several quality criteria that are relevant for marketed multi‐strain products and these represent the first efforts to define the quality of complex probiotic formulations such as VSL#3.

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“…To prepare para-probiotics, probiotics are inactivated using heat, chemicals (formalin), gamma or ultraviolet rays, sonication, and dehydration by lyophilization [13]. Among these approaches, lyophilization is a simple and effective method to preserve the biological effects in contrast to denaturation that occurs with the application of heat, chemicals, or ultraviolet light to inactivate proteins and/or related components.…”

Section: Introductionmentioning

confidence: 99%

Anti-Allergic Effect of Para-Probiotics from Non-Viable Acetic Acid Bacteria in Ovalbumin-Sensitized Mice

Nakamura¹,

Mitsunaga²

2018

FNS

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Para-probiotics are ghost probiotics and consist of non-viable microbial cells.Here, a genus of acetic acid bacteria (AAB) was lyophilized to produce a para-probiotic preparation of non-viable (NV) AAB. The NV-AAB orally administered for 49 days ameliorated antigen-induced sneezing and plasma antigen-specific IgE in an ovalbumin-sensitized allergic mouse model. Our findings indicated that NV-AAB, as a para-probiotic functional food, exhibits an anti-allergic effect. The anti-allergic mechanism of NV-AAB was atypical because of the near-absence of an effect on Th1 and Th2 balance in splenocytes. NV-AAB will be a unique para-probiotic food material with an anti-allergic activity.

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Paraprobiotics: Evidences on their ability to modify biological responses, inactivation methods and perspectives on their application in foods

Cited by 305 publications

References 143 publications

Postbiotics produced at laboratory and industrial level as potential functional food ingredients with the capacity to protect mice against Salmonella infection

Postbiotics produced at laboratory and industrial level as potential functional food ingredients with the capacity to protect mice against Salmonella infection

Development of omics‐based protocols for the microbiological characterization of multi‐strain formulations marketed as probiotics: the case of VSL#3

Anti-Allergic Effect of Para-Probiotics from Non-Viable Acetic Acid Bacteria in Ovalbumin-Sensitized Mice

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