Postbiotics in human health: Possible new functional ingredients?

Area of Science:

• Microbiology
• Immunology
• Food Science

Background:

• The human intestinal microbiota plays a crucial role in host metabolism, immunity, and neurological function.
• While probiotics are well-studied, the health effects of their metabolites and structural components (postbiotics) are less explored.
• Postbiotics include structural components (peptides, teichoic acids) and metabolites (short-chain fatty acids, vitamins, enzymes).

Purpose of the Study:

• To review the characteristics and mechanisms of action of various postbiotics.
• To present the benefits of postbiotics supported by in vitro and clinical studies.
• To propose postbiotics as novel functional ingredients for the food industry.

Main Methods:

• Literature review of existing studies on postbiotics.
• Analysis of in vitro and clinical trial data.
• Evaluation of postbiotics' potential in the food industry.

Main Results:

• Postbiotics, particularly from Lactobacillus, demonstrate immunological effects by increasing mucin and tight junction proteins (claudin, occludin).
• They also show potential in reducing pro-inflammatory cytokines (interleukins).
• Postbiotics offer advantages as functional ingredients, including a longer shelf life and suitability for fermented products.

Conclusions:

• Postbiotics represent a promising category of functional ingredients derived from microbial metabolites and structural components.
• Their demonstrated benefits in modulating immune responses and gut health warrant further investigation.
• Postbiotics hold significant potential for the development of innovative food products with targeted health benefits.