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Postbiotics are a candidate for new functional foods.

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  • 1College of Food Science, Southwest University, Chongqing 400715, China.

Food Chemistry: X
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Postbiotics show great potential for health and disease alleviation, offering advantages over traditional functional foods. Further research is needed to address limitations and fully realize their therapeutic applications.

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Area of Science:

  • Microbiology
  • Nutrition Science
  • Pharmacology

Background:

  • Postbiotics are increasingly recognized for their health benefits.
  • They offer advantages like single composition and high activity compared to probiotics and prebiotics.
  • Their application is expanding in functional foods and drug development.

Purpose of the Study:

  • To review the definition, classification, sources, and preparation of postbiotics.
  • To summarize preclinical and clinical research on postbiotics for host disease improvement.
  • To discuss the application of postbiotics in food and related product development.

Main Methods:

  • Literature review of existing studies on postbiotics.
  • Analysis of preclinical and clinical research findings.
  • Examination of postbiotic applications in the food industry.

Main Results:

  • Postbiotics possess unique advantages in composition, activity, shelf-life, absorption, and targeting.
  • Preclinical and clinical studies indicate potential in alleviating various host diseases.
  • Challenges remain, including a lack of clinical data, mechanistic insights, safety evaluations, and regulatory frameworks.

Conclusions:

  • Postbiotics represent a promising area for functional food and pharmaceutical development.
  • Addressing current limitations is crucial for widespread adoption and therapeutic use.
  • This review provides a theoretical foundation for understanding and developing postbiotic products.