The postbiotic potential of Aspergillus oryzae - a narrative review
Yvonne Seidler1, Gerald Rimbach1, Kai Lüersen1
1Institute of Human Nutrition and Food Science, Division of Food Science, Faculty of Agricultural and Nutritional Sciences, University of Kiel, Kiel, Germany.
Abstract:
The filamentous fungus Aspergillus oryzae has a long tradition in East Asian food processing. It is therefore not surprising that in recent years fermentation products of A. oryzae have attracted attention in the emerging field of postbiotics. This review aims to provide a comprehensive summary of the potential postbiotic effects of fermentation products from A. oryzae, by discussing possible mechanisms of action against the background of the molecular composition determined so far. In particular, cell wall constituents, enzymes, extracellular polymeric substances, and various metabolites found in A. oryzae fermentation preparations are described in detail. With reference to the generally assumed key targets of postbiotics, their putative beneficial bioactivities in modulating the microbiota, improving epithelial barrier function, influencing immune responses, metabolic reactions and signaling through the nervous system are assessed. Drawing on existing literature and case studies, we highlight A. oryzae as a promising source of postbiotics, particularly in the context of animal health and nutrition. Challenges and opportunities in quality control are also addressed, with a focus on the necessity for standardized methods to fully harness the potential of fungal-based postbiotics. Overall, this article sheds light on the emerging field of A. oryzae-derived postbiotics and emphasizes the need for further research to fully realize their therapeutic potential.
Insights
Fermentation products from Aspergillus oryzae show promise as postbiotics, offering potential benefits for animal health and nutrition. Further research is needed to standardize quality control and fully realize their therapeutic applications.
Area of Science:
- Microbiology
- Food Science
- Biotechnology
Background:
- Aspergillus oryzae, a filamentous fungus, is traditionally used in East Asian food processing.
- Its fermentation products are gaining interest as potential postbiotics.
- Postbiotics are bioactive compounds from microorganisms that confer health benefits.
Purpose of the Study:
- To comprehensively review the potential postbiotic effects of Aspergillus oryzae fermentation products.
- To discuss mechanisms of action based on molecular composition.
- To assess bioactivities relevant to postbiotic targets.
Main Methods:
- Literature review and case study analysis.
- Detailed description of molecular components (cell wall, enzymes, EPS, metabolites).
- Assessment of bioactivities against key postbiotic targets.
Main Results:
- Aspergillus oryzae fermentation products contain diverse bioactive molecules.
- Potential benefits include microbiota modulation, improved barrier function, immune response influence, and metabolic/neural signaling.
- The fungus is a promising source for postbiotics, especially in animal health.
Conclusions:
- Aspergillus oryzae-derived compounds show significant potential as postbiotics.
- Standardized quality control methods are crucial for harnessing their full potential.
- Further research is essential to validate therapeutic applications.
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