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Postbiotics in Functional Foods: Preparation-Based Characterization, Gut-Brain Axis Interactions, and Translational
Selin Elmas1, Daniela Cîrțînă2, Rodica Dîrnu2
1Independent Researcher, 10010 Balikesir, Türkiye.
Foods (Basel, Switzerland)
|July 28, 2026
Summary
Postbiotics, inactive microbial preparations, show promise for functional foods, particularly for gut-brain axis health. Further research needs to standardize their characterization, application, and clinical evidence for effective use.
Area of Science:
- Microbiology
- Nutritional Science
- Gastroenterology
Background:
- Postbiotics are defined as inactive microbial preparations conferring health benefits.
- Interest in postbiotics is growing, but their application in functional foods needs better characterization.
- Key areas needing clarity include preparation identity, production, food matrix compatibility, mechanisms, and regulations.
Purpose of the Study:
- To synthesize evidence on postbiotics in functional foods and nutraceuticals.
- To focus on preparation characterization, gut-brain axis mechanisms, and food matrix applicability.
- To address regulatory and health-claim considerations within a functional food framework.
Main Methods:
- A PRISMA-guided structured literature review.
- Searches conducted in Scopus and Web of Science Core Collection up to February 16, 2026.
- Included postbiotic preparations, functional foods, and gut-brain axis terms; excluded cosmetic, topical, veterinary, animal feed, and aquaculture studies.
Main Results:
- Heat-inactivated postbiotics (e.g., Lactobacillus gasseri CP2305, Lactiplantibacillus plantarum SNK12) show preliminary effects on stress, sleep, and biomarkers.
- Mechanisms involve gut barrier, immunomodulation, SCFA signaling, tryptophan metabolism, vagal communication, and HPA axis regulation.
- Potential applications exist in dairy, cereals, plant-based foods, powders, and bioactive packaging, but matrix effects require further definition.
Conclusions:
- Postbiotics offer a stable platform for functional food development.
- Clear characterization of microbial source, production, inactivation, active components, dosage, and delivery is crucial for scientific and commercial use.
- Future research should prioritize preparation- and matrix-defined human evidence with standardized safety reporting, avoiding broad claims.
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