Volume 14, Issue 2 (10-2024)
Clin Exc 2024, 14(2): 41-58 |
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Homayouni Rad A, Sabahi S, Hasannezhad P, Abbasi A. Postbiotics: A New Frontier in Food and Nutrition Research. Clin Exc 2024; 14 (2) :41-58
URL: http://ce.mazums.ac.ir/article-1-613-en.html
URL: http://ce.mazums.ac.ir/article-1-613-en.html
Department of Food Science and Technology, Faculty of Nutrition Science and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran & Department of Food Science and Technology, Faculty of Nutrition Science and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
Abstract: (772 Views)
Physical, chemical, and biological hazards are among the factors that commonly threaten food safety. In this regard, biological hazards are significant. In the meantime, bacteria play a substantial role in causing food spoilage and foodborne illness. In addition, a new approach has been adopted in recent years based on probiotics and postbiotics. In this approach, the growth and proliferation of pathogens causing infection and spoilage are controlled using these compounds, which have a safe origin and significant antimicrobial effect. Recent studies have indicated that postbiotics could be an appropriate alternative to living probiotic cells and be used as new antimicrobial agents. The main antimicrobial mechanisms of postbiotics include acidification of cellular cytoplasm, inhibition of energy regulation and production, suppression of growth of pathogenic microorganisms by pore formation in cell membranes, morphological and functional changes of sensitive components (e.g., proteins and peptides) by acidification of cytoplasm, and stimulation of oxidation pathways in bacterial cells. Consequently, current scientific literature confirms that postbiotics, due to their unique properties, can be used as a new and promising approach for the growth and proliferation control of pathogenic and spoilage agents in food matrices and the production of functional foods.
Type of Study: Review |
Subject:
تغذيه
Received: 2023/12/14 | Accepted: 2024/09/5 | Published: 2024/09/5
Received: 2023/12/14 | Accepted: 2024/09/5 | Published: 2024/09/5
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