Postbiotics: Potential as functional ingredients—A review
DOI:
https://doi.org/10.18686/fnc241Keywords:
postbiotics; functional foods; health benefits; probiotic viability; inactivated probiotic cells; cell fractionsAbstract
A review of the importance of probiotic viability, the functions of viable and postbiotic microorganisms, and their use in nutritious foods has been attempted. Reviews and studies on the effectiveness of dead, inactivated, or destroyed probiotic cells for health benefits have been taken into consideration. Probiotic viability, postbiotics, viable or killed, inactivated probiotic cells, and functional foods were among the keywords used in the data search. Platforms like Google, Pub Med, ResearchGate, and others are used. Probiotics are beneficial to health, but they have certain drawbacks. Furthermore, a review of the literature and current research have shown that even dead cells can have positive effects on health. The purpose of this work is to demonstrate that, in addition to live probiotics, deactivated or non-living probiotic cells can also effectively extend health benefits. Numerous postbiotic substances derived from a wide variety of microorganisms can enhance gut health and extend health advantages. Not all live probiotic cultures are equally effective, and as a result, inactive or dead cells do not possess similar functional properties to provide health benefits for all diseases. Postbiotics can be classified into three groups based on research findings regarding their functional properties: [i] Postbiotics are less effective than probiotics; [ii] postbiotics are equally effective as probiotics; and [iii] postbiotics are more effective than probiotics. When compared to live probiotics, the advantages of inactivated bacteria and/or purified compounds include safety, physiological effects, and pharmaceutical properties. Food manufacturers may be drawn to the effectiveness of non-viable probiotics or their cell fractions for health benefits because they have some advantages over live probiotics, including a longer shelf life, ease of transportation, and a lower need for refrigerated storage. Inclusion of non-viable probiotics or their cell fractions may have potential of developing probiotic food formulation.
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