An overview of the importance of postbiotics and probiotics
Publish place: The 16th International Conference on Food Industry Science, Organic Agriculture and Food Security
Publish Year: 1402
نوع سند: مقاله کنفرانسی
زبان: English
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شناسه ملی سند علمی:
FSACONF16_002
تاریخ نمایه سازی: 30 بهمن 1402
Abstract:
Probiotics are good for the body's health and in order for postbiotics to be beneficial to human health, they must survive a number of unfavorable growing circumstances, processing stages, storage, and other factors; however, their metabolites, or postbiotics, have evolved to survive these challenges and can serve as a suitable probiotic replacement. The newest member of the biotic family is the postbiotic. It is a substance that microorganisms create and that has biological activity. Additionally, it is released by the microorganism's metabolic processes and benefits the host either directly or indirectly. Numerous techniques can be used to extract postbiotics including Centrifugation and ultrafiltration are the most common separation methods. Postbiotics are classified into different groups (vitamins, Thioacetic acid, enzymes, peptides, Short-Chain Fatty Acid (SCFA), plasmalogen) based on their structure and biological function. The effects of immune system regulation by postbiotics have been shown in the form of immune system modulation, anti-cancer effects, and wound healing. Identification of postbiotics can help the mechanism of action of probiotics and directly or indirectly has a beneficial effect on the host. The purpose of this research was review of postbiotics production methods and beneficial effects on the body as well as Their use in various industries is briefly described.
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Authors
Shadi Rajabi
Department of Food Hygiene and Quality Control, Faculty ofVeterinary Medicine, Urmia University, Urmia, Iran
Ramin Khorrami
Department of Food Hygiene and Quality Control, Faculty ofVeterinary Medicine, University of Tehran, Tehran, Iran
Chnoor Poorshamohammad
Department of Avian Health and Diseases, Faculty ofVeterinary Medicine, University of Tehran, Tehran, Iran
Amir Hessam Shakeri
Department of Food Hygiene and Quality Control, Faculty ofVeterinary Medicine, University of Tehran, Tehran, Iran