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KMID : 1007520230320040413
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Food Science and Biotechnology
2023 Volume.32 No. 4 p.413 ~ p.421
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Beyond probiotics: a narrative review on an era of revolution
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Marcella Pesce
Kang Dae-Kyung
Paik Hyun-Dong
Park Young-Seo
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Abstract
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Whether knowingly or unknowingly, humans have been consuming probiotic microorganisms through traditionally fermented foods for generations. Bacteria, like lactic acid bacteria, are generally thought to be harmless and produce many metabolites that are beneficial for human health. Probiotics offer a wide range of health benefits; however, their therapeutic usage is limited because they are living organisms. As a result, the focus on the health advantages of microbes has recently shifted from viable live probiotics to non-viable microbes made from probiotics. These newly emerging non-viable microbes include paraprobiotics, postbiotics, psychobiotics, nutribiotics, and gerobiotics. Their metabolites can boost physiological health and reveal the therapeutic effects of probiotics. This new terminology in microbes, their traits, and their applications are summarized in the present review.
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KEYWORD
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Probiotics, Prebiotics, Synbiotics, Postbiotics, Paraprobiotics, Nutribiotics
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FullTexts / Linksout information
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Listed journal information
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