Cited by 431Probiotics and Fermented FoodsProtein Hydrolysis and Bioactive PeptidesMicrobial Metabolites in Food Biotechnology

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Postbiotics and paraprobiotics: From concepts to applications

Cuevas-González, P.F., Liceaga, A.M., Aguilar-Toalá, J.E.·2020·Food Research International

DOI 10.1016/j.foodres.2020.109502

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Abstract

In recent years, new probiotic-related concepts such as postbiotics and paraprobiotics have been used to describe non-viable microorganisms or bacterial-free extracts that may provide benefits to the host by offering bioactivities additional to probiotics. However, several aspects related to these postbiotics and paraprobiotics bioactivities remain unexplored or are poorly understood. Therefore, the aim of this work is to provide an overview of the general aspects and emerging trends of postbiotics and paraprobiotics, such as conceptualization of terms, production, characterization, bioactivities, health-promoting effects, bioengineering approaches, and applications. In vitro and in vivo studies have demonstrated that some postbiotics and paraprobiotics exhibit bioactivities such as anti-inflammatory, immunomodulatory, anti-proliferative, antioxidant, and antimicrobial. These bioactivities could be involved in health-promoting effects observed in human and clinical trials, but despite the scientific evidence available, the mechanisms of action and the signaling pathways involved have not been fully elucidated. Nevertheless, paraprobiotics and postbiotics possess valuable potential for the development of biotechnological products with functional ingredients for the nutraceutical industry.

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“A safer and more practical approach would be to use inactivated microbial cells, cell fractions, or soluble products and metabolites of probiotics, known as postbiotics [12–14].”
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Authors: Cuevas-González, P. F., Liceaga, A. M., & Aguilar-Toalá, J. E.
Affiliations: Universidad Tecnologica de Tijuana (MX)
Purdue University West Lafayette (US)
Corresponding author: Liceaga, A.M.
Aguilar-Toalá, J.E.
ORCID: Cuevas-González, P.F.
Liceaga, A.M.
Aguilar-Toalá, J.E.
Venue: Food Research International
Publisher: Elsevier BV
Published: 2020-10
Volume: 136
Pages: 109502
ISSN: 0963-9969 (ISSN-L)
DOI: 10.1016/j.foodres.2020.109502
OpenAlex: W3038698648
Cited by: 431
References: 109
Citations by year: 2026: 70 · 2025: 90 · 2024: 84 · 2023: 73 · 2022: 54 · 2021: 53 · 2020: 6
FWCI: 3.93
Type: journal article
Language: en
Open access: closed
Licence: www.elsevier.com/tdm/userlicense/1.0/ (tdm)
www.elsevier.com/legal/tdmrep-license (tdm)
Locations: Food Research International (publishedVersion)
PubMed (publishedVersion)
Topics: Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
Life Sciences › Agricultural and Biological Sciences › Food Science › Protein Hydrolysis and Bioactive Peptides
Health Sciences › Nursing › Nutrition and Dietetics › Microbial Metabolites in Food Biotechnology
Keywords: postbiotics, paraprobiotics, bacterial extracts, bioactive compounds, anti-inflammatory activity, immunomodulation, antioxidant activity, antimicrobial activity, health-promoting properties, nutraceuticals, functional food ingredients
MeSH terms: Anti-Bacterial Agents, Bacteria, Humans, Dietary Supplements, Probiotics

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