Review
BibTex RIS Cite

GIDA ENDÜSTRİSİNDE SİMBİYOTİKLER, POSTBİYOTİKLER VE PARAPROBİYOTİKLER

Year 2023, , 144 - 159, 15.02.2023

Emine Nakilcioğlu , Eda Nurko

https://doi.org/10.15237/gida.GD22089
Cited By: 1

Abstract

Metabolik, fizyolojik ve immünolojik süreçleri etkileyen, mikroorganizmalar tarafından temsil edilen bağırsak mikrobiyotasının bileşiminde uzun vadeli beslenme alışkanlıkları büyük önem taşımaktadır. Beslenme ile bağlantılı olan mikrobiyota için probiyotiklerin ve prebiyotiklerin kullanımı oldukça popülerdir. Gıda sektörünün genişlemesine önemli ölçüde katkıda bulunan probiyotiklerin canlı mikroorganizma içermesi endüstriyel işlemlerde ve depolamada sorunlara sebep olabilmektedir. Son yıllarda, probiyotik ve prebiyotiklere ek olarak, probiyotik ve prebiyotiklerin kombinasyon halinde kullanıldığı simbiyotikler; mikroorganizmalar tarafından salgılanan metabolik yan ürünler olan postbiyotikler ve cansız mikrobiyel hücreler olan paraprobiyotikler oldukça ilgi görmeye başlamıştır. Bu çalışmada, simbiyotikler, postbiyotikler ve paraprobiyotiklerin işlevleri, sağlığa etkileri ve gıda sektöründeki kullanım alanları hakkında literatür taraması yapılmıştır.

Keywords

fonksiyonel gıda paraprobiyotik postbiyotik prebiyotik probiyotik simbiyotik

References

  • Abbasi, A., Rad, A. H., Ghasempour, Z., Sabahi, S., Kafil, H. S., Hasannezhad, P., ..., Shahbazi, N. (2022). The biological activities of postbiotics in gastrointestinal disorders. Critical Reviews in Food Science and Nutrition, 62(22): 5983-6004, https://doi.org/10.1080/10408398.2021.1895061.
  • Abdi, R., Joye, I. J. (2021). Prebiotic potential of cereal components. Foods, 10(10): 2338, https://doi.org/10.3390/foods10102338.
  • Aguilar-Toalá, J. E., Garcia-Varela, R., Garcia, H. S., Mata-Haro, V., González-Córdova, A. F., Vallejo-Cordoba, B., Hernández-Mendoza, A. (2018). Postbiotics: an evolving term within the functional foods field. Trends in Food Science & Technology, 75: 105-114, https://doi.org/10.1016/j.tifs.2018.03.009.
  • Akter, S., Park, J. H., Jung, H. K. (2020). Potential health-promoting benefits of paraprobiotics, inactivated probiotic cells. Journal of Microbiology and Biotechnology. 30(4): 477-481, https://doi.org/10.4014/jmb.1911.11019.
  • Almada, C. N., Almada-Érix, C. N., Costa, W. K., Graça, J. S., Cabral, L., Noronha, M. F., ..., Sant’Ana, A. S. (2021). Wheat-durum pasta added of inactivated Bifidobacterium animalis decreases glucose and total cholesterol levels and modulates gut microbiota in healthy rats. International Journal of Food Sciences and Nutrition, 72(6): 781-793, https://doi.org/10.1080/09637486.2021.1877261.
  • Alves-Santos, A. M., Sugizaki, C. S. A., Lima, G. C., Naves, M. M. V. (2020). Prebiotic effect of dietary polyphenols: a systematic review. Journal of Functional Foods, 74: 104169, https://doi.org/10.1016/j.jff.2020.104169.
  • Aydın, B., Çiydem, T., Kaya, E., Açık, L. (2021). Evaluation of the antioxidant effects of postbiotics and paraprobiotics in lactic acid bacteria isolated from traditional fermented sausages. Avrupa Bilim ve Teknoloji Dergisi, (28): 849-852, https://doi.org/10.31590/ejosat.1011409.
  • Barros, C. P., Grom, L. C., Guimarães, J. T., Balthazar, C. F., Rocha, R. S., Silva, R., ..., Cruz, A. G. (2021). Paraprobiotic obtained by ohmic heating added in whey-grape juice drink is effective to control postprandial glycemia in healthy adults. Food Research International, 140: 109905, https://doi.org/10.1016/j.foodres.2020.109905.
  • Bondar, M. (2021). Symbiotics: combinations, advantages of prebiotics and probiotics. The scientific heritage, 68(1): 20-26.
  • Cabello-Olmo, M., Araña, M., Urtasun, R., Encio, I. J., Barajas, M. (2021). Role of postbiotics in diabetes mellitus: current knowledge and future perspectives. Foods, 10(7): 1590, https://doi.org/10.3390/foods10071590.
  • Choudhury, T. G., Kamilya, D. (2019). Paraprobiotics: an aquaculture perspective. Reviews in Aquaculture, 11(4): 1258-1270, https://doi.org/10.1111/raq.12290.
  • Crovesy, L., El-Bacha, T., Rosado, E. L. (2021). Modulation of the gut microbiota by probiotics and symbiotics is associated with changes in serum metabolite profile related to a decrease in inflammation and overall benefits to metabolic health: a double-blind randomized controlled clinical trial in women with obesity. Food & Function, 12(5): 2161-2170, https://doi.org/10.1039/D0FO02748K.
  • Cuevas-González, P. F., Liceaga, A. M., Aguilar-Toalá, J. E. (2020). Postbiotics and paraprobiotics: from concepts to applications. Food research international, 136: 109502, https://doi.org/10.1016/j.foodres.2020.109502.
  • Cunningham, M., Azcarate-Peril, M. A., Barnard, A., Benoit, V., Grimaldi, R., Guyonnet, D., ..., Gibson, G. R. (2021). Shaping the future of probiotics and prebiotics. Trends in Microbiology, 29(8): 667-685, https://doi.org/10.1016/j.tim.2021.01.003.
  • Çeltik, C., Tayfun, K., Müslümanoğlu, A. Y. (2022). Simbiyotik özellikli gıdalar. Bütünleyici ve Anadolu Tıbbı Dergisi, 3(2): 3-12, https://doi.org/10.53445/batd.1058749.
  • Damania, P., Patel, R., Shaw, R., Kataria, R. P., Wadia, A. (2016). Development of antimicrobial packaging materials for food preservation using bacteriocin from Lactobacillus casei. Microbiology Research, 7(1): 19-22, https://doi.org/10.4081/mr.2016.6622.
  • Damián, M. R., Cortes-Perez, N. G., Quintana, E. T., Ortiz-Moreno, A., Garfias Noguez, C., Cruceño-Casarrubias, C. E., ..., Bermúdez-Humarán, L. G. (2022). Functional foods, nutraceuticals and probiotics: a focus on human health. Microorganisms, 10(5): 1065, https://doi.org/10.3390/microorganisms10051065.
  • de Almeida Costa, N., de Almeida Paula, D., Brêda, J. D., Vieira, É. N. R., Martins, E. M. F., Ramos, A. M. (2020). A symbiotic dessert composed of yam (Dioscorea sp.) and Ubá mango pulp (Mangifera indica L.). LWT-Food Science and Technology, 133: 110074, https://doi.org/10.1016/j.lwt.2020.110074.
  • de Almeida Godoy, C. L., Costa, L. M., Guerra, C. A., de Oliveira, V. S., de Paula, B. P., Lemos Junior, W. J. F., ..., Guerra, A. F. (2022). Potentially postbiotic-containing preservative to extend the use-by date of raw chicken sausages and semifinished chicken products. Sustainability, 14(5): 2646, https://doi.org/10.3390/su14052646.
  • Deshpande, G., Athalye-Jape, G., Patole, S. (2018). Para-probiotics for preterm neonates—the next frontier. Nutrients, 10(7): 871, https://doi.org/10.3390/nu10070871.
  • FAO/WHO. (2002). Guidelines for the evaluation of probiotics in food. London, Ontario: Food and Agriculture Organization of the United Nations and World Health Organization Working Group Report, 1-11.
  • Ferreira, R. D. S., Mendonca, L. A. B. M., Ribeiro, C. F. A., Calcas, N. C., Guimaraes, R. D. C. A., Nascimento, V. A. D., ..., Franco, O. L. (2022). Relationship between intestinal microbiota, diet and biological systems: an integrated view. Critical Reviews in Food Science and Nutrition, 62(5): 1166-1186, https://doi.org/10.1080/10408398.2020.1836605.
  • Figueiredo, F. C. D., Oliva-Neto, P. D. (2022). Advances and new perspectives in prebiotic, probiotic and symbiotic products for food nutrition and feed. Hemicellulose Biorefinery: A Sustainable Solution for Value Addition to Bio-Based Products and Bioenergy, 311-336.
  • González, S., Fernández-Navarro, T., Arboleya, S., de Los Reyes-Gavilán, C. G., Salazar, N., Gueimonde, M. (2019). Fermented dairy foods: impact on intestinal microbiota and health-linked biomarkers. Frontiers in microbiology, 10: 1046, https://doi.org/10.3389/fmicb.2019.01046.
  • Gökırmaklı, Ç., Üçgül, B., Güzel-Seydim, Z. B. (2021). Fonksiyonel gıda kavramına yeni bir bakış: postbiyotikler. Gıda, 46(4): 872-882, https://doi.org/10.15237/gida.GD21035.
  • Heredia-Castro, P. Y., Reyes-Díaz, R., Rendón-Rosales, M. Á., Beltrán-Barrientos, L. M., Torres-Llanez, M. J., Estrada-Montoya, M. C., ..., Vallejo-Cordoba, B. (2021). Novel bacteriocins produced by Lactobacillus fermentum strains with bacteriostatic effects in milk against selected indicator microorganisms. Journal of Dairy Science, 104(4): 4033-4043, https://doi.org/10.3168/jds.2020-19531.
  • İçier, S., Güzelcan, C., Hıdır, Ş., Türköz, B. K. (2022). Postbiyotikler ve gıda endüstrisinde kullanım alanları. Gıda, 47(2): 252-265, https://doi.org/10.15237/gida.GD21145.
  • Kumar, H., Schütz, F., Bhardwaj, K., Sharma, R., Nepovimova, E., Dhanjal, D. S., ..., Cruz-Martins, N. (2021). Recent advances in the concept of paraprobiotics: nutraceutical/functional properties for promoting children health. Critical Reviews in Food Science and Nutrition, 1-16, https://doi.org/10.1080/10408398.2021.1996327.
  • Li, H. Y., Zhou, D. D., Gan, R. Y., Huang, S. Y., Zhao, C. N., Shang, A., ..., Li, H. B. (2021). Effects and mechanisms of probiotics, prebiotics, synbiotics, and postbiotics on metabolic diseases targeting gut microbiota: a narrative review. Nutrients, 13(9): 3211, https://doi.org/10.3390/nu13093211.
  • Madrigal-Matute, J., Escandell, S. B. (2022). Colorectal cancer and microbiota modulation for clinical use. A systematic review. Nutrition and Cancer, 1-17, https://doi.org/10.1080/01635581.2022.2108468.
  • Majzoobi, M., Aghdam, M. B. K., Eskandari, M. H., Farahnaky, A. (2019). Quality and microbial properties of symbiotic bread produced by straight dough and frozen part‐baking methods. Journal of texture studies, 50(2): 165-171, https://doi.org/10.1111/jtxs.12386.
  • Markowiak, P., Śliżewska, K. (2017). Effects of probiotics, prebiotics, and synbiotics on human health. Nutrients, 9(9): 1021, https://doi.org/10.3390/nu9091021.
  • Martyniak, A., Medyńska-Przęczek, A., Wędrychowicz, A., Skoczeń, S., Tomasik, P. J. (2021). Prebiotics, probiotics, synbiotics, paraprobiotics and postbiotic compounds in IBD. Biomolecules, 11(12): 1903, https://doi.org/10.3390/biom11121903.
  • Miarons, M., Roca, M., Salvà, F. (2021). The role of pro‐, pre‐and symbiotics in cancer: a systematic review. Journal of Clinical Pharmacy and Therapeutics, 46(1): 50-65, https://doi.org/10.1111/jcpt.13292.
  • Mohanty, D., Misra, S., Mohapatra, S., Sahu, P. S. (2018). Prebiotics and synbiotics: recent concepts in nutrition. Food bioscience, 26: 152-160, https://doi.org/10.1016/j.fbio.2018.10.008.
  • Moradi, M., Kousheh, S. A., Almasi, H., Alizadeh, A., Guimarães, J. T., Yılmaz, N., Lotfi, A. (2020). Postbiotics produced by lactic acid bacteria: the next frontier in food safety. Comprehensive Reviews in Food Science and Food Safety, 19(6): 3390-3415, https://doi.org/10.1111/1541-4337.12613.
  • Nataraj, B. H., Ali, S. A., Behare, P. V., Yadav, H. (2020). Postbiotics-parabiotics: the new horizons in microbial biotherapy and functional foods. Microbial cell factories, 19(168): 1-22, https://doi.org/10.1186/s12934-020-01426-w.
  • Pandey, K. R., Naik, S. R., Vakil, B. V. (2015). Probiotics, prebiotics and synbiotics- a review. Journal of food science and technology, 52(12): 7577–7587, DOI: 10.1007/s13197-015-1921-1.
  • Parvarei, M. M., Khorshidian, N., Fazeli, M. R., Mortazavian, A. M., Nezhad, S. S., Mortazavi, S. A. (2021). Comparative effect of probiotic and paraprobiotic addition on physicochemical, chemometric and microstructural properties of yogurt. LWT-Food Science and Technology, 144: 111177, https://doi.org/10.1016/j.lwt.2021.111177.
  • Pelton, R. (2020). Postbiotic metabolites: how probiotics regulate health. Integrative medicine (Encinitas, Calif.), 19(1): 25–30.
  • Peluzio, M. D. C. G., Martinez, J. A., Milagro, F. I. (2021). Postbiotics: metabolites and mechanisms involved in microbiota-host interactions. Trends in Food Science & Technology, 108: 11-26, https://doi.org/10.1016/j.tifs.2020.12.004.
  • Peng, M., Tabashsum, Z., Anderson, M., Truong, A., Houser, A. K., Padilla, J., ..., Biswas, D. (2020). Effectiveness of probiotics, prebiotics, and prebiotic‐like components in common functional foods. Comprehensive reviews in food science and food safety, 19(4): 1908-1933, https://doi.org/10.1111/1541-4337.12565.
  • Rad, A. H., Akbarzadeh, F., Mehrabany, E. V. (2012). Which are more important: prebiotics or probiotics?. Nutrition, 28(11/12): 1196, DOI:10.1016/j.nut.2012.03.017.
  • Rolim, P. M. (2015). Development of prebiotic food products and health benefits. Food Science and Technology, 35(1): 3-10, https://doi.org/10.1590/1678-457X.6546.
  • Saad, N., Delattre, C., Urdaci, M., Schmitter, J. M., Bressollier, P. (2013). An overview of the last advances in probiotic and prebiotic field. LWT-Food Science and Technology, 50(1): 1-16, https://doi.org/10.1016/j.lwt.2012.05.014.
  • Sabahi, S., Homayouni Rad, A., Aghebati-Maleki, L., Sangtarash, N., Ozma, M. A., Karimi, A., ..., Abbasi, A. (2022). Postbiotics as the new frontier in food and pharmaceutical research. Critical Reviews in Food Science and Nutrition, 1-28, https://doi.org/10.1080/10408398.2022.2056727.
  • Safdari, Y., Vazifedoost, M., Didar, Z., Hajirostamloo, B. (2021). The effect of banana fiber and banana peel fiber on the chemical and rheological properties of symbiotic yogurt made from camel milk. International Journal of Food Science, 2021. https://doi.org/10.1155/2021/5230882.
  • Sak, D., Soykut, G. (2021). Biyotikler ailesinin yeni üyesi: postbiyotikler. Necmettin Erbakan Üniversitesi Genel Sağlık Bilimleri Dergisi, 3(3), 259-272.
  • Salminen, S., Collado, M. C., Endo, A., Hill, C., Lebeer, S., Quigley, E. M., ..., Vinderola, G. (2021). The international scientific association of probiotics and prebiotics (ISAPP) consensus statement on the definition and scope of postbiotics. Nature Reviews Gastroenterology & Hepatology, 18(9): 649-667, https://doi.org/10.1038/s41575-021-00440-6.
  • Sawada, D., Sugawara, T., Ishida, Y., Aihara, K., Aoki, Y., Takehara, I., ..., Fujiwara, S. (2016). Effect of continuous ingestion of a beverage prepared with Lactobacillus gasseri CP2305 inactivated by heat treatment on the regulation of intestinal function. Food Research International, 79: 33-39, https://doi.org/10.1016/j.foodres.2015.11.032.
  • Segura-Badilla, O., Lazcano-Hernández, M., Kammar-García, A., Vera-López, O., Aguilar-Alonso, P., Ramírez-Calixto, J., Navarro-Cruz, A. R. (2020). Use of coconut water (Cocus nucifera L) for the development of a symbiotic functional drink. Heliyon, 6(3): e03653, https://doi.org/10.1016/j.heliyon.2020.e03653.
  • Sekhon, B. S., Jairath, S. (2010). Prebiotics, probiotics and synbiotics: an overview. Journal of Pharmaceutical Education & Research, 1(2).
  • Siciliano, R. A., Reale, A., Mazzeo, M. F., Morandi, S., Silvetti, T., Brasca, M. (2021). Paraprobiotics: a new perspective for functional foods and nutraceuticals. Nutrients, 13(4): 1225, https://doi.org/10.3390/nu13041225.
  • Tenea, G. N., Barrigas, A. (2018). The efficacy of bacteriocin-containing cell-free supernatant from Lactobacillus plantarum Cys5-4 to control pathogenic bacteria growth in artisanal beverages. International Food Research Journal, 25(5): 2021-2137.
  • Tilg, H., Adolph, T. E., Gerner, R. R., Moschen, A. R. (2018). The intestinal microbiota in colorectal cancer. Cancer cell, 33(6): 954-964, https://doi.org/10.1016/j.ccell.2018.03.004.
  • Uğur, E., Bektaş, A., Ulusoy, M., Öner, Z. (2021). Paraprobiyotikler, postbiyotikler ve sağlık üzerine etkileri. Gıda, 46(2): 428-442, https://doi.org/10.15237/gida.GD20141.
  • Vinderola, G., Sanders, M. E., Salminen, S. (2022). The concept of postbiotics. Foods, 11(8): 1077, https://doi.org/10.3390/foods11081077.
  • Zaman, S. A., Sarbini, S. R. (2016). The potential of resistant starch as a prebiotic. Critical reviews in biotechnology, 36(3): 578-584, https://doi.org/10.3109/07388551.2014.993590.
  • Zepeda-Hernández, A., Garcia-Amezquita, L. E., Requena, T., García-Cayuela, T. (2021). Probiotics, prebiotics, and synbiotics added to dairy products: uses and applications to manage type 2 diabetes. Food Research International, 142: 110208, https://doi.org/10.1016/j.foodres.2021.110208.
  • Żółkiewicz, J., Marzec, A., Ruszczyński, M., Feleszko, W. (2020). Postbiotics—a step beyond pre-and probiotics. Nutrients, 12(8): 2189, https://doi.org/10.3390/nu12082189.

SYMBIOTICS, POSTBIOTICS, AND PARAPROBIOTICS IN THE FOOD INDUSTRY

Year 2023, , 144 - 159, 15.02.2023

Emine Nakilcioğlu , Eda Nurko

https://doi.org/10.15237/gida.GD22089
Cited By: 1

Abstract

Long-term dietary habits are of great importance in the composition of the intestinal microbiota, which is represented by microorganisms that affect metabolic, physiological and immunological processes. The use of probiotics and prebiotics for the microbiota associated with nutrition is very popular. The fact that probiotics contain live microorganisms, which contribute significantly to the expansion of the food sector, can cause problems in industrial processes and storage. In recent years, in addition to probiotics and prebiotics, symbiotics in which probiotics and prebiotics are used in combination; postbiotics, which are metabolic by-products secreted by microorganisms, and paraprobiotics, which are non-living microbial cells, have started to attract a lot of attention. In the study, a literature review was conducted on the functions, health effects and uses of symbiotics, postbiotics and paraprobiotics in the food industry.

Keywords

functional food Paraprobiotic Postbiotic Prebiotic Probiotic Symbiotic

References

  • Abbasi, A., Rad, A. H., Ghasempour, Z., Sabahi, S., Kafil, H. S., Hasannezhad, P., ..., Shahbazi, N. (2022). The biological activities of postbiotics in gastrointestinal disorders. Critical Reviews in Food Science and Nutrition, 62(22): 5983-6004, https://doi.org/10.1080/10408398.2021.1895061.
  • Abdi, R., Joye, I. J. (2021). Prebiotic potential of cereal components. Foods, 10(10): 2338, https://doi.org/10.3390/foods10102338.
  • Aguilar-Toalá, J. E., Garcia-Varela, R., Garcia, H. S., Mata-Haro, V., González-Córdova, A. F., Vallejo-Cordoba, B., Hernández-Mendoza, A. (2018). Postbiotics: an evolving term within the functional foods field. Trends in Food Science & Technology, 75: 105-114, https://doi.org/10.1016/j.tifs.2018.03.009.
  • Akter, S., Park, J. H., Jung, H. K. (2020). Potential health-promoting benefits of paraprobiotics, inactivated probiotic cells. Journal of Microbiology and Biotechnology. 30(4): 477-481, https://doi.org/10.4014/jmb.1911.11019.
  • Almada, C. N., Almada-Érix, C. N., Costa, W. K., Graça, J. S., Cabral, L., Noronha, M. F., ..., Sant’Ana, A. S. (2021). Wheat-durum pasta added of inactivated Bifidobacterium animalis decreases glucose and total cholesterol levels and modulates gut microbiota in healthy rats. International Journal of Food Sciences and Nutrition, 72(6): 781-793, https://doi.org/10.1080/09637486.2021.1877261.
  • Alves-Santos, A. M., Sugizaki, C. S. A., Lima, G. C., Naves, M. M. V. (2020). Prebiotic effect of dietary polyphenols: a systematic review. Journal of Functional Foods, 74: 104169, https://doi.org/10.1016/j.jff.2020.104169.
  • Aydın, B., Çiydem, T., Kaya, E., Açık, L. (2021). Evaluation of the antioxidant effects of postbiotics and paraprobiotics in lactic acid bacteria isolated from traditional fermented sausages. Avrupa Bilim ve Teknoloji Dergisi, (28): 849-852, https://doi.org/10.31590/ejosat.1011409.
  • Barros, C. P., Grom, L. C., Guimarães, J. T., Balthazar, C. F., Rocha, R. S., Silva, R., ..., Cruz, A. G. (2021). Paraprobiotic obtained by ohmic heating added in whey-grape juice drink is effective to control postprandial glycemia in healthy adults. Food Research International, 140: 109905, https://doi.org/10.1016/j.foodres.2020.109905.
  • Bondar, M. (2021). Symbiotics: combinations, advantages of prebiotics and probiotics. The scientific heritage, 68(1): 20-26.
  • Cabello-Olmo, M., Araña, M., Urtasun, R., Encio, I. J., Barajas, M. (2021). Role of postbiotics in diabetes mellitus: current knowledge and future perspectives. Foods, 10(7): 1590, https://doi.org/10.3390/foods10071590.
  • Choudhury, T. G., Kamilya, D. (2019). Paraprobiotics: an aquaculture perspective. Reviews in Aquaculture, 11(4): 1258-1270, https://doi.org/10.1111/raq.12290.
  • Crovesy, L., El-Bacha, T., Rosado, E. L. (2021). Modulation of the gut microbiota by probiotics and symbiotics is associated with changes in serum metabolite profile related to a decrease in inflammation and overall benefits to metabolic health: a double-blind randomized controlled clinical trial in women with obesity. Food & Function, 12(5): 2161-2170, https://doi.org/10.1039/D0FO02748K.
  • Cuevas-González, P. F., Liceaga, A. M., Aguilar-Toalá, J. E. (2020). Postbiotics and paraprobiotics: from concepts to applications. Food research international, 136: 109502, https://doi.org/10.1016/j.foodres.2020.109502.
  • Cunningham, M., Azcarate-Peril, M. A., Barnard, A., Benoit, V., Grimaldi, R., Guyonnet, D., ..., Gibson, G. R. (2021). Shaping the future of probiotics and prebiotics. Trends in Microbiology, 29(8): 667-685, https://doi.org/10.1016/j.tim.2021.01.003.
  • Çeltik, C., Tayfun, K., Müslümanoğlu, A. Y. (2022). Simbiyotik özellikli gıdalar. Bütünleyici ve Anadolu Tıbbı Dergisi, 3(2): 3-12, https://doi.org/10.53445/batd.1058749.
  • Damania, P., Patel, R., Shaw, R., Kataria, R. P., Wadia, A. (2016). Development of antimicrobial packaging materials for food preservation using bacteriocin from Lactobacillus casei. Microbiology Research, 7(1): 19-22, https://doi.org/10.4081/mr.2016.6622.
  • Damián, M. R., Cortes-Perez, N. G., Quintana, E. T., Ortiz-Moreno, A., Garfias Noguez, C., Cruceño-Casarrubias, C. E., ..., Bermúdez-Humarán, L. G. (2022). Functional foods, nutraceuticals and probiotics: a focus on human health. Microorganisms, 10(5): 1065, https://doi.org/10.3390/microorganisms10051065.
  • de Almeida Costa, N., de Almeida Paula, D., Brêda, J. D., Vieira, É. N. R., Martins, E. M. F., Ramos, A. M. (2020). A symbiotic dessert composed of yam (Dioscorea sp.) and Ubá mango pulp (Mangifera indica L.). LWT-Food Science and Technology, 133: 110074, https://doi.org/10.1016/j.lwt.2020.110074.
  • de Almeida Godoy, C. L., Costa, L. M., Guerra, C. A., de Oliveira, V. S., de Paula, B. P., Lemos Junior, W. J. F., ..., Guerra, A. F. (2022). Potentially postbiotic-containing preservative to extend the use-by date of raw chicken sausages and semifinished chicken products. Sustainability, 14(5): 2646, https://doi.org/10.3390/su14052646.
  • Deshpande, G., Athalye-Jape, G., Patole, S. (2018). Para-probiotics for preterm neonates—the next frontier. Nutrients, 10(7): 871, https://doi.org/10.3390/nu10070871.
  • FAO/WHO. (2002). Guidelines for the evaluation of probiotics in food. London, Ontario: Food and Agriculture Organization of the United Nations and World Health Organization Working Group Report, 1-11.
  • Ferreira, R. D. S., Mendonca, L. A. B. M., Ribeiro, C. F. A., Calcas, N. C., Guimaraes, R. D. C. A., Nascimento, V. A. D., ..., Franco, O. L. (2022). Relationship between intestinal microbiota, diet and biological systems: an integrated view. Critical Reviews in Food Science and Nutrition, 62(5): 1166-1186, https://doi.org/10.1080/10408398.2020.1836605.
  • Figueiredo, F. C. D., Oliva-Neto, P. D. (2022). Advances and new perspectives in prebiotic, probiotic and symbiotic products for food nutrition and feed. Hemicellulose Biorefinery: A Sustainable Solution for Value Addition to Bio-Based Products and Bioenergy, 311-336.
  • González, S., Fernández-Navarro, T., Arboleya, S., de Los Reyes-Gavilán, C. G., Salazar, N., Gueimonde, M. (2019). Fermented dairy foods: impact on intestinal microbiota and health-linked biomarkers. Frontiers in microbiology, 10: 1046, https://doi.org/10.3389/fmicb.2019.01046.
  • Gökırmaklı, Ç., Üçgül, B., Güzel-Seydim, Z. B. (2021). Fonksiyonel gıda kavramına yeni bir bakış: postbiyotikler. Gıda, 46(4): 872-882, https://doi.org/10.15237/gida.GD21035.
  • Heredia-Castro, P. Y., Reyes-Díaz, R., Rendón-Rosales, M. Á., Beltrán-Barrientos, L. M., Torres-Llanez, M. J., Estrada-Montoya, M. C., ..., Vallejo-Cordoba, B. (2021). Novel bacteriocins produced by Lactobacillus fermentum strains with bacteriostatic effects in milk against selected indicator microorganisms. Journal of Dairy Science, 104(4): 4033-4043, https://doi.org/10.3168/jds.2020-19531.
  • İçier, S., Güzelcan, C., Hıdır, Ş., Türköz, B. K. (2022). Postbiyotikler ve gıda endüstrisinde kullanım alanları. Gıda, 47(2): 252-265, https://doi.org/10.15237/gida.GD21145.
  • Kumar, H., Schütz, F., Bhardwaj, K., Sharma, R., Nepovimova, E., Dhanjal, D. S., ..., Cruz-Martins, N. (2021). Recent advances in the concept of paraprobiotics: nutraceutical/functional properties for promoting children health. Critical Reviews in Food Science and Nutrition, 1-16, https://doi.org/10.1080/10408398.2021.1996327.
  • Li, H. Y., Zhou, D. D., Gan, R. Y., Huang, S. Y., Zhao, C. N., Shang, A., ..., Li, H. B. (2021). Effects and mechanisms of probiotics, prebiotics, synbiotics, and postbiotics on metabolic diseases targeting gut microbiota: a narrative review. Nutrients, 13(9): 3211, https://doi.org/10.3390/nu13093211.
  • Madrigal-Matute, J., Escandell, S. B. (2022). Colorectal cancer and microbiota modulation for clinical use. A systematic review. Nutrition and Cancer, 1-17, https://doi.org/10.1080/01635581.2022.2108468.
  • Majzoobi, M., Aghdam, M. B. K., Eskandari, M. H., Farahnaky, A. (2019). Quality and microbial properties of symbiotic bread produced by straight dough and frozen part‐baking methods. Journal of texture studies, 50(2): 165-171, https://doi.org/10.1111/jtxs.12386.
  • Markowiak, P., Śliżewska, K. (2017). Effects of probiotics, prebiotics, and synbiotics on human health. Nutrients, 9(9): 1021, https://doi.org/10.3390/nu9091021.
  • Martyniak, A., Medyńska-Przęczek, A., Wędrychowicz, A., Skoczeń, S., Tomasik, P. J. (2021). Prebiotics, probiotics, synbiotics, paraprobiotics and postbiotic compounds in IBD. Biomolecules, 11(12): 1903, https://doi.org/10.3390/biom11121903.
  • Miarons, M., Roca, M., Salvà, F. (2021). The role of pro‐, pre‐and symbiotics in cancer: a systematic review. Journal of Clinical Pharmacy and Therapeutics, 46(1): 50-65, https://doi.org/10.1111/jcpt.13292.
  • Mohanty, D., Misra, S., Mohapatra, S., Sahu, P. S. (2018). Prebiotics and synbiotics: recent concepts in nutrition. Food bioscience, 26: 152-160, https://doi.org/10.1016/j.fbio.2018.10.008.
  • Moradi, M., Kousheh, S. A., Almasi, H., Alizadeh, A., Guimarães, J. T., Yılmaz, N., Lotfi, A. (2020). Postbiotics produced by lactic acid bacteria: the next frontier in food safety. Comprehensive Reviews in Food Science and Food Safety, 19(6): 3390-3415, https://doi.org/10.1111/1541-4337.12613.
  • Nataraj, B. H., Ali, S. A., Behare, P. V., Yadav, H. (2020). Postbiotics-parabiotics: the new horizons in microbial biotherapy and functional foods. Microbial cell factories, 19(168): 1-22, https://doi.org/10.1186/s12934-020-01426-w.
  • Pandey, K. R., Naik, S. R., Vakil, B. V. (2015). Probiotics, prebiotics and synbiotics- a review. Journal of food science and technology, 52(12): 7577–7587, DOI: 10.1007/s13197-015-1921-1.
  • Parvarei, M. M., Khorshidian, N., Fazeli, M. R., Mortazavian, A. M., Nezhad, S. S., Mortazavi, S. A. (2021). Comparative effect of probiotic and paraprobiotic addition on physicochemical, chemometric and microstructural properties of yogurt. LWT-Food Science and Technology, 144: 111177, https://doi.org/10.1016/j.lwt.2021.111177.
  • Pelton, R. (2020). Postbiotic metabolites: how probiotics regulate health. Integrative medicine (Encinitas, Calif.), 19(1): 25–30.
  • Peluzio, M. D. C. G., Martinez, J. A., Milagro, F. I. (2021). Postbiotics: metabolites and mechanisms involved in microbiota-host interactions. Trends in Food Science & Technology, 108: 11-26, https://doi.org/10.1016/j.tifs.2020.12.004.
  • Peng, M., Tabashsum, Z., Anderson, M., Truong, A., Houser, A. K., Padilla, J., ..., Biswas, D. (2020). Effectiveness of probiotics, prebiotics, and prebiotic‐like components in common functional foods. Comprehensive reviews in food science and food safety, 19(4): 1908-1933, https://doi.org/10.1111/1541-4337.12565.
  • Rad, A. H., Akbarzadeh, F., Mehrabany, E. V. (2012). Which are more important: prebiotics or probiotics?. Nutrition, 28(11/12): 1196, DOI:10.1016/j.nut.2012.03.017.
  • Rolim, P. M. (2015). Development of prebiotic food products and health benefits. Food Science and Technology, 35(1): 3-10, https://doi.org/10.1590/1678-457X.6546.
  • Saad, N., Delattre, C., Urdaci, M., Schmitter, J. M., Bressollier, P. (2013). An overview of the last advances in probiotic and prebiotic field. LWT-Food Science and Technology, 50(1): 1-16, https://doi.org/10.1016/j.lwt.2012.05.014.
  • Sabahi, S., Homayouni Rad, A., Aghebati-Maleki, L., Sangtarash, N., Ozma, M. A., Karimi, A., ..., Abbasi, A. (2022). Postbiotics as the new frontier in food and pharmaceutical research. Critical Reviews in Food Science and Nutrition, 1-28, https://doi.org/10.1080/10408398.2022.2056727.
  • Safdari, Y., Vazifedoost, M., Didar, Z., Hajirostamloo, B. (2021). The effect of banana fiber and banana peel fiber on the chemical and rheological properties of symbiotic yogurt made from camel milk. International Journal of Food Science, 2021. https://doi.org/10.1155/2021/5230882.
  • Sak, D., Soykut, G. (2021). Biyotikler ailesinin yeni üyesi: postbiyotikler. Necmettin Erbakan Üniversitesi Genel Sağlık Bilimleri Dergisi, 3(3), 259-272.
  • Salminen, S., Collado, M. C., Endo, A., Hill, C., Lebeer, S., Quigley, E. M., ..., Vinderola, G. (2021). The international scientific association of probiotics and prebiotics (ISAPP) consensus statement on the definition and scope of postbiotics. Nature Reviews Gastroenterology & Hepatology, 18(9): 649-667, https://doi.org/10.1038/s41575-021-00440-6.
  • Sawada, D., Sugawara, T., Ishida, Y., Aihara, K., Aoki, Y., Takehara, I., ..., Fujiwara, S. (2016). Effect of continuous ingestion of a beverage prepared with Lactobacillus gasseri CP2305 inactivated by heat treatment on the regulation of intestinal function. Food Research International, 79: 33-39, https://doi.org/10.1016/j.foodres.2015.11.032.
  • Segura-Badilla, O., Lazcano-Hernández, M., Kammar-García, A., Vera-López, O., Aguilar-Alonso, P., Ramírez-Calixto, J., Navarro-Cruz, A. R. (2020). Use of coconut water (Cocus nucifera L) for the development of a symbiotic functional drink. Heliyon, 6(3): e03653, https://doi.org/10.1016/j.heliyon.2020.e03653.
  • Sekhon, B. S., Jairath, S. (2010). Prebiotics, probiotics and synbiotics: an overview. Journal of Pharmaceutical Education & Research, 1(2).
  • Siciliano, R. A., Reale, A., Mazzeo, M. F., Morandi, S., Silvetti, T., Brasca, M. (2021). Paraprobiotics: a new perspective for functional foods and nutraceuticals. Nutrients, 13(4): 1225, https://doi.org/10.3390/nu13041225.
  • Tenea, G. N., Barrigas, A. (2018). The efficacy of bacteriocin-containing cell-free supernatant from Lactobacillus plantarum Cys5-4 to control pathogenic bacteria growth in artisanal beverages. International Food Research Journal, 25(5): 2021-2137.
  • Tilg, H., Adolph, T. E., Gerner, R. R., Moschen, A. R. (2018). The intestinal microbiota in colorectal cancer. Cancer cell, 33(6): 954-964, https://doi.org/10.1016/j.ccell.2018.03.004.
  • Uğur, E., Bektaş, A., Ulusoy, M., Öner, Z. (2021). Paraprobiyotikler, postbiyotikler ve sağlık üzerine etkileri. Gıda, 46(2): 428-442, https://doi.org/10.15237/gida.GD20141.
  • Vinderola, G., Sanders, M. E., Salminen, S. (2022). The concept of postbiotics. Foods, 11(8): 1077, https://doi.org/10.3390/foods11081077.
  • Zaman, S. A., Sarbini, S. R. (2016). The potential of resistant starch as a prebiotic. Critical reviews in biotechnology, 36(3): 578-584, https://doi.org/10.3109/07388551.2014.993590.
  • Zepeda-Hernández, A., Garcia-Amezquita, L. E., Requena, T., García-Cayuela, T. (2021). Probiotics, prebiotics, and synbiotics added to dairy products: uses and applications to manage type 2 diabetes. Food Research International, 142: 110208, https://doi.org/10.1016/j.foodres.2021.110208.
  • Żółkiewicz, J., Marzec, A., Ruszczyński, M., Feleszko, W. (2020). Postbiotics—a step beyond pre-and probiotics. Nutrients, 12(8): 2189, https://doi.org/10.3390/nu12082189.
There are 60 citations in total.

Details

Primary Language Turkish
Subjects Food Engineering
Journal Section Articles
Authors

Emine Nakilcioğlu 0000-0003-4334-2900

Eda Nurko 0000-0001-9598-7407

Publication Date February 15, 2023
Published in Issue Year 2023

Cite

APA Nakilcioğlu, E., & Nurko, E. (2023). GIDA ENDÜSTRİSİNDE SİMBİYOTİKLER, POSTBİYOTİKLER VE PARAPROBİYOTİKLER. Gıda, 48(1), 144-159. https://doi.org/10.15237/gida.GD22089
AMA Nakilcioğlu E, Nurko E. GIDA ENDÜSTRİSİNDE SİMBİYOTİKLER, POSTBİYOTİKLER VE PARAPROBİYOTİKLER. GIDA. February 2023;48(1):144-159. doi:10.15237/gida.GD22089
Chicago Nakilcioğlu, Emine, and Eda Nurko. “GIDA ENDÜSTRİSİNDE SİMBİYOTİKLER, POSTBİYOTİKLER VE PARAPROBİYOTİKLER”. Gıda 48, no. 1 (February 2023): 144-59. https://doi.org/10.15237/gida.GD22089.
EndNote Nakilcioğlu E, Nurko E (February 1, 2023) GIDA ENDÜSTRİSİNDE SİMBİYOTİKLER, POSTBİYOTİKLER VE PARAPROBİYOTİKLER. Gıda 48 1 144–159.
IEEE E. Nakilcioğlu and E. Nurko, “GIDA ENDÜSTRİSİNDE SİMBİYOTİKLER, POSTBİYOTİKLER VE PARAPROBİYOTİKLER”, GIDA, vol. 48, no. 1, pp. 144–159, 2023, doi: 10.15237/gida.GD22089.
ISNAD Nakilcioğlu, Emine - Nurko, Eda. “GIDA ENDÜSTRİSİNDE SİMBİYOTİKLER, POSTBİYOTİKLER VE PARAPROBİYOTİKLER”. Gıda 48/1 (February 2023), 144-159. https://doi.org/10.15237/gida.GD22089.
JAMA Nakilcioğlu E, Nurko E. GIDA ENDÜSTRİSİNDE SİMBİYOTİKLER, POSTBİYOTİKLER VE PARAPROBİYOTİKLER. GIDA. 2023;48:144–159.
MLA Nakilcioğlu, Emine and Eda Nurko. “GIDA ENDÜSTRİSİNDE SİMBİYOTİKLER, POSTBİYOTİKLER VE PARAPROBİYOTİKLER”. Gıda, vol. 48, no. 1, 2023, pp. 144-59, doi:10.15237/gida.GD22089.
Vancouver Nakilcioğlu E, Nurko E. GIDA ENDÜSTRİSİNDE SİMBİYOTİKLER, POSTBİYOTİKLER VE PARAPROBİYOTİKLER. GIDA. 2023;48(1):144-59.

Cited By

PARAPROBİYOTİKLER VE POSTBİYOTİKLER: GIDA VE FARMAKOLOJİ UYGULAMALARI
GIDA / THE JOURNAL OF FOOD
https://doi.org/10.15237/gida.GD24054

by-nc.png

GIDA Dergisi Creative Commons Atıf-Gayri Ticari 4.0 (CC BY-NC 4.0) Uluslararası Lisansı ile lisanslanmıştır. 

GIDA / The Journal of FOOD is licensed under a Creative Commons Attribution-Non Commercial 4.0 International (CC BY-NC 4.0).

https://creativecommons.org/licenses/by-nc/4.0/