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Postbiotics: Emerging Applications in Food Field
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Postbiotics: Emerging Applications in Food Field

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Nutrition".

Deadline for manuscript submissions: closed (30 October 2022) | Viewed by 21405

Special Issue Editors

Prof. Dr. Quang D. Nguyen

E-Mail Website
Guest Editor
Department of Bioengineering and Alcoholic Drink Technology, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
Interests: fermentation; functional foods; bioconversion; food additive; value-added technology; nutrition; food waste; biotechnology; food with special functions; food analysis
Dr. Zsolt Zalán

E-Mail Website
Guest Editor
Institute of Food Science and Technology, Hungarian University of Agriculture and Life Science, Budapest, Hungary
Interests: functional foods, bioactive compounds, probiotics, prebiotics, postbiotics, paraprobiotics,fermentation

Special Issue Information

Dear Colleagues,

In the last half century, the link between the microbiome and human/animal health, and the health benefits of probiotic microorganisms and fermented foods, have become clearly understood and accepted. However, the application of probiotics still faces techno-functional barriers such as viability, survival in the digestive system, colonisation in the colon, and the cell density of beneficial microbes in comparison with the total cell number in the gut. Additionally, the composition of gut microbiota varies between populations and even individuals, leading to differences in microbial metabolites, responses to interventions, etc. Fermented foods also a contain number of non-viable cells that were beneficial in their living form. Therefore, the emerging postbiotics may help to overcome these limitations by turning the focus from viable towards non-viable probiotics with many advantages such as availability even in pure form, productivity even at industrial scale, specific mechanism and action, possibility of fortification, etc.

This Special Issue is calling for original research papers, short communications, reviews, and mini reviews that report on the fermentation of probiotics, the inactivation of probiotic cells, probiotic cell disruption, the production of postbiotics, scaling-up, the purification of bioactive components, their functional properties and health benefits, the application of postbiotics in food, etc. In addition, reports on clinical trials or nutrition intervention studies are also welcomed.

Prof. Dr. Quang D. Nguyen
Dr. Zsolt Zalán
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • bioactive compounds
  • postbiotics
  • probiotics
  • health promotion
  • functional foods
  • fermentation
  • bioconversion

Published Papers (3 papers)

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Research

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12 pages, 1168 KiB  
Article
The Impact of Dietary Fiber as a Prebiotic on Inflammation in Children with Obesity
by Chonnikant Visuthranukul, Tanisa Kwanbunbumpen, Yuda Chongpison, Supakarn Chamni, Ekkarit Panichsillaphakit, Jaraspong Uaariyapanichkul, Settachote Maholarnkij and Sirinuch Chomtho
Foods 2022, 11(18), 2856; https://doi.org/10.3390/foods11182856 - 15 Sep 2022
Cited by 5 | Viewed by 1938
Abstract
Background: Obesity is associated with dysbiosis, contributing to inflammation and insulin resistance. Inulin might reduce inflammation by manipulating intestinal microbiota. Objective: We aimed to determine the effects of inulin supplementation on inflammation and assess the relationships of inflammatory cytokines with adiposity and insulin [...] Read more.
Background: Obesity is associated with dysbiosis, contributing to inflammation and insulin resistance. Inulin might reduce inflammation by manipulating intestinal microbiota. Objective: We aimed to determine the effects of inulin supplementation on inflammation and assess the relationships of inflammatory cytokines with adiposity and insulin resistance in obese Thai children. Design: Obese Thai children ages 7–15 years were randomly assigned to inulin (intervention), maltodextrin (placebo), and dietary fiber advice groups. All participants received monthly follow-up and identical advice on lifestyle modification for six visits. Body composition was evaluated using bioelectrical impedance analysis. IL-1β, IL-6, TNF-α, and fecal calprotectin were analyzed by ELISA technique at baseline and the final visit. Spearman correlation was used to assess the associations between inflammation and other clinical outcome variables. Results: A total of 155 obese children completed the study (mean age: 10.4 ± 2.2 years, 59% male). All groups showed a significant decrease in BMI z-score, fat mass index (FMI), percent body fat, and trunk FMI. A generalized estimating equation (GEE) model showed significantly decreased IL-1β and TNF-α of 34.8% and 25.8%, (p < 0.0001) but increased IL-6 (21.5%, p = 0.006) in all groups. There were no significant differences in inflammatory cytokines and fecal calprotectin between groups. Mean IL-6 was higher in obese children with acanthosis nigricans (p = 0.048). Only IL-6 was positively correlated with body fat percentage and FMI (r = 0.29, p = 0.008 and r = 0.25, p = 0.049, respectively). Conclusions: Intensive behavioral modification and frequent follow-up visits were effective methods to reduce BMI and adiposity leading to decreased inflammatory cytokines. The additional benefits of inulin on inflammation could not be demonstrated due to the Hawthorne effect. Among the three cytokines, IL-6 was the most likely mediator relating FM and insulin resistance at baseline; therefore, it could be used as a surrogate marker of inflammation in obese children who are at risk for insulin resistance and metabolic syndrome. Full article
(This article belongs to the Special Issue Postbiotics: Emerging Applications in Food Field)
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Review

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30 pages, 2846 KiB  
Review
Gastrointestinal Microbiota and Their Manipulation for Improved Growth and Performance in Chickens
by Shahna Fathima, Revathi Shanmugasundaram, Daniel Adams and Ramesh K. Selvaraj
Foods 2022, 11(10), 1401; https://doi.org/10.3390/foods11101401 - 12 May 2022
Cited by 39 | Viewed by 6973
Abstract
The gut of warm-blooded animals is colonized by microbes possibly constituting at least 100 times more genetic material of microbial cells than that of the somatic cells of the host. These microbes have a profound effect on several physiological functions ranging from energy [...] Read more.
The gut of warm-blooded animals is colonized by microbes possibly constituting at least 100 times more genetic material of microbial cells than that of the somatic cells of the host. These microbes have a profound effect on several physiological functions ranging from energy metabolism to the immune response of the host, particularly those associated with the gut immune system. The gut of a newly hatched chick is typically sterile but is rapidly colonized by microbes in the environment, undergoing cycles of development. Several factors such as diet, region of the gastrointestinal tract, housing, environment, and genetics can influence the microbial composition of an individual bird and can confer a distinctive microbiome signature to the individual bird. The microbial composition can be modified by the supplementation of probiotics, prebiotics, or synbiotics. Supplementing these additives can prevent dysbiosis caused by stress factors such as infection, heat stress, and toxins that cause dysbiosis. The mechanism of action and beneficial effects of probiotics vary depending on the strains used. However, it is difficult to establish a relationship between the gut microbiome and host health and productivity due to high variability between flocks due to environmental, nutritional, and host factors. This review compiles information on the gut microbiota, dysbiosis, and additives such as probiotics, postbiotics, prebiotics, and synbiotics, which are capable of modifying gut microbiota and elaborates on the interaction of these additives with chicken gut commensals, immune system, and their consequent effects on health and productivity. Factors to be considered and the unexplored potential of genetic engineering of poultry probiotics in addressing public health concerns and zoonosis associated with the poultry industry are discussed. Full article
(This article belongs to the Special Issue Postbiotics: Emerging Applications in Food Field)
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10 pages, 1887 KiB  
Review
The Concept of Postbiotics
by Gabriel Vinderola, Mary Ellen Sanders and Seppo Salminen
Foods 2022, 11(8), 1077; https://doi.org/10.3390/foods11081077 - 08 Apr 2022
Cited by 60 | Viewed by 11314
Abstract
The scientific community has proposed terms such as non-viable probiotics, paraprobiotics, ghostbiotics, heat-inactivated probiotics or, most commonly, postbiotics, to refer to inanimate microorganisms and/or their components that confer health benefits. This article addresses the various characteristics of different definitions of ‘postbiotics’ that have [...] Read more.
The scientific community has proposed terms such as non-viable probiotics, paraprobiotics, ghostbiotics, heat-inactivated probiotics or, most commonly, postbiotics, to refer to inanimate microorganisms and/or their components that confer health benefits. This article addresses the various characteristics of different definitions of ‘postbiotics’ that have emerged over past years. In 2021, the International Scientific Association for Probiotics and Prebiotics (ISAPP) defined a postbiotic as “a preparation of inanimate microorganisms and/or their components that confers a health benefit on the host”. This definition of postbiotic requires that the whole or components of inactivated microbes be present, with or without metabolic end products. The definition proposed by ISAPP is comprehensive enough to allow the development of postbiotics from different microorganisms, to be applied in different body sites, encouraging innovation in a promising area for any regulatory category and for companion or production animals, and plant or human health. From a technological perspective, probiotic products may contain inanimate microorganisms, which have the potential to impart a health benefit. However, their contribution to health in most cases has not been established, even if at least one probiotic has been shown to confer the same health benefit by live or inanimate cells. Full article
(This article belongs to the Special Issue Postbiotics: Emerging Applications in Food Field)
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