Scope of Paraprobiotics Towards the Development of Functional Food and Nutraceuticals: A Review
Abstract
Probiotics are the live bacteria that help the host's health. Paraprobiotics, defined as “inactivated microbial cells (non-viable) that confer a health benefit to the consumer,” hold the ability to regulate the adaptive and innate immune systems, exhibit anti-inflammatory, anti proliferative and antioxidant properties and exert antagonistic effect against pathogens. When it comes to developing functional foods and nutraceuticals, paraprobiotics—which include non-viable microbial components or metabolites derived from beneficial bacteria—offer fascinating opportunities. Nutraceuticals and functional foods are becoming more and more popular due to the increased need for preventative health strategies. Beyond just providing a basic diet, many goods have specific health benefits that help prevent disease and enhance overall wellbeing. Numerous health-promoting benefits of paraprobiotics include immunomodulation, improved gut health, and anti-inflammatory qualities. Paraprobiotic production techniques are always changing, resulting in increased cost and efficacy effectiveness. This review paper delves into the potential of paraprobiotics in shaping the future of functional food and nutraceutical development. By exploring their diverse functionalities, production methods, mechanism of action and integration into various food matrices, the paper aims to provide a comprehensive understanding of their potential impact.
Keywords:
Paraprobiotics, Dairy foods, Non-dairy food, Health benefits, Inactivation, ImmunomodulationDOI
https://doi.org/10.25004/IJPSDR.2024.160514References
Zucko J, Starcevic A, Diminic J, Oros D, Mortazavian AM, Putnik P. Probiotic–friend or foe?. Current Opinion in Food Science. 2020;32:45-9. Available from: doi: https://doi.org/10.1016/j.cofs.2020.01.007
Siciliano RA, Reale A, Mazzeo MF, Morandi S, Silvetti T, Brasca M. Paraprobiotics: A New Perspective for Functional Foods and Nutraceuticals. Nutrients. 2021;13(4):1225. Available from: doi: https://doi.org/10.3390/nu13041225
Ma L, Tu H, Chen T. Postbiotics in Human Health: A Narrative Review. Nutrients. 2023 ;15(2):291. Available from: doi: http://:doi.org//10.3390/nu15020291
Teame T, Wang A, Xie M, Zhang Z, Yang Y, Ding Q, Gao C, Olsen RE, Ran C, Zhou Z. Paraprobiotics and Postbiotics of Probiotic Lactobacilli, Their Positive Effects on the Host and Action Mechanisms: A Review. Front Nutr. 2020;7:570344. Available from: doi: https://doi.org/10.3389/fnut.2020.570344v
Warda AK, Rea K, Fitzgerald P, Hueston C, Gonzalez-Tortuero E, Dinan TG, Hill C. Heat-killed lactobacilli alter both microbiota composition and behavior. Behav Brain Res. 2019;362:213-223. Available from: doi: https://doi.org/10.1016/j.bbr.2018.12.047
de Simone C. The Unregulated Probiotic Market. Clin Gastroenterol Hepatol. 2019 ;17(5):809-817. Available from: doi: https://doi.org/10.1016/j.cgh.2018.01.018
Shripada, R.; Gayatri, A.J.; Sanjay, P. Paraprobiotics. In Precision Medicine for Investigators, Practitioners and Providers; Eds 1; Academic Press: Cambridge, 2020;583–614.Available from: doi: https://doi.org/10.1016/B978-0-12-819178-1.05001-2
Nataraj BH, Ali SA, Behare PV, Yadav H. Postbiotics-parabiotics: the new horizons in microbial biotherapy and functional foods. Microb Cell Fact. 2020;19(1):168. Available from: doi: https://doi.org/10.1186/s12934-020-01426-w
Khalaf AT, Wei Y, Alneamah SJA, Al-Shawi SG, Kadir SYA, Zainol J, Liu X. What Is New in the Preventive and Therapeutic Role of Dairy Products as Nutraceuticals and Functional Foods? Biomed Res Int. 2021;2021:1-9. Available from:doi:https://doi.org/10.1155/2021/8823222
Abouelela ME, Helmy YA. Next-Generation Probiotics as Novel Therapeutics for Improving Human Health: Current Trends and Future Perspectives. Microorganisms. 2024 ;12(3):430. Available from: doi: https://doi.org/10.3390%2Fmicroorganisms12030430
Sørensen HM, Rochfort KD, Maye S, MacLeod G, Brabazon D, Loscher C, Freeland B. Exopolysaccharides of Lactic Acid Bacteria: Production, Purification and Health Benefits towards Functional Food. Nutrients. 2022;14(14):2938. Available from: doi: http://doi.org/10.3390/nu14142938
Leeuwendaal NK, Stanton C, O'Toole PW, Beresford TP. Fermented Foods, Health and the Gut Microbiome. Nutrients. 2022;14(7):1527. Available from: doi: https://doi.org/10.3390%2Fnu14071527
Markowiak P, Śliżewska K. Effects of Probiotics, Prebiotics, and Synbiotics on Human Health. Nutrients. 2017;9(9):1021. Available from: doi: https://doi.org/10.3390/nu9091021
Tong Y, Guo HN, Abbas Z, Zhang J, Wang J, Cheng Q, Peng S, Yang T, Bai T, Zhou Y, Li J. Optimizing postbiotic production through solid-state fermentation with Bacillus amyloliquefaciens J and Lactiplantibacillus plantarum SN4 enhances antibacterial, antioxidant, and anti-inflammatory activities. Frontiers in Microbiology. 2023;14:1229952. Available from: doi: https://doi.org/10.3389/fmicb.2023.1229952
Sadeghpour Heravi F, Hu H. Bifidobacterium: Host-Microbiome Interaction and Mechanism of Action in Preventing Common Gut-Microbiota-Associated Complications in Preterm Infants: A Narrative Review. Nutrients. 2023;15(3):709. Available from: doi: https://doi.org/10.3390/nu15030709
Mazziotta C, Tognon M, Martini F, Torreggiani E, Rotondo JC. Probiotics Mechanism of Action on Immune Cells and Beneficial Effects on Human Health. Cells. 2023;12(1):184. Available from: doi: https://doi.org/doi:10.3390/cells12010184
Abd El-Ghany WA. Paraprobiotics and postbiotics: Contemporary and promising natural antibiotics alternatives and their applications in the poultry field. Open Vet J.2020;10(3):323-330. Available from: doi: https://doi.org/doi:10.4314/ovj.v10i3.11.
Vera-Santander VE, Hernández-Figueroa RH, Jiménez-Munguía MT, Mani-López E, López-Malo A. Health Benefits of Consuming Foods with Bacterial Probiotics, Postbiotics, and Their Metabolites: A Review. Molecules. 2023;28(3):1230.Available from: doi: https://doi.org/10.3390/molecules28031230
Liu Q, Yu Z, Tian F, Zhao J, Zhang H, Zhai Q, Chen W. Surface components and metabolites of probiotics for regulation of intestinal epithelial barrier. Microb Cell Fact. 2020;19(1):23. Available from doi: https://doi.org/10.1186/s12934-020-1289-4
Le Morvan de Sequeira C, Hengstberger C, Enck P, Mack I. Effect of Probiotics on Psychiatric Symptoms and Central Nervous System Functions in Human Health and Disease: A Systematic Review and Meta-Analysis. Nutrients. 2022;14(3):621.Available from: doi: https://doi.org/10.3390/nu14030621
Ogawa, M., Shimizu, K., Noro, T., Ikegami, S., & Morita, H. Bacteriocin production by Bacillus pumilus N14 isolated from Japanese fermented soybeans (natto) and its anti-Helicobacter pylori activity. International journal of food microbiology,2011;149(1):146-151.Available from: doi: https://doi.org/10.1016/j.ijfoodmicro.2011.05.026
Yang, H., He, X., Li, M., Liu, F., & He, G.. Antioxidant and anti-inflammatory activities of heat-killed Lactobacillus casei in LPS-stimulated RAW264.7 macrophages. Journal of Functional Foods,2022; 89:107023. Available from: doi:https://doi.org/10.1016/j.intimp.2018.01.020
Terpou A, Papadaki A, Lappa IK, Kachrimanidou V, Bosnea LA, Kopsahelis N. Probiotics in Food Systems: Significance and Emerging Strategies Towards Improved Viability and Delivery of Enhanced Beneficial Value. Nutrients. 2019;11(7):1591. Available from: doi: https://doi.org/10.3390%2Fnu11071591
Baral KC, Bajracharya R, Lee SH, Han HK. Advancements in the Pharmaceutical Applications of Probiotics: Dosage Forms and Formulation Technology. Int J Nanomedicine. 2021;16:7535-7556. Available from: doi: https://doi.org/10.2147%2FIJN.S337427
Mandal D, Sarkar T, Chakraborty R. Critical Review on Nutritional, Bioactive, and Medicinal Potential of Spices and Herbs and Their Application in Food Fortification and Nanotechnology. Appl BiochemBiotechnol. 2023;195(2):1319-1513 Available from: doi:https://doi.org/10.1007%2Fs12010-022-04132-y
Behera SS, Ray RC, Zdolec N. Lactobacillus plantarum with Functional Properties: An Approach to Increase Safety and Shelf-Life of Fermented Foods. Biomed Res Int. 2018;2018:9361614. Available from: doi:http://:doi.org//10.1155/2018/9361614
Zhen N, Wang X, Li X, Xue J, Zhao Y, Wu M, Zhou D, Liu J, Guo J, Zhang H. Protein-based natural antibacterial materials and their applications in food preservation. Microb Biotechnol.2022;15(5):1324-1338.Available from: doi: https://doi.org/10.1111%2F1751-7915.13918
Berding K, Vlckova K, Marx W, Schellekens H, Stanton C, Clarke G, Jacka F, Dinan TG, Cryan JF. Diet and the Microbiota-Gut-Brain Axis: Sowing the Seeds of Good Mental Health. Adv Nutr. 2021;12(4):1239-1285. Available from: doi: http://:doi.org//10.1093/advances/nmaa181
Mendonça AA, Pinto-Neto WP, da Paixão GA, Santos DDS, De Morais MA Jr, De Souza RB. Journey of the Probiotic Bacteria: Survival of the Fittest. Microorganisms. 2022;11(1):95. Available from doi: https://doi.org/10.3390%2Fmicroorganisms11010095
Darbandi A, Asadi A, Mahdizade Ari M, Ohadi E, Talebi M, Halaj Zadeh M, Darb Emamie A, Ghanavati R, Kakanj M. Bacteriocins: Properties and potential use as antimicrobials. J Clin Lab Anal. 2022;36(1):e24093. Available from: doi: https://doi.org/10.1002%2Fjcla.24093
Fidanza Mario , Panigrahi Pinaki , Kollmann Tobias R. Lactiplantibacillus plantarum–Nomad and Ideal Probiotic. Frontiers in Microbiology. 2021;12. Available from: doi: https://doi.org/10.3389/fmicb.2021.712236
Hamamah S, Amin A, Al-Kassir AL, Chuang J, Covasa M. Dietary Fat Modulation of Gut Microbiota and Impact on Regulatory Pathways Controlling Food Intake. Nutrients. 2023;15(15):3365. Available from: doi: https://doi.org/10.3390%2Fnu15153365
Haro-García LC, Juárez-Pérez CA, Aguilar-Madrid G, Vélez-Zamora NM, Muñoz-Navarro S, Chacón-Salinas R, González-Bonilla CR, Iturbe-Haro CR, Estrada-García I, Borja-Aburto VH. Production of IL-10, TNF, and IL-12 by peripheral blood mononuclear cells in Mexican workers exposed to a mixture of benzene-toluene-xylene. Arch Med Res. 2012;43(1):51-7. Available from: doi: https://doi.org/10.1016/j.arcmed.2012.01.008
Engevik MA, Ruan W, Esparza M, Fultz R, Shi Z, Engevik KA, Engevik AC, Ihekweazu FD, Visuthranukul C, Venable S, Schady DA, Versalovic J. Immunomodulation of dendritic cells by Lactobacillus reuteri surface components and metabolites. Physiol Rep. 2021 ;9(2):e14719. Available from: doi: https://doi.org/10.14814/phy2.14719
Takiishi T, Fenero CIM, Câmara NOS. Intestinal barrier and gut microbiota: Shaping our immune responses throughout life. Tissue Barriers. 2017;5(4):e1373208. Available from: doi: https://doi.org/10.1080/21688370.2017.1373208
Wong WY, Chan BD, Sham TT, Lee MM, Chan CO, Chau CT, Mok DK, Kwan YW, Tai WC. Lactobacillus casei Strain Shirota Ameliorates Dextran Sulfate Sodium-Induced Colitis in Mice by Increasing Taurine-Conjugated Bile Acids and Inhibiting NF-κBSignaling via Stabilization of IκBα. Front Nutr. 2022;9:816836.Available from: doi: https://doi.org/10.3389/fnut.2022.816836
Rocha-Ramírez LM, Hernández-Chiñas U, Moreno-Guerrero SS, Ramírez-Pacheco A, Eslava CA. Probiotic Properties and Immunomodulatory Activity of Lactobacillus Strains Isolated from Dairy Products. Microorganisms. 2021;9(4):825. Available from: doi:https://doi.org/10.3390%2Fmicroorganisms9040825
Reale A, Di Renzo T, Coppola R. Factors affecting the viability of selected probiotics during cheese-making of pasta filata dairy products obtained by direct-to-vat inoculation system. LWT. 2019;116:108476. Available from: doi:https://doi.org/10.1016/j.lwt.2019.108476.
Reale, A.; Ianniello, R.G.; Ciocia, F.; Di Renzo, T.; Boscaino, F.; Ricciardi, A.; Coppola, R.; Parente, E.; Zotta, T.; McSweeney, P.L. Effect of respirative and catalase-positive Lactobacillus casei adjuncts on the production and quality of Cheddar-type cheese. Int. Dairy J. 2016;63:78–87. Available from: doi: https://doi.org/10.1016/j.idairyj.2016.08.005
Meybodi, N.M.; Mortazavian, A.M.; Arab, M.; Nematollahi, A. Probiotic viability in yogurt: A review of influential factors. Int.Dairy J. 2020;109:104793. Available from: doi: https://doi.org/10.1016/j.idairyj.2020.104793
Cuevas-González PF, Liceaga AM, Aguilar-Toalá JE. Postbiotics and paraprobiotics: From concepts to applications. Food Res Int. 2020;136:109502. Available from: doi: https://doi.org/10.1016/j.foodres.2020.109502
Ballini A, Charitos IA, Cantore S, Topi S, Bottalico L, Santacroce L. About Functional Foods: The Probiotics and Prebiotics State of Art. Antibiotics (Basel). 2023;12(4):635. Available from: doi: https://doi.org/10.3390%2Fantibiotics12040635
Lee NK, Park YS, Kang DK, Paik HD. Paraprobiotics: definition, manufacturing methods, and functionality. Food Sci Biotechnol. 2023;32(14):1981-1991.Available from: doi: https://doi.org/10.1007/s10068-023-01378-y
Teame T, Wang A, Xie M, Zhang Z, Yang Y, Ding Q, Gao C, Olsen RE, Ran C, Zhou Z. Paraprobiotics and postbiotics of probiotic Lactobacilli, their positive effects on the host and action mechanisms: A review. Frontiers in nutrition. 2020;7:570344. Available from: doi: https://doi.org/10.3389/fnut.2020.570344
Akter S, Park JH, Jung HK. Potential Health-Promoting Benefits of Paraprobiotics, Inactivated Probiotic Cells. J Microbiol Biotechnol. 2020;30(4):477-481. Available from: doi:https://doi.org/10.4014/jmb.1911.11019
Monteiro SS, Schnorr CE, Pasquali MAB. Paraprobiotics and Postbiotics-Current State of Scientific Research and Future Trends toward the Development of Functional Foods. Foods. 2023;12(12):2394. Available from: doi: https://doi.org/10.3390/foods12122394
Kumar H, Schütz F, Bhardwaj K, Sharma R, Nepovimova E, Dhanjal DS, Verma R, Kumar D, Kuča K, Cruz-Martins N. Recent advances in the concept of paraprobiotics: Nutraceutical/functional properties for promoting children health. Crit Rev Food Sci Nutr. 2023;63(19):3943-3958. Available from: doi:https://doi.org/10.1080/10408398.2021.1996327
de Almada CN, Almada CN, Martinez RC, Sant'Ana AS. Paraprobiotics: Evidence on their ability to modify biological responses, inactivation methods, and perspectives on their application in foods. Trends in food science & technology. 2016;58:96-114. Available from: doi:https://doi.org/10.1016/j.tifs.2016.09.011
Taverniti V, Guglielmetti S. The immunomodulatory properties of probiotic microorganisms beyond their viability (ghost probiotics: proposal of paraprobiotic concept). Genes & nutrition. 2011;6(3):261-74. Available from: doi: https://doi.org/10.1007/s12263-011-0218-x
Sanders ME, Akkermans LM, Haller D, Hammerman C, Heimbach JT, Hörmannsperger G, Huys G. Safety assessment of probiotics for human use. Gut microbes. 2010;1(3):164-85. Available from: doi:https://doi.org/10.4161/gmic.1.3.12127
Sharafi H, Divsalar E, Rezaei Z, Liu SQ, Moradi M. The potential of postbiotics as a novel approach in food packaging and biopreservation: a systematic review of the latest developments. Crit Rev Food Sci Nutr. 2023:1-31.Available from: doi: https://doi.org/10.1080/10408398.2023.2253909
Singh, B., Rani, A., & Reddy, K. R. Paraprobiotics and Postbiotics—Current State of Scientific Research and Future Trends toward the Development of Functional Foods. 2023:12(12): 2394. Available from: doi:https://doi.org/10.3390/foods12122394
Taspinar, T.; Yazici, G.N.; Güven, M. General Perspective and Assessment of the Potential of Utilizing Paraprobiotics in Food Products. Biol. Life Sci. Forum 2022;18:4. Available from: doi: https://doi.org/10.3390/Foods2022-13024
Gao J, Li X, Zhang G, Sadiq FA, Simal-Gandara J, Xiao J, Sang Y. Probiotics in the dairy industry-Advances and opportunities. Compr Rev Food Sci Food Saf. 2021;20(4):3937-3982. Available from: doi: https://doi.org/10.1111/1541-4337.12755
Chen, X. M., Shang, X. Y., Yi, H. Y., & Jiang, Y. M. Consumer Acceptance toward Functional Foods: A Scoping Review. Nutrients. 2020;12(12), 3817.https://doi.org/10.3390/ijerph19031217
Marteau, F., Shanahan, F., Duarte, J., Gibson, G. R., Knecht, D. A., Kuoppala, S. &Cichero, J. E. Paraprobiotics: A New Perspective for Functional Foods and Nutraceuticals. Nutrients,2019; 11(3): 613.https://www.mdpi.com/2072-6643/13/4/1225
Majhenič, A.Č., Lorbeg, P.M. and Treven, P. Enumeration and Identification of Mixed Probiotic and Lactic Acid Bacteria Starter Cultures. In Probiotic Dairy Products (eds A.Y. Tamime and L.V. Thomas).2017;207-251.Available from: doi:https://doi.org/10.1002/9781119214137.ch6
EFSA Panel on Biological Hazards (BIOHAZ); Koutsoumanis, K.; Allende, A.; Alvarez-Ordóñez, A.; Bolton, D.; Bover-Cid, S.;Chemaly, M.; Davies, R.; De Cesare, A.; Hilbert, F.; et al. Update of the list of QPS-recommended biological agents intentionally added to food orfeed as notified to EFSA 12.2020;18:e06174.Available from: https://doi.org/10.2903/j.efsa.2020.6174
Bermudez-Brito, M.; Plaza-Díaz, J.; Muñoz-Quezada, S.; Gómez-Llorente, C.; Gil, A. Probiotic mechanisms of action. Ann. Nutr.Metab. 2012;61:160–174.Available from: https://doi.org/10.1159/000342079
Yousefi, B.; Eslami, M.; Ghasemian, A.; Kokhaei, P.; Salek Farrokhi, A.; Darabi, N. Probiotics importance and their immunomodulatory properties. J. Cell Physiol. 2019;234: 8008–8018.Available from: https://doi.org/10.1002/jcp.27559
Artés-Hernández F, Castillejo N, Martínez-Zamora L, Martínez-Hernández GB. Phytochemical Fortification in Fruit and Vegetable Beverages with Green Technologies. Foods. 2021;10(11):2534. Available from: doi: https://doi.org/10.3390%2Ffoods10112534
Keșa AL, Pop CR, Mudura E, Salanță LC, Pasqualone A, Dărab C, Burja-Udrea C, Zhao H, Coldea TE. Strategies to Improve the Potential Functionality of Fruit-Based Fermented Beverages. Plants (Basel). 2021;10(11):2263.Available from: doi: https://doi.org/10.3390%2Fplants10112263
NishidaK, SawadaD, KawaiT, KuwanoY, FujiwaraS, RokutanK, Para‐psychobioticLactobacillus gasseri CP2305 ameliorates stress‐related symptoms and sleep quality, Journal of Applied Microbiology, 2017; 123(6): 1561-1570. Available from:doi: https://doi.org/10.1111/jam.13594
Published
Abstract Display: 181 
PDF Downloads: 5 How to Cite
Issue
Section
Copyright (c) 2024 Shirsa Ray, Anuradha Roy, Debolina Samanta, Gourab Saha, Ankit Ghosh, Tamalika Chakraborty
This work is licensed under a Creative Commons Attribution 4.0 International License.
