Application of postbiotics science and technology

Postbiotics: Science, Technology, and Applications explains essential and practical knowledge about postbiotics. Chapters cover the definition and classification of postbiotics, principal methods for preparing them, information about the main post biotic constituents and their biological activities and their clinical health benefits.

The authors also familiarize the reader with potential applications of postbiotics in the food industry, pharmaceutical chemistry, medicine, and veterinary practice. This comprehensive reference, with its emphasis on both basic and applied knowledge, is useful for researchers, academics, veterinarians, and students in the field of microbiology, immunology, pharmacology, biotechnology, food science, and agriculture.

Probiotics, prebiotics, and postbiotics are the main ingredients of functional foods that have recently become popular with researchers. Live probiotic cells and their derived postbiotics are frequently applying in commercial pharmaceutical and food-based products.

The results of studies demonstrated that these bioactive elements could be linked with the host’s cellular processes and metabolic pathways and possess a vital role in preserving and reestablishing host health. Despite the appropriate outcomes from the use of live probiotics, scientists have presented the post biotic theory to find its precise mechanisms of action or optimize beneficial effects as well as to meet the requirements of customers to offer a safe product with a health claim. Currently, On the other hand, postbiotics with their unique features in terms of clinical, technological, and economic aspects can be applying as a promising approach (as potential alternative agents for probiotics and common antibiotics) in the food and drug industry for rising food safety and health effects as well as therapeutic targets. The fermentation process is the most natural production method of postbiotics, which enriches the fermented food matrices with these biomolecules.

Nevertheless, postbiotics can be generated in a purer form and with high performance through several laboratory manners, which have the potential to be applied to an extensive range of food matrices to develop their nutritional values, storage stability, and health-promotion aims in customers. In the industry, manufacturers cannot easily add ingredients into the food matrix to produce functional food products that contain postbiotic compounds and, at the same time, have the desired quality and safety properties. Therefore, it is indispensable that recognize the inherent characteristics of postbiotic compounds and select appropriate nanostructure carriers to design the best delivery system for the targeted delivery of postbiotics.

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About the Editor:

Dr. Hossein Samadi Kafil is an assistant professor of medical microbiology, with more than 250 published papers and an h-index of 32. He won first place in the national M.Sc. and Ph.D. entrance exams and finished his Ph.D. in medical microbiology. His main topics of researches are clinical microbiology, immunology, and biotechnology. He has five patents on diagnostic methods. He currently works as the head of microbiology research in the Drug Applied Research Center and Imam Reza Hospital. Hossein is well-known for his antimicrobial approaches and diagnostic innovations.

Amin Abbasi is a Master of Science in Food Safety and Hygiene. He has significantly contributed to science by publishing valuable articles in well-known and top journals of food science and nutrition. Currently, he is working on functional foods, probiotics, prebiotics, and postbiotics in the Food Science and Technology Department of Tabriz University of Medical Sciences.

Elham Sheykhsaran is a Ph.D. student of medical bacteriology with more than 25 publications in well-known journals of microbiology. She is currently working on probiotics and postbiotics in the Department of Microbiology, Tabriz University of Medical Sciences.

Keywords:

Functional food, Pharmaceutical, Medical,Veterinary, Postbiotic, Genome-scale metabolic model, Probiotic, Aging, Prebiotic, Anti-cancer therapy, Functional food, Inflammation, Biogenic amines, Aquaculture, Short-chain fatty acids, Safety, Trimethylamine-n-oxide, Delivery system, Fermentation process, Nanoencapsulation, Lactic acid bacteria, Biotechnology, Quality control, Bioavailability.

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