Role of postbiotics in food and health: a comprehensive review
Fakhar Islam, Faiza Azmat, Ali Imran, Maddalena Zippi, Wandong Hong, Fatima Tariq, Umber Shehzadi, Almeera Fatima, Mahpara Safdar, Hiba Ahmed, Mutiba Ijaz, Fariya Zeeshan, Rahman Ali, Mohd Asif Shah, Hafiz Ansar Rasul Suleria
Abstract
In the rapidly evolving gut and gastroenterological research field, postbiotics, a fermentation byproduct, are emerging as a cutting-edge alternative in the nutraceutical and pharmaceutical environment. These functional bioactive components, which include muropeptides, extracellular polymeric substances (EPS), teichoic acids, polysaccharides, cell-free supernatants, short-chain fatty acids, enzymes, bactericidal antibiotics, and vitamins, play an important role in immune system development. This review explores the intricate pathways through which gut microorganisms produce metabolites that contribute to the health-promoting properties of postbiotics. Postbiotics have a variety of appealing qualities, including anticancer, antibacterial, and immunological actions. Their multiple effects include influencing immunological responses, decreasing cancer cell growth, and preventing bacterial infections. Their presence in dairy and plant-based meals is noteworthy, as it provides a perfect matrix for fermentation and a varied range of antibacterial chemicals. This article delves into enhancing understanding of the concept of therapeutic properties of postbiotics in promoting human health.