General Perspective and Assessment of the Potential of Utilizing Paraprobiotics in Food Products
Paraprobiotics are non-viable microbial cells that, when administered in adequate amounts, confer some health benefits to the consumer. Paraprobiotics can be obtained by subjecting probiotics to physical or chemical treatments, and inactivation of the microorganism would lead to the release of some...
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-10-01
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| Series: | Biology and Life Sciences Forum |
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| Online Access: | https://www.mdpi.com/2673-9976/18/1/4 |
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| author | Tansu Taspinar Gamze Nil Yazici Mehmet Güven |
| author_facet | Tansu Taspinar Gamze Nil Yazici Mehmet Güven |
| author_sort | Tansu Taspinar |
| collection | DOAJ |
| description | Paraprobiotics are non-viable microbial cells that, when administered in adequate amounts, confer some health benefits to the consumer. Paraprobiotics can be obtained by subjecting probiotics to physical or chemical treatments, and inactivation of the microorganism would lead to the release of some compounds, such as exopolysaccharides, peptidoglycans, surface proteins, and lipoteichoic acids, all of which have a variety of positive health effects. Paraprobiotics also have numerous technological advantages. Therefore, paraprobiotics are promising components and have great potential for producing functional food products. However, there are limited studies, most of which concentrate on using paraprobiotics in clinical research and using them directly. The objective of this study is to summarize the ways to obtain paraprobiotics, their health benefits, technological advantages, and their potential for utilization in food products. |
| first_indexed | 2024-03-11T06:51:58Z |
| format | Article |
| id | doaj.art-d094c0ccf0f44f799e8003729e02ec2b |
| institution | Directory Open Access Journal |
| issn | 2673-9976 |
| language | English |
| last_indexed | 2024-03-11T06:51:58Z |
| publishDate | 2022-10-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Biology and Life Sciences Forum |
| spelling | doaj.art-d094c0ccf0f44f799e8003729e02ec2b2023-11-17T09:56:03ZengMDPI AGBiology and Life Sciences Forum2673-99762022-10-01181410.3390/Foods2022-13024General Perspective and Assessment of the Potential of Utilizing Paraprobiotics in Food ProductsTansu Taspinar0Gamze Nil Yazici1Mehmet Güven2Department of Food Engineering, Faculty of Engineering, Cukurova University, 01330 Adana, TurkeyDepartment of Food Engineering, Faculty of Engineering, Cukurova University, 01330 Adana, TurkeyDepartment of Food Engineering, Faculty of Engineering, Cukurova University, 01330 Adana, TurkeyParaprobiotics are non-viable microbial cells that, when administered in adequate amounts, confer some health benefits to the consumer. Paraprobiotics can be obtained by subjecting probiotics to physical or chemical treatments, and inactivation of the microorganism would lead to the release of some compounds, such as exopolysaccharides, peptidoglycans, surface proteins, and lipoteichoic acids, all of which have a variety of positive health effects. Paraprobiotics also have numerous technological advantages. Therefore, paraprobiotics are promising components and have great potential for producing functional food products. However, there are limited studies, most of which concentrate on using paraprobiotics in clinical research and using them directly. The objective of this study is to summarize the ways to obtain paraprobiotics, their health benefits, technological advantages, and their potential for utilization in food products.https://www.mdpi.com/2673-9976/18/1/4paraprobioticprobioticfunctional foodnon-thermal technologieshealth benefit |
| spellingShingle | Tansu Taspinar Gamze Nil Yazici Mehmet Güven General Perspective and Assessment of the Potential of Utilizing Paraprobiotics in Food Products Biology and Life Sciences Forum paraprobiotic probiotic functional food non-thermal technologies health benefit |
| title | General Perspective and Assessment of the Potential of Utilizing Paraprobiotics in Food Products |
| title_full | General Perspective and Assessment of the Potential of Utilizing Paraprobiotics in Food Products |
| title_fullStr | General Perspective and Assessment of the Potential of Utilizing Paraprobiotics in Food Products |
| title_full_unstemmed | General Perspective and Assessment of the Potential of Utilizing Paraprobiotics in Food Products |
| title_short | General Perspective and Assessment of the Potential of Utilizing Paraprobiotics in Food Products |
| title_sort | general perspective and assessment of the potential of utilizing paraprobiotics in food products |
| topic | paraprobiotic probiotic functional food non-thermal technologies health benefit |
| url | https://www.mdpi.com/2673-9976/18/1/4 |
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