Paraprobiotics: Evidences On Their Ability To Modify Biological Responses, Inactivation Methods And Perspectives On Their Application In Foods

dc.creatorde Almada
dc.creatorCaroline N.; Almada
dc.creatorCarine N.; Martinez
dc.creatorRafael C. R.; Sant'Ana
dc.creatorAnderson S.
dc.date2016
dc.datedez
dc.date2017-11-13T13:11:38Z
dc.date2017-11-13T13:11:38Z
dc.date.accessioned2018-03-29T05:49:56Z
dc.date.available2018-03-29T05:49:56Z
dc.identifierTrends In Food Science & Technology. Elsevier Science London, v. 58, p. 96 - 114, 2016.
dc.identifier0924-2244
dc.identifierWOS:000390728000008
dc.identifier10.1016/j.tifs.2016.09.011
dc.identifierhttp://www.sciencedirect.com/science/article/pii/S0924224416302412
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/326706
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1363731
dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.descriptionCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
dc.descriptionThe classical definition of probiotics indicates "they are live microorganisms which, when ingested in adequate amounts can provide health benefits to the host". These benefits are provided due to interactions between the probiotics and the gastrointestinal microbiota and immunological system. On the other hand, non-viable probiotics have been known as "ghost probiotics", "postbiotics" and "inactivated probiotics", but recently the term "paraprobiotics" has been coined. Scope and approach: In this study, the main methods used to inactivate probiotics to produce paraprobiotics, their role as modifiers of biological responses as well as their potential application in foods are discussed. Key findings and conclusions: A number of biological effects have been associated with paraprobiotics, highlighting that they could constitute an excellent option to improve health status and wellness. Although health benefits have been associated to paraprobiotics, most data in literature show these effects are linked to their direct consumption. Therefore, the use of foods as carriers for paraprobiotics seems to constitute a field to be explored with several opportunities and challenges. Among them, are of special importance the selection of probiotic species and strains to be used for paraprobiotics production, the use of appropriate methods for inactivation and delivery, the evaluation of their stability and activity in foods during shelf life, and the use of adequate methods to assess their biological effects. (C) 2016 Elsevier Ltd. All rights reserved.
dc.description58
dc.description96
dc.description114
dc.descriptionConselho Nacional de Desenvolvimento Cientifico e Tecnologico (CNPq) [302763/2014-7, 151287/2014-7, 150464/2015-0, 162748/2015-9]
dc.descriptionCoordenacao de Aperfeicoamento de Pessoal de Nivel Superior (CAPES)
dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.descriptionCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
dc.languageEnglish
dc.publisherElsevier Science London
dc.publisherLondon
dc.relationTrends in Food Science & Technology
dc.rightsfechado
dc.sourceWOS
dc.subjectProbiotics
dc.subjectDeath Probiotics
dc.subjectGhost Probiotics
dc.subjectInactivated Probiotic
dc.subjectPostbiotics
dc.subjectFunctional Foods
dc.subjectFood Technology
dc.subjectImmune Response
dc.subjectHealth Benefits
dc.subjectGastrointestinal Tract
dc.titleParaprobiotics: Evidences On Their Ability To Modify Biological Responses, Inactivation Methods And Perspectives On Their Application In Foods
dc.typeArtículos de revistas


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