dc.creatorVinderola, Celso Gabriel
dc.creatorSanders, Mary Ellen
dc.creatorSalminen, Seppo
dc.date.accessioned2022-07-06T10:10:00Z
dc.date.accessioned2022-10-15T08:25:59Z
dc.date.available2022-07-06T10:10:00Z
dc.date.available2022-10-15T08:25:59Z
dc.date.created2022-07-06T10:10:00Z
dc.date.issued2022-04
dc.identifierVinderola, Celso Gabriel; Sanders, Mary Ellen; Salminen, Seppo; The Concept of Postbiotics; MDPI AG; Foods; 11; 8; 4-2022; 1-10
dc.identifier2304-8158
dc.identifierhttp://hdl.handle.net/11336/161374
dc.identifierCONICET Digital
dc.identifierCONICET
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/4364900
dc.description.abstractThe scientific community has proposed terms such as non-viable probiotics, paraprobiotics, ghostbiotics, heat-inactivated probiotics or, most commonly, postbiotics, to refer to inanimate microorganisms and/or their components that confer health benefits. This article addresses the various characteristics of different definitions of ‘postbiotics’ that have emerged over past years. In 2021, the International Scientific Association for Probiotics and Prebiotics (ISAPP) defined a postbiotic as “a preparation of inanimate microorganisms and/or their components that confers a health benefit on the host”. This definition of postbiotic requires that the whole or components of inactivated microbes be present, with or without metabolic end products. The definition proposed by ISAPP is comprehensive enough to allow the development of postbiotics from different microorganisms, to be applied in different body sites, encouraging innovation in a promising area for any regulatory category and for companion or production animals, and plant or human health. From a technological perspective, probiotic products may contain inanimate microorganisms, which have the potential to impart a health benefit. However, their contribution to health in most cases has not been established, even if at least one probiotic has been shown to confer the same health benefit by live or inanimate cells.
dc.languageeng
dc.publisherMDPI AG
dc.relationinfo:eu-repo/semantics/altIdentifier/doi/https://doi.org/10.3390/foods11081077
dc.relationinfo:eu-repo/semantics/altIdentifier/url/https://www.mdpi.com/2304-8158/11/8/1077
dc.rightshttps://creativecommons.org/licenses/by/2.5/ar/
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectHEAT-INACTIVATED PROBIOTICS
dc.subjectINANIMATE
dc.subjectINTERNATIONAL SCIENTIFIC ASSOCIATION FOR PROBIOTICS AND PREBIOTICS
dc.subjectISAPP
dc.subjectMICROORGANISMS
dc.subjectNON-VIABLE PROBIOTICS
dc.subjectPOSTBIOTICS
dc.subjectPROBIOTICS
dc.titleThe Concept of Postbiotics
dc.typeinfo:eu-repo/semantics/article
dc.typeinfo:ar-repo/semantics/artículo
dc.typeinfo:eu-repo/semantics/publishedVersion


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