نوع مقاله : مروری
نویسندگان
1 گروه علوم و صنایع غذایی، انستیتو تحقیقات تغذیه ای و صنایع غذایی کشور، دانشکده علوم تغذیه و صنایع غذایی، دانشگاه علوم پزشکی شهید
2 گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه تربیت مدرس، تهران
چکیده
کلیدواژه‌ها
موضوعات
عنوان مقاله [English]
نویسندگان [English]
There are numerous physical, chemical, and biological hazards that can threaten and contaminate safe food. Biological factors, including bacteria involved in food spoilage and zoonotic diseases, account for a high percentage of this risk. One of the new approaches developed in food safety is designing and applying the strategy of utilizing cell structures and bioactive metabolites derived from probiotics that are known as postbiotic compounds. Teichoic acid, membrane-bound exopolysaccharides, short-chain fatty acids, bacteriocins, organic acids, and cytoplasmic enzymes are known as functional postbiotics. Due to their unique chemical structure and function, the mentioned compounds play a role in the chemical and microbial safety processes of food by absorbing and destroying chemical agents, toxin detoxifying, and inhibiting the growth and proliferation of pathogenic organisms. Among the functional mechanisms involved in the establishment of chemical safety by postbiotics, we can mention the activity of structural change, deformation, and surface absorption of some heavy metals and mycotoxins, as well as the reduction of heavy metal- and mycotoxin-induced oxidative stress responses. In regard to microbial safety, acidifying the cell cytoplasm, preventing the regulation and production of energy, inhibiting the growth of pathogenic microorganisms by forming pores in the cell membrane, causing morphological and functional changes in sensitive components such as proteins and peptides by creating acidity in the cell cytoplasm, and also stimulating the creation of oxidation pathways in bacterial cells are considered to be the main antimicrobial action mechanisms of postbiotics. Therefore, it can be acknowledged that postbiotic compounds can be used as a new approach and a promising tool to ensure safety parameters, increase the storage time of food matrices, and also formulate and produce functional foods. Technological challenges in the production of postbiotic compounds, the main mechanisms involved in establishing chemical and microbial safety, their application in food matrices, the effect of food components on their performance, and the methods of preservation and stability of postbiotics in food matrices are some of the issues discussed in this review.
Due to their unique chemical structure and function, the mentioned compounds play a role in the chemical and microbial safety processes of food by absorbing and destroying chemical agents, toxin detoxifying, and inhibiting the growth and proliferation of pathogenic organisms. Among the functional mechanisms involved in the establishment of chemical safety by postbiotics, we can mention the activity of structural change, deformation, and surface absorption of some heavy metals and mycotoxins, as well as the reduction of heavy metal- and mycotoxin-induced oxidative stress responses. In regard to microbial safety, acidifying the cell cytoplasm, preventing the regulation and production of energy, inhibiting the growth of pathogenic microorganisms by forming pores in the cell membrane, causing morphological and functional changes in sensitive components such as proteins and peptides by creating acidity in the cell cytoplasm, and also stimulating the creation of oxidation pathways in bacterial cells are considered to be the main antimicrobial action mechanisms of postbiotics. Therefore, it can be acknowledged that postbiotic compounds can be used as a new approach and a promising tool to ensure safety parameters, increase the storage time of food matrices, and also formulate and produce functional foods. Technological challenges in the production of postbiotic compounds, the main mechanisms involved in establishing chemical and microbial safety, their application in food matrices, the effect of food components on their performance, and the methods of preservation and stability of postbiotics in food matrices are some of the issues discussed in this review.
کلیدواژه‌ها [English]
)