The Role of Postbiotics in Food Safety Promotion

Document Type : REVIWE

Authors

1 PhD student, Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Science and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran

2 Master student, Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Science and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran

3 Master student, Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University (TMU), P.O. Box 14115-336, Tehran, Iran

4 Bachelor student, Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Science and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran

5 Professor, Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Science and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran,

Abstract

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.

Keywords

Main Subjects

References

  1. Ayivi, R.D., Gyawali, R., Krastanov, A., Aljaloud, S.O., Worku, M., Tahergorabi, R., Silva, R.C.D. and Ibrahim, S.A., 2020. Lactic acid bacteria: Food safety and human health applications. Dairy. 1(3), pp.202-232.
  2. Schulz, C., Conrad, A., Becker, K., Kolossa-Gehring, M., Seiwert, M. and Seifert, B., 2007. Twenty years of the German Environmental Survey (GerES): human biomonitoring–temporal and spatial (West Germany/East Germany) differences in population exposure. International journal of hygiene and environmental health. 210(3-4), pp.271-297.
  3. Sutherland, C., Sim, C., Gleim, S. and Smyth, S.J., 2020. Consumer insights on Canada's food safety and food risk assessment system. Journal of Agriculture and Food Research. 2, p.100038.
  4. Rad, A.H., Abbasi, A., Javadi, A., Pourjafar, H., Javadi, M. and Khaleghi, M., 2020. Comparing the microbial quality of traditional and industrial yoghurts. Biointerface Research in Applied Chemistry. 10(4), pp.6020-6025.
  5. de Freitas, R.S.G., da Cunha, D.T. and Stedefeldt, E., 2019. Food safety knowledge as gateway to cognitive illusions of food handlers and the different degrees of risk perception. Food research international. 116, pp.126-13.
  6. Odeyemi, O.A., Sani, N.A., Obadina, A.O., Saba, C.K.S., Bamidele, F.A., Abughoush, M., Asghar, A., Dongmo, F.F.D., Macer, D. and Aberoumand, A., 2019. Food safety knowledge, attitudes and practices among consumers in developing countries: An international survey. Food research international. 116, pp.1386-1390.
  7. Scognamiglio, V., Arduini, F.A.B.I.A.N.A., Palleschi, G.I.U.S.E.P.P.E. and Rea, G., 2014. Biosensing technology for sustainable food safety. TrAC Trends in Analytical Chemistry. 62, pp.1-10.
  8. Drewnowski, A., 2012. The economics of food choice behavior: why poverty and obesity are linked. In Obesity treatment and prevention: new directions (Vol. 73, pp. 95-112). Karger Publishers.
  9. Flynn, K., Villarreal, B.P., Barranco, A., Belc, N., Björnsdóttir, B., Fusco, V., Rainieri, S., Smaradottir, S.E., Smeu, I., Teixeira, P. and Jörundsdóttir, H.Ó., 2019. An introduction to current food safety needs. Trends in Food Science & Technology. 84, pp.1-3.
  10. Liu, Q. and Yang, H., 2019. Application of atomic force microscopy in food microorganisms. Trends in food science & technology. 87, pp.73-83.
  11. Rayani, A., Ahanjan, M. and Goli, H.R., 2020. Comparing the Effect of Probiotic and Non-probiotic Yogurt Drinks on Two Common Oral Microorganisms: An In Vitro Study. Journal of Mazandaran University of Medical Sciences, 30(185). pp.33-40.
  12. Abbasi, A., Rad, A.H., Ghasempour, Z., Sabahi, S., Kafil, H.S., Hasannezhad, P., Rahbar Saadat, Y. and Shahbazi, N., 2022. The biological activities of postbiotics in gastrointestinal disorders. Critical Reviews in Food Science and Nutrition. 62(22), pp.5983-6004.
  13. Abdolalizadeh, J., Sambrani, R., Kohan, L. and Jafari, B., 2020. Effect of Heat-killed Saccharomyces cerevisiae on Growth Rate and Apoptosis in Colorectal Cancer Cells. Journal of Mazandaran University of Medical Sciences. 30(189), pp.133-139.
  14. Homayouni Rad, A., Aghebati Maleki, L., Samadi Kafil, H. and Abbasi, A., 2021. Postbiotics: A novel strategy in food allergy treatment. Critical reviews in food science and nutrition. 61(3), pp.492-499.
  15. Yordshahi, A.S., Moradi, M., Tajik, H. and Molaei, R., 2020. Design and preparation of antimicrobial meat wrapping nanopaper with bacterial cellulose and postbiotics of lactic acid bacteria. International journal of food microbiology. 321, p.108561.
  16. Johnson, C.N., Kogut, M.H., Genovese, K., He, H., Kazemi, S. and Arsenault, R.J., 2019. Administration of a postbiotic causes immunomodulatory responses in broiler gut and reduces disease pathogenesis following challenge. Microorganisms. 7(8), p.268.
  17. Thierry, A., Valence, F., Deutsch, S.M., Even, S., Falentin, H., Le Loir, Y., Jan, G. and Gagnaire, V., 2015. Strain-to-strain differences within lactic and propionic acid bacteria species strongly impact the properties of cheese–A review. Dairy Science & Technology. 95, pp.895-918.
  18. Tejero-Sariñena, S., Barlow, J., Costabile, A., Gibson, G.R. and Rowland, I., 2012. In vitro evaluation of the antimicrobial activity of a range of probiotics against pathogens: evidence for the effects of organic acids. Anaerobe. 18(5), pp.530-538.
  19. Das, D. and Goyal, A., 2012. Lactic acid bacteria in food industry. Microorganisms in sustainable agriculture and biotechnology. pp.757-772.
  20. Özcelik, S., Kuley, E. and Özogul, F., 2016. Formation of lactic, acetic, succinic, propionic, formic and butyric acid by lactic acid bacteria. LWT. 73, pp.536-542.
  21. Hartmann, H.A., Wilke, T. and Erdmann, R., 2011. Efficacy of bacteriocin-containing cell-free culture supernatants from lactic acid bacteria to control Listeria monocytogenes in food. International Journal of Food Microbiology. 146(2), pp.192-199.
  22. Moradi, M., Tajik, H., Mardani, K. and Ezati, P., 2019. Efficacy of lyophilized cell-free supernatant of Lactobacillus salivarius (Ls-BU2) on Escherichia coli and shelf life of ground beef. In Veterinary Research Forum (Vol. 10, No. 3, p. 193). Faculty of Veterinary Medicine, Urmia University. Urmia, Iran.
  23. Ooi, M.F., Mazlan, N., Foo, H.L., Loh, T.C., Mohamad, R., Rahim, R.A. and Ariff, A., 2015. Effects of carbon and nitrogen sources on bacteriocin-inhibitory activity of postbiotic metabolites produced by Lactobacillus plantarum I-UL4. Malaysian Journal of Microbiology. pp.176-184.
  24. Tan, H.K., Foo, H.L., Loh, T.C., Alitheen, N.B.M. and Rahim, R.A., 2015. Cytotoxic effect of proteinaceous postbiotic metabolites produced by Lactobacillus plantarum I-UL4 cultivated in different media composition on MCF-7 breast cancer cell. Malaysian Journal of Microbiology. pp.207-214.
  25. Miyamoto, J., Igarashi, M., Watanabe, K., Karaki, S.I., Mukouyama, H., Kishino, S., Li, X., Ichimura, A., Irie, J., Sugimoto, Y. and Mizutani, T., 2019. Gut microbiota confers host resistance to obesity by metabolizing dietary polyunsaturated fatty acids. Nature communications. 10(1), p.4007.
  26. Kareem, K.Y., Hooi Ling, F., Teck Chwen, L., May Foong, O. and Anjas Asmara, S., 2014. Inhibitory activity of postbiotic produced by strains of Lactobacillus plantarum using reconstituted media supplemented with inulin. Gut pathogens. 6(1), pp.1-7.
  27. Cleusix, V., Lacroix, C., Vollenweider, S. and Le Blay, G., 2008. Glycerol induces reuterin production and decreases Escherichia coli population in an in vitro model of colonic fermentation with immobilized human feces. FEMS microbiology ecology. 63(1), pp.56-64.
  28. Abdollahi, S., Ghahremani, M.H., Setayesh, N. and Samadi, N., 2018. Listeria monocytogenes and Salmonella enterica affect the expression of nisin gene and its production by Lactococcus lactis. Microbial pathogenesis. 123, pp.28-35.
  29. Liu, C., Hu, B., Liu, Y. and Chen, S., 2006. Stimulation of nisin production from whey by a mixed culture of Lactococcus lactis and Saccharomyces cerevisiae. In Twenty-Seventh Symposium on Biotechnology for Fuels and Chemicals (pp. 751-761). Humana Press.
  30. Ariana, M. and Hamedi, J., 2017. Enhanced production of nisin by co-culture of Lactococcus lactis sub sp. lactis and Yarrowia lipolytica in molasses based medium. Journal of biotechnology. 256, pp.21-26.
  31. Prado CS, Santos WL, Carvalho CR, Moreira EC, Costa O. Antimicrobial activity of lactic acid bacteria isolated from Brazilian dry fermented sausages against Listeria monocytogenes. Arquivo Brasileiro de Medicina Veterinária e Zootecnia. 2000;52:417-23.
  32. Koohestani, M., Moradi, M., Tajik, H. and Badali, A., 2018. Effects of cell-free supernatant of Lactobacillus acidophilus LA5 and Lactobacillus casei 431 against planktonic form and biofilm of Staphylococcus aureus. In Veterinary Research Forum (Vol. 9, No. 4, p. 301). Faculty of Veterinary Medicine, Urmia University. Urmia, Iran.
  33. Moradi, M., Mardani, K. and Tajik, H., 2019. Characterization and application of postbiotics of Lactobacillus spp. on Listeria monocytogenes in vitro and in food models. LWT. 111, pp.457-464.
  34. Sola-Oladokun, B., Culligan, E.P. and Sleator, R.D., 2017. Engineered probiotics: applications and biological containment. Annual Review of Food Science and Technology. 8, pp.353-370.
  35. Song, M., Kim, H., Kwak, W., Park, W.S., Yoo, J., Kang, H.B., Kim, J.H., Kang, S.M., Van Ba, H., Kim, B.M. and Oh, M.H., 2019. Expression and purification of extracellular solute-binding protein (ESBP) in Escherichia coli, the extracellular protein derived from Bifidobacterium longum KACC 91563. Food science of animal resources. 39(4), p.601.
  36. Kim, J.H., Jeun, E.J., Hong, C.P., Kim, S.H., Jang, M.S., Lee, E.J., Moon, S.J., Yun, C.H., Im, S.H., Jeong, S.G. and Park, B.Y., 2016. Extracellular vesicle–derived protein from Bifidobacterium longum alleviates food allergy through mast cell suppression. Journal of Allergy and Clinical Immunology. 137(2), pp.507-516.
  37. Chen, Z., Guo, L., Zhang, Y., Walzem, R.L., Pendergast, J.S., Printz, R.L., Morris, L.C., Matafonova, E., Stien, X., Kang, L. and Coulon, D., 2014. Incorporation of therapeutically modified bacteria into gut microbiota inhibits obesity. The Journal of clinical investigation. 124(8), pp.3391-3406.
  38. Montanaro, J., Inic-Kanada, A., Ladurner, A., Stein, E., Belij, S., Bintner, N., Schlacher, S., Schuerer, N., Mayr, U.B., Lubitz, W. and Leisch, N., 2015. Escherichia coli Nissle 1917 bacterial ghosts retain crucial surface properties and express chlamydial antigen: an imaging study of a delivery system for the ocular surface. Drug Design, Development and Therapy. 9, p.3741.
  39. Liu, K.F., Liu, X.R., Li, G.L., Lu, S.P., Jin, L. and Wu, J., 2016. Oral administration of Lactococcus lactis-expressing heat shock protein 65 and tandemly repeated IA2P2 prevents type 1 diabetes in NOD mice. Immunology Letters. 174, pp.28-36.
  40. Zhang, B., Li, A., Zuo, F., Yu, R., Zeng, Z., Ma, H. and Chen, S., 2016. Recombinant Lactococcus lactis NZ9000 secretes a bioactive kisspeptin that inhibits proliferation and migration of human colon carcinoma HT-29 cells. Microbial cell factories. 15(1), pp.1-11.
  41. Carvalho, R.D., Breyner, N., Menezes-Garcia, Z., Rodrigues, N.M., Lemos, L., Maioli, T.U., da Gloria Souza, D., Carmona, D., de Faria, A.M., Langella, P. and Chatel, J.M., 2017. Secretion of biologically active pancreatitis-associated protein I (PAP) by genetically modified dairy Lactococcus lactis NZ9000 in the prevention of intestinal mucositis. Microbial Cell Factories. 16, pp.1-11.
  42. Yang, G., Jiang, Y., Yang, W., Du, F., Yao, Y., Shi, C. and Wang, C., 2015. Effective treatment of hypertension by recombinant Lactobacillus plantarum expressing angiotensin converting enzyme inhibitory peptide. Microbial cell factories. 14, pp.1-9.
  43. Rad, A.H., Abbasi, A., Kafil, H.S. and Ganbarov, K., 2020. Potential pharmaceutical and food applications of postbiotics: A review. Current pharmaceutical biotechnology. 21(15), pp.1576-1587.
  44. Homayouni Rad, A., Samadi Kafil, H., Fathi Zavoshti, H., Shahbazi, N. and Abbasi, A., 2020. Therapeutically effects of functional postbiotic foods. Clinical Excellence. 10(2), pp.33-52.
  45. Webb, H.E., Brichta-Harhay, D.M., Brashears, M.M., Nightingale, K.K., Arthur, T.M., Bosilevac, J.M., Kalchayanand, N., Schmidt, J.W., Wang, R., Granier, S.A. and Brown, T.R., 2017. Salmonella in peripheral lymph nodes of healthy cattle at slaughter. Frontiers in microbiology. 8, p.2214.
  46. Homayouni-Rad, A., Fathi-Zavoshti, H., Douroud, N., Shahbazi, N. and Abbasi, A., 2020. Evaluating the role of postbiotics as a new generation of probiotics in health and diseases. Journal of Ardabil University of Medical Sciences, 19(4). pp.381-399.
  47. Gueimonde, M., Sánchez, B., G. de los Reyes-Gavilán, C. and Margolles, A., 2013. Antibiotic resistance in probiotic bacteria. Frontiers in microbiology. 4, p.202.
  48. Dash, G., Raman, R.P., Prasad, K.P., Makesh, M., Pradeep, M.A. and Sen, S., 2015. Evaluation of paraprobiotic applicability of Lactobacillus plantarum in improving the immune response and disease protection in giant freshwater prawn, Macrobrachium rosenbergii (de Man, 1879). Fish & shellfish immunology. 43(1), pp.167-174.
  49. Rad, A.H., Maleki, L.A., Kafil, H.S., Zavoshti, H.F. and Abbasi, A., 2021. Postbiotics as promising tools for cancer adjuvant therapy. Advanced Pharmaceutical Bulletin. 11(1), p.1.
  50. de Almada, C.N., Almada, C.N., Martinez, R.C. and Sant'Ana, A.S., 2016. Paraprobiotics: Evidences on their ability to modify biological responses, inactivation methods and perspectives on their application in foods. Trends in food science & technology. 58, pp.96-114.
  51. Karimi, N., Jabbari, V., Nazemi, A., Ganbarov, K., Karimi, N., Tanomand, A., Karimi, S., Abbasi, A., Yousefi, B., Khodadadi, E. and Kafil, H.S., 2020. Thymol, cardamom and Lactobacillus plantarum nanoparticles as a functional candy with high protection against Streptococcus mutans and tooth decay. Microbial pathogenesis. 148, p.104481.
  52. Moreirinha, C., Vilela, C., Silva, N.H., Pinto, R.J., Almeida, A., Rocha, M.A.M., Coelho, E., Coimbra, M.A., Silvestre, A.J. and Freire, C.S., 2020. Antioxidant and antimicrobial films based on brewers spent grain arabinoxylans, nanocellulose and feruloylated compounds for active packaging. Food Hydrocolloids. 108, p.105836.
  53. Zhai, Q., Narbad, A. and Chen, W., 2014. Dietary strategies for the treatment of cadmium and lead toxicity. Nutrients. 7(1), pp.552-571.
  54. Zhai, Q., Xiao, Y., Zhao, J., Tian, F., Zhang, H., Narbad, A. and Chen, W., 2017. Identification of key proteins and pathways in cadmium tolerance of Lactobacillus plantarum strains by proteomic analysis. Scientific Reports. 7(1), pp.1-17.
  55. Sheng, Y., Yang, X., Lian, Y., Zhang, B., He, X., Xu, W. and Huang, K., 2016. Characterization of a cadmium resistance Lactococcus lactis subsp. lactis strain by antioxidant assays and proteome profiles methods. Environmental Toxicology and Pharmacology. 46, pp.286-291.
  56. Nešić, K., Habschied, K. and Mastanjević, K., 2021. Possibilities for the biological control of mycotoxins in food and feed. Toxins. 13(3), p.198.
  57. Tian, F., Yu, L., Zhai, Q., Xiao, Y., Shi, Y., Jiang, J., Liu, X., Zhao, J., Zhang, H. and Chen, W., 2017. The therapeutic protection of a living and dead Lactobacillus strain against aluminum-induced brain and liver injuries in C57BL/6 mice. PloS one. 12(4), p.e0175398.
  58. Zhang, Z., Cai, R., Zhang, W., Fu, Y. and Jiao, N., 2017. A novel exopolysaccharide with metal adsorption capacity produced by a marine bacterium Alteromonas sp. JL2810. Marine Drugs. 15(6), p.175.
  59. Brdarić, E., Soković Bajić, S., Đokić, J., Đurđić, S., Ruas-Madiedo, P., Stevanović, M., Tolinački, M., Dinić, M., Mutić, J., Golić, N. and Živković, M., 2021. Protective effect of an exopolysaccharide produced by Lactiplantibacillus plantarum BGAN8 against cadmium-induced toxicity in Caco-2 Cells. Frontiers in Microbiology. p.3222.
  60. Piotrowska, M., 2021. Microbiological decontamination of mycotoxins: opportunities and limitations. Toxins. 13(11), p.819.
  61. Taheur, F.B., Mansour, C., Jeddou, K.B., Machreki, Y., Kouidhi, B., Abdulhakim, J.A. and Chaieb, K., 2020. Aflatoxin B1 degradation by microorganisms isolated from Kombucha culture. Toxicon. 179, pp.76-83.
  62. Rajendran, S., Shunmugam, G., Mallikarjunan, K., Paranidharan, V. and Venugopal, A.P., 2022. Prevalence of aflatoxin contamination in red chilli pepper (Capsicum annum L.) from India. International Journal of Food Science & Technology. 57(4), pp.2185-2194.
  63. Liu, L., Xie, M. and Wei, D., 2022. Biological detoxification of mycotoxins: Current status and future advances. International Journal of Molecular Sciences. 23(3), p.1064.
  64. Muhialdin, B.J., Saari, N. and Meor Hussin, A.S., 2020. Review on the biological detoxification of mycotoxins using lactic acid bacteria to enhance the sustainability of foods supply. Molecules. 25(11), p.2655.
  65. Fahim, K.M., Badr, A.N., Shehata, M.G., Hassanen, E.I. and Ahmed, L.I., 2021. Innovative application of postbiotics, parabiotics and encapsulated Lactobacillus plantarum RM1 and Lactobacillus paracasei KC39 for detoxification of aflatoxin M1 in milk powder. Journal of Dairy Research. 88(4), pp.429-435.
  66. Suresh, G., Cabezudo, I., Pulicharla, R., Cuprys, A., Rouissi, T. and Brar, S.K., 2020. Biodegradation of aflatoxin B1 with cell-free extracts of Trametes versicolor and Bacillus subtilis. Research in Veterinary Science. 133, pp.85-91.
  67. Ondiek, W., Wang, Y., Sun, L., Zhou, L., On, S.L., Zheng, H. and Ravi, G., 2022. Removal of aflatoxin b1 and t-2 toxin by bacteria isolated from commercially available probiotic dairy foods. Food Science and Technology International. 28(1), pp.15-25.
  68. Baghban-Kanani, P., Hosseintabar-Ghasemabad, B., Azimi-Youvalari, S., Seidavi, A., Ragni, M., Laudadio, V. and Tufarelli, V., 2019. Effects of using Artemisia annua leaves, probiotic blend, and organic acids on performance, egg quality, blood biochemistry, and antioxidant status of laying hens. The Journal of Poultry Science. 56(2), pp.120-127.
  69. Mani-López, E., García, H.S. and López-Malo, A., 2012. Organic acids as antimicrobials to control Salmonella in meat and poultry products. Food Research International. 45(2), pp.713-721.
  70. Šušković, J., Kos, B., Beganović, J., Leboš Pavunc, A., Habjanič, K. and Matošić, S., 2010. Antimicrobial activity–the most important property of probiotic and starter lactic acid bacteria. Food Technology and Biotechnology. 48(3), pp.296-307.
  71. Hu, C.H., Ren, L.Q., Zhou, Y. and Ye, B.C., 2019. Characterization of antimicrobial activity of three Lactobacillus plantarum strains isolated from Chinese traditional dairy food. Food science & nutrition. 7(6), pp.1997-2005.
  72. O’Connor, P.M., Kuniyoshi, T.M., Oliveira, R.P., Hill, C., Ross, R.P. and Cotter, P.D., 2020. Antimicrobials for food and feed; a bacteriocin perspective. Current opinion in biotechnology, 61, pp.160-167.
  73. Wang, Y., Qin, Y., Zhang, Y., Wu, R. and Li, P., 2019. Antibacterial mechanism of plantaricin LPL-1, a novel class IIa bacteriocin against Listeria monocytogenes. Food control. 97, pp.87-93.
  74. Kim, S.W., Ha, Y.J., Bang, K.H., Lee, S., Yeo, J.H., Yang, H.S., Kim, T.W., Lee, K.P. and Bang, W.Y., 2020. Potential of bacteriocins from Lactobacillus taiwanensis for producing bacterial ghosts as a next generation vaccine. Toxins. 12(7), p.432.
  75. Churchward, C.P., Alany, R.G. and Snyder, L.A., 2018. Alternative antimicrobials: the properties of fatty acids and monoglycerides. Critical reviews in microbiology. 44(5), pp.561-570.
  76. P Desbois, A., 2012. Potential applications of antimicrobial fatty acids in medicine, agriculture and other industries. Recent patents on anti-infective drug discovery. 7(2), pp.111-122.
  77. Mali, J.K., Sutar, Y.B., Pahelkar, A.R., Verma, P.M. and Telvekar, V.N., 2020. Novel fatty acid‐thiadiazole derivatives as potential antimycobacterial agents. Chemical Biology & Drug Design. 95(1), pp.174-181.
  78. Yoon, B.K., Jackman, J.A., Valle-González, E.R. and Cho, N.J., 2018. Antibacterial free fatty acids and monoglycerides: biological activities, experimental testing, and therapeutic applications. International journal of molecular science. 19(4), p.1114.
  79. Higashi, B., Mariano, T.B., de Abreu Filho, B.A., Gonçalves, R.A.C. and de Oliveira, A.J.B., 2020. Effects of fructans and probiotics on the inhibition of Klebsiella oxytoca and the production of short-chain fatty acids assessed by NMR spectroscopy. Carbohydrate Polymers. 248, p.116832.
  80. Hanson, M.A., Dostálová, A., Ceroni, C., Poidevin, M., Kondo, S. and Lemaitre, B., 2019. Synergy and remarkable specificity of antimicrobial peptides in vivo using a systematic knockout approach. Elife. 8, p.e44341.
  81. Zasloff, M., 2002. Antimicrobial peptides in health and disease. New England Journal of Medicine. 347(15), pp.1199-1200.
  82. Forkus, B., Ritter, S., Vlysidis, M., Geldart, K. and Kaznessis, Y.N., 2017. Antimicrobial probiotics reduce Salmonella enterica in turkey gastrointestinal tracts. Scientific reports. 7(1), p.40695.
  83. Nithya, V. and Halami, P.M., 2012. Antibacterial peptides, probiotic properties and biopreservative efficacy of native Bacillus species isolated from different food sources. Probiotics and antimicrobial proteins. 4, pp.279-290.
  84. Cords, B.R., 1993. Sanitizers: halogens, surface-active agents and peroxides. Antimicrobials in foods. pp.469-537.
  85. Damoogh, S., Vosough, M., Falsafi, S. and Behrouzi, A., 2021. Inhibitory Effect of E. coli Nissle 1917 on Clinical and Standard Strains of Pseudomonas aeruginosa. Journal of Mazandaran University of Medical Sciences. 30(193), pp.2-11.
  86. Osborn, H.T. and Akoh, C.C., 2002. Structured lipids‐novel fats with medical, nutraceutical, and food applications. Comprehensive reviews in food science and food safety. 1(3), pp.110-120.
  87. Abbasi, M., Dolatabadi, S., Ghorbannezhad, G., Sharifi, F. and Rahimi, H.R., 2020. The role of probiotics in inhibition mechanism of methicillin-resistant Staphylococcus aureus. McGill Journal of Medicine, 18(1).
  88. Georgieva, V., Kamolvit, W., Herthelius, M., Lüthje, P., Brauner, A. and Chromek, M., 2019. Association between vitamin D, antimicrobial peptides and urinary tract infection in infants and young children. Acta Paediatrica, 108(3), pp.551-556.
  89. Rossi, M., Amaretti, A. and Raimondi, S., 2011. Folate production by probiotic bacteria. Nutrients. 3(1), pp.118-134.
  90. Pedrós-Garrido, S., Clemente, I., Calanche, J.B., Condón-Abanto, S., Beltrán, J.A., Lyng, J.G., Brunton, N., Bolton, D. and Whyte, P., 2020. Antimicrobial activity of natural compounds against Listeria spp. and their effects on sensory attributes in salmon (Salmo salar) and cod (Gadus morhua). Food Control. 107, p.106768.
  91. Urish, K.L., DeMuth, P.W., Kwan, B.W., Craft, D.W., Ma, D., Haider, H., Tuan, R.S., Wood, T.K. and Davis, C.M., 2016. Antibiotic-tolerant Staphylococcus aureus biofilm persists on arthroplasty materials. Clinical Orthopaedics and Related Research®. 474, pp.1649-1656.
  92. Bai, X., Nakatsu, C.H. and Bhunia, A.K., 2021. Bacterial biofilms and their implications in pathogenesis and food safety. Foods. 10(9), p.2117.
  93. Miao, J., Liang, Y., Chen, L., Wang, W., Wang, J., Li, B., Li, L., Chen, D. and Xu, Z., 2017. Formation and development of Staphylococcus biofilm: with focus on food safety. Journal of food safety. 37(4), p.e12358.
  94. Przekwas, J., Wiktorczyk, N., Budzyńska, A., Wałecka-Zacharska, E. and Gospodarek-Komkowska, E., 2020. Ascorbic acid changes growth of food-borne pathogens in the early stage of biofilm formation. Microorganisms. 8(4), p.553.
  95. Henriques, A.R. and Fraqueza, M.J., 2017. Biofilm-forming ability and biocide susceptibility of Listeria monocytogenes strains isolated from the ready-to-eat meat-based food products food chain. LWT-Food Science and Technology. 81, pp.180-187.
  96. Shi, X. and Zhu, X., 2009. Biofilm formation and food safety in food industries. Trends in Food Science & Technology. 20(9), pp.407-413.
  97. Hoseini Tavassol, Z., Ettehad Marvasti, F., Hasani-Ranjbar, S., Ejtahed, H.S., Siadat, S.D. and Larijani, B., 2021. Extracellular Vesicles Derived from Gastrointestinal Microbiota: A New Approach to Clinical Studies. Journal of Mazandaran University of Medical Sciences. 30(193), pp.152-168.
  98. Kirtonia, K., Salauddin, M., Bharadwaj, K.K., Pati, S., Dey, A., Shariati, M.A., Tilak, V.K., Kuznetsova, E. and Sarkar, T., 2021. Bacteriocin: A new strategic antibiofilm agent in food industries. Biocatalysis and Agricultural Biotechnology. 36, p.102141.
  99. Barros, C.P., Guimaraes, J.T., Esmerino, E.A., Duarte, M.C.K., Silva, M.C., Silva, R., Ferreira, B.M., Sant’Ana, A.S., Freitas, M.Q. and Cruz, A.G., 2020. Paraprobiotics and postbiotics: concepts and potential applications in dairy products. Current Opinion in Food Science. 32, pp.1-8.

100.Basavegowda, N. and Baek, K.H., 2021. Synergistic antioxidant and antibacterial advantages of essential oils for food packaging applications. Biomolecules. 11(9), p.1267.

101.Sabahi, S., Homayouni Rad, A., Aghebati-Maleki, L., Sangtarash, N., Ozma, M.A., Karimi, A., Hosseini, H. and Abbasi, A., 2022. Postbiotics as the new frontier in food and pharmaceutical research. Critical Reviews in Food Science and Nutrition. pp.1-28.

102.Homayouni-rad, A., Oroojzadeh, P. and Abbasi, A., 2020. The Effect of Yeast Kluyveromyces marxianus as a Probiotic on the Microbiological and Sensorial Properties of Set Yoghurt during Refrigerated Storage. Journal of Ardabil University of Medical Sciences. 20(2), pp.254-268.

103.Guilhaumou, R., Benaboud, S., Bennis, Y., Dahyot-Fizelier, C., Dailly, E., Gandia, P., Goutelle, S., Lefeuvre, S., Mongardon, N., Roger, C. and Scala-Bertola, J., 2019. Optimization of the treatment with beta-lactam antibiotics in critically ill patients—guidelines from the French Society of Pharmacology and Therapeutics (Société Française de Pharmacologie et Thérapeutique—SFPT) and the French Society of Anaesthesia and Intensive Care Medicine (Société Française d’Anesthésie et Réanimation—SFAR). Critical Care. 23(1), pp.1-20.

104.Leylabadlo, H.E., Heravi, F.S., Soltani, E., Abbasi, A., Kafil, H.S., Parsaei, M., Sanaie, S., Ahmadian, Z. and Ghotaslou, R., 2022. The role of gut microbiota in the treatment of irritable bowel syndrome. Reviews in Medical Microbiology, 33(1). pp.e89-e104.

105.Manson, A.L., Van Tyne, D., Straub, T.J., Clock, S., Crupain, M., Rangan, U., Gilmore, M.S. and Earl, A.M., 2019. Chicken meat-associated enterococci: influence of agricultural antibiotic use and connection to the clinic. Applied and environmental microbiology. 85(22), pp.e01559-19.

106.Hamad, G.M., Abdelmotilib, N.M., Darwish, A.M. and Zeitoun, A.M., 2020. Commercial probiotic cell-free supernatants for inhibition of Clostridium perfringens poultry meat infection in Egypt. Anaerobe. 62, p.102181.

107.Moradi, M., Kousheh, S.A., Almasi, H., Alizadeh, A., Guimarães, J.T., Yılmaz, N. and Lotfi, A., 2020. Postbiotics produced by lactic acid bacteria: The next frontier in food safety. Comprehensive Reviews in Food Science and Food Safety. 19(6), pp.3390-3415.

108.Moradi, M., Kousheh, S.A., Almasi, H., Alizadeh, A., Guimarães, J.T., Yılmaz, N. and Lotfi, A., 2020. Postbiotics produced by lactic acid bacteria: The next frontier in food safety. Comprehensive Reviews in Food Science and Food Safety. 19(6), pp.3390-3415.

109.Hartmann, H.A., Wilke, T. and Erdmann, R., 2011. Efficacy of bacteriocin-containing cell-free culture supernatants from lactic acid bacteria to control Listeria monocytogenes in food. International Journal of Food Microbiology. 146(2), pp.192-199.

110.Jonkuvienė, D., Vaičiulytė-Funk, L., Šalomskienė, J., Alenčikienė, G. and Mieželienė, A., 2016. Potential of Lactobacillus reuteri from spontaneous sourdough as a starter additive for improving quality parameters of bread. Food Technology and Biotechnology. 54(3), p.342.

111.Shehata, M.G., Badr, A.N., El Sohaimy, S.A., Asker, D. and Awad, T.S., 2019. Characterization of antifungal metabolites produced by novel lactic acid bacterium and their potential application as food biopreservatives. Annals of Agricultural Sciences. 64(1), pp.71-78.

112.Muhialdin, B.J., Hassan, Z. and Sadon, S.K., 2011. Antifungal Activity of Lactobacillus fermentum Te007, Pediococcus pentosaceus Te010, Lactobacillus pentosus G004, and L. paracasi D5 on Selected Foods. Journal of food science. 76(7), pp.M493-M499.

113.Vilela, C., Kurek, M., Hayouka, Z., Röcker, B., Yildirim, S., Antunes, M.D.C., Nilsen-Nygaard, J., Pettersen, M.K. and Freire, C.S., 2018. A concise guide to active agents for active food packaging. Trends in Food Science & Technology. 80, pp.212-222.

114.Yildirim, S., Röcker, B., Pettersen, M.K., Nilsen‐Nygaard, J., Ayhan, Z., Rutkaite, R., Radusin, T., Suminska, P., Marcos, B. and Coma, V., 2018. Active packaging applications for food. Comprehensive Reviews in food science and food safety. 17(1), pp.165-199.

115.Espitia, P.J., Batista, R.A., Azeredo, H.M. and Otoni, C.G., 2016. Probiotics and their potential applications in active edible films and coatings. Food Research International. 90, pp.42-52.

116.Moghanjougi, Z.M., Bari, M.R., Khaledabad, M.A., Almasi, H. and Amiri, S., 2020. Bio-preservation of white brined cheese (Feta) by using probiotic bacteria immobilized in bacterial cellulose: Optimization by response surface method and characterization. LWT. 117, p.108603.

117.Bambace, M.F., Alvarez, M.V. and del Rosario Moreira, M., 2019. Novel functional blueberries: Fructo-oligosaccharides and probiotic lactobacilli incorporated into alginate edible coatings. Food Research International. 122, pp.653-660.

118.Moradi, M., Kousheh, S.A., Almasi, H., Alizadeh, A., Guimarães, J.T., Yılmaz, N. and Lotfi, A., 2020. Postbiotics produced by lactic acid bacteria: The next frontier in food safety. Comprehensive Reviews in Food Science and Food Safety. 19(6), pp.3390-3415.

119.Rivas, F.P., Cayre, M.E., Campos, C.A. and Castro, M.P., 2018. Natural and artificial casings as bacteriocin carriers for the biopreservation of meats products. Journal of Food Safety. 38(1), p.e12419.

120.Yordshahi, A.S., Moradi, M., Tajik, H. and Molaei, R., 2020. Design and preparation of antimicrobial meat wrapping nanopaper with bacterial cellulose and postbiotics of lactic acid bacteria. International journal of food microbiology. 321, p.108561.

121.Hua, Q., Wong, C.H. and Li, D., 2022. Postbiotics enhance the functionality of a probiotic edible coating for salmon fillets and the probiotic stability during simulated digestion. Food Packaging and Shelf Life. 34, p.100954.

122.Wu, X., Teame, T., Hao, Q., Ding, Q., Liu, H., Ran, C., Yang, Y., Zhang, Y., Zhou, Z., Duan, M. and Zhang, Z., 2020. Use of a paraprobiotic and postbiotic feed supplement (HWF™) improves the growth performance, composition and function of gut microbiota in hybrid sturgeon (Acipenser baerii x Acipenser schrenckii). Fish & Shellfish Immunology. 104, pp.36-45.

123.Humam, A.M., Loh, T.C., Foo, H.L., Samsudin, A.A., Mustapha, N.M., Zulkifli, I. and Izuddin, W.I., 2019. Effects of feeding different postbiotics produced by Lactobacillus plantarum on growth performance, carcass yield, intestinal morphology, gut microbiota composition, immune status, and growth gene expression in broilers under heat stress. Animals. 9(9), p.644.

124.Loh, T.C., Choe, D.W., Foo, H.L., Sazili, A.Q. and Bejo, M.H., 2014. Effects of feeding different postbiotic metabolite combinations produced by Lactobacillus plantarum strains on egg quality and production performance, faecal parameters and plasma cholesterol in laying hens. BMC veterinary research. 10, pp.1-9.

125.Shanmugasundaram, R., Markazi, A., Mortada, M., Ng, T.T., Applegate, T.J., Bielke, L.R., Syed, B., Pender, C.M., Curry, S., Murugesan, G.R. and Selvaraj, R.K., 2020. Research Note: Effect of synbiotic supplementation on caecal Clostridium perfringens load in broiler chickens with different necrotic enteritis challenge models. Poultry science. 99(5), pp.2452-2458.

126.Mirnejad, R., Vahdati, A.R., Rashidiani, J., Erfani, M. and Piranfar, V., 2013. The antimicrobial effect of lactobacillus casei culture supernatant against multiple drug resistant clinical isolates of Shigella sonnei and Shigella flexneri in vitro. Iranian Red Crescent Medical Journal. 15(2), p.122.

127.Le, N.T.T., Bach, L.G., Nguyen, D.C., Le, T.H.X., Pham, K.H., Nguyen, D.H. and Hoang Thi, T.T., 2019. Evaluation of factors affecting antimicrobial activity of bacteriocin from Lactobacillus plantarum microencapsulated in alginate-gelatin capsules and its application on pork meat as a bio-preservative. International journal of environmental research and public health. 16(6), p.1017.

128.Arbex, P.M., de Castro Moreira, M.E., Toledo, R.C.L., de Morais Cardoso, L., Pinheiro-Sant'ana, H.M., dos Anjos Benjamin, L., Licursi, L., Carvalho, C.W.P., Queiroz, V.A.V. and Martino, H.S.D., 2018. Extruded sorghum flour (Sorghum bicolor L.) modulate adiposity and inflammation in high fat diet-induced obese rats. Journal of functional foods. 42, pp.346-355.

129.Abbasi, A., Hajipour, N., Hasannezhad, P., Baghbanzadeh, A. and Aghebati-Maleki, L., 2022. Potential in vivo delivery routes of postbiotics. Critical Reviews in Food Science and Nutrition. 62(12), pp.3345-3369.

Food Processing and Preservation Journal
Volume 15, Issue 1
June 2023
Pages 75-108

Files

Share

How to cite

Statistics