Pioneering in postbiotics
Full details
| Authors & editors | |
| Publisher | Milling & Grain |
| Year of publication | 2022 October |
| Languages | |
| Medium | Digital |
| Edition | 1 |
| Topics | |
| Tags | |
| Scope & content | By Philippe TACON, Director Business Development Animal Health, Adare Biome, France Over the last decade, new technologies have facilitated large-scale analysis of the genetic and metabolic profile of microbial communities, increasing our knowledge and enabling a deeper understanding of the role of the microbiome in health and disease. It is now well recognized that microorganism populations, be it in the digestive tract, on the skin, or in the oral cavity, can be modulated using “biotics”. The most popular “biotic” substances are prebiotics, which specifically feed beneficial bacteria, and probiotics, live organisms that have a beneficial effect on the host. A new category has now emerged since the 2021 consensus paper by the International Scientific Association of Pre- and Probiotics (ISAPP), the so-called “postbiotics”, which are defined as intact or fragmented non-living (“inanimate”) micro-organisms with a benefit effect on the host. Several terms have been used to describe such compounds, although ‘postbiotic’ has been used most often during the past decade. The concept is related to this family of terms and is emerging as an important microorganism-derived tool to promote health, but the term 'postbiotic' has been used inconsistently in scientific literature, and often referred to individual microbial metabolites, such as butyric acid until the 2021 ISAPP Consensus provided a clear definition. ISAPP defined a postbiotic as ‘a preparation of inanimate micro-organisms and/or their components that confers a health benefit on the target host’. It can contain intact inanimate microbial cells and/or microbial cell fragments/structures, with or without metabolites/end products. Read more about Postbiotics over Pre- and Probiotics and Lactobasillus LB; “pioneer is postbiotics”. |
Pictures
