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Probiotics, Paraprobiotics and Postbiotics: A New Perspective for Functional Foods...
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Probiotics, Paraprobiotics and Postbiotics: A New Perspective for Functional Foods and Nutraceuticals

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Nutraceuticals, Functional Foods, and Novel Foods".

Deadline for manuscript submissions: 31 October 2025 | Viewed by 2234

Special Issue Editor

Dr. Mahmoud Yolmeh

E-Mail Website
Guest Editor
Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Rua Monteiro Lobato 80, Campinas 13083-862, Brazil
Interests: probiotics; paraprobiotics; microbial metabolites; functional foods; food safety

Special Issue Information

Dear Colleagues,

Probiotics are live microorganisms that, after administration in sufficient amounts, give health benefits to the consumer. These microorganisms are recognized as safe biocontrol agents against pathogenic microorganisms. Despite knowing the health-promoting benefits (HPBs) of probiotics since the distant past, their derivatives (like paraprobiotics and postbiotics) have garnered increased attention from researchers and the food industry in recent years. This heightened interest can be attributed to the advantages of using probiotic derivatives in the food industry over probiotics. The HPBs of probiotic derivatives depend significantly on the type of their obtainment method and its conditions, and some recent studies show better effects of modern processes (like ultrasound and ohmic heating) on them over the conventional heating method. This Special Issue aims to cover the studies on obtaining the HPBs of probiotic derivatives and their potential to be used to produce functional foods. The Guest Editor welcomes submissions from researchers working on probiotics and their derivatives. Researchers can submit original research articles, short communications, and reviews to this Special Issue.

Dr. Mahmoud Yolmeh
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • probiotics
  • paraprobiotics
  • postbiotics
  • functional foods
  • nutraceuticals

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Published Papers (3 papers)

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Research

15 pages, 9790 KiB  
Article
Pre-Administration of Saccharomyces boulardii-Derived Postbiotics Effectively Prevents Dextran Sulfate Sodium-Induced Colitis in Mice
by Yuxin Jin, Xinge Xu, Kunlun Huang and Zhihong Liang
Foods 2025, 14(7), 1109; https://doi.org/10.3390/foods14071109 - 23 Mar 2025
Viewed by 321
Abstract
Ulcerative colitis (UC) is effectively alleviated by Saccharomyces boulardii (S. boulardii), an important probiotic. Postbiotics, defined as beneficial non-viable microorganisms and/or their components, can potentially improve gut health. In this study, we utilized S. boulardii to prepare postbiotics via freeze-drying and [...] Read more.
Ulcerative colitis (UC) is effectively alleviated by Saccharomyces boulardii (S. boulardii), an important probiotic. Postbiotics, defined as beneficial non-viable microorganisms and/or their components, can potentially improve gut health. In this study, we utilized S. boulardii to prepare postbiotics via freeze-drying and spray-drying methods, characterized the resulting postbiotics, and investigated their efficacy and underlying mechanisms in preventing UC. In a mouse model of UC induced by dextran sulfate sodium (DSS), we found that prevention with two forms of S. boulardii postbiotics alleviated colitis symptoms triggered by DSS, mitigated colon tissue damage, maintained the distribution of intestinal occludin and ZO-1 proteins, and suppressed the secretion and expression of TNF-α, IL-1β, and IL-6 in serum and colon tissues. Additionally, S. boulardii postbiotics mitigated dysbiosis by modulating gut microbiota composition, including the balance between Bacteroidota and Firmicutes (F/B), as well as the levels of Akkermansia, Muribaculaceae, Dubosiella, and Turicibacter. In conclusion, as a novel biotherapeutic agent, S. boulardii postbiotics effectively prevent DSS-induced UC in mice. Compared to live S. boulardii, postbiotics may hold greater potential for UC prevention. Full article
(This article belongs to the Special Issue Probiotics, Paraprobiotics and Postbiotics: A New Perspective for Functional Foods and Nutraceuticals)
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12 pages, 1126 KiB  
Article
Impact of a Limosilactobacillus fermentum, Quercetin, and Resveratrol Nutraceutical on Fecal Microbiota Composition and Metabolic Activity in Healthy and Hypertensive Subjects
by Jéssica Maria Alves Brasil, Nathalia Caroline de Oliveira Melo, Karoliny Brito Sampaio, Paulo César Trindade da Costa, Hatice Duman, Sercan Karav, Marcos dos Santos Lima, Evandro Leite de Souza and José Luiz de Brito Alves
Foods 2025, 14(6), 986; https://doi.org/10.3390/foods14060986 - 14 Mar 2025
Viewed by 449
Abstract
A promising strategy to improve the gut microbiome in hypertension is to target the gut microbiota. This study evaluated the effects of a potential nutraceutical product composed of three strains of Limosilactobacillus (L.) fermentum, quercetin, and resveratrol on the intestinal microbiome of [...] Read more.
A promising strategy to improve the gut microbiome in hypertension is to target the gut microbiota. This study evaluated the effects of a potential nutraceutical product composed of three strains of Limosilactobacillus (L.) fermentum, quercetin, and resveratrol on the intestinal microbiome of healthy and hypertensive subjects. The nutraceutical product consisting of strains of L. fermentum 139, 263 and 296, fructooligosaccharides (200 mg), quercetin (160 mg), and resveratrol (150 mg) (LfQR) was added to the in vitro fecal fermentation process occurring for 48 h. Fecal samples of healthy and hypertensive subjects were allocated into four groups: (i) healthy controls (CTL); (ii) healthy controls with the addition of LfQR (CTL + LfQR); (iii) hypertensive (HTN) subjects; and (iv) hypertensive subjects with the addition of LfQR (HTN + LfQR). The diversity and composition of the fecal microbiota and the production of microbial metabolites were evaluated. CTL and HTN groups exhibited a distinct gut microbiota composition, as shown by the β-diversity assessment. The addition of the potentially nutraceutical-modulated β-diversity was similar between CTL and HTN groups, suggesting a similar gut microbiome composition after nutraceutical addition. The addition of the nutraceutical product increased the relative abundance of Enterobacteriaceae in the CTL group and that of Lachnospiraceae in the HTN group. The nutraceutical media showed higher levels of sugars (maltose, fructose, and glucose), lactic acid, ethanol, succinic acid, and acetic acid compared to the CTL and HTN media. Although the results are heterogeneous between healthy and hypertensive fermentation media, it was demonstrated that the nutraceutical formulation can modulate the intestinal microbiota and its metabolic activity. Full article
(This article belongs to the Special Issue Probiotics, Paraprobiotics and Postbiotics: A New Perspective for Functional Foods and Nutraceuticals)
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12 pages, 454 KiB  
Article
Evaluation of Ability of Inactivated Biomasses of Lacticaseibacillus rhamnosus and Saccharomyces cerevisiae to Adsorb Aflatoxin B1 In Vitro
by Rogério Cury Pires, Julia da Costa Calumby, Roice Eliana Rosim, Rogério D’Antonio Pires, Aline Moreira Borowsky, Sher Ali, Esther Lima de Paiva, Ramon Silva, Tatiana Colombo Pimentel, Adriano Gomes da Cruz, Carlos Augusto Fernandes de Oliveira and Carlos Humberto Corassin
Foods 2024, 13(20), 3299; https://doi.org/10.3390/foods13203299 - 17 Oct 2024
Cited by 2 | Viewed by 987
Abstract
Biological decontamination strategies using microorganisms to adsorb aflatoxins have shown promising results for reducing the dietary exposure to these contaminants. In this study, the ability of inactivated biomasses of Lacticaseibacillus rhamnosus (LRB) and Saccharomyces cerevisiae (SCB) incorporated alone or in combination into functional [...] Read more.
Biological decontamination strategies using microorganisms to adsorb aflatoxins have shown promising results for reducing the dietary exposure to these contaminants. In this study, the ability of inactivated biomasses of Lacticaseibacillus rhamnosus (LRB) and Saccharomyces cerevisiae (SCB) incorporated alone or in combination into functional yogurts (FY) at 0.5–4.0% (w/w) to adsorb aflatoxin B1 (AFB1) was evaluated in vitro. Higher adsorption percentages (86.9–91.2%) were observed in FY containing 1.0% LR + SC or 2.0% SC (w/w). The survival of mouse embryonic fibroblasts increased after exposure to yogurts containing LC + SC at 1.0–4.0% (w/w). No significant differences were noted in the physicochemical and sensory characteristics between aflatoxin-free FY and control yogurts (no biomass) after 30 days of storage. The incorporation of combined LRB and SCB into yogurts as vehicles for these inactivated biomasses is a promising alternative for reducing the exposure to dietary AFB1. The results of this trial support further studies to develop practical applications aiming at the scalability of using the biomasses evaluated in functional foods to mitigate aflatoxin exposure. Full article
(This article belongs to the Special Issue Probiotics, Paraprobiotics and Postbiotics: A New Perspective for Functional Foods and Nutraceuticals)
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