Postbiotics: A comprehensive Review of Classification, Application and Health Benefits

Author : R. Pavithra^#, Saran V^#, Lavanya M, N. Baskaran, S. Vignesh*
Mail Id : vignesh@iifpt.edu.in

Abstract

Postbiotics are a novel class of biologically active compounds produced during the fermentation of probiotics. Unlike probiotics, which are live microorganisms, postbiotics are non-viable bacterial components, such as cell wall fragments, peptidoglycans, teichoic acids, and metabolites. Recent studies have highlighted the beneficial effects of postbiotics on gut health, immunity, anti-inflammatory, immunomodulatory, and antioxidant effects, may improve gut barrier function and metabolic health. Postbiotics have been shown to modulate the gut microbiome, enhance intestinal barrier function and promote the growth of beneficial bacteria. Postbiotics can be derived from various sources, including bacteria, yeast, fungi, and plants, and may have potential therapeutic applications in preventing and treating various diseases. Moreover, postbiotics have been proposed as a safe and effective alternative to probiotics, particularly for individuals who cannot tolerate live bacteria. This review summarizes the current knowledge on postbiotics, their potential health benefits, and their applications in food.

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(^#Both are equally contributed)

National Institute of Food Technology, Entrepreneurship and Management, Thanjavur, Thanjavur – 613 005, Tamil Nadu, India

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Correspondence to vignesh@iifpt.edu.in

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Department of Academics and Human Resource Development

National Institute of Food Technology, Entrepreneurship and Management, Thanjavur (NIFTEM-T)

(An Institute of National Importance)

Ministry of Food Processing Industries (MoFPI), Govt. of India

Thanjavur, Tamil Nadu, India. Pin Code – 613005

Dr. S. Vignesh

Dr. N. Baskaran

Dr. V. Eyarkai Nambi

Dr. M. Loganathan

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