Szydłowska Aleksandra, Sionek Barbara
Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS), Nowoursynowska St. 159C, 02-776 Warszawa, Poland.
Microorganisms. 2022 Dec 31;11(1):104. doi: 10.3390/microorganisms11010104.
The food market is one of the most innovative segments of the world economy. Recently, among consumers there is a forming trend of a healthier lifestyle and interest in functional foods. Products with positive health properties are a good source of nutrients for consumers' nutritional needs and reduce the risk of metabolic diseases such as diabetes, atherosclerosis, or obesity. They also seem to boost the immune system. One of the types of functional food is "probiotic products", which contain viable microorganisms with beneficial health properties. However, due to some technical difficulties in their development and marketing, a new alternative has started to be sought. Many scientific studies also point to the possibility of positive effects on human health, the so-called "postbiotics", the characteristic metabolites of the microbiome. Both immunobiotics and post-immunobiotics are the food components that affect the immune response in two ways: as inhibition (suppressing allergies and inflammation) or as an enhancement (providing host defenses against infection). This work's aim was to conduct a literature review of the possibilities of using probiotics and postbiotics as the functional food components affecting the immune response, with an emphasis on the most recently published works.
食品市场是世界经济中最具创新性的领域之一。最近，消费者中形成了一种更健康生活方式的趋势，并且对功能性食品产生了兴趣。具有积极健康特性的产品是满足消费者营养需求的良好营养来源，可降低患糖尿病、动脉粥样硬化或肥胖症等代谢疾病的风险。它们似乎还能增强免疫系统。功能性食品的一种类型是“益生菌产品”，其中含有具有有益健康特性的活微生物。然而，由于其开发和销售存在一些技术难题，人们开始寻找新的替代品。许多科学研究也指出了所谓的“后生元”（微生物群的特征性代谢产物）对人类健康产生积极影响的可能性。免疫益生菌和免疫后益生菌都是以两种方式影响免疫反应的食品成分：作为抑制剂（抑制过敏和炎症）或作为增强剂（为宿主提供抗感染防御）。这项工作的目的是对使用益生菌和后生元作为影响免疫反应的功能性食品成分的可能性进行文献综述，重点关注最近发表的研究成果。
