Wei Li, Wang Botao, Bai Junying, Zhang Yuyan, Liu Cuiping, Suo Huayi, Wang Chen
College of Food Science, Southwest University, Chongqing 400715, China.
Bloomage Biotechnology CO, LTD, Jinan, Shandong 250000, China.
Food Chem X. 2024 Jul 14;23:101650. doi: 10.1016/j.fochx.2024.101650. eCollection 2024 Oct 30.
Accumulating studies have highlighted the great potential of postbiotics in alleviating diseases and protecting host health. Compared with traditional functional foods (such as probiotics and prebiotics), postbiotics have the advantages of a single composition, high physiological activity, long shelf life, easy absorption, and high targeting, etc. The development of postbiotics has led to a wide range of potential applications in functional food and drug development. However, the lack of clinical trial data, mechanism analyses, safety evaluations, and effective regulatory frameworks has limited the application of postbiotic products. This review describes the definition, classification, sources, and preparation methods of postbiotics, the progress and mechanism of preclinical and clinical research in improving host diseases, and their application in food. Strengthen understanding of the recognition and development of related products to lay a theoretical foundation.
越来越多的研究凸显了后生元在缓解疾病和保护宿主健康方面的巨大潜力。与传统功能性食品（如益生菌和益生元）相比，后生元具有成分单一、生理活性高、保质期长、易吸收、靶向性强等优点。后生元的发展使其在功能性食品和药物开发中具有广泛的潜在应用。然而，缺乏临床试验数据、作用机制分析、安全性评估以及有效的监管框架限制了后生元产品的应用。本综述描述了后生元的定义、分类、来源和制备方法，改善宿主疾病的临床前和临床研究进展及机制，以及它们在食品中的应用。加强对相关产品的认识和开发，为其奠定理论基础。
