Hosseinzadeh Negin, Asqardokht-Aliabadi Abolfazl, Sarabi-Aghdam Vahideh, Hashemi Neda, Dogahi Parisa Rahimi, Sarraf-Ov Narges, Homayouni-Rad Aziz
Student Research Committee, Department of Food Science and Technology, Tabriz University of Medical Sciences, Tabriz, Iran.
Department of Food Science and Technology, Faculty of Nutrition & Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran.
Probiotics Antimicrob Proteins. 2025 Apr;17(2):606-624. doi: 10.1007/s12602-024-10372-7. Epub 2024 Oct 12.
Antioxidants found naturally in foods have a significant effect on preventing several human diseases. However, the use of synthetic antioxidants in studies has raised concerns about their potential link to liver disease and cancer. The findings show that postbiotics have the potential to act as a suitable alternative to chemical antioxidants in the food and pharmaceutical sectors. Postbiotics are bioactive compounds generated by probiotic bacteria as they ferment prebiotic fibers in the gut. These compounds can also be produced from a variety of substrates, including non-prebiotic carbohydrates such as starches and sugars, as well as proteins and organic acids, all of which probiotics utilize during the fermentation process. These are known for their antioxidant, antibacterial, anti-inflammatory, and anti-cancer properties that help improve human health. Various methodologies have been suggested to assess the antioxidant characteristics of postbiotics. While there are several techniques to evaluate the antioxidant properties of foods and their bioactive compounds, the absence of a convenient and uncomplicated method is remarkable. However, cell-based assays have become increasingly important as an intermediate method that bridges the gap between chemical experiments and in vivo research due to the limitations of in vitro and in vivo assays. This review highlights the necessity of transitioning towards more biologically relevant cell-based assays to effectively evaluate the antioxidant activity of postbiotics. These experiments are crucial for assessing the biological efficacy of dietary antioxidants. This review focuses on the latest applications of the Caco-2 cell line in the assessment of cellular antioxidant activity (CAA) and bioavailability. Understanding the impact of processing processes on the biological properties of postbiotic antioxidants can facilitate the development of new food and pharmaceutical products.
食物中天然存在的抗氧化剂对预防多种人类疾病具有显著作用。然而，在研究中使用合成抗氧化剂引发了人们对其与肝脏疾病和癌症潜在关联的担忧。研究结果表明，后生元有潜力在食品和制药领域作为化学抗氧化剂的合适替代品。后生元是益生菌在肠道中发酵益生元纤维时产生的生物活性化合物。这些化合物也可以从多种底物中产生，包括淀粉和糖等非益生元碳水化合物，以及蛋白质和有机酸，所有这些都是益生菌在发酵过程中利用的物质。它们以其抗氧化、抗菌、抗炎和抗癌特性而闻名，有助于改善人类健康。已经提出了各种方法来评估后生元的抗氧化特性。虽然有几种技术可用于评估食物及其生物活性化合物的抗氧化特性，但缺乏一种方便且简单的方法却很突出。然而，由于体外和体内试验的局限性，基于细胞的试验作为一种在化学实验和体内研究之间架起桥梁的中间方法变得越来越重要。本综述强调了转向更具生物学相关性的基于细胞的试验以有效评估后生元抗氧化活性的必要性。这些实验对于评估膳食抗氧化剂的生物学功效至关重要。本综述重点关注Caco-2细胞系在评估细胞抗氧化活性（CAA）和生物利用度方面的最新应用。了解加工过程对后生元抗氧化剂生物学特性的影响有助于开发新的食品和药品。
