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Beyond probiotics: a narrative review on an era of revolution

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Abstract

Whether knowingly or unknowingly, humans have been consuming probiotic microorganisms through traditionally fermented foods for generations. Bacteria, like lactic acid bacteria, are generally thought to be harmless and produce many metabolites that are beneficial for human health. Probiotics offer a wide range of health benefits; however, their therapeutic usage is limited because they are living organisms. As a result, the focus on the health advantages of microbes has recently shifted from viable live probiotics to non-viable microbes made from probiotics. These newly emerging non-viable microbes include paraprobiotics, postbiotics, psychobiotics, nutribiotics, and gerobiotics. Their metabolites can boost physiological health and reveal the therapeutic effects of probiotics. This new terminology in microbes, their traits, and their applications are summarized in the present review.

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Acknowledgements

This work was supported by the Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, Forestry and Fisheries (IPET) through the High Value-added Food Technology Development Program, funded by the Ministry of Agriculture, Food, and Rural Affairs (MAFRA; grant number:321035052HD020).

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  1. Department of Food Science and Biotechnology, Gachon University, Seongnam, 13120, Republic of Korea

    Neha Sharma & Young-Seo Park

  2. Department of Animal Resources Science, Dankook University, Cheonan, 31116, Republic of Korea

    Dae-Kyung Kang

  3. Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, 05029, Republic of Korea

    Hyun-Dong Paik

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Sharma, N., Kang, DK., Paik, HD. et al. Beyond probiotics: a narrative review on an era of revolution. Food Sci Biotechnol 32, 413–421 (2023). https://doi.org/10.1007/s10068-022-01212-x

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