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Paraprobiotics: definition, manufacturing methods, and functionality

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Abstract

Probiotics are living microorganisms that are beneficial to the host, enhancing the immune response by promoting antibody production, regulating cytokine secretion, and stimulating T cells. However, probiotics have limitations in that they require viability control and have a short shelf life. Recently, the use of paraprobiotics has gained attention. These include dead bacterial cells, bacterial fractions, and cell lysate that have health benefits and are stable and safe for use. Paraprobiotics comprise molecules of bacterial cell wall compounds, such as peptidoglycans, teichoic acids, polysaccharides, and cell surface proteins. Paraprobiotics are manufactured by a diverse range of techniques, including thermal treatments, high pressure, ultraviolet rays, sonication, ionizing radiation, and pH modification. Their beneficial health effects include immunomodulatory, intestinal balancing, anticancer, and antimicrobial activities. Therefore, this review summarizes and discusses the manufacturing methods and bioavailability of paraprobiotics and suggests their potential health advantages.

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Acknowledgements

This work was supported by the Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, and Forestry (IPET) through the High Value-Added Food Technology Development Program, funded by the Ministry of Agriculture, Food, and Rural Affairs (MAFRA) (#321035-5).

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

    Na‑Kyoung Lee & Hyun-Dong Paik

  2. Department of Food Science and Biotechnology, Gachon University, Seongnam-si, Gyeonggi-do, 13120, Republic of Korea

    Young-Seo Park

  3. Department of Animal Biotechnology, Dankook University, Cheonan, 31116, Republic of Korea

    Dae-Kyung Kang

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Lee, N., Park, YS., Kang, DK. et al. Paraprobiotics: definition, manufacturing methods, and functionality. Food Sci Biotechnol 32, 1981–1991 (2023). https://doi.org/10.1007/s10068-023-01378-y

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