Lecture

Probiotic Technology: Postbiotics and Microbial Health

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Description

This lecture delves into the world of probiotic technology, exploring the concepts of probiotics, prebiotics, and symbiotics. It covers the benefits of specific health-promoting bacteria, the role of postbiotics in conferring health benefits, and the components of postbiotics. The presentation discusses the importance of maintaining a healthy microbiome and the impact of postbiotics on immune modulation and intestinal barrier function. It also touches on the history of the probiotic concept, the development of new probiotics, and the use of postbiotics in promoting intestinal health. The lecture concludes with insights into the production, storage, and stability of probiotic microorganisms, emphasizing the need for effective preservation techniques.

Official source

Ontological neighbourhood

Health sciences

Infectious diseases: Pathogenic bacteria

Agricultural and food sciences

Food science: Food chemistry

Related concepts (32)

Probiotic

Probiotics are live microorganisms promoted with claims that they provide health benefits when consumed, generally by improving or restoring the gut microbiota. Probiotics are considered generally safe to consume, but may cause bacteria-host interactions and unwanted side effects in rare cases. There is some evidence that probiotics are beneficial for some conditions, but there is little evidence for many of the health benefits claimed for them. The first discovered probiotic was a certain strain of bacillus in Bulgarian yoghurt, called Lactobacillus bulgaricus.

Food preservation

Food preservation includes processes that make food more resistant to microorganism growth and slow the oxidation of fats. This slows down the decomposition and rancidification process. Food preservation may also include processes that inhibit visual deterioration, such as the enzymatic browning reaction in apples after they are cut during food preparation. By preserving food, food waste can be reduced, which is an important way to decrease production costs and increase the efficiency of food systems, improve food security and nutrition and contribute towards environmental sustainability.

Food processing

Food processing is the transformation of agricultural products into food, or of one form of food into other forms. Food processing includes many forms of processing foods, from grinding grain to make raw flour to home cooking to complex industrial methods used to make convenience foods. Some food processing methods play important roles in reducing food waste and improving food preservation, thus reducing the total environmental impact of agriculture and improving food security.

Food safety

Food safety (or food hygiene) is used as a scientific method/discipline describing handling, preparation, and storage of food in ways that prevent foodborne illness. The occurrence of two or more cases of a similar illness resulting from the ingestion of a common food is known as a food-borne disease outbreak. This includes a number of routines that should be followed to avoid potential health hazards. In this way, food safety often overlaps with food defense to prevent harm to consumers.

Human microbiome

The human microbiome is the aggregate of all microbiota that reside on or within human tissues and biofluids along with the corresponding anatomical sites in which they reside, including the skin, mammary glands, seminal fluid, uterus, ovarian follicles, lung, saliva, oral mucosa, conjunctiva, biliary tract, and gastrointestinal tract. Types of human microbiota include bacteria, archaea, fungi, protists, and viruses. Though micro-animals can also live on the human body, they are typically excluded from this definition.

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