{"id":5870,"date":"2024-08-05T13:35:44","date_gmt":"2024-08-05T13:35:44","guid":{"rendered":"https:\/\/longchangextracts.com\/?p=5870"},"modified":"2024-08-05T13:35:44","modified_gmt":"2024-08-05T13:35:44","slug":"postbiotics","status":"publish","type":"post","link":"https:\/\/longchangextracts.com\/da\/postbiotics\/","title":{"rendered":"Hvad er fremtiden for postbiotika og deres anvendelse i f\u00f8devarer og drikkevarer?"},"content":{"rendered":"

Hvad er forholdet mellem probiotika, pr\u00e6biotika og postbiotika?<\/strong><\/p>\n

I henhold til FAO\/WHO's (2001) definition, Probiotika er aktive mikroorganismer, der, n\u00e5r de indtages i tilstr\u00e6kkelige m\u00e6ngder, giver sundhedsm\u00e6ssige fordele for v\u00e6rten.<\/strong><\/p>\n

Selv om denne definition understreger, at probiotika skal opfylde kravet om at v\u00e6re \"levende\", har nyere unders\u00f8gelser vist, at inaktiverede eller inaktive probiotika samt deres metaboliske biprodukter kan give sundhedsm\u00e6ssige fordele for v\u00e6rten.<\/p>\n

I maj 2021 offentliggjorde International Scientific Association for Probiotics and Prebiotics (ISAPP) en konsensusudtalelse om postbiotika: Postbiotika er pr\u00e6parater af livl\u00f8se mikroorganismer og\/eller deres bestanddele, som er gavnlige for v\u00e6rtens sundhed.<\/strong><\/p>\n

Derfor er postbiotika, ogs\u00e5 kendt som metabolitter, biogene eller cellefri supernatanter, \"opl\u00f8selige faktorer, der udskilles af levende bakterier eller frigives ved bakterielyse\". Disse opl\u00f8selige faktorer kan v\u00e6re kortk\u00e6dede fedtsyrer, mikrobielle fraktioner, funktionelle proteiner\/enzymer, ekstracellul\u00e6re polysaccharider, cellelysater, cellev\u00e6gspeptider (phosphoglycolsyre, lipophosphoglycolsyre, peptidoglycan osv.).<\/p>\n

Pr\u00e6biotika er p\u00e5 den anden side f\u00f8devarekomponenter eller pr\u00e6parater, som ikke ford\u00f8jes af v\u00e6rten, og som selektivt stimulerer aktiviteten eller v\u00e6ksten og formeringen af en eller flere bakterier i tyktarmen for at fremme v\u00e6rtens sundhed.<\/strong> Almindelige pr\u00e6biotika omfatter: fruktaner af inulintypen, oligogalaktaner, oligosakkarider, sojab\u00f8nneoligosakkarider, oligolactofructose og oligoisomaltose.<\/p>\n

Forholdet mellem pr\u00e6biotika, pr\u00e6biotika og postbiotika er ganske enkelt: Pr\u00e6biotika fremmer v\u00e6ksten af probiotika, og probiotika metaboliseres for at producere postbiotika. Til geng\u00e6ld fremmer postbiotika brugen af pr\u00e6biotika. Probiotika er som \"mad\", probiotika er selve mikroorganismerne, og postbiotika er resultatet af, at probiotika indtager \"mad\".<\/p>\n

Der er i \u00f8jeblikket tre m\u00e5der at regulere mikrobiomet p\u00e5: probiotika, pr\u00e6biotika og postbiotika, hvilket giver potentielle muligheder for v\u00e6kst i sektoren for funktionelle f\u00f8devarer.<\/p>\n

Hvordan kan postbiotika st\u00f8tte sundheden?<\/strong><\/p>\n

Postbiotika er et helt nyt omr\u00e5de, og selv om forskningen i dets anvendelse kun lige er begyndt, har videnskabelige data vist, at postbiotika har forskellige funktionelle egenskaber, herunder men ikke begr\u00e6nset til: immunmodulation, allergiforbedring, gastrointestinal regulering, antioxidanteffekter og reduktion af inflammation. Postbiotika er i de senere \u00e5r dukket op som et nyt middel til at gribe ind i tarmens mikro\u00f8kosystem.<\/p>\n

Flere unders\u00f8gelser har vist, at tarmmikrobiotaen ogs\u00e5 producerer neurotransmittere, der spiller en rolle i forbedringen af den mentale sundhed, herunder dopamin, serotonin og noradrenalin. Butyrat er et af de postbiotika, der har vigtige egenskaber for tarmhelingen. Faktisk er det en n\u00f8dvendig f\u00f8devare for de celler, der bekl\u00e6der blodkarrene i tyktarmen. Butyrat reducerer inflammation i tarmens vaskul\u00e6re foring, forebygger ut\u00e6t tarm, fremmer sund aff\u00f8ring, forbedrer stofskiftet, forbedrer hjernens funktion og forebygger endda tyktarmskr\u00e6ft. Andre bem\u00e6rkelsesv\u00e6rdige postbiotika omfatter acetat og propionat. Sammen med butyrat udg\u00f8r disse tre postbiotika 95% af de kortk\u00e6dede fedtsyrer i kroppen.<\/p>\n

Fremtiden for postbiotika i f\u00f8devarer og drikkevarer<\/strong><\/p>\n

I l\u00f8bet af de sidste par \u00e5r har \u00f8get forbrugerbevidsthed og fokus p\u00e5 vigtigheden af ern\u00e6ring og sundhed f\u00f8rt til en hurtig stigning i funktionelle f\u00f8devarer, der inkluderer probiotika, og det globale probiotikamarked ansl\u00e5s at n\u00e5 $69,3 milliarder i 2023.<\/p>\n

Da probiotikas levedygtighed er afg\u00f8rende for deres biologiske effekt, er mejeriprodukter de mest almindelige probiotiske b\u00e6rere, og koncentrationen af probiotika, der tils\u00e6ttes mejeriprodukter under forarbejdning og opbevaring, skal n\u00e5 op p\u00e5 10^6 til 10^9 CFU\/g (mL) for at opretholde levedygtigheden. Desuden kan stressfaktorer som fysisk-kemiske indikatorer (pH, protein-, fedt- og kulhydratindhold, vandaktivitet, tilstedev\u00e6relse af naturlige antibiotika), forarbejdnings- og opbevaringsforhold (tid, temperatur, podningshastighed, pH, iltindhold, emballagematerialer) af probiotiske vektorer p\u00e5virke deres levedygtighed og funktion negativt.<\/p>\n

I mods\u00e6tning hertil er postbiotika mere stabile og mere sikre til industriel brug. Derfor giver deres anvendelse i f\u00f8devarer og drikkevarer flere tekniske fordele i forhold til probiotika:<\/p>\n

1. De har ringe eller ingen interaktion med forbindelser i f\u00f8devarematrixen eller ingredienserne, hvilket forl\u00e6nger holdbarheden.<\/p>\n

2, forbliver de stabile over et bredt pH- og temperaturomr\u00e5de, og uden at p\u00e5virke funktionen af postbiotika kan de tils\u00e6ttes til f\u00f8devarer med h\u00f8j surhedsgrad f\u00f8r varmebehandling, hvilket minimerer mikrobiel kontaminering efter forarbejdning.<\/p>\n

3 \u3001 I henhold til de forskellige produkter kan afterbirth yuan-produkter i opbevarings- og transportprocessen slippe af med begr\u00e6nsningerne i omfanget af koldk\u00e6detransport, ud over at lette produktets synke til mindre udviklede omr\u00e5der, men ogs\u00e5 spare omkostningerne ved produktet og tabet.<\/p>\n

4, efterf\u00f8dselselementet vil ikke \u00e6ndre produktets sensoriske egenskaber, mad og drikke, der indeholder efterf\u00f8dselselementets g\u00e6ring, vil undg\u00e5 smags\u00e6ndringer.<\/p>\n

Produktformen for efterf\u00f8dselselementet er generelt blandet fermenteringsv\u00e6ske t\u00f8rret og pulveriseret, p\u00e5 grund af dets behandlingsstabilitetsevne er god, kan anvendes til mejeriprodukter ved stuetemperatur, drikkevarer, bagv\u00e6rk, konfektureprodukter, misosuppe og andre generelle f\u00f8devareprodukter, der skal behandles, kan ogs\u00e5 bruges som et separat r\u00e5materiale til fremstilling af inaktiverede m\u00e6lkesyrebakteriepulvere, har et meget bredt potentiale for udviklings- og anvendelsesmuligheder.<\/p>\n

Referencer:
\n1, Li Yang, Forskningsfremskridt inden for postbiotiske elementer [J]. Journal of Food Safety and Quality Testing, 2021
\n2, Zhao Xuanying, Forskningsfremskridt inden for postbiotiske elementer og deres anvendelse i mejeriprodukter[J], Dairy Science and Technology, 2022
\n3. Huang Fuqing, Effekt og virkningsmekanisme af probiotika, pr\u00e6biotika og postbiotika p\u00e5 f\u00f8devareallergi[J], Journal of Microbiology, 2022
\n4. Liu Ying, Trends i udviklingen og anvendelsen af postbiotika [J], Journal of Wuhan Light Industry University, 2021<\/p>","protected":false},"excerpt":{"rendered":"

What is the relationship between probiotics, prebiotics and postbiotics? According to the FAO\/WHO (2001) definition, probiotics are active microorganisms that, when ingested in sufficient quantities, produce health benefits for the host. While this definition emphasizes that probiotics must meet the requirement that they be “live,” recent studies have shown that inactivated or inactive probiotics, as […]<\/p>","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[46],"tags":[],"yoast_head":"\nWhat is the future of postbiotics and its application in food and beverage? - China Chemical Manufacturer<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/longchangextracts.com\/da\/postbiotics\/\" \/>\n<meta property=\"og:locale\" content=\"da_DK\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"What is the future of postbiotics and its application in food and beverage? - China Chemical Manufacturer\" \/>\n<meta property=\"og:description\" content=\"What is the relationship between probiotics, prebiotics and postbiotics? 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