The Postbiotic Potential of - a Narrative Review

Overview

Journal Front Microbiol

Specialty Microbiology

Date 2024 Nov 7

PMID 39507340

Authors

Yvonne Seidler

Gerald Rimbach

Kai Luersen

Gabriel Vinderola

Ignacio R Ipharraguerre

Affiliations

Soon will be listed here.

Abstract

The filamentous fungus has a long tradition in East Asian food processing. It is therefore not surprising that in recent years fermentation products of have attracted attention in the emerging field of postbiotics. This review aims to provide a comprehensive summary of the potential postbiotic effects of fermentation products from , by discussing possible mechanisms of action against the background of the molecular composition determined so far. In particular, cell wall constituents, enzymes, extracellular polymeric substances, and various metabolites found in fermentation preparations are described in detail. With reference to the generally assumed key targets of postbiotics, their putative beneficial bioactivities in modulating the microbiota, improving epithelial barrier function, influencing immune responses, metabolic reactions and signaling through the nervous system are assessed. Drawing on existing literature and case studies, we highlight as a promising source of postbiotics, particularly in the context of animal health and nutrition. Challenges and opportunities in quality control are also addressed, with a focus on the necessity for standardized methods to fully harness the potential of fungal-based postbiotics. Overall, this article sheds light on the emerging field of -derived postbiotics and emphasizes the need for further research to fully realize their therapeutic potential.

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