Relación entre probióticos - postbióticos y sus principales efectos bioactivos
Relationship between probiotics - postbiotics and their main bioactive effects
DOI:
https://doi.org/10.54167/tecnociencia.v15i2.836Palabras clave:
alimentos funcionales, probióticos, postbióticos, ultrasonido, cavitaciónResumen
En años actuales y atendiendo las necesidades de los consumidores, se ha incrementado el consumo de alimentos funcionales. Dentro de estos alimentos se encuentran los alimentos que contienen prebióticos y probióticos. Sin embargo, actualmente se han incluido dos términos nuevos, paraprobióticos y postbióticos: los primeros son células microbianas inactivas o no viables, mientras que los postbióticos son factores solubles o metabolitos que son secretados por las bacterias vivas o bien que son liberados después de una lisis celular. Dependiendo de donde se producen los postbióticos se clasifican en metabolitos microbianos (enzimas, lípidos, ácidos orgánicos, polisacáridos y péptidos/proteína) y componentes microbianos (proteínas de superficie celular, ácido lipotéicoico, peptidoglucano, polisacáridos y ácido teicoico). La absorción de estos compuestos se da en las células del intestino, que es donde ejercen su función. Actualmente se emplea el ultrasonido de alta intensidad (UAI) como una herramienta para la obtención de estos compuestos, debido a que este produce un fenómeno llamado cavitación acústica, el cual genera el crecimiento e implosión de burbujas de vapor, generando la formación de poros, también llamada ultrasonoporación, de manera transitoria en la membrana celular, permitiendo con ello el intercambio y liberación de moléculas o postbióticos.
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