پست‌بیوتیک‌ها: علم، فناوری و کاربردها

Postbiotics: Science, Technology, and Applications explains fundamental and applied knowledge about postbiotics. Chapters cover the definition and classification of postbiotics, principal methods for preparing them, information about the main postbiotic constituents and their biological activities and their clinical health benefits. The authors also familiarize the reader with potential applications of postbiotics in the food industry, pharmaceutical chemistry, medicine, and veterinary practice. The text is supported by informative illustrations, tables, and references for further reading. This comprehensive reference, with its emphasis on both basic and applied knowledge, is useful for researchers, academics, veterinarians, and students in the field of microbiology, immunology, pharmacology, biotechnology, food science, and agriculture. Cover 1 Title 2 Copyright 3 End User License Agreement 4 Contents 6 Preface 9 About the Authors 11 Ecology of the Human Gastrointestinal Tract 12 INTRODUCTION 12 PROBIOTICS 16 Beneficial Properties of Probiotics 18 Probiotic and Gut Microbiota 18 Modulation of the Intestinal Microbiota by the Application of Probiotics 19 Modulation of Gut Microbiota-brain Axis by Probiotics 21 PREBIOTICS 22 Beneficial Properties of Prebiotics 23 THE CONSUMPTION OF FUNCTIONAL FOODS AND THE ESTABLISHMENT OF GASTROINTESTINAL HEALTH 24 Obstacles and Challenges in the Use of Probiotics 26 NUTRITIONAL AND CLINICAL CONCERNS 27 Systemic Infections and Chronic Diseases 27 Over-Stimulation of the Immune System 30 Transmission of Antibiotic-Resistance Genes 30 Production of Toxic Metabolites 31 Production of Biogenic Amines 31 Production of D-Lactic Acid 31 Limitations of Probiotic use in the Industry 32 Lack of Viability and Stability 32 Alteration of the Flavor and Aroma of Probiotic Products 32 Postbiotics: A Solution to Leave Problems of the Production and Consumption of Probiotics 34 MAIN POSTBIOTIC CONSTITUENTS AND THEIR BIOLOGICAL ACTIVITIES 36 Trimethylamine-N-Oxide (TMAO) 37 Short-Chain Fatty Acids (SCFAs) 39 Long-Chain Fatty Acids (LCFAs) 40 4-Ethyl Phenyl Sulfate (4-EPS) 40 Indole 40 Other Protein-Derived Metabolites 42 Polyamines 43 Retinoic Acid 44 Bile Acids 44 Flavonoids 46 N-Acyl Amides 47 Main Methods for the Preparation of Postbiotics 49 MAIN POSTBIOTIC PRODUCER MICROBIAL CELLS 49 THE MAIN LABORATORY POSTBIOTIC PRODUCTION PROCESS 50 The Primary Step (Inactivation Methods) in the Postbiotic Production Process 50 Heat Inactivation (HI) 51 UV Inactivation (UV) 52 Formalin Inactivation (FI) 52 Sonication 53 The Secondary Step in the Postbiotic Production Process 54 A Brief Discussion on the Extraction of Lipoteichoic Acids, Exopoly saccharides, and Peptidoglycan 55 Lipoteichoic Acids 55 Exopolysaccharides 55 Peptidoglycan 56 QUALITY CONTROL: MAIN METHODS FOR IDENTIFICATION OF POSTBIOTICS 56 Bioactivity Perspectives and Health Benefits of Postbiotics 59 GUT MICROBIOME-BASED THERAPIES: A NEW APPROACH 59 PERSPECTIVES ON POSTBIOTICS BIOACTIVITY 63 PERSPECTIVES ON THE HEALTH BENEFITS OF POSTBIOTICS 68 The Effect of Postbiotics in the Growth Inhibition of the Pathogenic Microbes 69 The Effect of Postbiotics in the Immunomodulation 70 Modulation of the Gut Microbiota: An Effect of Postbiotics 71 The Impact of Postbiotics in the Recuperation of Intestinal Injuries 71 The Impact of Postbiotics in Intestinal Barrier Preservation and Reduction of Bacterial Translocation 71 The Postbiotics Effects on the Treatment of Diarrhea 72 The Impact of Postbiotics in Colitis Treatment 72 The Effect of Postbiotics on the Digestive System Functions 73 The Role of Postbiotics in the Reduction of Lactose Intolerance 73 The Impact of Postbiotics on the Alcohol-Induced Liver Diseases Improvement 75 The Postbiotics Impact on the Modulation of Inflammation 75 The Effect of Postbiotics in the Growth Inhibition of the Cancer Cells 76 The Role of Postbiotics in the Improvement of Food Allergy 77 The Effect of Postbiotics in the Reduction of Cholesterol Level 77 The Effect of Postbiotics in the Improvement of Colorectal Cancer Therapies 78 The Impact of Postbiotics on the Response to Visceral Pain Modulation 79 The Effect of Postbiotics on the Respiratory System Functions 79 The Effect of Postbiotics in the Reduction of the Aging Effects 79 The Role of Postbiotics in the Reduction of Tooth Decay 80 The Impact of Postbiotics on the Atopic Dermatitis Treatment 80 The Suppression Effect of Postbiotics and Age-Associated Manifestations 81 Perspectives on the Postbiotics Application 82 PHARMACEUTICAL APPLICATIONS 83 APPLICATION IN VETERINARY SCOPE 88 The Potential Application of Postbiotics in Aquaculture 88 Immunostimulation 89 Growth 90 Disease Resistance 91 FOOD APPLICATIONS 91 The Challenges and Strategies to Add Postbiotic Components into Food Matrices 94 APPROPRIATE FOOD CARRIER FOR POSTBIOTIC COMPOUNDS 95 THE ISSUES RELATED TO THE ADDITION OF BIOACTIVE COMPOUNDS (POSTBIOTICS) INTO THE FOOD MATRIX 95 CURRENT CHALLENGES 96 THE BIOAVAILABILITY OF POSTBIOTICS 96 THE STRATEGY OF THE ADDITION OF BIOACTIVE COMPOUNDS (POSTBIOTICS) INTO THE FOOD MATRIX 97 The Need to Issue a Permit for the Entry of Functional Postbiotic Foods into the Market and Monitor of them 98 CONCLUSION 100 References 101 Back Cover 135 The efficient and profitable production of fish, crustaceans, and other aquatic organisms in aquaculture depends on a suitable environment in which they can reproduce and grow. Because those organisms live in water, the major environ­ mental concern within the culture system is water quality. Water supplies for aquaculture systems may naturally be oflow quality or polluted by human activity, but in most instances, the primary reason for water quality impairment is the culture activity itself. Manures, fertilizers, and feeds applied to ponds to enhance production only can be partially converted to animal biomass. Thus, at moderate and high production levels, the inputs of nutrients and organic matter to culture units may exceed the assimilative capacity of the ecosystems. The result is deteriorating water quality which stresses the culture species, and stress leads to poor growth, greater incidence of disease, increased mortality, and low produc­ tion. Effluents from aquaculture systems can cause pollution of receiving waters, and pollution entering ponds in source water or chemicals added to ponds for management purposes can contaminate aquacultural products. Thus, water quality in aquaculture extends into the arenas of environmental protection and food quality and safety. A considerable body of literature on water quality management in aquaculture has been accumulated over the past 50 years. The first attempt to compile this information was a small book entitled Water Quality in Warmwater Fish Ponds (Boyd I 979a). The only hope of supplying the world's ever-increasing demand for aquatic food products is through aquaculture, and the vast majority of this is conducted in ponds. Although pond aquaculture may appear at first to be an archaic method of growing aquatic animals, it is one that is consistently profitable when the pond is managed properly. The most important aspect of pond management is the maintenance of adequate environmental conditions for good growth and health of the animal under culture. Water quality in ponds also extends into the areas of environmental protection and food quality and safety, which are increasingly important in today's world. This book provides the most complete, up-to-date account of water quality and its management in aquaculture ponds. It provides background information on the physical, chemical, and biological environment of pond aquaculture, and illustrates how the proper balance of these factors is the essential ingredient for successful production of fish and other aquatic animals. Management techniques for the control of water quality and productivity include liming, fertilization, mechanical aeration, water exchange, and the use of algicides and herbicides. The authors examine the effects of pollution on aquaculture and the validity of current criticisms by environmentalists. This book will be of great benefit to students, extension agents, policy-makers, government officials and the commercial aquaculture industry