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Effect of Thermal Inactivation on Antioxidant, Anti-Inflammatory Activities and Chemical Profile of Postbiotics.
Sun, Zhe; Zhao, Zhi; Fang, Bing; Hung, Weilian; Gao, Haina; Zhao, Wen; Lan, Hanglian; Liu, Mingkun; Zhao, Liang; Zhang, Ming.
Affiliation
  • Sun Z; School of Food and Health, Beijing Technology and Business University, Beijing 100048, China.
  • Zhao Z; Key Laboratory of Precision Nutrition and Food Quality, Department of Nutrition and Health, China Agricultural University, Beijing 100193, China.
  • Fang B; Key Laboratory of Precision Nutrition and Food Quality, Department of Nutrition and Health, China Agricultural University, Beijing 100193, China.
  • Hung W; Inner Mongolia Dairy Technology Research Institute Co., Ltd., Hohhot 010110, China.
  • Gao H; School of Food and Health, Beijing Technology and Business University, Beijing 100048, China.
  • Zhao W; Inner Mongolia Dairy Technology Research Institute Co., Ltd., Hohhot 010110, China.
  • Lan H; National Center of Technology Innovation for Dairy, Hohhot 010110, China.
  • Liu M; National Center of Technology Innovation for Dairy, Hohhot 010110, China.
  • Zhao L; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China.
  • Zhang M; Key Laboratory of Functional Dairy, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
Foods ; 12(19)2023 Sep 26.
Article in En | MEDLINE | ID: mdl-37835233
ABSTRACT
Inactivation is a crucial step in the production of postbiotics, with thermal inactivation being the prevailing method employed. Nevertheless, the impact of thermal treatment on bioactivity and chemical composition remains unexplored. The objective of this study was to assess the influence of heating temperature on the antioxidant, anti-inflammatory properties and the chemical composition of ET-22 and BL-99 postbiotics. The findings revealed that subjecting ET-22 and BL-99 to thermal treatment ranging from 70 °C to 121 °C for a duration of 10 min effectively deactivated them, leading to the disruption of cellular structure and release of intracellular contents. The antioxidant and anti-inflammatory activity of ET-22 and BL-99 postbiotics remained unaffected by mild heating temperatures (below 100 °C). However, excessive heating at 121 °C diminished the antioxidant activity of the postbiotic. To further investigate the impact of thermal treatments on chemical composition, non-targeted metabolomics was conducted to analyze the cell-free supernatants derived from ET-22 and BL-99. The results revealed that compared to mild inactivation at temperatures below 100 °C, the excessive temperature of 121 °C significantly altered the chemical profile of the postbiotic. Several bioactive components with antioxidant and anti-inflammatory properties, including zomepirac, flumethasone, 6-hydroxyhexanoic acid, and phenyllactic acid, exhibited a significant reduction in their levels following exposure to a temperature of 121 °C. This decline in their abundance may be associated with a corresponding decrease in their antioxidant and anti-inflammatory activities. The cumulative evidence gathered strongly indicates that heating temperatures exert a discernible influence on the properties of postbiotics, whereby excessive heating leads to the degradation of heat-sensitive active constituents and subsequent diminishment of their biological efficacy.
Key words

Full text: 1 Collection: 01-internacional Database: MEDLINE Language: En Journal: Foods Year: 2023 Document type: Article Affiliation country:

Full text: 1 Collection: 01-internacional Database: MEDLINE Language: En Journal: Foods Year: 2023 Document type: Article Affiliation country: