PARAPROBIÓTICOS COMO POTENCIAIS AGENTES PROMOTORES DE SAÚDE EM PRODUTOS LÁCTEOS
Resumo
O desenvolvimento de um produto probiótico precisa atender critérios rigorosos para que as culturas bacterianas sejam capazes de sobreviver à produção industrial em larga escala, na quantidade preconizada até o seu consumo para produzir benefícios à saúde. No entanto, o conceito de paraprobióticos surgiu para indicar que células bacterinas não viáveis poderiam fornecer benefícios à saúde semelhantes aos produzidos pelas células vivas, o que demonstra que nem todos os mecanismos e efeitos terapêuticos probióticos estão relacionados à viabilidade. Nesse contexto, a utilização de paraprobióticos como ingredientes funcionais para produtos lácteos proporciona maior facilidade e conveniência durante o manuseio industrial devido à estabilidade numa ampla faixa de temperatura e vida útil prolongada. Além de não oferecem risco quando administrados a indivíduos imunossuprimidos. Aqui, revisamos brevemente os o conceito de paraprobióticos, os processos de inativação utilizados para sua produção, as principais vantagens da sua aplicação na indústria de laticínios em relação aos micróbios viáveis, assim como evidências científicas de seus efeitos promotores de saúde.Referências
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