Potential benefits of nanoencapsulation of inactivated probiotic metabolites (postbiotics): from application in food to in vitro and in vivo assays

• Grant number: 23/16924-9
• Support Opportunities: Regular Research Grants
• Start date: July 01, 2024
• End date: June 30, 2026
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Science
• Agreement: CONFAP - National Council of State Research Support Foundations
• Principal Investigator: Anna Rafaela Cavalcante Braga
• Grantee: Anna Rafaela Cavalcante Braga
• Host Institution: Instituto de Saúde e Sociedade (ISS). Universidade Federal de São Paulo (UNIFESP). Campus Baixada Santista. Santos , SP, Brazil
• Associated researchers: Veridiana Vera de Rosso

Abstract

The health benefits provided by the consumption of probiotics have been mainly associated with their cellular viability. However, several studies have demonstrated that non-viable or inactivated cells, fragments or components of these cells and their metabolites also have a positive impact on an individual's health. Therefore, these findings suggest that the health benefits associated with probiotics should not be limited exclusively to the presence of living cells, but rather to other forms of biological material mentioned previously, known as postbiotics. However, for these metabolites to reach the colon intact, an efficient oral delivery system is necessary. In this sense, nanotechnology plays an important role, as this technology can contribute to these postbiotics being absorbed and delivered to target tissues effectively. Likewise, we have developed work involving the nanoencapsulation of bioactive compounds and/or food matrices using different materials as encapsulants, with emphasis on vegetable co-products, and we have obtained promising results in relation to the preservation of phytochemicals, conservation and food fortification, representing an innovative and value-added use of these co-products for the agroindustry. Recently, we have also started research with cell assays, as they are a more biologically relevant technique that serves as a middle ground between "in vitro" assays and animal studies or clinical trials on humans. Therefore, the objective of our proposal is to evaluate the potential benefits of nanoencapsulation of inactivated probiotic metabolites (postbiotics) when applied to food and in "in vitro" and "in vivo" tests, thus contributing to strengthening research both in the area of food science and nutrition. The methodology that will allow testing the proposed hypothesis will be divided into six stages ranging from diagnosis to assessment of the effect of ingestion on animals, providing a comprehensive and systematic approach to research, namely: stage 1) diagnosis of potential and prospective study postbiotics in the context of nanotechnology; step 2) obtaining, characterization, and physicochemical stability of nanoparticles of postbiotic metabolites; stage 3) development of new products incorporated with nanoparticles of postbiotic metabolites and their characterization, analysis of the microbiological profile and physical-chemical, microbiological and sensorial stability; step 4) effect of cooking on the physical, physicochemical and sensorial characteristics of new products incorporated with nanoparticles of postbiotic metabolites; step 5) determination of cellular antioxidant activity, bioactivity, bioaccessibility and cytotoxicity of nanoencapsulated postbiotic metabolites; step 6) evaluation of the effect of ingesting postbiotic nanoparticles isolated and added to food on the health of rats. The main contributions of this proposal are the expansion of the concept of benefits of probiotics, now within the scope of post-biotics; importance of nanotechnology in the delivery of postbiotic metabolites; innovation in the use of vegetable co-products; development of new food products with nanoparticles of postbiotic metabolites with the ability to have possible positive effects on consumer health and application of tests on cells and animals. In addition, we seek to train human resources in the area, and the possibility of transferring knowledge to the food industrial and/or public sector at national and international levels. Finally, this proposal presents current and relevant issues, uses an innovative approach and displays a comprehensive methodology that has the potential to generate promising results not only for food and nutrition science, but also for the field of health, biotechnology, environment and economy. (AU)