Abstract
The knowledge of molecular language of symbiotic (probiotic) microorganisms allows for a more intensive and targeted development of the next generation of probiotics and functional foods. In our opinion, the development of a traditional probiotic concept includes the creation of therapeutics, dietary supplements and functional foods that can be denoted by the common term of “metabiotics” (Shenderov 2007; Shenderov 2009; Shenderov 2011a; Shenderov 2011b; Shenderov 2013; Shenderov et al. 2018). We suggest to understand by the term all microecological products designed to preserve and restore the content and functions of symbiotic microbiota in humans, animals and plants and based on water soluble components of cells, metabolites and signaling molecules secreted or released at the time of microbial cell destruction in known or potential probiotic strains of microorganisms, as well as synthetic (and/or semisynthetic) metabiotics which will be artificially constructed as analogues or improved copies of natural biologically active compounds formed by symbiotic microorganisms. Metabiotics have a known chemical structure and their application allows to optimize organism-specific epigenetic, physiological functions, regulatory, metabolic and/or behavioral reactions related to the activity of host indigenous microbiota. This new group of microecological products should be equal to or surpass the first-generation probiotics in their therapeutic and prophylactic efficiency, while being safer than traditional probiotics.
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Shenderov, B.A., Sinitsa, A.V., Zakharchenko, M.M., Lang, C. (2020). Metabiotics: New Stage of the Probiotic Concept Development. In: METABIOTICS. Springer, Cham. https://doi.org/10.1007/978-3-030-34167-1_10
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DOI: https://doi.org/10.1007/978-3-030-34167-1_10
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