The International Scientific Association of Probiotics and Prebiotics (ISAPP) consensus statement on the definition and scope of postbiotics.

Seppo Salminen, Maria Carmen Collado, Akihito Endo, Colin Hill, Sarah Lebeer, Eamonn M M Quigley, Mary Ellen Sanders, Raanan Shamir, Jonathan R Swann, Hania Szajewska, Gabriel Vinderola

Journal: Nature reviews. Gastroenterology & hepatology 2021;18(9):649-667

PMID: 33948025

Abstract

In 2019, the International Scientific Association for Probiotics and Prebiotics (ISAPP) convened a panel of experts specializing in nutrition, microbial physiology, gastroenterology, paediatrics, food science and microbiology to review the definition and scope of postbiotics. The term 'postbiotics' is increasingly found in the scientific literature and on commercial products, yet is inconsistently used and lacks a clear definition. The purpose of this panel was to consider the scientific, commercial and regulatory parameters encompassing this emerging term, propose a useful definition and thereby establish a foundation for future developments. The panel defined a postbiotic as a "preparation of inanimate microorganisms and/or their components that confers a health benefit on the host". Effective postbiotics must contain inactivated microbial cells or cell components, with or without metabolites, that contribute to observed health benefits. The panel also discussed existing evidence of health-promoting effects of postbiotics, potential mechanisms of action, levels of evidence required to meet the stated definition, safety and implications for stakeholders. The panel determined that a definition of postbiotics is useful so that scientists, clinical triallists, industry, regulators and consumers have common ground for future activity in this area. A generally accepted definition will hopefully lead to regulatory clarity and promote innovation and the development of new postbiotic products.

© 2021. The Author(s).

Address: Functional Foods Forum, Faculty of Medicine, University of Turku, Turku, Finland. [email protected].; Institute of Agrochemistry and Food Technology-National Research Council (IATA-CSIC), Valencia, Spain.; Department of Food, Aroma and Cosmetic Chemistry, Faculty of Bioindustry, Tokyo University of Agriculture, Hokkaido, Japan.; School of Microbiology, University College Cork, Cork, Ireland.; APC Microbiome Ireland, University College Cork, Cork, Ireland.; Department of Bioscience Engineering, University of Antwerp, Antwerp, Belgium.; Division of Gastroenterology and Hepatology, Lynda K and David M Underwood Center for Digestive Disorders, Houston Methodist Hospital and Weill Cornell Medical College, Houston, TX, USA.; International Scientific Association for Probiotics and Prebiotics, Centennial, CO, USA.; Institute of Pediatric Gastroenterology, Nutrition and Liver Diseases, Schneider Children's Medical Center, Petach Tikva, Israel.; Sackler Faculty of Medicine, Tel Aviv University, Tel Aviv, Israel.; School of Human Development and Health, Faculty of Medicine, University of Southampton, Southampton, UK.; Department of Metabolism, Digestion and Reproduction, Imperial College London, London, UK.; Department of Paediatrics, The Medical University of Warsaw, Warsaw, Poland.; Instituto de Lactología Industrial (CONICET-UNL), Faculty of Chemical Engineering, National University of Litoral, Santa Fe, Argentina.
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