Polyamines and Their Precursor, Putrescine, Produced by Lactic Acid Bacteria Isolated from Fermented Foods and Their Concept as Metabiotics

ABSTRACT

Polyamines are aliphatic compounds, polycationic of low molecular weight and have been associated with several beneficial effects on human health. Lactic acid bacteria are important producers of polyamines, mainly in fermented foods. Various terms have been used to describe the health benefits derived from the administration of microorganism metabolites, such as polyamines. In an effort to further advance in this emerging field, this article aims to provide a review of the main methods used to identify polyamine production by lactic acid bacteria in fermented foods and to understand the functions and effects of these polyamines, with a focus on their classification as metabiotics. It is clear that methods for detecting these polyamines have not yet been standardized. However, the beneficial effects, such as health longevity, have been proven. These effects could define them as metabiotic components. It is hoped that this review will not only serve as a reference to enhance the comprehensive understanding of polyamines as metabiotics but also provide updates on this concept.

KEYWORDS:

• Putrescine
• spermidine
• health benefits
• food
• probiotic

Disclosure statement

No potential conflict of interest was reported by the author(s).

Acknowledgments

The authors thank the CAPES (Coordenação de Aperfeiçoamento de Pessoal de Nível Superior, Brazil) for a research scholarship, Code 001.