Aziz Homayouni Rad
1 
, Leili Aghebati Maleki
2 , Hossein Samadi Kafil
3 , Hamideh Fathi Zavoshti
4 , Amin Abbasi
5* 1 Nutrition Research Center, Tabriz University of Medical Sciences, Tabriz, Iran.
2 Immunology Research Center, Tabriz University of Medical Sciences, Tabriz, Iran.
3 Drug Applied Research Center, Tabriz University of Medical Sciences, Tabriz, Iran.
4 Department of Food Hygiene and Aquatics, Faculty of Veterinary Medicine, Tabriz University, Tabriz, Iran.
5 Student’s Research Committee, Tabriz University of Medical Sciences, Tabriz, Iran.
Abstract
As many investigations have reported, there is a complicated relation between fermented foods, lactic acid bacteria (LAB), and human health. It seems that bioactive components such as prebiotics, probiotics, and postbiotics are key mediators of the complex and direct association between these factors. LAB activity in the matrix of fermented foods and improving their growth by prebiotic compounds ultimately results in the production of bioactive molecules (postbiotics), which possess specific biological and physiological properties. The term “postbiotics” refers to a complex of biological micro- and macromolecules, if consumed in adequate amounts, provides the host with different health-promoting effects. Different reports have suggested that postbiotics possess the ability to moderate the effectiveness of cancer treatment and reduce the side-effects of conventional therapies in cancer patients due to their anti-proliferative, anti-inflammatory and anti-cancer properties. Consequently, postbiotics, for their unique characteristics, have gained great scientific attention and are considered as a novel approach for adjuvant therapy in patients with cancer.