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In recent years, inactivated bacteria, bacteria components or metabolites with healthy effects have attracted extensive attention from researchers at home and abroad, and the term definition of postbiotics has been put forward successively. Based on the definition of postbiotics proposed by Probiotics Society of Chinese Institute of Food Science and Technology in 2022, this paper used bibliometrics to statistically analyze the research literature on postbiotics in the databases of China National Knowledge Network (CNKI), PubMed and Web of Science (WoS). Based on WoS database, the country distribution and research hotspots were analyzed. The results showed that in PubMed and WoS databases, the number of publications in the last three years exceeded the total number of publications in the last two decades ( 20002018), and the number of publications reached the maximum in 2021, with 223 and 248 articles respectively. The research heat of the postbiotics was rising continuously, and Japan was the country with the largest number of postbiotics research literatures. The number of publications on postbiotics in CNKI database showed a fluctuating linear growth rate, with an average annual growth rate of 21.76%. In this paper, the health effects of postbiotics were reviewed from in vitro, animal and clinical studies. The analysis shows that postbiotics are mainly involved in promoting intestinal health and regulating immunity. Studies at home and abroad have shown that the composition and health effects of postbiotics prepared by different microbial inactivation processes are different. This paper compared and analyzed the effective components and health action mechanism of postbiotics under different inactivation methods, so as to provide certain reference for the preparation of postbiotics by different strains. [ABSTRACT FROM AUTHOR]

Abstract: China prairie white plumage duck (hereinafter referred to as "prairie duck") is a new variety of meat duck, cultivated independently in China. In order to clarify the muscle quality and nutritional advantages of prairie duck, 36-day-old prairie ducks and cherry valley ducks were selected and raised under the same feeding conditions for the analyses of the nutritional components in ducks' muscles. The moisture, protein and fat contents of prairie duck (76.60%, 19.30% and 1.55%) were lower than those of the cherry valley ducks, but the differences were insignificant (p>0.05). The contents of inosinic acid (0.72 g/kg), carnosine (1.93 g/kg) and homocarnosine (1.68 g/kg) of prairie duck were 20.00%, 8.43% and 11.26% higher than those of cherry valley duck (p<0.05), with the anserine content (0.53 g/kg) being 10.17% significant lower than that of cherry valley duck (p<0.05). The saturated fatty acids (31.52%), monounsaturated fatty acids (40.61%) and polyunsaturated fatty acids (27.42%) of prairie duck were significantly lower, higher and lower, respectively, than those in cherry valley duck. The total amounts of essential amino acids (3.34 g/kg) and umami amino acids (3.46 g/kg) in prairie duck were significantly higher than those in cherry valley duck, with the taurine content (1.41 g/kg) in prairie duck being 16.53% higher than that in the cherry valley duck. In summary, the prairie duck was rich in umami substances such as inosinic acid, carnosine and homocarnosine, and had higher contents of unsaturated fatty acids and umami amino acids, thereby being superior to cherry valley duck. In this study, the quality characteristics of prairie duck meat in terms of delicious taste and rich nutrients were explained based on the differences in the contents of nutrient components. [ABSTRACT FROM AUTHOR]