Abstract
BackgroundProbiotics have been widely studied due to their health benefits and technological effects. In recent years, paraprobiotic and postbiotics derived from probiotic strains stood out. The recently reclassified Lacticaseibacillus casei-01 (former Lactobacillus casei-01) may exert different health effects on the host and has an important role in the development of probiotic dairy and non-dairy foods. Scope and approachThis review presents the general aspects, the classification and nomenclature of L. casei-01 and summarizes the available scientific literature about this strain from 2011 to 2020. The health benefits associated with consumption of live and inactivated L. casei-01 cells, the factors influencing its survival in food products, and the impact of its addition on the quality parameters of dairy and non-dairy products are discussed. Key findings and conclusionsThe regular consumption of foods added with L. casei-01 promotes antihypertensive and anti-hyperglycemic effects, and improves lipid profile in human. The incorporation of L. casei-01 in dairy matrices can improve the quality parameters, while in non-dairy products the desired characteristics can be achieved if suitable L. casei-01 concentrations and other factors are optimized. However, the physiological and technological effects of paraprobiotics or postbiotics derived from L. casei-01 remain unexplored.
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