Fermented Foods, the Gut Microbiome and Human Health
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Microbiology".
Deadline for manuscript submissions: closed (20 January 2022) | Viewed by 5595
Special Issue Editors
Interests: human microbiome; food fermentation; food microbiota; food spoilage
Special Issue Information
Dear Colleagues,
The human body is home to at least 100 trillion microorganisms, most of them inhabiting the human gut. Host–microbe interactions, such as immune modulation, and environmental factors, such as dietary habits, have been major drivers of the co-evolution of the human host–gut microbiome symbiosis. In particular, fermented foods usually contain live microbes and can be considered an unexplored reservoir of new probiotics or beneficial microorganisms. Indeed, besides transforming the substrates during fermentation, the food microbiome is also able to produce beneficial metabolites, such as vitamins or anti-inflammatory molecules. However, it remains unknown what fraction of the food microbiome is actively transferred to the gut, whether food strains are transient or able to colonize the human gut upon ingestion and what role they play in human health.
The consumption of fermented foods has been associated with several health-promoting effects, although contrasting results are reported and their role in modulating the gut microbiome deserves further exploration.
Prof. Dr. Francesca De Filippis
Prof. Dr. Ilario Ferrocino
Guest Editors
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Keywords
- gut microbiome
- fermented foods
- gut microbial diversity
- beneficial microbes
- bioactive molecules
- host–microbe interaction
- gut dysbiosis
- homeostasis of the gut barrier
- probiotics, prebiotics and post-biotics
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