Special Issue "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 1379

Special Issue Editors

Prof. Dr. Francesca De Filippis
E-Mail Website
Guest Editor
Department of Agricultural Sciences, University of Naples Federico II, Naples, Italy
Interests: human microbiome; food fermentation; food microbiota; food spoilage
Prof. Dr. Ilario Ferrocino
E-Mail Website
Guest Editor
Department of Agricultural, Forest and Food Sciences, DISAFA, University of Torino, Torino, Italy
Interests: food microbiome; microbial starter culture; human microbiome; mycobiota

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

Manuscript Submission Information

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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

Published Papers (1 paper)

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Research

Article
Human Adult Microbiota in a Static Colon Model: AhR Transcriptional Activity at the Crossroads of Host–Microbe Interaction
Foods 2022, 11(13), 1946; https://doi.org/10.3390/foods11131946 - 30 Jun 2022
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Abstract
Functional symbiotic intestinal microbiota regulates immune defense and the metabolic processing of xenobiotics in the host. The aryl hydrocarbon receptor (AhR) is one of the transcription factors mediating host–microbe interaction. An in vitro static simulation of the human colon was used in this [...] Read more.
Functional symbiotic intestinal microbiota regulates immune defense and the metabolic processing of xenobiotics in the host. The aryl hydrocarbon receptor (AhR) is one of the transcription factors mediating host–microbe interaction. An in vitro static simulation of the human colon was used in this work to analyze the evolution of bacterial populations, the microbial metabolic output, and the potential induction of AhR transcriptional activity in healthy gut ecosystems. Fifteen target taxa were explored by qPCR, and the metabolic content was chromatographically profiled using SPME-GC-MS and UPLC-FLD to quantify short-chain fatty acids (SCFA) and biogenic amines, respectively. Over 72 h of fermentation, the microbiota and most produced metabolites remained stable. Fermentation supernatant induced AhR transcription in two of the three reporter gene cell lines (T47D, HepG2, HT29) evaluated. Mammary and intestinal cells were more sensitive to microbiota metabolic production, which showed greater AhR agonism than the 2,3,7,8-tetrachlorodibenzo-p-dioxin (TCDD) used as a positive control. Some of the SCFA and biogenic amines identified could crucially contribute to the potent AhR induction of the fermentation products. As a fundamental pathway mediating human intestinal homeostasis and as a sensor for several microbial metabolites, AhR activation might be a useful endpoint to include in studies of the gut microbiota. Full article
(This article belongs to the Special Issue Fermented Foods, the Gut Microbiome and Human Health)
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