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Special Issue "Plant-Derived Dietary Fiber and Gut Microbiota Regulation"
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Engineering and Technology".
Deadline for manuscript submissions: 30 July 2023 | Viewed by 97
Special Issue Editor
Interests: food nutrition; food toxicology; bioactive compounds; dietary fiber; cognitive function; intestinal health
Special Issue Information
Dietary fibers are mainly found in plants and plant-derived foods, such as fruits, vegetables, legumes, and cereals. Dietary fibers include various types of carbohydrate polymers that cannot be digested nor absorbed by the human small intestine. They can be subdivided into insoluble and soluble forms. Most insoluble forms have a fecal bulking effect, and most soluble ﬁbres give rise to viscous gels in the gastrointestinal tract. Both of their presence have major impacts on gut microbiota composition, diversity, and richness. Gut microbiota constitutes a complex community that interacts with each other and with the host to regulate many key biological processes essential for health. In recent decades, epidemiological evidence demonstrated the low intake of dietary fibers and the increased amounts of fat and sugar in Western-style diets, may partially contribute to the depletion of specific bacterial taxa, which disturb gut microbiota balance, and may result in dysfunctions, leading to the increase in the development of chronic inflammatory diseases such as cardiovascular disease, obesity, type 2 diabetes, intestinal bowel disease (IBD), colorectal cancer (CRC), allergies, and autoimmune diseases. Nowadays, although the fact that physicochemical properties of various dietary fibers differ greatly depending on their origin and processing has been uncovered, it is essential to screen novel plant-derived ﬁbres aiming at replenishing the gut microbiome and understand their potential mechanisms on gut microbiota-associated human diseases.
Dr. Chunxia Xiao
Manuscript Submission Information
Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.
Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.
Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2400 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.
- dietary fiber
- soluble dietary fiber
- insoluble dietary fiber
- gut microbiota
- gut health