Dietary Lipids and Gut Microbiota: Interactions and Food-Related Applications
A Special Issue of Foods (ISSN 2304-8158) belonging to the section "Food Nutrition".
Deadline for manuscript submissions: 10 March 2027 | Viewed by 6
Editors
Interests: oleogel; rheology; polyphenol; complex coacervation; thermal stability; antioxidant; special oils and fats
Special Issues, Collections and Topics in MDPI journals
Interests: food protein/peptide-based colloids; protein modification; rheology; emuslion gel; interfacial absorption; protein oxidation
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Dietary lipids have attracted growing interest owing to their multifaceted physiological functions and profound modulatory effects on host gut microbiota. They are essential nutritional components that provide energy, mediate signal transduction, and facilitate the absorption of fat‑soluble bioactive compounds. They also exert pivotal impacts on gut microbiota composition, metabolic phenotype and intestinal barrier homeostasis, further regulating host metabolic status, immune response and even neurobehaviors. As key dietary regulators, lipids can reshape gut microbial communities and drive the production of short‑chain fatty acids, bile acid derivatives and other microbial metabolites. Nevertheless, complex lipid–microbiota crosstalk remains far from fully clarified. Different lipid types, chain lengths and saturation degrees may trigger divergent microbial responses; meanwhile, undesirable lipid oxidation products can induce gut dysbiosis and intestinal inflammation, which restricts the rational application of functional lipids in food formulation, including pet food development. This Special Issue welcomes investigations targeting lipid–gut microbiota interactions to address these challenges. In addition, the latest research achievements of innovative technologies and analytical approaches related to dietary lipids and gut microbiota (such as multi‑omics sequencing, advanced lipidomics, in vitro gut simulation models, and food matrix construction technology) will be presented. We invite authors to submit both original research studies and critical review papers to this Special Issue of Foods.
Dr. Youdong Li
Dr. Qingling Wang
Dr. Hongzhen Luo
Guest Editors
Manuscript Submission Information
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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-anonymized 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 2900 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.
Keywords
- dietary lipids
- gut microbiota
- lipid–microbiota interactions
- intestinal homeostasis
- functional food
- food applications
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