Prebiotic Food and Human Health
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Nutrition".
Deadline for manuscript submissions: closed (21 November 2021) | Viewed by 3763
Special Issue Editor
Interests: human nutrition; dietary fibers; chronic diseases; encapsulation; delivery systems; emulsions; functional foods
Special Issue Information
Dear Colleagues,
Prebiotics, being non-digestible dietary fibers, can be defined as the “selectively fermented food constituents that permit specific modifications in the composition and/or performance of the gut microflora, which then confer significant benefits upon host health”. This includes all carbohydrate-derived compounds, primarily oligosaccharides, known to resist digestion in the human small intestine and reach the colon, where they are fermented by the gut microflora. Furthermore, inulin and oligofructose (OF), lactulose, resistant starch (RS), galactooligosaccharides (GOS), transgalactooligosaccharides (TOS), polydextrose, wheat dextrin, acacia gum, psyllium, banana, whole grain wheat, and whole grain corn have also shown prebiotic effects. The health benefits of prebiotics are associated with their capabilities to promote gut barrier function and host immunity, attenuating the growth of potentially pathogenic bacteria (e.g., clostridia) and increasing the production of SCFAs (i.e., acetate, butyrate, and propionate). Maintaining optimal levels of all these three SCFAs may have a broader range of health benefits, including impacts on the progression of conditions associated with metabolic syndrome, such as type 2 diabetes, obesity, and CVD.
For this Special Issue, we strongly encourage the submission of articles related to prebiotic dietary fibers and their potential role in human health, particularly in the control and prevention of chronic diseases.
Dr. Bakht Ramin Shah
Guest Editor
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 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
- prebiotics
- formulations
- gut microbiota
- immunomodulation
- health benefits
- chronic diseases
