Special Issue "Health Benefits of Fermentation"
A special issue of Nutrients (ISSN 2072-6643).
Deadline for manuscript submissions: closed (31 December 2018) | Viewed by 53574
Interests: human nutrition; nutritional biochemistry; fatty acids; in vitro digestion; bioavailability; nutrigenomics; bioactive compounds
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Although humans have used microbial fermentation to produce foods, particularly beverages, since the Neolithic era, and advances in microbiology and fermentation technology have continued steadily up to the present, different aspects of the link between fermentation and health still need to be addressed.
The functional aspects of microbial fermentation of foods are mostly related to the concepts of probiotic bacteria and prebiotics. Probiotics provided by fermented foods can modulate composition and stability of the intestinal microbiota. Prebiotics, which are fermented in the gut and selectively stimulate the growth and/or activity of one or a limited number of beneficial bacteria, have a role as well, and exert a fundamental impact on intestinal ecology. Several scientific reports link the gut microbiome with human health.
Notwithstanding, restrict the fermentation-health relationship to the modulation of gut microbiome by probiotics and prebiotics is limiting, and recently fermentation has been linked to the delivery of bioactive compounds. Food fermentation represents the most impacting food transformation bringing to deep changes both on quali/quantitative composition of beneficial molecules, such as bioactive peptides. Likewise, functional molecules such as short chain fatty acids come from intestinal fermentation.
All functional molecules derived from fermentation deserve additional attention, and further research focused on revealing the mechanisms behind the fermentation-health association are needed.
The current Special Issue aims to welcome original works and literature reviews further explaining the potential role of fermentation in health and disease prevention.
Potential topics include, but are not limited to:
- Technological advances in food fermentation and product development;
- Description of mechanism of action, pathways, and targets at molecular level of functional molecules derived from food fermentation;
- Description of mechanism of action, pathways, and targets at molecular level of functional molecules derived from gut fermentation;
- Observational studies on the association of fermented food consumption with chronic diseases;
- Level of evidence on the association of functional molecules derived from food/gut fermentation with human health, including systematic reviews and meta-analyses.
Please join us as a part of this Special Issue of Nutrients on this important and timely topic.Prof. Alessandra Bordoni
Prof. Andrea Gianotti
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- Food fermentation
- Intestinal fermentation
- Functional foods
- Bioactive compounds