Special Issue "Diet and Microbiome in Health and Aging"
Deadline for manuscript submissions: closed (30 November 2020).
Interests: nutrition; microbiota; inmunonutrition; dietary patterns; epidemiological nutrition
Special Issues and Collections in MDPI journals
Interests: Gut microbiome, obesity, Bifidobacterium, probiotics, prebiotics, diet, ageing
Interests: Gut microbiome, early life, Bifidobacterium, probiotics, prebiotics, diet, gut-brain-axis
Diet plays a fundamental role in shaping the composition and metabolic activity of the gut microbiota and, thus, it could determine the interrelationship between the gut microbiome and the host. The colon is the part of the human body that is most densely populated, containing bacteria, archaea, viruses, and some unicellular eukaryotes that have co-evolved with humans in a commensal way. The gut microbiota plays a crucial role in the maintenance of normal host physiology. The rapid development of next-generation sequencing (NGS) methods for DNA sequencing in the last decade has facilitated in-depth study of gut microbiome composition and function. These methods have contributed to providing evidence regarding the relevance of the intestinal microbiota for host health as well as the basis for putative dietary interventions aimed at counteracting microbiota dysbiosis. Understanding the complex and dynamic interaction between dietary exposures and gut microbiota can help to elucidate their potential role in different pathologies and to guide future strategies for the prevention and treatment of diseases. Age-related changes in the gut microbiome are also associated with physiological changes in the gastrointestinal tract as well as in dietary patterns, with a concomitant decline in the normal function of the immune system that may contribute to increased risk of infection and frailty. More studies are needed to better understand how the microbiota shifts with different environmental factors and how they are associated with dietary changes.
In this Special Issue of Nutrients, we would like to bring together papers dealing with the impact of dietary components on the microbiome in different health outcomes and the aging process. Potential topics may include papers about the possible mechanisms underlying the beneficial actions of probiotics or prebiotics, as well as the interactions between specific nutrients or dietary components and the microbiome. Different types of manuscript submissions, including original research articles and up-to-date reviews (systematic reviews and meta-analyses) were welcome.
Dr. Sonia González
Dr. Nuria Salazar
Dr. Silvia Arboleya
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 papers will be 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. Nutrients is an international peer-reviewed open access monthly 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.