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How Fermented Foods Feed a Healthy Gut Microbiota

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How Fermented Foods Feed a Healthy Gut Microbiota

(Taschenbuch, Englisch)

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Beschreibung

This book examines the role of fermented foods on human gut health and offers a unique contribution to this rapidly growing area of study. Fermented foods have been consumed by humans for millennia. This method of food preservation provided early humans with beneficial bacteria that re-populated the gut microbiota upon consumption. However, novel methods of production and conservation of food have led to severed ties between the food that modern humans consume and the gut microbiota. As a consequence, there has been a documented increase in the prevalence of autoimmune diseases and obesity, which has been correlated to decreased diversity of gut microbes, while infectious disorders have decreased in the three past decades.With the intention of providing a thorough overview of the relationship between fermented foods, nutrition, and health, the editors have grouped the chapters into three thematic sections: food and their associated microbes, the oral microbiome, and the gut microbiome. After an introduction dedicated to the environmental microbiome, Part I provides an overview of what is currently known about the microbes associated with different foods, and compares traditional forms of food preparation with current industrial techniques in terms of the potential loss of microbial diversity. The chapters in Part 2 explore the oral microbiota as a microbial gatekeeper and main contributor to the gut microbiota. Part 3 introduces beneficial modulators of the gut microbiome starting with the establishment of a healthy gut microbiota during infancy, and continuing with the role of probiotics and prebiotics in health preservation and the imbalances of the gut microbiota. In the final section the editors offer concluding remarks and provide a view of the future brought by the microbiome research revolution.This study is unique in its emphasis on the convergence of two very relevant fields of research: the field of studies on Lactic Acid Bacteria (LAB) and fermented foods, and microbiome research. The relationship between these fields, as presented by the research in this volume, demonstrates the intimate connection between fermented foods, the oral and gut microbiota, and human health. Although research has been done on the impact of diet on the gut microbiome there are no publications addressing the restorative role of food as microbe provider to the gut microbiota. This novel approach makes the edited volume a key resource for scientific researchers working in this field. Weniger zeigen

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Produktinformationen

Technische Daten

Erscheinungsdatum

24.12.2020

Sprache

Englisch

EAN

9783030287399

Herausgeber

Springer International Publishing

Sonderedition

Nein

Seitenanzahl

366

Auflage

1st edition 2019

Einbandart

Taschenbuch

Buch Untertitel

A Nutrition Continuum

Autorenporträt

M. Andrea Azcarate-Peril, Ph. D. is Associate Professor of Medicine, GI Division in the School of Medicine at UNC Chapel Hill. She is also the founding and current Director of the UNC Microbiome Core, which provides research and technical support to investigators interested in addressing the roles of the host-associated microbiota in health and disease.Dr. Azcarate-Peril is a microbiologist by training and has extensive experience in the characterization of complex microbial populations and functional metagenomics using culture-dependent and culture-independent methods including Next Generation Sequencing. Her research projects have focused on functional genomics of probiotics and gut microbiome modulation by prebiotics for over 20 years, resulting in over 65 peer-reviewed publications. Dr. Azcarate-Peril’s current projects aim to define modulators of the gut microbiome capable of reversing dysbioses induced by age, diet and nutritional behaviors.She is particularly interested in the development of application-directed probiotic strains to address and prevent gastrointestinal disorders.

Schlagwörter

food microbes, oral microbiome, probiotics, prebiotics, personalized nutrition

Thema-Inhalt

PSG - Mikrobiologie (nicht-medizinisch) TDCT - Lebensmittel- und Getränketechnologie MBNH3 - Diätetik und Ernährung

Höhe

235 mm

Breite

15.5 cm

Hersteller: Springer, Europaplatz 3, Heidelberg, Deutschland, 69115, ProductSafety@springernature.com, Springer Nature Customer Service Center GmbH

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