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Editorial Board Members’ Collection Series: Food Microbiome, Gut Microbiome and Health
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Editorial Board Members’ Collection Series: Food Microbiome, Gut Microbiome and Health

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Nutrition".

Deadline for manuscript submissions: closed (30 June 2023) | Viewed by 12847

Special Issue Editors

Dr. Tao Wu

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Guest Editor
College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, China
Interests: food nutrition and function; natural products for chronic diseases prevention; development of new food resources
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Adriana Farah

E-Mail Website
Guest Editor
Institute of Nutrition, Universidade Federal do Rio de Janeiro, Rio de Janeiro, Brazil
Interests: coffee; food chemistry; bioactivity
Special Issues, Collections and Topics in MDPI journals
Dr. Jayashree Arcot

E-Mail Website
Guest Editor
Food and Health Research, School of Chemical Engineering, University of New South Wales, Sydney, NSW 2052, Australia
Interests: vitamin bioavailability; fortification of foods; absorption of vitamins in humans; bioavailability using ex vivo cell culture
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

The microbiome is an essential part of the composition of all life around the world, which is present throughout human life from beginning to end. Almost all human diseases are associated with microbiome characteristics. Compared to altering human genes, it is relatively easy to alter the microbiome, making it an ideal target. Changes in people’s lifestyles, excessive use of antibiotics, and unhealthy diets pose a serious threat to the composition of the microbiome. Consequently, it is necessary to explore microbiome characterization and its relationship to health.

Therefore, this Special Issue aims to present a collection of studies focused on current advances in ‘Microbiome Characterization and Its Relationship with Health’. We kindly invite you to submit original review/research articles with novel ideas/concepts related to this topic. We wish to disseminate the latest advances related to the human microbiome and microbiome characterization in health maintenance and disease development; methods to assess the effects on health. Reports on plant microbiome related to human health are also welcomed.

Dr. Tao Wu
Prof. Dr. Adriana Farah
Dr. Jayashree Arcot
Guest Editors

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

  • bacteria
  • archaea
  • fungus
  • gut microbiota
  • postbiotics
  • plant microbiome
  • probiotics
  • mechanism of health benefits
  • clinical trials
  • machine learning

Published Papers (6 papers)

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Research

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16 pages, 4355 KiB  
Article
Effects of Co-Fermentation of Lactiplantibacillus plantarum and Saccharomyces cerevisiae on Digestive and Quality Properties of Steamed Bread
by Yan Liu, Muhammad Danial, Linlin Liu, Faizan Ahmed Sadiq, Xiaorong Wei and Guohua Zhang
Foods 2023, 12(18), 3333; https://doi.org/10.3390/foods12183333 - 06 Sep 2023
Cited by 2 | Viewed by 1082
Abstract
The leavening of wheat-based steamed bread is carried out either with a pure yeast culture or with traditional starter cultures containing both lactic acid bacteria and yeast/mold. The use of variable starter cultures significantly affects steamed bread’s quality attributes, including nutritional profile. In [...] Read more.
The leavening of wheat-based steamed bread is carried out either with a pure yeast culture or with traditional starter cultures containing both lactic acid bacteria and yeast/mold. The use of variable starter cultures significantly affects steamed bread’s quality attributes, including nutritional profile. In this paper, differences in physicochemical properties, the type of digested starch, the production of free amino acids, and the specific volume of steamed bread under three fermentation methods (blank, yeast, and LP-GM4-yeast) were compared. The digestion characteristics (protein and starch hydrolysis) of steamed bread produced by using either yeast alone or a combination of Lactiplantibacillus plantrum and yeast (LP-GM4-yeast) were analyzed by an in vitro simulated digestion technique. It was found that the specific volume of steamed bread fermented by LP-GM4-yeast co-culture was increased by about 32%, the proportion of resistant starch was significantly increased (more than double), and soluble protein with molecular weight of 30–40 kDa was significantly increased. The results of this study showed that steamed bread produced by LP-GM4-yeast co-culture is more beneficial to human health than that by single culture. Full article
(This article belongs to the Special Issue Editorial Board Members’ Collection Series: Food Microbiome, Gut Microbiome and Health)
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32 pages, 9301 KiB  
Article
Volatile, Microbial, and Sensory Profiles and Consumer Acceptance of Coffee Cascara Kombuchas
by Amanda Luísa Sales, Sara C. Cunha, Jéssika Morgado, Adriano Cruz, Thiago F. Santos, Isabel M.P.L.V.O. Ferreira, José O. Fernandes, Marco Antonio L. Miguel and Adriana Farah
Foods 2023, 12(14), 2710; https://doi.org/10.3390/foods12142710 - 15 Jul 2023
Cited by 2 | Viewed by 1817
Abstract
Given the substantial world coffee production, tons of coffee fruit cascara rich in bioactive compounds are discarded annually. Using this by-product to produce potentially healthy and acceptable foods is a sustainable practice that aggregates value to coffee production and may help improve people’s [...] Read more.
Given the substantial world coffee production, tons of coffee fruit cascara rich in bioactive compounds are discarded annually. Using this by-product to produce potentially healthy and acceptable foods is a sustainable practice that aggregates value to coffee production and may help improve people’s lives. This study aimed to elaborate kombuchas from coffee cascara tea, evaluate their microbial profile, and monitor the changes in the volatile profile during fermentation, together with sensory attributes and acceptance by consumers from Rio de Janeiro (n = 113). Arabica coffee cascaras from Brazil and Nicaragua were used to make infusions, to which black tea kombucha, a Symbiotic Culture of Bacteria and Yeasts (SCOBY), and sucrose were added. Fermentation of plain black tea kombucha was also monitored for comparison. The volatile profile was analyzed after 0, 3, 6, and 9 days of fermentation via headspace solid phase microextraction GC-MS. A total of 81 compounds were identified considering all beverages, 59 in coffee cascara kombuchas and 59 in the black tea kombucha, with 37 common compounds for both. An increase mainly in acids and esters occurred during fermentation. Despite the similarity to black tea kombucha, some aldehydes, esters, alcohols, and ketones in coffee cascara kombucha were not identified in black tea kombucha. Potential impact compounds in CC were linalool, decanal, nonanal, octanal, dodecanal, ethanol, 2-ethylhexanol, ethyl acetate, ethyl butyrate, ethyl acetate, β-damascenone, γ-nonalactone, linalool oxide, phenylethyl alcohol, geranyl acetone, phenylacetaldehyde, isoamyl alcohol, acetic acid, octanoic acid, isovaleric acid, ethyl isobutyrate, ethyl hexanoate, and limonene. The mean acceptance scores for cascara kombuchas varied between 5.7 ± 0.53 and 7.4 ± 0.53 on a nine-point hedonic scale, with coffee cascara from three-day Nicaragua kombucha showing the highest score, associated with sweetness and berry, honey, woody, and herbal aromas and flavors. The present results indicate that coffee cascara is a promising by-product for elaboration of fermented beverages, exhibiting exotic and singular fingerprinting that can be explored for applications in the food industry. Full article
(This article belongs to the Special Issue Editorial Board Members’ Collection Series: Food Microbiome, Gut Microbiome and Health)
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12 pages, 9772 KiB  
Article
Molecular Recognition Patterns between Vitamin B12 and Proteins Explored through STD-NMR and In Silico Studies
by Ruchira Ghosh, Donald S. Thomas and Jayashree Arcot
Foods 2023, 12(3), 575; https://doi.org/10.3390/foods12030575 - 28 Jan 2023
Cited by 1 | Viewed by 1947
Abstract
Ligand–receptor molecular recognition is the basis of biological processes. The Saturation Transfer Difference–NMR (STD–NMR) technique has been recently used to gain qualitative and quantitative information about physiological interactions at an atomic resolution. The molecular recognition patterns between the cyanocobalamin (CNBL)/aqua cobalamin (OHBL) and [...] Read more.
Ligand–receptor molecular recognition is the basis of biological processes. The Saturation Transfer Difference–NMR (STD–NMR) technique has been recently used to gain qualitative and quantitative information about physiological interactions at an atomic resolution. The molecular recognition patterns between the cyanocobalamin (CNBL)/aqua cobalamin (OHBL) and different plant and animal proteins were investigated via STD–NMR supplemented by molecular docking. This study demonstrates that myoglobin has the highest binding affinity and that gluten has the lowest affinity. Casein also shows a higher binding affinity for cyanocobalamin when compared with that of plant-based proteins. STD–NMR results showed the moderate binding capability of casein with both CNBL and OHBL. Computer simulation confirmed the recognition mode in theory and was compared with the experiments. This work is beneficial for understanding the binding affinity and biological action of cyanocobalamin and will attract researchers to use NMR technology to link the chemical and physiological properties of nutrients. Full article
(This article belongs to the Special Issue Editorial Board Members’ Collection Series: Food Microbiome, Gut Microbiome and Health)
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Review

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20 pages, 1265 KiB  
Review
The Relationship between Preparation and Biological Activities of Animal-Derived Polysaccharides: A Comprehensive Review
by Bochun Yang, Conghao Yang, Rui Liu, Wenjie Sui, Qiaomei Zhu, Yan Jin, Tao Wu and Min Zhang
Foods 2024, 13(1), 173; https://doi.org/10.3390/foods13010173 - 04 Jan 2024
Cited by 1 | Viewed by 965
Abstract
Polysaccharides are biomolecules found in microorganisms, plants, and animals that constitute living organisms. Glycosaminoglycans, unique acidic polysaccharides in animal connective tissue, are often combined with proteins in the form of covalent bonds due to their potent biological activity, low toxicity, and minimal side [...] Read more.
Polysaccharides are biomolecules found in microorganisms, plants, and animals that constitute living organisms. Glycosaminoglycans, unique acidic polysaccharides in animal connective tissue, are often combined with proteins in the form of covalent bonds due to their potent biological activity, low toxicity, and minimal side effects, which have the potential to be utilized as nutrition healthcare and dietary supplements. Existing studies have demonstrated that the bioactivity of polysaccharides is closely dependent on their structure and chain conformation. The characteristic functional groups and primary structure directly determine the strength of activity. However, the relationship between structure and function is still unclear, and the target and mechanism of action are not fully understood, resulting in limited clinical applications. As a result, the clinical applications of these polysaccharides are currently limited. This review provides a comprehensive summary of the extraction methods, structures, and biological activities of animal-derived polysaccharides that have been discovered so far. The aim is to promote developments in animal active polysaccharide science and provide theoretical support for exploring other unknown natural products. Full article
(This article belongs to the Special Issue Editorial Board Members’ Collection Series: Food Microbiome, Gut Microbiome and Health)
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14 pages, 671 KiB  
Review
A Keystone Gut Bacterium Christensenella minuta—A Potential Biotherapeutic Agent for Obesity and Associated Metabolic Diseases
by Wei-Shan Ang, Jodi Woan-Fei Law, Vengadesh Letchumanan, Kar Wai Hong, Sunny Hei Wong, Nurul Syakima Ab Mutalib, Kok-Gan Chan, Learn-Han Lee and Loh Teng-Hern Tan
Foods 2023, 12(13), 2485; https://doi.org/10.3390/foods12132485 - 26 Jun 2023
Cited by 10 | Viewed by 3640
Abstract
A new next-generation probiotic, Christensenella minuta was first discovered in 2012 from healthy human stool and described under the phylum Firmicutes. C. minuta is a subdominant commensal bacterium with highly heritable properties that exhibits mutual interactions with other heritable microbiomes, and its [...] Read more.
A new next-generation probiotic, Christensenella minuta was first discovered in 2012 from healthy human stool and described under the phylum Firmicutes. C. minuta is a subdominant commensal bacterium with highly heritable properties that exhibits mutual interactions with other heritable microbiomes, and its relative abundance is positively correlated with the lean host phenotype associated with a low BMI index. It has been the subject of numerous studies, owing to its potential health benefits. This article reviews the evidence from various studies of C. minuta interventions using animal models for managing metabolic diseases, such as obesity, inflammatory bowel disease, and type 2 diabetes, characterized by gut microbiota dysbiosis and disruption of host metabolism. Notably, more studies have presented the complex interaction between C. minuta and host metabolism when it comes to metabolic health. Therefore, C. minuta could be a potential candidate for innovative microbiome-based biotherapy via fecal microbiota transplantation or oral administration. However, the detailed underlying mechanism of action requires further investigation. Full article
(This article belongs to the Special Issue Editorial Board Members’ Collection Series: Food Microbiome, Gut Microbiome and Health)
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36 pages, 5043 KiB  
Review
Food System Transformation and Gut Microbiota Transition: Evidence on Advancing Obesity, Cardiovascular Diseases, and Cancers—A Narrative Review
by Jasper Okoro Godwin Elechi, Rosa Sirianni, Francesca Luisa Conforti, Erika Cione and Michele Pellegrino
Foods 2023, 12(12), 2286; https://doi.org/10.3390/foods12122286 - 06 Jun 2023
Cited by 3 | Viewed by 2661
Abstract
Food, a vital component of our daily life, is fundamental to our health and well-being, and the knowledge and practices relating to food have been passed down from countless generations of ancestors. Systems may be used to describe this extremely extensive and varied [...] Read more.
Food, a vital component of our daily life, is fundamental to our health and well-being, and the knowledge and practices relating to food have been passed down from countless generations of ancestors. Systems may be used to describe this extremely extensive and varied body of agricultural and gastronomic knowledge that has been gathered via evolutionary processes. The gut microbiota also underwent changes as the food system did, and these alterations had a variety of effects on human health. In recent decades, the gut microbiome has gained attention due to its health benefits as well as its pathological effects on human health. Many studies have shown that a person’s gut microbiota partially determines the nutritional value of food and that diet, in turn, shapes both the microbiota and the microbiome. The current narrative review aims to explain how changes in the food system over time affect the makeup and evolution of the gut microbiota, advancing obesity, cardiovascular disease (CVD), and cancer. After a brief discussion of the food system’s variety and the gut microbiota’s functions, we concentrate on the relationship between the evolution of food system transformation and gut microbiota system transition linked to the increase of non-communicable diseases (NCDs). Finally, we also describe sustainable food system transformation strategies to ensure healthy microbiota composition recovery and maintain the host gut barrier and immune functions to reverse advancing NCDs. Full article
(This article belongs to the Special Issue Editorial Board Members’ Collection Series: Food Microbiome, Gut Microbiome and Health)
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