Special Issue "Bioavailability and Biotransformation of Bioactive Ingredients in Functional Foods"
Deadline for manuscript submissions: 30 April 2024 | Viewed by 6581
Interests: bioanalytical; metabolomics and lipidomics; bioavailability and biotransformation; pharmacokinetics; bioactive ingredients; functional foods and natural products
Interests: cereal chemistry; food molecular networking omics; functional foods; advance in food processing
Interests: phytochemistry; bioactivity; functional foods; natural products; molecular biology
Bioavailability is a key step in ensuring the bioefficacy of bioactive ingredients in functional foods, and is a complex process involving several different stages: liberation, absorption, distribution, metabolism, and elimination phases. Bioactive ingredients, derived from various functional food sources, need to be bioavailable in order to exert any beneficial effects. By better understanding the digestive fate of bioactive food compounds, we can advance human health and enhance physical performance.
In recent years, biotransformation has increasingly been utilized as a tool to generate bioactive compounds from functional foods. Biotransformation can be defined as a specific modification (or modifications) of a chemical compound to a product with structural similarity by means of biological catalysts. A wide variety of bioactive ingredient functional food, including aromatics, steroids, alkaloids, coumarins, flavonoids, and terpenoids, can be biotransformed by yeasts, bacteria, enzymes, and gut microbes derived from these sources. Biochemical reactions occurring in microorganisms and organisms are typical, including hydroxylation, dehydrogenation, methylation, etc., used to modify the chemical structure of a bioactive substrate resulting in the formation of metabolites that maintain the core structure of the substrate. Such an approach could ultimately benefit the advancement of biotransformation and potential therapeutics.
Contributions to this Special Issue should cover trends in the field of bioactive ingredient applications in different functional foods for the most diverse applications. We welcome full research papers, communications, and review articles emphasizing the broad scope of the topic.
Dr. Changling Hu
Prof. Dr. Yao Tang
Dr. Jia Xiong
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. Processes 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.
- bioactive ingredients
- functional foods