Microbiome applications in food, nutrition and health
Submission Deadline: 31 Aug 2022
Guest Editors
Laboratory of Applied Microbiology & Biotechnology, Department of Molecular Biology & Genetics, Democritus University of Thrace, Alexandroupolis, Greece
Interests: Functional cultures; Food & gut microbiome; Probiotics/prebiotics; Human nutrition; Antimicrobials
Department of Molecular Biology & Genetics, Democritus University of Thrace, Alexandroupolis, Greece
Interests: Food microbiome; Microbiome & gut-brain axis; Microbiome & disease biomarkers; Mouse brain development
Department of Food Science and Technology, Ionian University, Argostoli, Kefalonia, Greece
Interests: Industrial fermentations; Food and by-products chemistry and analysis; Valorization of renewable resources; Biorefineries; Food biotechnology
Department of Chemistry, University of Ioannina, Ioannina, Greece
Interests: Natural products; Drug discovery; Diagnostics; Bioactive compounds; Bioactivity and bioavailability
Unit of Human Nutrition, Department of Food Science and Nutrition, University of the Aegean, Lemnos, Greece
Interests: nutrition and health; functional foods; bioactive compounds; bioactivity and bioavailability; phytochemicals and chronic diseases
Special Issue in IMR Press journals
Special Issue in Nutrition, Nutraceuticals and Functional Foods in Men's Health
Department of Food Science and Technology, Ionian University, Argostoli, Kefalonia, Greece
Interests: Food and by-products processing; Microbial fermentations; Enzymatic catalysis; Development of bio-based products (oleogels, edible films, fatty acid esters etc.)
Special Issue Information
Dear Colleagues,
In recent years, there has been increased interest in microbiome applications in food, nutrition and health. The microbiome has been found to play a vital role in numerous critical areas of food science and technology, nutrition and human health. Therefore, the food industry is now actively contributing to microbiome research, to support clinical studies to prove the reliability of claims associated with the improved health of functional ingredients and food products. The mode of action and the related mechanisms of microbiome interactions with food constituents could help to determine the clinical efficacy of such studies, and their role in improving nutrition resulting in a significant improvement in the prevention, and treatment of various diseases.
The aim of this Special Issue is to highlight microbiome applications in food, nutrition and human health research. Original Research and Review articles to be published will contribute to our understanding of:
· gut microbiome in health and disease
· nutrition, microbiome and digestive health
· interactions of the gut microbiome with functional ingredients and food products
· the development of the microbiome in early-life
· role of the microbiome on the gut-brain axis
· skin microbiome and phytochemicals
· plant-based bioactive ingredients as potential prebiotics
Assoc. Prof. Yiannis Kourkoutas, Prof. Maria Grigoriou, Assoc. Prof. Nikolaos Kopsahelis, Assoc. Prof. Antreas Tzakos, Asst. Prof. Antonios E. Koutelidakis and Asst. Prof. Aikaterini Papadaki
Guest Editors
Keywords
- Microbiome
- Food ingredients
- Functional foods
- Nutrition
- Human health
- Probiotics
- Prebiotics
- Symbiotics
- Postbiotics
- Nutraceuticals
- Natural products
Published Papers (3)
Betaine and Soluble Fiber Improve Body Composition and Plasma Metabolites in Cats with Chronic Kidney Disease
Front. Biosci. (Elite Ed) 2023, 15(2), 8; https://doi.org/10.31083/j.fbe1502008
(This article belongs to the Special Issue Microbiome applications in food, nutrition and health)
Use of Probiotics for Oral Candidiasis: State of the Art and Perspective. A Further Step Toward Personalized Medicine?
Front. Biosci. (Elite Ed) 2023, 15(1), 6; https://doi.org/10.31083/j.fbe1501006
(This article belongs to the Special Issue Microbiome applications in food, nutrition and health)
Effect of Free or Immobilized Lactiplantibacillus plantarum T571 on Feta-Type Cheese Microbiome
Front. Biosci. (Elite Ed) 2022, 14(4), 31; https://doi.org/10.31083/j.fbe1404031
(This article belongs to the Special Issue Microbiome applications in food, nutrition and health)