IMR Press / FBE / Special Issues / 1452818398232104962

Microbiome applications in food, nutrition and health

Submission deadline: 31 August 2022
Special Issue Editors
Yiannis Kourkoutas, MD
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
Maria Grigoriou, MD
Department of Molecular Biology & Genetics, Democritus University of Thrace, Alexandroupolis, Greece
Interests: Food microbiome; Microbiome & gut-brain axis; Microbiome & disease biomarkers; Mouse brain development
Nikolaos Kopsahelis, MD
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
Antreas Tzakos, MD
Department of Chemistry, University of Ioannina, Ioannina, Greece
Interests: Natural products; Drug discovery; Diagnostics; Bioactive compounds; Bioactivity and bioavailability
Antonios E. Koutelidakis, MD
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
Aikaterini Papadaki, MD
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
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