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The Clash of Microbiomes: From the Food Matrix to the Host Gut
Food fermentation has led to the improvement of the safety characteristics of raw materials and the production of new foodstuffs with elevated organoleptic characteristics. The empirical observation that these products could have a potential health benefit has garnered the attention of the scientifi...
Autores principales: | , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2022
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8780850/ https://www.ncbi.nlm.nih.gov/pubmed/35056566 http://dx.doi.org/10.3390/microorganisms10010116 |
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author | Kiousi, Despoina Eugenia Chorianopoulos, Nikos Tassou, Chrysoula C. Galanis, Alex |
author_facet | Kiousi, Despoina Eugenia Chorianopoulos, Nikos Tassou, Chrysoula C. Galanis, Alex |
author_sort | Kiousi, Despoina Eugenia |
collection | PubMed |
description | Food fermentation has led to the improvement of the safety characteristics of raw materials and the production of new foodstuffs with elevated organoleptic characteristics. The empirical observation that these products could have a potential health benefit has garnered the attention of the scientific community. Therefore, several studies have been conducted in animal and human hosts to decipher which of these products may have a beneficial outcome against specific ailments. However, despite the accumulating literature, a relatively small number of products have been authorized as ‘functional foods’ by regulatory bodies. Data inconsistency and lack of in-depth preclinical characterization of functional products could heavily contribute to this issue. Today, the increased availability of omics platforms and bioinformatic algorithms for comprehensive data analysis can aid in the systematic characterization of microbe–microbe, microbe–matrix, and microbe–host interactions, providing useful insights about the maximization of their beneficial effects. The incorporation of these platforms in food science remains a challenge; however, coordinated efforts and interdisciplinary collaboration could push the field toward the dawn of a new era. |
format | Online Article Text |
id | pubmed-8780850 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2022 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-87808502022-01-22 The Clash of Microbiomes: From the Food Matrix to the Host Gut Kiousi, Despoina Eugenia Chorianopoulos, Nikos Tassou, Chrysoula C. Galanis, Alex Microorganisms Perspective Food fermentation has led to the improvement of the safety characteristics of raw materials and the production of new foodstuffs with elevated organoleptic characteristics. The empirical observation that these products could have a potential health benefit has garnered the attention of the scientific community. Therefore, several studies have been conducted in animal and human hosts to decipher which of these products may have a beneficial outcome against specific ailments. However, despite the accumulating literature, a relatively small number of products have been authorized as ‘functional foods’ by regulatory bodies. Data inconsistency and lack of in-depth preclinical characterization of functional products could heavily contribute to this issue. Today, the increased availability of omics platforms and bioinformatic algorithms for comprehensive data analysis can aid in the systematic characterization of microbe–microbe, microbe–matrix, and microbe–host interactions, providing useful insights about the maximization of their beneficial effects. The incorporation of these platforms in food science remains a challenge; however, coordinated efforts and interdisciplinary collaboration could push the field toward the dawn of a new era. MDPI 2022-01-06 /pmc/articles/PMC8780850/ /pubmed/35056566 http://dx.doi.org/10.3390/microorganisms10010116 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Perspective Kiousi, Despoina Eugenia Chorianopoulos, Nikos Tassou, Chrysoula C. Galanis, Alex The Clash of Microbiomes: From the Food Matrix to the Host Gut |
title | The Clash of Microbiomes: From the Food Matrix to the Host Gut |
title_full | The Clash of Microbiomes: From the Food Matrix to the Host Gut |
title_fullStr | The Clash of Microbiomes: From the Food Matrix to the Host Gut |
title_full_unstemmed | The Clash of Microbiomes: From the Food Matrix to the Host Gut |
title_short | The Clash of Microbiomes: From the Food Matrix to the Host Gut |
title_sort | clash of microbiomes: from the food matrix to the host gut |
topic | Perspective |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8780850/ https://www.ncbi.nlm.nih.gov/pubmed/35056566 http://dx.doi.org/10.3390/microorganisms10010116 |
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