國立虎尾科技大學 |

How Fermented Foods Feed a Healthy Gut Microbiota = A Nutrition Continuum /

Record Type:	Language materials, printed : Monograph/item
Title/Author:	How Fermented Foods Feed a Healthy Gut Microbiota/ edited by M. Andrea Azcarate-Peril, Roland R. Arnold, José M. Bruno-Bárcena.
Reminder of title:	A Nutrition Continuum /
other author:	Azcarate-Peril, M. Andrea.
Description:	XII, 366 p. 15 illus., 12 illus. in color.online resource. :
Contained By:	Springer Nature eBook
Subject:	Microbiology. -
Online resource:	https://doi.org/10.1007/978-3-030-28737-5
ISBN:	9783030287375

How Fermented Foods Feed a Healthy Gut Microbiota = A Nutrition Continuum /
How Fermented Foods Feed a Healthy Gut MicrobiotaA Nutrition Continuum /[electronic resource] :edited by M. Andrea Azcarate-Peril, Roland R. Arnold, José M. Bruno-Bárcena. - 1st ed. 2019. - XII, 366 p. 15 illus., 12 illus. in color.online resource.

This book examines the role of fermented foods on human gut health and offers a unique contribution to this rapidly growing area of study. Fermented foods have been consumed by humans for millennia. This method of food preservation provided early humans with beneficial bacteria that re-populated the gut microbiota upon consumption. However, novel methods of production and conservation of food have led to severed ties between the food that modern humans consume and the gut microbiota. As a consequence, there has been a documented increase in the prevalence of autoimmune diseases and obesity, which has been correlated to decreased diversity of gut microbes, while infectious disorders have decreased in the three past decades. With the intention of providing a thorough overview of the relationship between fermented foods, nutrition, and health, the editors have grouped the chapters into three thematic sections: food and their associated microbes, the oral microbiome, and the gut microbiome. After an introduction dedicated to the environmental microbiome, Part I provides an overview of what is currently known about the microbes associated with different foods, and compares traditional forms of food preparation with current industrial techniques in terms of the potential loss of microbial diversity. The chapters in Part 2 explore the oral microbiota as a microbial gatekeeper and main contributor to the gut microbiota. Part 3 introduces beneficial modulators of the gut microbiome starting with the establishment of a healthy gut microbiota during infancy, and continuing with the role of probiotics and prebiotics in health preservation and the imbalances of the gut microbiota. In the final section the editors offer concluding remarks and provide a view of the future brought by the microbiome research revolution. This study is unique in its emphasis on the convergence of two very relevant fields of research: the field of studies on Lactic Acid Bacteria (LAB) and fermented foods, and microbiome research. The relationship between these fields, as presented by the research in this volume, demonstrates the intimate connection between fermented foods, the oral and gut microbiota, and human health. Although research has been done on the impact of diet on the gut microbiome there are no publications addressing the restorative role of food as microbe provider to the gut microbiota. This novel approach makes the edited volume a key resource for scientific researchers working in this field.

ISBN: 9783030287375

Standard No.: 10.1007/978-3-030-28737-5doiSubjects--Topical Terms:

591510
Microbiology.

LC Class. No.: Z5185.F66

Dewey Class. No.: 664.001579

How Fermented Foods Feed a Healthy Gut Microbiota = A Nutrition Continuum /
LDR:03948nam a22003855i 4500 001 1014191
003 DE-He213
005 20200704103321.0
007 cr nn 008mamaa
008 210106s2019 gw | s |||| 0|eng d
020 $a 9783030287375 $9 978-3-030-28737-5
024 7 $a 10.1007/978-3-030-28737-5 $2 doi
035 $a 978-3-030-28737-5
050 4 $a Z5185.F66
072 7 $a PSG $2 bicssc
072 7 $a TEC012010 $2 bisacsh
072 7 $a PSG $2 thema
082 0 4 $a 664.001579 $2 23
245 1 0 $a How Fermented Foods Feed a Healthy Gut Microbiota $h [electronic resource] : $b A Nutrition Continuum / $c edited by M. Andrea Azcarate-Peril, Roland R. Arnold, José M. Bruno-Bárcena.
250 $a 1st ed. 2019.
264 1 $a Cham : $b Springer International Publishing : $b Imprint: Springer, $c 2019.
300 $a XII, 366 p. 15 illus., 12 illus. in color. $b online resource.
336 $a text $b txt $2 rdacontent
337 $a computer $b c $2 rdamedia
338 $a online resource $b cr $2 rdacarrier
347 $a text file $b PDF $2 rda
520 $a This book examines the role of fermented foods on human gut health and offers a unique contribution to this rapidly growing area of study. Fermented foods have been consumed by humans for millennia. This method of food preservation provided early humans with beneficial bacteria that re-populated the gut microbiota upon consumption. However, novel methods of production and conservation of food have led to severed ties between the food that modern humans consume and the gut microbiota. As a consequence, there has been a documented increase in the prevalence of autoimmune diseases and obesity, which has been correlated to decreased diversity of gut microbes, while infectious disorders have decreased in the three past decades. With the intention of providing a thorough overview of the relationship between fermented foods, nutrition, and health, the editors have grouped the chapters into three thematic sections: food and their associated microbes, the oral microbiome, and the gut microbiome. After an introduction dedicated to the environmental microbiome, Part I provides an overview of what is currently known about the microbes associated with different foods, and compares traditional forms of food preparation with current industrial techniques in terms of the potential loss of microbial diversity. The chapters in Part 2 explore the oral microbiota as a microbial gatekeeper and main contributor to the gut microbiota. Part 3 introduces beneficial modulators of the gut microbiome starting with the establishment of a healthy gut microbiota during infancy, and continuing with the role of probiotics and prebiotics in health preservation and the imbalances of the gut microbiota. In the final section the editors offer concluding remarks and provide a view of the future brought by the microbiome research revolution. This study is unique in its emphasis on the convergence of two very relevant fields of research: the field of studies on Lactic Acid Bacteria (LAB) and fermented foods, and microbiome research. The relationship between these fields, as presented by the research in this volume, demonstrates the intimate connection between fermented foods, the oral and gut microbiota, and human health. Although research has been done on the impact of diet on the gut microbiome there are no publications addressing the restorative role of food as microbe provider to the gut microbiota. This novel approach makes the edited volume a key resource for scientific researchers working in this field.
650 0 $a Microbiology. $3 591510
650 0 $a Food—Biotechnology. $3 1253573
650 0 $a Nutrition . $3 1254692
650 1 4 $a Food Microbiology. $3 582543
650 2 4 $a Food Science. $3 673136
650 2 4 $a Nutrition. $3 581367
700 1 $a Azcarate-Peril, M. Andrea. $e editor. $4 edt $4 http://id.loc.gov/vocabulary/relators/edt $3 1308415
700 1 $a Arnold, Roland R. $e editor. $4 edt $4 http://id.loc.gov/vocabulary/relators/edt $3 1308416
700 1 $a Bruno-Bárcena, José M. $e editor. $4 edt $4 http://id.loc.gov/vocabulary/relators/edt $3 1308417
710 2 $a SpringerLink (Online service) $3 593884
773 0 $t Springer Nature eBook
776 0 8 $i Printed edition: $z 9783030287368
776 0 8 $i Printed edition: $z 9783030287382
776 0 8 $i Printed edition: $z 9783030287399
856 4 0 $u https://doi.org/10.1007/978-3-030-28737-5
912 $a ZDB-2-SBL
912 $a ZDB-2-SXB
950 $a Biomedical and Life Sciences (SpringerNature-11642)
950 $a Biomedical and Life Sciences (R0) (SpringerNature-43708)