1,721,090 research outputs found
RNA-based study of the microbiome of an Italian pasta-filata cheese during manufacture and ripening
No full textStudio di ecologia microbica durante la maturazione di un formaggio a pasta filata
Psychobiotics, gut microbiota and fermented foods can help preserving mental health
No full textPsychobiotics include a novel class of probiotic microorganisms that convey benefit upon the host's mental health via the dynamic microbiota-gut-brain crosstalk. Research is bolstering the concept that gut bacteria are involved in the transmission of information between the gut and the brain, engaging neural, immune, and endocrine pathways. Factors such as diet, stress and aging can shape the microbiota composition in a process that may also influence the onset and development of mental diseases. This review aims to provide an outline of the link between the microbiota and brain function focusing on preclinical and clinical evidence of the potential application of psychobiotics in the context of the cognitive process and performance. The occurrence of metabolic precursors of neurotransmitters in foods that can be converted by the gut microbiota and play a role in the gut-brain axis is discussed. The understanding of the molecular mechanisms by which communication occurs is still at its infancy; however clinical studies have shown that dietary interventions based on psychobiotics might be a novel nutritional approach targeting gut microbiota for managing cognitive performance and preventing memory decline across the lifespan
Outlook on next-generation probiotics from the human gut
Full text linkProbiotics currently available on the market generally belong to a narrow range of microbial species. However, recent studies about the importance of the gut microbial commensals on human health highlighted that the gut microbiome is an unexplored reservoir of potentially beneficial microbes. For this reason, academic and industrial research is focused on identifying and testing novel microbial strains of gut origin for the development of next-generation probiotics. Although several of these are promising for the prevention and treatment of many chronic diseases, studies on human subjects are still scarce and approval from regulatory agencies is, therefore, rare. In addition, some issues need to be overcome before implementing their wide application on the market, such as the best methods for cultivation and storage of these oxygen-sensitive taxa. This review summarizes the most recent evidence related to NGPs and provides an outlook to the main issues that still limit their wide employment
The food-gut axis: lactic acid bacteria and their link to food, the gut microbiome and human health
Full text linkLactic acid bacteria (LAB) are present in foods, the environment and the animal gut, although fermented foods (FFs) are recognized as the primary niche of LAB activity. Several LAB strains have been studied for their health-promoting properties and are employed as probiotics. FFs are recognized for their potential beneficial effects, which we review in this article. They are also an important source of LAB, which are ingested daily upon FF consumption. In this review, we describe the diversity of LAB and their occurrence in food as well as the gut microbiome. We discuss the opportunities to study LAB diversity and functional properties by considering the availability of both genomic and metagenomic data in public repositories, as well as the different latest computational tools for data analysis. In addition, we discuss the role of LAB as potential probiotics by reporting the prevalence of key genomic features in public genomes and by surveying the outcomes of LAB use in clinical trials involving human subjects. Finally, we highlight the need for further studies aimed at improving our knowledge of the link between LAB-fermented foods and the human gut from the perspective of health promotion
Microbiome and Diet
No full textThe importance of gut microbiome in influencing human health has been widely assessed. The gut microbiome may vary according to several extrinsic factors, among which diet can be considered one of the most important. Substrates provided through diet are metabolized by the gut microbiome, with the possible production of beneficial or harmful metabolites. In the past decades, dietary habits in the Western world have strongly changed, with an increase in the consumption of foods of animal origin and a decrease in the intake of fiber and complex polysaccharides. These changes in the diet impacted our microbial symbionts, possibly playing a role in the development of several diseases. The understanding of these relationships will allow, in a next future, a targeted modulation of the gut microbiome through ad hoc dietary interventions for therapeutic or preventive purposes. In this chapter, recent findings about the existing interconnections between gut microbiome, diet, and human health are discussed, highlighting possible future perspectives
Food Design to Feed the Human Gut Microbiota
No full textThe gut microbiome has an enormous impact on the life of the host, and the diet plays a fundamental role in shaping microbiome composition and function. The way food is processed is a key factor determining the amount and type of material reaching the gut bacteria and influencing their growth and the production of microbiota metabolites. In this perspective, the current possibilities to address food design toward a better feeding of gut microbiota are highlighted, together with a summary of the most interesting microbial metabolites that can be made from dietary precursors
Response of Escherichia coli O157:H7, Listeria monocytogenes, Salmonella Typhimurium, and Staphylococcus aureus to the thermal stress occurring in model manufactures of Grana Padano cheese
No full textFISH in Food Microbiology
No full textThis FISH application guide provides an overview of the principles and the basic techniques of fluorescence in situ hybridization (FISH) and primed in situ hybridization (PRINS), which are successfully used to study many aspects of genomic behavior and alterations. In 36 chapters, contributed by international experts in their particular field, the nowadays multiple approaches and applications of the powerful techniques are presented and detailed protocols are given.
Described here are methods using various cell types and tissues as well as different organisms, such as mammalians, insects, plants and microorganisms. Multicolor FISH procedures and special applications such as the characterization marker chromosomes, breakpoints, cryptic aberrations, nuclear architecture and epigenetic changes, as well as (array-based) comparative genomic hybridization studies are presented. Overall, the technique of choice is introduced for single cell analysis in human genetics, microbiology, animal and plant sciences
Relationships between flavoring capabilities, bacterial composition, and geographical origin of natural whey cultures used for traditional water-buffalo Mozzarella cheese manufacture.
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