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Books > Science & Mathematics > Biology, life sciences > Microbiology (non-medical)
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How Fermented Foods Feed a Healthy Gut Microbiota - A Nutrition Continuum (Paperback, 1st ed. 2019)
Loot Price: R4,512
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How Fermented Foods Feed a Healthy Gut Microbiota - A Nutrition Continuum (Paperback, 1st ed. 2019)
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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.
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