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Elsevier

Dietary Fiber, Gut Microbiota, and Health

  • 1 Edición - 22 de noviembre de 2024
  • Última edición
  • Editores: Shaoping Nie, Huizi Tan, Qixing Nie
  • Idioma: Inglés

Dietary Fiber, Gut Microbiota and Health covers the most recent advances in the functionalities of dietary fiber with a focus on the underlying mechanisms that influence gut micro… Leer más

Descripción

Dietary Fiber, Gut Microbiota and Health covers the most recent advances in the functionalities of dietary fiber with a focus on the underlying mechanisms that influence gut microbiota. In four sections, this work begins with foundational information on the human gut microbiome and moves to more advanced knowledge on various types of dietary fiber and the impact of each on the gut microbiome before finally covering health outcomes and the potential for personalized applications of fiber for improved health. It will serve as an invaluable reference to dieticians, researchers, and graduate and post-graduate students in nutrition, food science, pharmaceutical science and beyond.

Puntos claves

  • Describes basic science of gut microbiome and effects on human health
  • Covers sources, characteristics, and actions of fiber on gut microbiota
  • Structures chapters for comparison of fiber types

De interès para

Scientists and postgraduate students interested in functional foods, nutrition, pharmaceutical science, microbiology, biology, and biochemistry, Dieticians and related medical professionals

Índice

Section A. Background: an overview of dietary fiber and gut microbiome

1. Introduction

Section B. Structure and functionalities: Dietary fiber contributes to the gut health

2. Nondigestible oligosaccharides

3. Pectin

4. Glucans

5. Fructans

6. Seed-extracted mucilages: Galactomannan

7. Tree-extracted mucilages: Arabinogalactan

8. Psyllium husk gums: Arabinoxylan

10. Microbial gums: Xanthan gum

11. Resistant starch

Section C. Unveiling mechanisms: Dietary fiber-microbiome interactions and heath outcomes

12. Bacteroidetes

13. Firmicutes

14. Actinobacterium: Bifidobacterium

15. Verrucomicrobia: Akkermansia

Section D. Perspectives: Research and Development of personalized applications

16. Dietary fiber-based products: Microbiota-Oriented intervention

Detalles del producto

  • Edición: 1
  • Última edición
  • Publicado: 22 de noviembre de 2024
  • Idioma: Inglés

Sobre los editores

SN

Shaoping Nie

Prof. Shaoping Nie received his Ph.D. in 2006 from Nanchang University. He is the dean of the School of Food Science and Technology and the deputy director of the State Key Laboratory of Food Science and Technology, Nanchang University. He has been long engaged in the structural analysis and physiological function research of food polysaccharides. He has obtained funding from the National Natural Science Foundation of China for the Outstanding Youth and Key International (Regional) Cooperative Research Projects and has won the second prize of the National Science and Technology Progress Award and the provincial and ministerial awards of Natural Science or Science and Technology Progress over ten times. The associated achievements have been published in journals like FEMS Microbiology Reviews, Trends in Food Science & Technology, Journal of Agricultural and Food Chemistry, Food Hydrocolloids, and Food Chemistry. Over 30 invention patents have been authorized.
Afiliaciones y experiencia
Professor, State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi Province, China

HT

Huizi Tan

Dr. Huizi Tan received her doctorate in 2019 from Jiangnan University. She has been engaged in the research of gut microbiota-oriented health intervention and mechanisms. The physiological functions of pectin were systematically evaluated using animal models of chronic diseases. Efficient screening methods for low-abundance strains were established, and more than 1000 strains of core species in the human gut were isolated and obtained. The physiological characteristics of intestinal microorganisms were thoroughly analyzed, to explain the activity mechanism of pectin. Probiotic strains with alleviating microbiota disorder and host inflammation were developed. She has obtained funding from the National Natural Science Foundation of China, the China Postdoctoral Science Foundation, and the Natural Science Foundation of Jiangxi Province. The associated achievements have been published in journals like FEMS Microbiology Reviews, Trends in Food Science & Technology, Food & Function, Frontiers in Microbiology, and Applied Microbiology and Biotechnology. Five invention patents have been authorized.
Afiliaciones y experiencia
Lecturer, State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, China

QN

Qixing Nie

Dr. Qixing Nie received his Ph.D degree in 2020 from Nanchang University. He is a postdoctoral of the Department of Physiology and Pathophysiology, School of Basic Medical Sciences, Peking University. He has been long engaged in the metabolomics, gut microbiota and metabolic disease, and physiological function research of bioactive dietary fiber. He has obtained funding from National Natural Science Foundation of China-Youth Foundation, National scholarship for doctoral students, and excellent doctor degree dissertation of Jiangxi Province. The associated achievements have been published in journals like Cell metabolism, Food hydrocolloids, Trends in Food Science & Technology, Journal of Agricultural and Food Chemistry, Food Chemistry, and Molecular Nutrition & Food Research. Over 10 invention patents have been authorized.
Afiliaciones y experiencia
Lecturer, State Key Laboratory of Food Science and Technology, Nanchang University Nanchang, Jiangxi, China; Department of Physiology and Pathophysiology, School of Basic Medical Sciences, Peking University, Beijing, China

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