Abstract:
:Fermentation of food components by microbes occurs both during certain food production processes and in the gastro-intestinal tract. In these processes specific compounds are produced that originate from either biotransformation reactions or biosynthesis, and that can affect the health of the consumer. In this review, we summarize recent advances highlighting the potential to improve the nutritional status of a fermented food by rational choice of food-fermenting microbes. The vast numbers of microbes residing in the human gut, the gut microbiota, also give rise to a broad array of health-active molecules. Diet and functional foods are important modulators of the gut microbiota activity that can be applied to improve host health. A truly multidisciplinary approach is required to increase our understanding of the molecular mechanisms underlying health beneficial effects that arise from the interaction of diet, microbes and the human body.
journal_name
Curr Opin Biotechnoljournal_title
Current opinion in biotechnologyauthors
van Hylckama Vlieg JE,Veiga P,Zhang C,Derrien M,Zhao Ldoi
10.1016/j.copbio.2010.12.004subject
Has Abstractpub_date
2011-04-01 00:00:00pages
211-9issue
2eissn
0958-1669issn
1879-0429pii
S0958-1669(10)00236-3journal_volume
22pub_type
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journal_title:Current opinion in biotechnology
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