國立高雄大學圖資館 |

語系: 繁體中文

說明(常見問題)

圖資館首頁

登入

回首頁 到查詢結果 [ subject:"Fermented foods" ]

切換: 標籤 | MARC模式 | ISBD

How fermented foods feed a healthy g...

Arnold, Roland R.

How fermented foods feed a healthy gut microbiotaa nutrition continuum /

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	How fermented foods feed a healthy gut microbiotaedited by M. Andrea Azcarate-Peril, Roland R. Arnold, Jose M. Bruno-Barcena.
其他題名:	a nutrition continuum /
其他作者:	Azcarate-Peril, M. Andrea.
出版者:	Cham :Springer International Publishing :2019.
面頁冊數:	xii, 366 p. :ill., digital ;24 cm.
Contained By:	Springer eBooks
標題:	Fermented foodsMicrobiology.
電子資源:	https://doi.org/10.1007/978-3-030-28737-5
ISBN:	9783030287375$q(electronic bk.)

How fermented foods feed a healthy gut microbiotaa nutrition continuum /
How fermented foods feed a healthy gut microbiotaa nutrition continuum /[electronic resource] :edited by M. Andrea Azcarate-Peril, Roland R. Arnold, Jose M. Bruno-Barcena. - Cham :Springer International Publishing :2019. - xii, 366 p. :ill., digital ;24 cm.

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$q(electronic bk.)

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

275315
Fermented foods
--Microbiology.

LC Class. No.: QP144.F85 / H694 2019

Dewey Class. No.: 612.3601579

How fermented foods feed a healthy gut microbiotaa nutrition continuum /
LDR:03557nmm a2200313 a 4500 001 569209
003 DE-He213
005 20200205134819.0
006 m d
007 cr nn 008maaau
008 200723s2019 sz s 0 eng d
020 $a 9783030287375$q(electronic bk.)
020 $a 9783030287368$q(paper)
024 7 $a 10.1007/978-3-030-28737-5 $2 doi
035 $a 978-3-030-28737-5
040 $a GP $c GP
041 0 $a eng
050 4 $a QP144.F85 $b H694 2019
072 7 $a PSG $2 bicssc
072 7 $a TEC012010 $2 bisacsh
072 7 $a PSG $2 thema
082 0 4 $a 612.3601579 $2 23
090 $a QP144.F85 $b H847 2019
245 0 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, Jose M. Bruno-Barcena.
260 $a Cham : $b Springer International Publishing : $b Imprint: Springer, $c 2019.
300 $a xii, 366 p. : $b ill., digital ; $c 24 cm.
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 Fermented foods $x Microbiology. $3 275315
650 0 $a Gastrointestinal system $x Microbiology. $3 317318
650 0 $a Functional foods. $3 288446
650 1 4 $a Food Microbiology. $3 235295
650 2 4 $a Food Science. $3 274110
650 2 4 $a Nutrition. $3 192796
700 1 $a Azcarate-Peril, M. Andrea. $3 855113
700 1 $a Arnold, Roland R. $3 855114
700 1 $a Bruno-Barcena, Jose M. $3 855115
710 2 $a SpringerLink (Online service) $3 273601
773 0 $t Springer eBooks
856 4 0 $u https://doi.org/10.1007/978-3-030-28737-5
950 $a Biomedical and Life Sciences (Springer-11642)