发酵食品微生物组研究的综合分子方法。

IF 10.1 2区 生物学 Q1 MICROBIOLOGY
Aaron M Walsh, John Leech, Curtis Huttenhower, Hue Delhomme-Nguyen, Fiona Crispie, Christian Chervaux, Paul D Cotter
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引用次数: 0

摘要

分子技术,包括高通量测序,扩大了我们对微生物世界的认知。对微生物群落的组成和功能的前所未有的见解引起了人们的极大兴趣,近年来发表了许多具有里程碑意义的研究,涉及微生物组和环境,特别是饮食和营养在人类、动物和全球健康中的重要作用。因此,食物微生物组代表了环境和宿主之间的重要交叉。发酵食品微生物群尤其如此,它们积极地将微生物代谢产物引入人体肠道,在较小程度上,将活微生物引入人体肠道。在这里,我们讨论了发酵食品的历史,并考察了分子方法在过去十年中是如何推动这些发酵食品的研究的。我们强调了各种分子方法如何帮助我们了解微生物塑造这些产品品质的方式,并总结了食用发酵食品对肠道的影响。最后,我们探讨了如何利用生物信息学的进步来增强我们对发酵食品的理解。这篇综述强调了综合分子方法如何改变我们对与食品发酵相关的微生物群落、独特食品的创造及其对人类微生物组和健康的影响的理解。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Integrated molecular approaches for fermented food microbiome research.

Integrated molecular approaches for fermented food microbiome research.

Integrated molecular approaches for fermented food microbiome research.

Integrated molecular approaches for fermented food microbiome research.

Molecular technologies, including high-throughput sequencing, have expanded our perception of the microbial world. Unprecedented insights into the composition and function of microbial communities have generated large interest, with numerous landmark studies published in recent years relating the important roles of microbiomes and the environment-especially diet and nutrition-in human, animal, and global health. As such, food microbiomes represent an important cross-over between the environment and host. This is especially true of fermented food microbiomes, which actively introduce microbial metabolites and, to a lesser extent, live microbes into the human gut. Here, we discuss the history of fermented foods, and examine how molecular approaches have advanced research of these fermented foods over the past decade. We highlight how various molecular approaches have helped us to understand the ways in which microbes shape the qualities of these products, and we summarize the impacts of consuming fermented foods on the gut. Finally, we explore how advances in bioinformatics could be leveraged to enhance our understanding of fermented foods. This review highlights how integrated molecular approaches are changing our understanding of the microbial communities associated with food fermentation, the creation of unique food products, and their influences on the human microbiome and health.

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来源期刊
FEMS microbiology reviews
FEMS microbiology reviews 生物-微生物学
CiteScore
17.50
自引率
0.90%
发文量
45
审稿时长
6-12 weeks
期刊介绍: Title: FEMS Microbiology Reviews Journal Focus: Publishes reviews covering all aspects of microbiology not recently surveyed Reviews topics of current interest Provides comprehensive, critical, and authoritative coverage Offers new perspectives and critical, detailed discussions of significant trends May contain speculative and selective elements Aimed at both specialists and general readers Reviews should be framed within the context of general microbiology and biology Submission Criteria: Manuscripts should not be unevaluated compilations of literature Lectures delivered at symposia must review the related field to be acceptable
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