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This book analyzes research on how the microbiome is affected by nutrients and how dietary modifications can alter the microbiome with associated effects on health and well-being.
Inhaltsverzeichnis
Part I: T0 Benchwork, including techniques for microbiome studies
1. Tools and resources enabling marker gene-based microbiome studies.
2. Phageome in gut microbiome
Part II: T1: Pre-clinical animal studies, and safety and efficacy trial in humans
3. Microbiome and Nutrition – Why do we care? “Discussing a complex relationship”.
4. Models for researching the gut microbiome.
5. Dietary modulation of the gut microbiota by cultured products. (pending)
6. Dietary modulation of the gut microbiota by prebiotics and other dietary nutrients and relevant health effect(s).
Part III: T2-3 Effectiveness trials in general population and regulatory limitations
7. Gut microbiota and polyphenols: Discussing a powerful interplay and its effect on health
8. Diet, obesity, and gut microbiome
9. Challenge, future research, and influence in food science and product development
Über den Autor / die Autorin
Vivian C.H. Wu, Ph.D., Professor Research Leader
Produce Safety and Microbiology Research Unit USDA-ARS Western Regional Research Center
Dr. Vivian C.H. Wu is the Research Leader of the Produce Safety and Microbiology Research Unit, one of the six Research Units at the U.S. Dept. of Agriculture (USDA)-Agriculture Research Service (ARS) Western Regional Research Center in Albany, California. Before joining USDA ARS, Dr. Wu served as a Full Professor at the University of Maine, where she led the Pathogenic Microbiology Laboratory. Dr. Wu and her team’s cutting-edge science have immensely benefitted the food sector and have significantly impacted food supplies and public health. Dr. Wu received a multitude of awards, including the 2012 International Bimbo Pan-American Nutrition, Food Science and Technology Award for her achievement in the development of biosensors, the 2012 Distinguished Service Award from the Chinese American Food Society for her service contribution to society, and 2019 USDA Technology Transfer Innovation Fund Award for the commercialization of her biosensors. She received the Chinese American Food Society (CAFS) Professional Achievement Award in 2020. Dr. Wu received National Chung-Hsing University Distinguished Alumni Achievement Award in 2020 for her outstanding professional achievement. She received the 2022 Institute of Food Technologists (IFT) Achievement Award in Microbial Research for Food Safety in Honor of Gerhard J. Haas for her innovative research into the microbial aspects of food safety. Her research accomplishments have also been translated into successfully training undergraduate and graduate students and postdoctoral research scientists. Dr. Wu is the Editor-in-Chief of the Journal of Food Safety.
Zusammenfassung
This book analyzes research on how the microbiome is affected by nutrients and how dietary modifications can alter the microbiome with associated effects on health and well-being.
