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Nutrients
Special Issues
New Paradigms in the Diet and Microbiome Relationship
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New Paradigms in the Diet and Microbiome Relationship

A special issue of Nutrients (ISSN 2072-6643). This special issue belongs to the section "Prebiotics and Probiotics".

Deadline for manuscript submissions: 30 April 2024 | Viewed by 16016

Special Issue Editor

Dr. Sonia González

E-Mail Website
Guest Editor
Department of Functional Biology, University of Oviedo, Facultad de Medicina, 33006 Oviedo, Spain
Interests: microbiome; probiotics; prebiotics; diet; polyphenols; fibers; oxidative stress
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Diet plays a fundamental role in shaping the composition and activity of the gut microbiota and, thus, determines the inter-relationship between the gut microbiome and the host. The intestine (particularly, the colon) is the part of the human body most densely populated by microorganisms (about 95% of the total microorganisms of our body), including bacteria, archaea, viruses, and some unicellular eukaryotes that have co-evolved with humans in a commensal way; this microbiota plays a crucial role in the maintenance of normal host physiology. Despite the rapid progress that has been made in sequencing techniques in recent years, there is still no consensus on what we could define as healthy microbiota in the different physiological stages of the life cycle. This could be the first step towards the designing of therapeutic strategies aimed at modulating the intestinal ecosystem. In addition, over time, the hypothesis about the importance of the overall diet of the individual versus that of isolated components for the modulation of the host microbiota has gained strength. Some diet quality indices and statistical tools have been proposed as possible predictors of gut microbiota composition.

In this Special Issue of Nutrients, we would like to bring together papers dealing with the topic of the impact of new paradigms in the diet and microbiome relationship. Potential topic would be the characterization of the microbiota in the different stages of life, as well as the identification of threshold levels of certain microorganisms that could be associated with the appearance of various pathologies. Research articles or review papers that identify dietary assessment tools, dietary indices or isolated components that may be useful as indicators of a healthy microbial composition in childhood, adult, pregnancy, lactation, or aging are welcome.

Different types of manuscript submissions, including original research articles and reviews.

Dr. Sonia González
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Nutrients is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • probiotics
  • prebiotics
  • microbiome
  • dietary indexes

Published Papers (4 papers)

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Editorial

Jump to: Research, Review

3 pages, 214 KiB  
Editorial
New Paradigms in the Diet and Microbiome Relationship
by Sonia González
Nutrients 2023, 15(24), 5035; https://0-doi-org.brum.beds.ac.uk/10.3390/nu15245035 - 08 Dec 2023
Viewed by 1508
Abstract
Decades of extensive scientific research have led to a consensus on the modulatory effect of diet in shaping the composition and activity of the gut microbiota [...] Full article
(This article belongs to the Special Issue New Paradigms in the Diet and Microbiome Relationship)

Research

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20 pages, 3245 KiB  
Article
Impact on Fecal Microbiota and Health-Related Markers of an Intervention Focused on Improving Eating Behavior in People at Risk of Food Insecurity
by Aida Zapico, Silvia Arboleya, Nuria Salazar, Carmen Perillán, Sergio Ruiz-Saavedra, Clara G. de los Reyes-Gavilán, Miguel Gueimonde and Sonia González
Nutrients 2023, 15(16), 3537; https://0-doi-org.brum.beds.ac.uk/10.3390/nu15163537 - 11 Aug 2023
Cited by 1 | Viewed by 1579
Abstract
Non-communicable diseases are particularly prevalent among low-income individuals and are associated with the consumption of processed foods, fat, and sugars. This work aims to evaluate the impacts of a nutrition education intervention for low socio-economic individuals on sensory perception, health-related parameters and gut [...] Read more.
Non-communicable diseases are particularly prevalent among low-income individuals and are associated with the consumption of processed foods, fat, and sugars. This work aims to evaluate the impacts of a nutrition education intervention for low socio-economic individuals on sensory perception, health-related parameters and gut microbiota. Twenty low-income adults underwent a 4-week intervention. Dietary information (three 24 h recalls), detection thresholds and discrimination scores (salty and sweet), and severity of depressive symptoms (Beck Depression Inventory-II (BDI-II)) were collected. Fecal microbial composition and short chain fatty acids were determined by 16S ribosomal RNA-gene sequencing and gas chromatography, respectively. After the intervention, 35% of subjects presented higher compliance with dietary recommendations, increased consumption of vegetables and lignans and reduced consumption of processed meats and nitrosamines, together with depleted levels of Actinomycetota. Higher discrimination for salty and sweet and lower BDI-II scores were also obtained. This nutrition education intervention entailed changes in dietary intake towards healthier food options, reduced potentially carcinogenic compounds and improved scores for discrimination and severity of depressive symptoms. The confirmation of these results in future studies would enable the design of strategic policies contributing to the optimal nutrition of materially deprived families through affordable healthy plant-based interventions. Full article
(This article belongs to the Special Issue New Paradigms in the Diet and Microbiome Relationship)
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Review

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19 pages, 714 KiB  
Review
Ketogenic Diet: A Dietary Intervention via Gut Microbiome Modulation for the Treatment of Neurological and Nutritional Disorders (a Narrative Review)
by Jun-Ming Lim, Vengadesh Letchumanan, Loh Teng-Hern Tan, Kar-Wai Hong, Sunny-Hei Wong, Nurul-Syakima Ab Mutalib, Learn-Han Lee and Jodi Woan-Fei Law
Nutrients 2022, 14(17), 3566; https://0-doi-org.brum.beds.ac.uk/10.3390/nu14173566 - 30 Aug 2022
Cited by 32 | Viewed by 7271
Abstract
The ketogenic diet (KD) has been important in treating epilepsy since the 1920s. The benefits of KD further expanded to other neurological diseases, including Alzheimer’s diseases, autism spectrum disorder, and nutritional disorder (obesity). Although the therapeutic efficacy of KD has been generally accepted, [...] Read more.
The ketogenic diet (KD) has been important in treating epilepsy since the 1920s. The benefits of KD further expanded to other neurological diseases, including Alzheimer’s diseases, autism spectrum disorder, and nutritional disorder (obesity). Although the therapeutic efficacy of KD has been generally accepted, there is limited knowledge about its underlying mechanism of action, particularly its effect on our gut microbiome. Gut dysbiosis has been proposed to be involved in those diseases, and KD can promote gut microbiota remodeling that may assist in recovery. This review explores the therapeutic applications of KD, the roles of the gut microbiome in neurological diseases and obesity, as well as the effect of KD on the gut microbiome. The present information suggests that KD has significant roles in altering the gut microbiome to improve disease symptoms, mainly by incrementing Bacteroidetes to Firmicutes (B/F) ratio and reducing Proteobacteria in certain cases. However, current gaps call for continued research to understand better the gut microbiota profile altered by KD. Full article
(This article belongs to the Special Issue New Paradigms in the Diet and Microbiome Relationship)
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26 pages, 2105 KiB  
Review
Probiotication of Nutritious Fruit and Vegetable Juices: An Alternative to Dairy-Based Probiotic Functional Products
by Floyd Darren Mojikon, Melisa Elsie Kasimin, Arnold Marshall Molujin, Jualang Azlan Gansau and Roslina Jawan
Nutrients 2022, 14(17), 3457; https://0-doi-org.brum.beds.ac.uk/10.3390/nu14173457 - 23 Aug 2022
Cited by 16 | Viewed by 4946
Abstract
Fruits and vegetables are widely known to be rich in nutrients, antioxidants, vitamins, dietary fiber, minerals, and a bioactive molecule, making them an essential component of a balanced diet with multiple documented positive effects on human health. The probiotication of plant-based juices for [...] Read more.
Fruits and vegetables are widely known to be rich in nutrients, antioxidants, vitamins, dietary fiber, minerals, and a bioactive molecule, making them an essential component of a balanced diet with multiple documented positive effects on human health. The probiotication of plant-based juices for the production of functional and nutraceutical food serves as a healthy alternative to dairy probiotics. They are cholesterol free, lack several dairy allergens, and also encourage ingestion for people with lactose intolerance. This review highlights valuable claims regarding the efficacy of different probiotic strains on various diseases. A comprehensive nutrition comparison and the preference of plant-based over dairy probiotic drinks is also discussed, supported with updated market trends of probiotic drinks (dairy and non-dairy based). An extensive compilation of current plant-based probiotic drinks that are available in markets around the world is listed as a reference. The fermentability of carbon sources by probiotic microorganisms is crucial in addressing the development of plant-based drinks. Therefore, the pathway involved in metabolism of sucrose, glucose, fructose, and galactose in fruit and vegetable juice was also underlined. Finally, the key factors in monitoring the quality of probiotic products such as total soluble solids, sugar consumption, titratable acidity, pH, and stability at low storage temperatures were outlined. Full article
(This article belongs to the Special Issue New Paradigms in the Diet and Microbiome Relationship)
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