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Health and wellness are among the core segments of quickly-changing consumer goods, with ever-increasing health consciousness among consumers around the globe. Functional foods and beverages, formulated from natural ingredients with targeted physiological functions, are at the heart of research and development in the food industry. The application of modern biotechnology methods in the food and agricultural industry is expected to alleviate hunger today and help avoid mass starvation in the future. Modern food biotechnology has in recent years been transforming existing methods of food production and preparation far beyond the traditional scope. Currently, at the global level, food biotechnological research has focused on traditional process optimization (starter culture development, enzymology, fermentation), food safety and quality, nutritional quality improvement, functional foods, and food preservation (improving shelf life). The fermentation of substrates considered for human consumption has been applied for centuries as a process that enhances shelf life, sensory properties, and nutritional value. Special emphasis has also been given to newly growing concepts, such as functional foods and probiotics. The application of biotechnology in the food sciences has led to an increase in food production and has enhanced the quality and safety of food.

Research & information: general --- Biology, life sciences --- Microbiology (non-medical) --- Canavalia gladiata --- triglyceride --- glycerol --- AMP-activated protein kinase --- peroxisome proliferator-activated receptor --- obesity --- synbiotics --- Lactobacillus --- Bifidobacterium --- inulin --- fructooligosaccharide --- functional food --- milk fermentation --- flaxseed --- active acidity --- yogurt bacteria --- apparent viscosity --- syneresis --- bioactive compounds --- probiotics --- intestinal permeability --- cholesterol --- jamun --- nutrition --- antioxidant --- inflammation --- cancer --- radioprotection --- diabetes --- hyperlipidemia --- value addition --- packaging --- yoghurt --- green tea --- functional product --- sensory quality --- physical properties --- vitamins --- GABA --- phenolic compounds --- organosulfur compounds --- bioactive peptides --- biogenic amines --- stress --- galacto-oligosaccharides --- oligofructose --- inflammatory bowel disease --- Cheonggukjang --- dextran sulfate sodium (DSS)-induced colitis --- protective effect --- gajami-sikhae --- MALDI-TOF MS --- microbial community --- culture-dependent method --- fermentation --- identification --- fermentation temperature --- Godulbaegi kimchi --- antioxidant activity --- antimicrobial activity --- kimchi quality --- artificial neural network --- functional beverage --- partial least-squares regression --- teff-based substrate --- 2D-fluorescence spectroscopy --- Canavalia gladiata --- triglyceride --- glycerol --- AMP-activated protein kinase --- peroxisome proliferator-activated receptor --- obesity --- synbiotics --- Lactobacillus --- Bifidobacterium --- inulin --- fructooligosaccharide --- functional food --- milk fermentation --- flaxseed --- active acidity --- yogurt bacteria --- apparent viscosity --- syneresis --- bioactive compounds --- probiotics --- intestinal permeability --- cholesterol --- jamun --- nutrition --- antioxidant --- inflammation --- cancer --- radioprotection --- diabetes --- hyperlipidemia --- value addition --- packaging --- yoghurt --- green tea --- functional product --- sensory quality --- physical properties --- vitamins --- GABA --- phenolic compounds --- organosulfur compounds --- bioactive peptides --- biogenic amines --- stress --- galacto-oligosaccharides --- oligofructose --- inflammatory bowel disease --- Cheonggukjang --- dextran sulfate sodium (DSS)-induced colitis --- protective effect --- gajami-sikhae --- MALDI-TOF MS --- microbial community --- culture-dependent method --- fermentation --- identification --- fermentation temperature --- Godulbaegi kimchi --- antioxidant activity --- antimicrobial activity --- kimchi quality --- artificial neural network --- functional beverage --- partial least-squares regression --- teff-based substrate --- 2D-fluorescence spectroscopy

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[Increasing evidence suggests that microbiota and especially the gut microbiota (the microbes inhabiting the gut including bacteria, archaea, viruses, and fungi) plays a key role in human physiology and pathology. Recent findings indicate how dysbiosis—an imbalance in the composition and organization of microbial populations—could severely impact the development of different medical conditions (from metabolic to mood disorders), providing new insights into the comprehension of diverse diseases, such as IBD, obesity, asthma, autism, stroke, diabetes, and cancer. Given that microbial cells in the gut outnumber host cells, microbiota influences human physiology both functionally and structurally. Microbial metabolites bridge various—even distant—areas of the organism by way of the immune and hormone system. For instance, it is now clear that the mutual interaction between the gastrointestinal tract and the brain (gut–brain axis), often involves gut microbiota, indicating that the crosstalk between the organism and its microbial residents represents a fundamental aspect of both the establishment and maintenance of healthy conditions. Moreover, it is crucial to recognize that beyond the intestinal tract, microbiota populates other host organs and tissues (e.g., skin and oral mucosa). We have edited this eBook with the aim of publishing manuscripts focusing on the impact of microbiota in the development of different diseases and their associated treatments.]

gastrointestinal diseases --- sterile inflammation --- n/a --- Staphylococcus spp. --- etiopathogenesis --- colitis --- Escherichia coli --- bacteriophages --- atopic dermatitis --- intravenous immunoglobulin G --- adaptive immunity --- 16S rRNA gene --- vaginal microbiota --- modularity --- innate immunity --- gut-liver axis --- disease activity --- immune system --- cytokines --- commensals --- Staphylococcus aureus --- dysbiosis --- fecal transplantation --- TLR mimicry --- etanercept --- dextran sulfate sodium --- CAR T-cell --- 3-dihydroxy-4-methoxyBenzaldehyde --- chemo free treatment --- Staphylococcus epidermis --- rheumatoid arthritis --- microbiome --- co-occurrence network --- immune epigenetics --- 2 --- autoimmunity --- superoxide dismutase --- precision medicine --- metabolism --- adoptive cell transfer (ACT) --- gut barrier --- antibiotics --- checkpoint inhibitors --- probiotics --- microbiota --- Candida albicans --- Enterococcus faecalis --- chronic liver diseases --- TCR --- anaerobic bacteria --- HSV2 --- bacteriocins --- methotrexate --- microbial interactions --- T cells --- virus --- mice --- lymphoid malignancies --- HPV --- macrophages --- anti-TNF-? --- inflammation --- chondroitin sulfate disaccharide --- immunotherapy --- genomics --- immuno-oncology --- diet --- aerobic bacteria --- immunological niche --- melanin --- health --- chemokines --- gut microbiota --- cutaneous immunity --- HIV --- TIL --- cancer --- global network

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• Reference Manager
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Health and wellness are among the core segments of quickly-changing consumer goods, with ever-increasing health consciousness among consumers around the globe. Functional foods and beverages, formulated from natural ingredients with targeted physiological functions, are at the heart of research and development in the food industry. The application of modern biotechnology methods in the food and agricultural industry is expected to alleviate hunger today and help avoid mass starvation in the future. Modern food biotechnology has in recent years been transforming existing methods of food production and preparation far beyond the traditional scope. Currently, at the global level, food biotechnological research has focused on traditional process optimization (starter culture development, enzymology, fermentation), food safety and quality, nutritional quality improvement, functional foods, and food preservation (improving shelf life). The fermentation of substrates considered for human consumption has been applied for centuries as a process that enhances shelf life, sensory properties, and nutritional value. Special emphasis has also been given to newly growing concepts, such as functional foods and probiotics. The application of biotechnology in the food sciences has led to an increase in food production and has enhanced the quality and safety of food.

Canavalia gladiata --- triglyceride --- glycerol --- AMP-activated protein kinase --- peroxisome proliferator-activated receptor --- obesity --- synbiotics --- Lactobacillus --- Bifidobacterium --- inulin --- fructooligosaccharide --- functional food --- milk fermentation --- flaxseed --- active acidity --- yogurt bacteria --- apparent viscosity --- syneresis --- bioactive compounds --- probiotics --- intestinal permeability --- cholesterol --- jamun --- nutrition --- antioxidant --- inflammation --- cancer --- radioprotection --- diabetes --- hyperlipidemia --- value addition --- packaging --- yoghurt --- green tea --- functional product --- sensory quality --- physical properties --- vitamins --- GABA --- phenolic compounds --- organosulfur compounds --- bioactive peptides --- biogenic amines --- stress --- galacto-oligosaccharides --- oligofructose --- inflammatory bowel disease --- Cheonggukjang --- dextran sulfate sodium (DSS)-induced colitis --- protective effect --- gajami-sikhae --- MALDI-TOF MS --- microbial community --- culture-dependent method --- fermentation --- identification --- fermentation temperature --- Godulbaegi kimchi --- antioxidant activity --- antimicrobial activity --- kimchi quality --- artificial neural network --- functional beverage --- partial least-squares regression --- teff-based substrate --- 2D-fluorescence spectroscopy