Skip to main content

EDITORIAL article

Front. Nutr., 26 January 2023
Sec. Nutrition and Food Science Technology
Volume 10 - 2023 | https://doi.org/10.3389/fnut.2023.1126929
This article is part of the Research Topic Recent Advances and Product Opportunities in the Technology of Proteins, Probiotics and Prebiotics View all 21 articles

Editorial: Recent advances and product opportunities in the technology of proteins, probiotics, and prebiotics

\nCaili Fu&#x;Caili Fu1†Xi Yu&#x;Xi Yu2†Hongwei Guo Hongwei Guo3*Chunping You Chunping You4*Jun Du Jun Du5*
  • 1Food Science and Technology, National University of Singapore (Suzhou) Research Institute, Suzhou, Jiangsu, China
  • 2Faculty of Medicine, Macau University of Science and Technology, Macau SAR, China
  • 3School of Public Health, Fudan University, Shanghai, China
  • 4Key Laboratory of Dairy Biotechnology, Shanghai, China
  • 5Nutrilite Health Institute, Shanghai, China

Editorial on the Research Topic
Recent advances and product opportunities in the technology of proteins, probiotics, and prebiotics

This special issue, titled “Recent Advances and Product Opportunities in the Technology of Proteins, Probiotics, and Prebiotics,” draws together a collection of papers that address current advances in product changes and in the technologies of proteins, prebiotics, and probiotics. Many publications focused on this topic have been reviewed and published that relate to the development of personalized nutrition, which differs from the population-based nutrition intervention that provides one-size-fits-all treatments. Based on the individual's unique characteristics, including anthropometric characteristics, biomarkers, genotypes, gut microbial composition, pre-interventional dietary patterns, and physical activity status, personalized nutrition enables tailored healthy lifestyle choices and thus, improves health outcomes.

Kan et al. explored the potential variables that might alter an individual's response to a specific diet, and the results were transposed into three review articles (Wan et al.; Wang et al.). The gut microbiome, genotype, and phenotypic related biomarkers were specifically highlighted as the most important dimensions for personalized nutrition to achieve its desired goal (Wang et al.). Variations in these dimensions were associated with distinctive nutrition-related traits, including the bioaccessibility, bioavailability, and utilization of nutrients, which subsequently, affected the efficacy of nutritional intervention (Kan, Wu, et al.; Wan et al.). Building upon these endeavors, this group of researchers performed the first personalized nutrition study in China to test the hypothesis that the deployment of the above-mentioned dimensions in a nutritional intervention study could result in a greater lifestyle change among obese adults (Kan, Yi, et al.; Zheng et al.). Their theory was supported by the subjects' much greater decreases in body mass index, waist measurement, and percentage of body fat in the personalized nutrition-treated team compared to the standard study participants (Kan, Yi, et al.). In a subsequent investigation, Zheng et al. identified the gut microbiome's role in modifying lipid metabolism outcomes connected to fat distribution and obesity-related gene polymorphisms, while Zhang et al. discovered that through altering the gut microbiota, Lactiplantibacillus plantarum ST-III-fermented milk can ameliorate autistic-like symptoms of mice with autism spectrum conditions brought upon by the use of valproic acid. Zheng et al. summarized the systematic assessment of the prebiotics' contribution to promoting probiotics (You et al.). By identifying novel ligand fishing models using nanotechnologies for obesity treatment, Tian et al. showcased another method to promote further advancements in personalized nutritional interventions. Noticeably, machine learning was utilized to capture complex relationships between the phenotypic, genomic, and metagenomic features and nutritional needs of an individual to develop tailored dietary and nutritional advice. The fact that computational algorithms need to be trained by big datasets will add tremendous value to multi-omics approaches (Wang et al.). Some interesting works that involved the novel utilization of natural products and microorganisms are also included. Wang et al. successfully used Lactobacillus for the improvement of meat quality in Sunit sheep. And they further revealed that the underlying mechanism of such improvement is related to the altered mitochondrial biosynthesis via the AMPK pathway. Wu et al. investigated and found that by targeting ferroptosis, traditional Chinese medicine has a preventive impact on non-alcoholic fatty liver disease and liver cancer.

Author contributions

CF and XY researched the relevant literature and created the initial version of the draft. HG, CY, and JD amended the manuscript. All of the contributors have reviewed and consented to the published version of the manuscript.

Funding

This work was made possible by the Key Research and Development Project of Hainan Province (ZDYF2022XDNY335), the Cooperation project of Amway China Co., Limited and the National University of Singapore (Suzhou) Research Institute (Grant No. Am20220229RD), and the 5th High-Level Entrepreneurship and Innovation Team Project of Putian City (Added-value Processing of Predominant Aquatic Products in Putian City).

Conflict of interest

The authors declare that the research was conducted in the absence of any commercial or financial relationships that could be construed as a potential conflict of interest.

Publisher's note

All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article, or claim that may be made by its manufacturer, is not guaranteed or endorsed by the publisher.

Keywords: protein, peptide, probiotic, prebiotic, personalized nutrition

Citation: Fu C, Yu X, Guo H, You C and Du J (2023) Editorial: Recent advances and product opportunities in the technology of proteins, probiotics, and prebiotics. Front. Nutr. 10:1126929. doi: 10.3389/fnut.2023.1126929

Received: 18 December 2022; Accepted: 11 January 2023;
Published: 26 January 2023.

Edited and reviewed by: Filippo Rossi, Catholic University of the Sacred Heart, Italy

Copyright © 2023 Fu, Yu, Guo, You and Du. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.

*Correspondence: Hongwei Guo, yes hwguo@shmu.edu.cn; Chunping You, yes youchunping@brightdairy.com; Jun Du, yes Eric.Du@amway.com

†These authors have contributed equally to this work

Disclaimer: All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.