Recent Advances and Product Opportunities in the Technology of Proteins, Probiotics and Prebiotics

132.2K

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140

authors

21

articles

Recent Advances and Product Opportunities in the Technology of Proteins, Probiotics and Prebiotics

132.2K

views

140

authors

21

articles

Editorial

26 January 2023

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

Caili Fu

,

Xi Yu

,

Hongwei Guo

,

Chunping You

and

Jun Du

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Editors

4

National University of Singapore Suzhou Research Institute (NUSRI)

Fudan University

State Key Laboratory of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd.

Macau University of Science and Technology

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The health effects of proteins/peptides, probiotics, and prebiotics are well-known world widely. The research on their health-promotion mechanism, interaction with other ingredients, safety, and bioavailability is continuously deepening. Such research can contribute to the development of novel products in food and dietary supplement industries. In addition, investigating the functions and properties of protein-prebiotics complexes is interesting as well due to the possibility of creating a new generation of prebiotics products. By conjugating prebiotics to proteins, enhanced bioavailability, longer shelf life, higher nutrition value and synergistic effect might be achieved.
This research topic focuses on the new health-promotion pathways and systematic structure-function relationships of bioactive proteins and prebiotics. The protein-, prebiotic-, probiotic-based interactions are also discussed in this Research Topic. In addition, this research topic will explore the product opportunities and challenges of proteins/peptides, probiotics, and prebiotics in the food industry from a nutritional perspective.
The research topic welcomes articles covering, but not limited to, the following sub-topics:
1. Health-promoting mechanisms and structure-function relationships of proteins/peptides, probiotics and prebiotics.
2. Protein-, prebiotic-, probiotic-based interactions.
3. Safety and bioavailability of proteins/peptides, probiotics and prebiotics and related products.

The health effects of proteins/peptides, probiotics, and prebiotics are well-known world widely. The research on their health-promotion mechanism, interaction with other ingredients, safety, and bioavailability is continuously deepening. Such research can contribute to the development of novel products in food and dietary supplement industries. In addition, investigating the functions and properties of protein-prebiotics complexes is interesting as well due to the possibility of creating a new generation of prebiotics products. By conjugating prebiotics to proteins, enhanced bioavailability, longer shelf life, higher nutrition value and synergistic effect might be achieved.
This research topic focuses on the new health-promotion pathways and systematic structure-function relationships of bioactive proteins and prebiotics. The protein-, prebiotic-, probiotic-based interactions are also discussed in this Research Topic. In addition, this research topic will explore the product opportunities and challenges of proteins/peptides, probiotics, and prebiotics in the food industry from a nutritional perspective.
The research topic welcomes articles covering, but not limited to, the following sub-topics:
1. Health-promoting mechanisms and structure-function relationships of proteins/peptides, probiotics and prebiotics.
2. Protein-, prebiotic-, probiotic-based interactions.
3. Safety and bioavailability of proteins/peptides, probiotics and prebiotics and related products.

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Editors

National University of Singapore Suzhou Research Institute (NUSRI)

Fudan University

State Key Laboratory of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd.

Macau University of Science and Technology

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Frontiers in Nutrition

Nutrition and Food Science Technology

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