About this Research Topic
Prebiotics are non-viable food components that bypass digestion and enter the colon to selectively stimulate the growth and/or activity of probiotics. Probiotics have been extensively studied and explored commercially in the food and nutrition fields, including dairy products, meat products, health food, functional food, etc., reflecting the diversity of probiotics’ functions and their wide applications. In the future, probiotics will become an important and viable ingredient in functional foods.
The mechanisms by which probiotics exert biological effects are still poorly understood, this Research Topic aims to cover recent advances in prebiotics and probiotics in functional food production and its metabolism. We accept all types of manuscript submissions, including Original Research, Review, Hypothesis and Theory, Methods, Mini-Review, and Perspective. Topics of interest include, but are not limited to, the following themes:
(1) The metabolism of probiotics causes the acidic environment in the intestine, regulates, and promotes intestinal peristalsis;
(2) The immunomodulatory function of probiotics by activating macrophages, improving the expression level of anti-inflammatory cytokines, and enhancing the activities of natural killer cells and immunoglobulins;
(3) Probiotics could enhance the endogenous barrier mechanism of patients with atopic dermatitis and food allergy, thereby improving food allergy;
(4) Prebiotics promote the growth and reproduction of intestinal beneficial bacteria in the body;
(5) Probiotic metabolism in the fermentation of food.
Keywords: Culture, Isolation and screening, Fermentation, Metabolic, Gut microbiota, Purification
Important Note: All contributions to this Research Topic must be within the scope of the section and journal to which they are submitted, as defined in their mission statements. Frontiers reserves the right to guide an out-of-scope manuscript to a more suitable section or journal at any stage of peer review.