000			04467nam a2200445 c 4500
710	2		_aSpringerLink (Online service) _9106996
999			_c117962 _d117962 _x1
001			117962
003			ES-MaUEC
005			20230102113836.0
006			a||||fo|||| 00| 0
007			cr nn nnnaamaa
008			191128s2019 gw a o |||| 0|eng d
020			_a9783030287375
024	7		_a10.1007/978-3-030-28737-5 _2doi
040			_aES-MaUEC _bspa _cES-MaUEC _dES-MaUEC
050		4	_aQP144.F85 _b2019 EB
245	0	0	_aHow Fermented Foods Feed a Healthy Gut Microbiota _bA Nutrition Continuum _cedited by M. Andrea Azcarate-Peril, Roland R. Arnold, José M. Bruno-Bárcena.
250			_aFirst edition
264		1	_aCham, Switzerland _bSpringer International Publishing _c2019
300			_a1 recurso en línea (XII, 366 páginas) _b15 ilustraciones, 12 ilustraciones a color
336			_2rdacontent _aTexto _btxt
337			_2rdamedia _aelectrónico _bc
338			_2rdacarrier _arecurso electrónico _bcr
347			_atext file _bPDF
490	0		_aBiomedical and Life Sciences (Springer-11642)
520	3		_aThis book examines the role of fermented foods on human gut health and offers a unique contribution to this rapidly growing area of study. Fermented foods have been consumed by humans for millennia. This method of food preservation provided early humans with beneficial bacteria that re-populated the gut microbiota upon consumption. However, novel methods of production and conservation of food have led to severed ties between the food that modern humans consume and the gut microbiota. As a consequence, there has been a documented increase in the prevalence of autoimmune diseases and obesity, which has been correlated to decreased diversity of gut microbes, while infectious disorders have decreased in the three past decades. With the intention of providing a thorough overview of the relationship between fermented foods, nutrition, and health, the editors have grouped the chapters into three thematic sections: food and their associated microbes, the oral microbiome, and the gut microbiome. After an introduction dedicated to the environmental microbiome, Part I provides an overview of what is currently known about the microbes associated with different foods, and compares traditional forms of food preparation with current industrial techniques in terms of the potential loss of microbial diversity. The chapters in Part 2 explore the oral microbiota as a microbial gatekeeper and main contributor to the gut microbiota. Part 3 introduces beneficial modulators of the gut microbiome starting with the establishment of a healthy gut microbiota during infancy, and continuing with the role of probiotics and prebiotics in health preservation and the imbalances of the gut microbiota. In the final section the editors offer concluding remarks and provide a view of the future brought by the microbiome research revolution. This study is unique in its emphasis on the convergence of two very relevant fields of research: the field of studies on Lactic Acid Bacteria (LAB) and fermented foods, and microbiome research. The relationship between these fields, as presented by the research in this volume, demonstrates the intimate connection between fermented foods, the oral and gut microbiota, and human health. Although research has been done on the impact of diet on the gut microbiome there are no publications addressing the restorative role of food as microbe provider to the gut microbiota. This novel approach makes the edited volume a key resource for scientific researchers working in this field.
988			_aPrimersemestre_2020_BiomedLife
650		7	_2embne _aMicrobiología _9138684
650		7	_2embne _aNutrición _9138371
700	1		_aAzcarate-Peril, M. Andrea _eeditor literario _4edt _4http://id.loc.gov/vocabulary/relators/edt
700	1		_aArnold, Roland R _eeditor literario _4edt _4http://id.loc.gov/vocabulary/relators/edt
700	1		_aBruno-Bárcena, José M _eeditor literario _4edt _4http://id.loc.gov/vocabulary/relators/edt
773	0		_tSpringer eBooks
776	0	8	_iPrinted edition: _z9783030287368
776	0	8	_iPrinted edition: _z9783030287382
776	0	8	_iPrinted edition: _z9783030287399
856	4	0	_uhttps://go.openathens.net/redirector/universidadeuropea.es?url=https://doi.org/10.1007/978-3-030-28737-5 _zAcceso a este recurso digital (usuarios Universidad Europea de Madrid)
942			_2lcc _cLE _n0
998			_b02/2020 _dz _ek _zSI