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Human Digestion Health under Plant-Based Foods
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Human Digestion Health under Plant-Based Foods

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Plant Foods".

Deadline for manuscript submissions: closed (20 September 2023) | Viewed by 7421

Special Issue Editors

Dr. Wei Zou

E-Mail Website
Guest Editor
Collage of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
Interests: food science; food chemistry; food nutrition; food digestion; carbohydrate nutrition; carbohydrate chemical modification
Special Issues, Collections and Topics in MDPI journals
Dr. Cheng Li

E-Mail Website
Guest Editor
School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
Interests: starch structure and nutrition; low glycemic index food; resistant starch and gut microbiota interactions
Special Issues, Collections and Topics in MDPI journals
Dr. Wenwen Yu

E-Mail Website
Guest Editor
Department of Food Science & Engineering, Jinan University, Guangzhou 510632, China
Interests: functional carbohydrates; food packaging
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Human health is largely dependent on diet. Plant-based food is crucial to human health, supplying various important dietary nutrients ingested through the gastrointestinal digestive tract to support human metabolism. This Special Issue is focused on the plant foods with a significant nutritional influence on human digestive health. We encourage relevant research submissions to reflect the most recent progress or to highlight the most crucial points of scientific emphasis within the contemporary literature. You are kindly encouraged to submit a manuscript to this Special Issue, wherein all research articles, communications, or scientific reviews are welcome. As suggested, the relevant topics can touch upon, but are not limited to, the following:

a) plant-based macro/micro food components with significant valuable or negative nutritional influence;

b) plant fibre sources with nutritional value;

c) plant food components and gut microbial health;

d) plant foods digested in vitro/in vivo.

This Special Issue promises to create new opportunities to boost public dietary health discussions that are grounded by insightful knowledge into plant-based food nutrients ingested by humans.

Dr. Wei Zou
Dr. Cheng Li
Dr. Wenwen Yu
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • plant-based food
  • human digestion
  • health, dietary fibre
  • lignin
  • macro/micronutrients
  • in vitro/in vivo digestion

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Published Papers (2 papers)

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Research

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14 pages, 2431 KiB  
Article
Simulated Gastrointestinal Digestion of Nutritive Raw Bars: Assessment of Nutrient Bioavailability
by Lucian Dordai, Dorina Simedru, Oana Cadar and Anca Becze
Foods 2023, 12(12), 2300; https://doi.org/10.3390/foods12122300 - 7 Jun 2023
Viewed by 1940
Abstract
Raw bars have become popular among health-conscious consumers due to their nutrient-dense ingredients and lack of additives and preservatives. However, the effect of simulated gastrointestinal digestion on the nutrient content of these bars has yet to be extensively studied. In this study, four [...] Read more.
Raw bars have become popular among health-conscious consumers due to their nutrient-dense ingredients and lack of additives and preservatives. However, the effect of simulated gastrointestinal digestion on the nutrient content of these bars has yet to be extensively studied. In this study, four different raw bar recipes were subjected to simulated gastrointestinal digestion to evaluate the impact on their nutrient content. The recipes have dates and almond flour as base ingredients and specific ingredients such as Maca root powder, Ginger powder, Aronia powder, Pollen, Propolis extract, Astragalus powder, and Cacao powder. These variations were intended to provide diverse flavors and potential health benefits to cater to different preferences and needs. The in vitro digestion model was designed to mimic the conditions of the human gastrointestinal tract, including the mouth, stomach, and small intestine. The results showed that the simulated gastrointestinal digestion significantly impacted the nutrient content of the bars, with varying degrees of nutrient loss observed depending on the recipe. The highest phenolic content and antioxidant activity were observed in the salivary phase for all samples. Vitamin B content generally decreases from the salivary to the intestinal stage. After digestion, the recovery rates of total phenols, antioxidant capacity, and vitamins B1, B3, and B6 varied across the recipes. The recovery rates of vitamins B1, B3, and B6 were generally high across all recipes, indicating their stability and retention during digestion. The findings suggest that simulated GI digestion provides insights into the nutrient bioavailability of raw bars. These results can inform the formulation and optimization of raw bars to enhance nutrient absorption and nutritional value. Further research is warranted to investigate the effects of different processing techniques and ingredient combinations on nutrient bioavailability. Full article
(This article belongs to the Special Issue Human Digestion Health under Plant-Based Foods)
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Review

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23 pages, 2788 KiB  
Review
Modulation of the Gut Microbiota with Prebiotics and Antimicrobial Agents from Pleurotus ostreatus Mushroom
by Gréta Törős, Hassan El-Ramady, József Prokisch, Fernando Velasco, Xhensila Llanaj, Duyen H. H. Nguyen and Ferenc Peles
Foods 2023, 12(10), 2010; https://doi.org/10.3390/foods12102010 - 16 May 2023
Cited by 22 | Viewed by 5026
Abstract
Pleurotus ostreatus (Jacq. ex Fr.) P. Kumm mushroom contains bioactive compounds with both antimicrobial and prebiotic properties, which are distributed in the mushroom mycelium, fruiting body, and spent substrate. The mushroom is rich in nondigestible carbohydrates like chitin and glucan, which act as [...] Read more.
Pleurotus ostreatus (Jacq. ex Fr.) P. Kumm mushroom contains bioactive compounds with both antimicrobial and prebiotic properties, which are distributed in the mushroom mycelium, fruiting body, and spent substrate. The mushroom is rich in nondigestible carbohydrates like chitin and glucan, which act as prebiotics and support the growth and activity of beneficial gut bacteria, thereby maintaining a healthy balance of gut microbiota and reducing the risk of antibiotic resistance. The bioactive compounds in P. ostreatus mushrooms, including polysaccharides (glucans, chitin) and secondary metabolites (phenolic compounds, terpenoids, and lectins), exhibit antibacterial, antiviral, and antifungal activities. When mushrooms are consumed, these compounds can help preventing the growth and spread of harmful bacteria in the gut, reducing the risk of infections and the development of antibiotic resistance. Nonetheless, further research is necessary to determine the efficacy of P. ostreatus against different pathogens and to fully comprehend its prebiotic and antimicrobial properties. Overall, consuming a diet rich in mushroom-based foods can have a positive impact on human digestion health. A mushroom-based diet can support a healthy gut microbiome and reduce the need for antibiotics. Full article
(This article belongs to the Special Issue Human Digestion Health under Plant-Based Foods)
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