How Fermented Foods Feed a Healthy Gut Microbiota A Nutrition Contin
This 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 hu
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mented Foods Feed a Healthy Gut Microbiota A Nutrition Continuum
How Fermented Foods Feed a Healthy Gut Microbiota
M. Andrea Azcarate-Peril • Roland R. Arnold José M. Bruno-Bárcena Editors
How Fermented Foods Feed a Healthy Gut Microbiota A Nutrition Continuum
Editors M. Andrea Azcarate-Peril School of Medicine University of North Carolina at Chapel Hill Chapel Hill, NC, USA
Roland R. Arnold School of Dentistry University of North Carolina at Chapel Hill Chapel Hill, NC, USA
José M. Bruno-Bárcena Department of Plant and Microbial Biology North Carolina State University Raleigh, NC, USA
ISBN 978-3-030-28736-8 ISBN 978-3-030-28737-5 (eBook) https://doi.org/10.1007/978-3-030-28737-5 © Springer Nature Switzerland AG 2019 This work is subject to copyright. All rights are reserved by the Publisher, whether the whole or part of the material is concerned, specifically the rights of translation, reprinting, reuse of illustrations, recitation, broadcasting, reproduction on microfilms or in any other physical way, and transmission or information storage and retrieval, electronic adaptation, computer software, or by similar or dissimilar methodology now known or hereafter developed. The use of general descriptive names, registered names, trademarks, service marks, etc. in this publication does not imply, even in the absence of a specific statement, that such names are exempt from the relevant protective laws and regulations and therefore free for general use. The publisher, the authors, and the editors are safe to assume that the advice and information in this book are believed to be true and accurate at the date of publication. Neither the publisher nor the authors or the editors give a warranty, express or implied, with respect to the material contained herein or for any errors or omissions that may have been made. The publisher remains neutral with regard to jurisdictional claims in published maps and institutional affiliations. This Springer imprint is published by the registered company Springer Nature Switzerland AG The registered company address is: Gewerbestrasse 11, 6330 Cham, Switzerland
Preface
Extensive research in recent decades has helped decode the impact of diet on the gut microbiome, together with the microbial responses to nutritional components in our diet, which converge in a delicate and balanced choreography (when healthy) or disarray (when unbalanced or unhealthy). With over 20 years of research expertise in fermented food, probiotics, and the microbiome, we felt like the pieces of the nutritional-microbial puzzle had started to fit together: could it be possible that our gut microbiota needs “reseeding” and that reseeding is done by the foods we eat? Can food have a restorative role as a microbe provider for the gut microbiota? Traditionally, fermented foods have been consumed by humans for millennia. This method of food preservation was discovered most probably by accident as a means to prevent spoilage and, unsuspectingly to the consumer, provided our ancestors with beneficial bacteri
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