Future Prospects for Food Research in the Post-Microbiome Era

被引：2

作者：

Kunisawa, Jun ^{[1
,2
,3
,4
,5
,6
]}

机构：

[1] Natl Inst Biomed Innovat Hlth & Nutr NIBIOHN, Lab Vaccine Mat, Ctr Vaccine & Adjuvant Res, Osaka, Japan

[2] Natl Inst Biomed Innovat Hlth & Nutr NIBIOHN, Lab Gut Environm Syst, Collaborat Res Ctr Hlth & Med, Osaka, Japan

[3] Osaka Univ, Grad Sch Pharmaceut Sci, Grad Sch Med, Grad Sch Dent,Grad Sch Sci, Osaka, Japan

[4] Univ Tokyo, Int Vaccine Design Ctr, Inst Med Sci, Tokyo, Japan

[5] Kobe Univ, Grad Sch Med, Dept Microbiol & Immunol, Kobe, Japan

[6] Waseda Univ, Res Org Nano & Life Innovat, Tokyo, Japan

来源：

JOURNAL OF NUTRITIONAL SCIENCE AND VITAMINOLOGY | 2022年 / 68卷

基金：

日本学术振兴会;

关键词：

postbiotics; intestinal bacteria; dietary components; fermented food; immunity; personalized and stratified nutrition;

D O I：

10.3177/jnsv.68.S23

中图分类号：

R15 [营养卫生、食品卫生]; TS201 [基础科学];

学科分类号：

100403 ;

摘要：

The intestinal environment, formed from dietary components and intestinal bacteria, plays a pivotal role in maintaining our health. Most studies have focused on the functions of dietary components and intestinal bacteria, separately. However, with the new concept of postbiotics, bacterial metabolites produced from food components as substrates, research including the perspective of the interaction between dietary components and intestinal bacteria has become important. In this paper, the importance of food is presented, including the viewpoint of postbiotics, in relation to the interaction between the intestinal environment and health.

引用

页码：S23 / S25

页数：3

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