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Journal of Food Science & Technology

Journal of Food Science & Technology(JFST)

ISSN: 2472-6419

Impact Factor: 1.130

Xenobiotics and the gut microbiome in health and disease

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Description

The human gut is estimated to contain 100 trillion microbes and the types of microbes include not only bacteria but viruses, archea, fungi and protozoa. It is increasingly recognized that the gut microbiome plays an integral role in maintaining normal homeostatic processes and that alterations in the gut microbiome are associated with multiple medical disorders including obesity, diabetes, liver disease, inflammatory bowel disease and even central nervous system disorders.

A xenobiotic is generally considered a foreign chemical substance found within the organism that is not normally produced or be expected to be present. Examples include drugs such as antibiotics but can include a wide variety of environmental inputs that are obtained by the organism through ingestion into the alimentary tract; obtained through the airway or even mucosal or skin application. Included in xenobiotics are food molecules, spices and botanicals that likely have significant effects on the gut microbiome. A classic and well established example of a xenobiotic causing disease is antibiotic-induced overgrowth of Clostridium difficile in the gut resulting in an inflammatory colitis. In fact, re-establishing a normal gut microbiome via fecal transplantation resolves the colitis.

There has been an enormous surge in interest in understanding to role of the gut microbiome in health and disease there has been less attention paid to the effect of certain classes of xenobiotics such as medical drugs and food based bioactive molecules. We intend for this topic forum to attract interest in this field to enhance its research base. For this reason, we are interested in a broad scope of topics related to xenobiotics and the gut microbiome. The articles can be reviews or original contributions to the field.



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Journal Recent Articles

By Che Henry Ngwa
Milk Cereal Drink Feeding Practices: A Descriptive Study Among Swedish Cohort of the IDEFICS Family Study.
By Ting Ding
Quorum sensing inhibitory effects of vanillin on the biofilm formation of Pseudomonas fluorescens P07 by transcriptome analysis
By Emilia Ferrer
Emerging mycotoxins in botanicals: benefit and risk
By Limin Wang
Extracellular production of Streptomyces ladakanum transglutaminase in a food-grade strain, Bacillus subtilis
By Clement Momoh Owoicho
Textural Properties and Cooking Quality Characteristics of Noodles Prepared from Blends of Broken Rice (Oryza sativa), African Yam Bean (Sphenostylis stenoca
By Caroline Isabel Kothe
Silver implantation on AISI 304 stainless steel surface using low-energy doses and the antimicrobial effect against Salmonella Enteritidis and Listeria monoc
By Yunbin Jiang
Production area and harvest date influence superficial scald incidence and ultra-structure of 'Suli' pear skin during long term storage
By Ma Ling
The impact of uric acid treatment on mitochlondria morphology and function in a steatosis model of L-02 cells
By Jin Chengyu
Cloning and Purification of Ornithine Transcarbamoylase from Lactobacillus brevis and Its Application on Regulating Ethyl Carbamate Formation in Chinese rice wine
By Uzoukwu Anthonia.E
Impact of Source of yeast on Volatile Composition and Sensory Properties of Samanea saman ( Rain tree) Wine
By SHAMSHER ALI
Osmotic Dehydration and Assessment of Quality Attributes of Seasonal Vegetable Crops: Carrot and Beetroot Cubes
By NGOY BULAYA EMMANUEL
NUTRITIONAL VALUE OF MASO31 RECIPE AND COMPLEMENTARY FEEDING ACCORDING TO THE WHO RECOMMENDATIONS IN KATANGA, DEMOCRATIC REPUBLIC OF THE CONGO
By Fatemeh Ghorbani
The Inhibitory Effects of Nucleosides, Nicotinamide Adenine Dinucleotide, Adenosine 5'-Triphosphate, Inosine, Nicotinamide Riboside and Nicotinamide Mononucleotide Agains
By Baoshan Wang
Large-scale integrated evaluation of salt tolerance in japonica rice at the germination stage
By Zhenmin Hu
Characteristics of Keemun black tea, dark tea and green tea processed from C. sinensis var. Zhuye

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