Metabiotics in molecular nutrition: history and practice

Abstract

The human microbiota is formed under the influence of external factors, among which a healthy diet plays a key role. The modern people microbiome changes under human eating behavior, stressful factors, agricultural industrialization, increased environmental load, and alimentary disease risks. The human gut microbiome is recognized as the most important biological interface between human genetics, environment, and lifestyle. Nutrition science is entering a new era of targeted action on the body's metabolic activity through the formation of a healthy microbiome, taking into account men individual nutritional characteristics. The paper presents the design of healthy food product technologies, the molecular concept of food engineering and molecular gastronomy, their relationship with traditional cooking and modern cuisine. Much attention is paid to the description of main components and directions of modern molecular gastronomy development, innovative technologies, and ingredients. The role of dietary fibers, prebiotics and probiotics for the normalization of gastrointestinal tract is indicated from the position of the adequate nutrition theory. Some scientific studies on probiotic and metabiotic effects on gut microbiome are described. Modern advances in food biotechnology allow us to obtain symbiotic microbiological culture consortia for new healthy food product manufacture including molecular gastronomy technologies.

Food Engineering of Meat Bio-Products to Immunity Strengthening

“…2. For the production of new generation food products that contribute to strengthening human immunity, new techniques and technological practices of food engineering are currently used, which combine applied biotechnology with innovative vacuum, cavitation, additive and other processes and technological methods of molecular gastronomy [14,15].…”

Novel Insights for Metabiotics Production by Using Artisanal Probiotic Cultures

“…Functional food and ingredients have additional benefits on human physiology and metabolic functions throughout supplying with essential nutritional needs of the body, thereby aiding in disease prevention and living a healthy life and these are recommended to be used in diets [5]. On the global health system, bioactive compounds help to reduce obesity, decrease the risk of cancer, strengthen the immune system, sustain bowel well-being, optimize cardiovascular and urinary system, eye functions, and provide anti-inflammatory, antibacterial, and antiviral properties and they are also very adaptive to the dynamic human microbiome [6,7]. Short peptides obtained by the simulated gastrointestinal digestion of soybean protein extracts were evaluated for antioxidative activity by an intracellular test [8], while peptide fragments were obtained from yellow fin tuna muscle by simulated gastrointestinal digestion, and their antimicrobial activity towards Gram-positive and Gram-negative bacteria was investigated [9].…”

Possibilities of using sprouted wheat grain in meat semi-finished products for a healthy diet

“…Nowadays, issues related to proper nutrition have gone far beyond the medical sciences [1][2][3][4][5]. Food occupies a special place in the life of modern society.…”

“…Sociologists believe that personal and family experience, the development of the healthy food market, and the expanding production of new food products have a significant impact on the formation of healthy eating habits. It is important that healthy eating has become an integral part of a healthy lifestyle for a modern person in recent years [5]. Russian consumers associate healthy eating not only with the consumption of high-quality, environmentally friendly products.…”