The influence of the gut microbiome on human health and disease has been established in recent years through advances in high-throughput DNA sequencing. The Gut Microbiome: Bench to Table presents a scientific introduction to this topic, analyzes research on how the microbiome is affected by nutrients, and how dietary modifications can alter the microbiome.
Written by a multidisciplinary team of experts it is divided into three sections. The first section details the current state of laboratory-scale analysis of gut microbiome samples and how we can identify the communities and their functional repertoire. Section II explains the next phase of translational research models such as preclinical, animal studies, proof of concept safety, and efficacy human trials. The third section demonstrates the effectiveness of therapeutic treatments in larger populations. It addresses how diet influences the gut microbiome and presents an array of approaches that have been reported, including a discussion of issues of the safety of probiotics and selected supplements and micronutrients.
This book is essential for clinicians, dietitians and food and nutrition professionals who wish to have the most up-to-date knowledge on food sciences.
Part I: T0 Benchwork, including techniques for microbiome studies
1. Tools and resources enabling marker gene-based microbiome studies.
Part II: T1: Pre-clinical animal studies, and safety and efficacy trial in humans
3. Microbiome and Nutrition – Why do we care? “Discussing a complex relationship”.
4. Models for researching the gut microbiome.
5. Dietary modulation of the gut microbiota by cultured products. (pending)
Part III: T2-3 Effectiveness trials in general population and regulatory limitations
7. Gut microbiota and polyphenols: Discussing a powerful interplay and its effect on health
8. Diet, obesity, and gut microbiome
9. Challenge, future research, and influence in food science and product development
Biography
Vivian C.H. Wu, Ph.D., Professor Research Leader
Produce Safety and Microbiology Research Unit USDA-ARS Western Regional Research Center
Dr. Vivian C.H. Wu is the Research Leader of the Produce Safety and Microbiology Research Unit, one of the six Research Units at the U.S. Dept. of Agriculture (USDA)-Agriculture Research Service (ARS) Western Regional Research Center in Albany, California. Before joining USDA ARS, Dr. Wu served as a Full Professor at the University of Maine, where she led the Pathogenic Microbiology Laboratory. Dr. Wu and her team’s cutting-edge science have immensely benefitted the food sector and have significantly impacted food supplies and public health. Dr. Wu received a multitude of awards, including the 2012 International Bimbo Pan-American Nutrition, Food Science and Technology Award for her achievement in the development of biosensors, the 2012 Distinguished Service Award from the Chinese American Food Society for her service contribution to society, and 2019 USDA Technology Transfer Innovation Fund Award for the commercialization of her biosensors. She received the Chinese American Food Society (CAFS) Professional Achievement Award in 2020. Dr. Wu received National Chung-Hsing University Distinguished Alumni Achievement Award in 2020 for her outstanding professional achievement. She received the 2022 Institute of Food Technologists (IFT) Achievement Award in Microbial Research for Food Safety in Honor of Gerhard J. Haas for her innovative research into the microbial aspects of food safety. Her research accomplishments have also been translated into successfully training undergraduate and graduate students and postdoctoral research scientists. Dr. Wu is the Editor-in-Chief of the Journal of Food Safety.
