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Foods
Special Issues
Microbiology, Biochemistry and Potential Human Health Benefits of Fermented Food...
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Microbiology, Biochemistry and Potential Human Health Benefits of Fermented Food Products

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Microbiology".

Deadline for manuscript submissions: 31 July 2025 | Viewed by 536

Special Issue Editors

Prof. Dr. Chengtao Wang

E-Mail Website
Guest Editor
Key Laboratory of Geriatric Nutrition and Health, Ministry of Education, Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
Interests: food microbiology; fermentation;natural pigments;food safety; functional ingredients; metabolic diseases research
Dr. Liang Zhao

E-Mail Website
Guest Editor
Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China
Interests: antioxidant activity;natural product chemistry;non-alcoholic fatty liver disease;retinal degeneration;apoptosis;polyphenols;ethanol;gut microbiology;electrocardiogram;flavonoids
Special Issues, Collections and Topics in MDPI journals
Dr. Wei Chen

E-Mail Website
Guest Editor Assistant
Key Laboratory of Geriatric Nutrition and Health, Ministry of Education, Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
Interests: food synthetic biology; fermentation; natural high-value-added compounds; cancer research

Special Issue Information

Dear Colleagues,

Fermented food products have long been an integral part of the human diet, appreciated not only for their unique flavors and textures but also for their potential health benefits. The fermentation process, driven by a diverse range of microorganisms, leads to the production of bioactive compounds, enhancing the nutritional and functional properties of foods. This Special Issue aims to explore the microbiology and biochemistry of fermented foods and to highlight their potential benefits for human health.

We invite researchers to submit original research articles, review articles, and short communications on various aspects of fermented food products. Topics of interest include, but are not limited to, the following:

  • Microbial diversity and dynamics during fermentation;
  • Biochemical changes and production of bioactive compounds;
  • Functional ingredients and their health benefits;
  • Advances in fermentation technology;
  • Food safety and quality of fermented products

Prof. Dr. Chengtao Wang
Dr. Liang Zhao
Guest Editors

Dr. Wei Chen
Guest Editor Assistant

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • fermented foods
  • microbial diversity
  • biochemistry
  • functional food
  • health benefits
  • food safety

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Further information on MDPI's Special Issue policies can be found here.

Published Papers (1 paper)

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Research

20 pages, 4774 KiB  
Article
Hydroxytyrosol Ameliorates Colon Inflammation: Mechanistic Insights into Anti-Inflammatory Effects, Inhibition of the TLR4/NF-κB Signaling Pathway, Gut Microbiota Modulation, and Liver Protection
by Jiali Tang, Mengyao Zhang, Jiaying Wang, Haijing Zhang, Zhong Wang, Ziteng Lei, Chengtao Wang and Wei Chen
Foods 2025, 14(7), 1270; https://doi.org/10.3390/foods14071270 - 4 Apr 2025
Viewed by 134
Abstract
Inflammatory bowel disease (IBD) is a chronic disease influenced by a complex interplay of factors, including genetics, environmental, and gut microbiota. This study aimed to explore the therapeutic potential of the natural polyphenolic compound hydroxytyrosol (HT) in modulating dextran sodium sulfate (DSS)-induced colitis [...] Read more.
Inflammatory bowel disease (IBD) is a chronic disease influenced by a complex interplay of factors, including genetics, environmental, and gut microbiota. This study aimed to explore the therapeutic potential of the natural polyphenolic compound hydroxytyrosol (HT) in modulating dextran sodium sulfate (DSS)-induced colitis in mice. The findings demonstrate that oral administration of HT significantly alleviated colitis symptoms, as evidenced by a reduction in the disease activity index and improvements in colonic pathology. HT was found to inhibit the release of pro-inflammatory cytokines, enhance antioxidant status, and mitigate oxidative stress. Furthermore, HT contributed to the restoration of the gut barrier by reinstating tight junction proteins, reducing the inflammatory marker lipopolysaccharide (LPS), and suppressing inflammation-related genes. This compound also modulated the NLRP3-Cas-1-GSDMD-IL-1β inflammatory pathway and inhibited the NF-κB (nuclear factor kappa B) pathway, thereby alleviating colitis. Gut microbial analysis revealed that HT enriched the abundance of Bacteroidota and altered the balance between Bacteroidota and Firmicutes in mice. Correlation analysis between bacterial microbiota and inflammatory factors suggested that HT may alleviate colitis by modulating the relative abundance of Alistipes, Bacteroides, and unclassified_f__Muribaculaceae. These findings underscore the potential of HT as a therapeutic agent in the treatment of colitis. Full article
(This article belongs to the Special Issue Microbiology, Biochemistry and Potential Human Health Benefits of Fermented Food Products)
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