The Clash of Microbiomes: From the Food Matrix to the Host Gut

Food fermentation has led to the improvement of the safety characteristics of raw materials and the production of new foodstuffs with elevated organoleptic characteristics. The empirical observation that these products could have a potential health benefit has garnered the attention of the scientific community. Therefore, several studies have been conducted in animal and human hosts to decipher which of these products may have a beneficial outcome against specific ailments. However, despite the accumulating literature, a relatively small number of products have been authorized as 'functional foods' by regulatory bodies. Data inconsistency and lack of in-depth preclinical characterization of functional products could heavily contribute to this issue. Today, the increased availability of omics platforms and bioinformatic algorithms for comprehensive data analysis can aid in the systematic characterization of microbe-microbe, microbe-matrix, and microbe-host interactions, providing useful insights about the maximization of their beneficial effects. The incorporation of these platforms in food science remains a challenge; however, coordinated efforts and interdisciplinary collaboration could push the field toward the dawn of a new era.

Automated summary

Food fermentation has improved the safety and organoleptic characteristics of raw materials, and the potential health benefits of these products have attracted scientific attention. However, only a few products have been authorized as 'functional foods' due to data inconsistency and lack of in-depth preclinical characterization. Omics platforms and bioinformatic algorithms offer comprehensive data analysis of microbe-microbe, microbe-matrix, and microbe-host interactions, providing insights for maximizing their beneficial effects. Integrating these platforms into food science remains a challenge, but coordinated efforts and interdisciplinary collaboration can drive the field towards a new era.