Innovative Treatments Enhancing the Functionality of Gut Microbiota to Improve Quality and Microbiological Safety of Foods of Animal Origin

2022 ◽  
Vol 13 (1) ◽  
Author(s):  
Osman Y. Koyun ◽  
Todd R. Callaway ◽  
David J. Nisbet ◽  
Robin C. Anderson
Keyword(s):  
Gut Microbiota ◽  
Animal Health ◽  
Foodborne Pathogen ◽  
Animal Origin ◽  
Annual Review ◽  
Food Science ◽  
Publication Date ◽  
Positive Outcomes ◽  
Microbiological Safety ◽  
Pathogen Colonization

The gastrointestinal tract, or gut, microbiota is a microbial community containing a variety of microorganisms colonizing throughout the gut that plays a crucial role in animal health, growth performance, and welfare. The gut microbiota is closely associated with the quality and microbiological safety of foods and food products originating from animals. The gut microbiota of the host can be modulated and enhanced in ways that improve the quality and safety of foods of animal origin. Probiotics—also known as direct-fed microbials—competitive exclusion cultures, prebiotics, and synbiotics have been utilized to achieve this goal. Reducing foodborne pathogen colonization in the gut prior to slaughter and enhancing the chemical, nutritional, or sensory characteristics of foods (e.g., meat, milk, and eggs) are two of many positive outcomes derived from the use of these competitive enhancement–based treatments in food-producing animals. Expected final online publication date for the Annual Review of Food Science and Technology, Volume 13 is March 2022. Please see http://www.annualreviews.org/page/journal/pubdates for revised estimates.

Salmonella in Swine: Prevalence, Multidrug Resistance, and Vaccination Strategies

2021 ◽  
Vol 10 (1) ◽  
Author(s):  
Shawn M.D. Bearson
Keyword(s):  
Antimicrobial Resistance ◽  
Monitoring System ◽  
Metal Tolerance ◽  
Animal Health ◽  
Foodborne Pathogen ◽  
The United States ◽  
Current Status ◽  
Annual Review ◽  
Publication Date ◽  
Salmonella Infections

An estimated 1.3 million Salmonella infections and 420 deaths occur annually in the United States, with an estimated economic burden of $3.7 billion. More than 50% of US swine operations test positive for Salmonella according to the National Animal Health Monitoring System, and 20% of Salmonella from swine are multidrug resistant (resistant to ≥3 antimicrobial classes) as reported by the National Antimicrobial Resistance Monitoring System. This review on Salmonella in swine addresses the current status of these topics by discussing antimicrobial resistance and metal tolerance in Salmonella and the contribution of horizontal gene transfer. A major challenge in controlling Salmonella is that Salmonella is a foodborne pathogen in humans but is often a commensal in food animals and thereby establishes an asymptomatic reservoir state in such animals, including swine. As food animal production systems continue to expand and antimicrobial usage becomes more limited, the need for Salmonella interventions has intensified. A promising mitigation strategy is vaccination against Salmonella in swine to limit animal, environmental, and food contamination. Expected final online publication date for the Annual Review of Animal Biosciences, Volume 10 is February 2022. Please see http://www.annualreviews.org/page/journal/pubdates for revised estimates.

Plant-Based Proteins: The Good, Bad, and Ugly

2022 ◽  
Vol 13 (1) ◽  
Author(s):  
William R. Aimutis
Keyword(s):  
Agricultural Production ◽  
Future Generations ◽  
Annual Review ◽  
Food Science ◽  
Publication Date ◽  
The Past ◽  
Per Capita ◽  
Consumption Enjoyment ◽  
Global Population ◽  
Made In

Our global population is growing at a pace to exceed 10 billion people by the year 2050. This growth will place pressure on the agricultural production of food to feed the hungry masses. One category that will be strained is protein. Per capita protein consumption is rising in virtually every country for both nutritional reasons and consumption enjoyment. The United Nations estimates protein demand will double by 2050, and this will result in a critical overall protein shortage if drastic changes are not made in the years preceding these changes. Therefore, the world is in the midst of identifying technological breakthroughs to make protein more readily available and sustainable for future generations. One protein sourcing category that has grown in the past decade is plant-based proteins, which seem to fit criteria established by discerning consumers, including healthy, sustainable, ethical, and relatively inexpensive. Although demand for plant-based protein continues to increase, these proteins are challenging to utilize in novel food formulations. Expected final online publication date for the Annual Review of Food Science and Technology, Volume 13 is March 2022. Please see http://www.annualreviews.org/page/journal/pubdates for revised estimates.

Molecular Origins of Polymorphism in Cocoa Butter

2021 ◽  
Vol 12 (1) ◽  
Author(s):  
Saeed M. Ghazani ◽  
Alejandro G. Marangoni
Keyword(s):  
Cocoa Butter ◽  
Ternary Phase ◽  
Annual Review ◽  
Food Science ◽  
Publication Date ◽  
Polymorphic Transformations ◽  
Crystal Forms ◽  
Polymorphic Forms ◽  
Phase Behaviors ◽  
Metastable Forms

Cocoa butter displays complex crystallization behavior and six crystal polymorphic forms. Although the crystal structure of cocoa butter has been studied extensively, the molecular interactions between cocoa butter triacylglycerols in relation to polymorphic transformations from metastable forms (forms III and IV) to stable crystal forms (forms V and VI) remain largely unknown. In this review, the triclinic polymorphism and melting profiles of the major triacylglycerols in cocoa butter—POP, POS, and SOS—are reviewed, and their binary and ternary phase behaviors in metastable (pseudoβ′) and stable (β2) crystal forms are discussed. We also attempt to clarify how the transformation of cocoa butter from form IV to V, as a critical step in the tempering of chocolate, is controlled by POS interactions with both POP and SOS. Moreover, we show how the crystal forms V and VI of cocoa butter are templated by crystal forms β3 and β1 of POS, respectively. Expected final online publication date for the Annual Review of Food Science and Technology, Volume 12 is March 2021. Please see http://www.annualreviews.org/page/journal/pubdates for revised estimates.

The Influence of the Western Diet on Microbiota and Gastrointestinal Immunity

2022 ◽  
Vol 13 (1) ◽  
Author(s):  
Vanessa Las Heras ◽  
Silvia Melgar ◽  
John MacSharry ◽  
Cormac G.M. Gahan
Keyword(s):  
Immune Function ◽  
Western Diet ◽  
Major Influence ◽  
Annual Review ◽  
Food Science ◽  
Publication Date ◽  
Gastrointestinal Microbiota ◽  
Human Diet ◽  
Regulatory Processes ◽  
Inflammatory Bowel

Diet exerts a major influence upon host immune function and the gastrointestinal microbiota. Although components of the human diet (including carbohydrates, fats, and proteins) are essential sources of nutrition for the host, they also influence immune function directly through interaction with innate and cell-mediated immune regulatory mechanisms. Regulation of the microbiota community structure also provides a mechanism by which food components influence host immune regulatory processes. Here, we consider the complex interplay between components of the modern (Western) diet, the microbiota, and host immunity in the context of obesity and metabolic disease, inflammatory bowel disease, and infection. Expected final online publication date for the Annual Review of Food Science and Technology, Volume 13 is March 2022. Please see http://www.annualreviews.org/page/journal/pubdates for revised estimates.

Advances in Microbiome Research for Animal Health

2020 ◽  
Vol 9 (1) ◽  
Author(s):  
Raquel S. Peixoto ◽  
Derek M. Harkins ◽  
Karen E. Nelson
Keyword(s):  
Current Knowledge ◽  
Animal Health ◽  
Biodiversity Loss ◽  
Emerging Diseases ◽  
Annual Review ◽  
Publication Date ◽  
Toxic Compounds ◽  
Symbiotic Interactions ◽  
Microbiome Research ◽  
And Behavior

Host-associated microbiomes contribute in many ways to the homeostasis of the metaorganism. The microbiome's contributions range from helping to provide nutrition and aiding growth, development, and behavior to protecting against pathogens and toxic compounds. Here we summarize the current knowledge of the diversity and importance of the microbiome to animals, using representative examples of wild and domesticated species. We demonstrate how the beneficial ecological roles of animal-associated microbiomes can be generally grouped into well-defined main categories and how microbe-based alternative treatments can be applied to mitigate problems for both economic and conservation purposes and to provide crucial knowledge about host–microbiota symbiotic interactions. We suggest a Customized Combination of Microbial-Based Therapies to promote animal health and contribute to the practice of sustainable husbandry. We also discuss the ecological connections and threats associated with animal biodiversity loss, microorganism extinction, and emerging diseases, such as the COVID-19 pandemic. Expected final online publication date for the Annual Review of Animal Biosciences, Volume 9 is February 2021. Please see http://www.annualreviews.org/page/journal/pubdates for revised estimates.

Alternatives to Meat and Dairy

2021 ◽  
Vol 12 (1) ◽  
Author(s):  
Konstantina Kyriakopoulou ◽  
Julia K. Keppler ◽  
Atze Jan van der Goot ◽  
Remko M. Boom
Keyword(s):  
Online Publication ◽  
Annual Review ◽  
Food Science ◽  
Publication Date ◽  
Plant Origin ◽  
High Quality ◽  
Dairy Foods ◽  
Cultured Meat ◽  
Cell Factories ◽  
Global Population

The increasing size and affluence of the global population have led to a rising demand for high-protein foods such as dairy and meat. Because it will be impossible to supply sufficient protein to everyone solely with dairy and meat, we need to transition at least part of our diets toward protein foods that are more sustainable to produce. The best way to convince consumers to make this transition is to offer products that easily fit into their current habits and diets by mimicking the original foods. This review focuses on methods of creating an internal microstructure close to that of the animal-based originals. One can directly employ plant products, use intermediates such as cell factories, or grow cultured meat by using nutrients of plant origin. We discuss methods of creating high-quality alternatives to meat and dairy foods, describe their relative merits, and provide an outlook toward the future. Expected final online publication date for the Annual Review of Food Science and Technology, Volume 12 is March 2021. Please see http://www.annualreviews.org/page/journal/pubdates for revised estimates.

Gut Microbiota in Intestinal and Liver Disease

2020 ◽  
Vol 16 (1) ◽  
Author(s):  
Rheinallt M. Jones ◽  
Andrew S. Neish
Keyword(s):  
Community Structure ◽  
Liver Disease ◽  
Gastrointestinal Tract ◽  
Gut Microbiota ◽  
Alimentary Tract ◽  
Annual Review ◽  
Publication Date ◽  
Proinflammatory Gene ◽  
Gene Regulatory

It is known that the gut microbiota, the numerically vast and taxonomically diverse microbial communities that thrive in a symbiotic fashion within our alimentary tract, can affect the normal physiology of the gastrointestinal tract and liver. Further, disturbances of the microbiota community structure from both endogenous and exogenous influences as well as the failure of host responsive mechanisms have been implicated in a variety of disease processes. Mechanistically, alterations in intestinal permeability and dysbiosis of the microbiota can result in inflammation, immune activation, and exposure to xenobiotic influences. Additionally, the gut and liver are continually exposed to small molecule products of the microbiota with proinflammatory, gene regulatory, and oxidative properties. Long-term coevolution has led to tolerance and incorporation of these influences into normal physiology and homeostasis; conversely, changes in this equilibrium from either the host or the microbial side can result in a wide variety of immune, inflammatory, metabolic, and neoplastic intestinal and hepatic disorders. Expected final online publication date for the Annual Review of Pathology: Mechanisms of Disease, Volume 16 is January 25, 2021. Please see http://www.annualreviews.org/page/journal/pubdates for revised estimates.

Thermal Decontamination Technologies for Microorganisms and Mycotoxins in Low-Moisture Foods

2020 ◽  
Vol 12 (1) ◽  
Author(s):  
Li-Zhen Deng ◽  
Parag Prakash Sutar ◽  
Arun S. Mujumdar ◽  
Yang Tao ◽  
Zhongli Pan ◽  
...  
Keyword(s):  
Superheated Steam ◽  
Synergistic Effects ◽  
Annual Review ◽  
Food Science ◽  
Publication Date ◽  
Radio Frequency Heating ◽  
Public Concern ◽  
Low Moisture Foods ◽  
Thermal Decontamination ◽  
Frequency Heating

The contamination risks of microorganisms and mycotoxins in low-moisture foods have heightened public concern. Developing novel decontamination technologies to improve the safety of low-moisture foods is of great interest in both economics and public health. This review summarizes the working principles and applications of novel thermal decontamination technologies such as superheated steam, infrared, microwave, and radio-frequency heating as well as extrusion cooking. These methods of decontamination can effectively reduce the microbial load on products and moderately destruct the mycotoxins. Meanwhile, several integrated technologies have been developed that take advantage of synergistic effects to achieve the maximum destruction of contaminants and minimize the deterioration of products. Expected final online publication date for the Annual Review of Food Science and Technology, Volume 12 is March 2021. Please see http://www.annualreviews.org/page/journal/pubdates for revised estimates.

Gut Colonization Mechanisms of Lactobacillus and Bifidobacterium: An Argument for Personalized Designs

2020 ◽  
Vol 12 (1) ◽  
Author(s):  
Yue Xiao ◽  
Qixiao Zhai ◽  
Hao Zhang ◽  
Wei Chen ◽  
Colin Hill
Keyword(s):  
Machine Learning ◽  
Natural History ◽  
Molecular Mechanisms ◽  
Annual Review ◽  
Food Science ◽  
Publication Date ◽  
Host Genotype ◽  
Gut Colonization ◽  
Colonization Process ◽  
Metabolic Interactions

Lactobacillus and Bifidobacterium spp. are best understood for their applications as probiotics, which are often transient, but as commensals it is probable that stable colonization in the gut is important for their beneficial roles. Recent research suggests that the establishment and persistence of strains of Lactobacillus and Bifidobacterium in the gut are species- and strain-specific and affected by natural history, genomic adaptability, and metabolic interactions of the bacteria and the microbiome and immune aspects of the host but also regulated by diet. This provides new perspectives on the underlying molecular mechanisms. With an emphasis on host–microbe interaction, this review outlines how the characteristics of individual Lactobacillus and Bifidobacterium bacteria, the host genotype and microbiome structure, diet, and host–microbe coadaptation during bacterial gut transition determine and influence the colonization process. The diet-tuned and personally tailored colonization can be achieved via a machine learning prediction model proposed here. Expected final online publication date for the Annual Review of Food Science and Technology, Volume 12 is March 2021. Please see http://www.annualreviews.org/page/journal/pubdates for revised estimates.

Emerging Applications of Machine Learning in Food Safety

2021 ◽  
Vol 12 (1) ◽  
Author(s):  
Xiangyu Deng ◽  
Shuhao Cao ◽  
Abigail L. Horn
Keyword(s):  
Machine Learning ◽  
Food Safety ◽  
Foodborne Pathogen ◽  
Large Data ◽  
Outbreak Detection ◽  
Annual Review ◽  
Publication Date ◽  
Data Sets ◽  
Source Attribution ◽  
The Impact

Food safety continues to threaten public health. Machine learning holds potential in leveraging large, emerging data sets to improve the safety of the food supply and mitigate the impact of food safety incidents. Foodborne pathogen genomes and novel data streams, including text, transactional, and trade data, have seen emerging applications enabled by a machine learning approach, such as prediction of antibiotic resistance, source attribution of pathogens, and foodborne outbreak detection and risk assessment. In this article, we provide a gentle introduction to machine learning in the context of food safety and an overview of recent developments and applications. With many of these applications still in their nascence, general and domain-specific pitfalls and challenges associated with machine learning have begun to be recognized and addressed, which are critical to prospective use and future deployment of large data sets and their associated machine learning models for food safety applications. Expected final online publication date for the Annual Review of Food Science and Technology, Volume 12 is March 2021. Please see http://www.annualreviews.org/page/journal/pubdates for revised estimates.

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