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Dietary Fiber and Gut Microbiota

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Science and Technology of Fibers in Food Systems

Part of the book series: Food Engineering Series ((FSES))

Abstract

The gastrointestinal tract hosts the most complex and abundant ecosystem of the human body, being the colon where the highest concentration of microorganisms is found. The intestinal microbiota performs metabolic, trophic and protective functions that are of great importance to the host. Numerous studies have used dietary approaches to modulate the composition and metabolic function of the gut microbial communities to improve health, and to prevent or treat disease, resulting in the development of the functional food concept. Dietary strategies for modulating the microbiota include the consumption of live probiotic microbial strains, soluble and insoluble dietary fibers, selectively fermented ingredients such as prebiotics, as well as polyphenols or synbiotics (combinations of probiotics and prebiotics). This chapter reviews the most significant and updated knowledge regarding the role of dietary fiber (DF) on gut microbiota and the impact of certain functional food components on the modulation of gut health, focusing on probiotics, prebiotics and polyphenols.

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Authors and Affiliations

  1. Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Zapopan, Jal, Mexico

    Carolina Senés-Guerrero, Misael Sebastián Gradilla-Hernández & Tomás García-Cayuela

  2. Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, A.C., Guadalajara, Jal, Mexico

    Ricardo García-Gamboa

Authors
  1. Carolina Senés-Guerrero
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  2. Misael Sebastián Gradilla-Hernández
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  3. Ricardo García-Gamboa
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  4. Tomás García-Cayuela
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Corresponding author

Correspondence to Tomás García-Cayuela .

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Editors and Affiliations

  1. Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Centro de Biotecnología FEMSA, Monterrey, Nuevo León, Mexico

    Jorge Welti-Chanes

  2. Tecnologico de Monterrey Escuela de Ingeniería y Ciencias, Centro de Biotecnología FEMSA, Monterrey, Nuevo León, Mexico

    Sergio O. Serna-Saldívar

  3. Food Science and Technology Department, The Ohio State University, Colombo, OH, USA

    Osvaldo Campanella

  4. Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Querétaro, Querétaro, Mexico

    Viridiana Tejada-Ortigoza

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Senés-Guerrero, C., Gradilla-Hernández, M.S., García-Gamboa, R., García-Cayuela, T. (2020). Dietary Fiber and Gut Microbiota. In: Welti-Chanes, J., Serna-Saldívar, S., Campanella, O., Tejada-Ortigoza, V. (eds) Science and Technology of Fibers in Food Systems. Food Engineering Series. Springer, Cham. https://doi.org/10.1007/978-3-030-38654-2_12

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