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Dietary patterns play an important role in regards to the modulation and control of the gut microbiome composition and function. The interaction between diet and microbiota plays an important role in order to maintain intestinal homeostasis, which ultimately affect the host's health. Diet directly impacts the microbes that inhabit the gastrointestinal tract (GIT), which then contributes to the production of secondary metabolites, such as short‐chain fatty acids, neurotransmitters, and antimicrobial peptides. Dietary consumption with genetically modified probiotics can be the best vaccine delivery vector and protect cells from various illnesses. A holistic approach to disease prevention, treatment, and management takes these intrinsically linked diet‐microbes, microbe–microbe interactions, and microbe–host interactions into account. Dietary components, such as fiber can modulate beneficial gut microbiota, and they have resulting ameliorative effects against metabolic disorders. Medical interventions, such as antibiotic drugs can conversely have detrimental effects on gut microbiota by disputing the balance between Bacteroides and firmicute, which contribute to continuing disease states. We summarize the known effects of various dietary components, such as fibers, carbohydrates, fatty acids, vitamins, minerals, proteins, phenolic acids, and antibiotics on the composition of the gut microbiota in this article in addition to the beneficial effect of genetically modified probiotics and consequentially their role in regards to shaping human health. © 2024 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Backgrounds and Aims: Marine algae and plant-based protein have gained popularity among the most sought-after functional food ingredients and appeared as emerging trends for functional food. Combining ingredients that are well known to exert beneficial properties towards health can be considered an innovative strategy for developing novel functional foods. Each functional ingredient may contribute differently to health promotion and complement the beneficial properties of other components, thus increasing the overall health values of novel functional foods. In addition, these ingredients may exhibit synergistic activities that would improve the functionality of novel functional foods. Therefore, we propose that combining marine algae in the fermentation of tempe would be an innovative strategy to create a novel soybean-based functional food. This opinion-review article would provide a thorough insight into the conception, feasibility, and further research regarding the algae-tempe combination as a future functional food. Results and Conclusions: The supplementation of marine algae in the fermentation of tempe would open a new horizon about novel soybean-based functional food. Introducing marine algae in tempe production would bring additional compounds that might not be naturally present in soybeans. These compounds are subject to mold fermentation. We suggest that marine algae would improve the nutritional value of tempe by providing additional carbohydrates and protein. We suggest algal supplementation in tempe fermentation could be done by incorporating freeze-dried algal powder into the pre-boiled soybeans and starters before fermentation. We also suspect that algal polysaccharides might affect the texture of the tempe and bind water required for mold growth during fermentation. Therefore, the fermentation parameters for this product would need optimizing. Furthermore, the organoleptic analysis should also be the primary consideration and be conducted to measure consumer acceptance regarding the product since marine algae might bring specific flavors that might not be acceptable to some consumers. [ABSTRACT FROM AUTHOR]

Millet is consumed as a staple food, particularly in developing countries, is part of the traditional diet in a number of relatively affluent countries, and is gaining popularity throughout the world. It is a valuable dietary energy source. In addition to high caloric value, several health-promoting attributes have been reported for millet seeds. This review describes many nutritional characteristics of millet seeds and their derivatives that are important to human health: antioxidant, antihypertensive, immunomodulatory or anti-inflammatory, antibacterial or antimicrobial, hypocholesterolemic, hypoglycemic, and anti-carcinogenic potential, and their role as modulators of gut health. There are several varieties, but the main focus of this review is on pearl millet (Cenchrus americanus [synonym Pennisetum glaucum]), one of the most widely eaten millet crops grown in India, though other millet types are also covered. In this article, the health-promoting properties of the natural components (ie, proteins, peptides, polyphenols, polysaccharides, oil, isoflavones, etc.) present in millet seeds are discussed. Although many of these health benefits have been demonstrated using animal models in vitro studies, human intervention-feeding trials are required to confirm several of the potential health benefits of millet seeds. Based on the nutritional and health-promoting attributes known for pearl millet (discussed in this review), finger millet and foxtail millet are suggested as good candidates for use in future nutritional interventions for improved human health. [ABSTRACT FROM AUTHOR]

Introduction: The complexity of globalization, including the global food trade market, has the side effect that various raw foodstuffs are vulnerable to intentional and unintentional adulteration. However, food validation and standardization approaches are still unclear and challenging and need to be explored. Objective: Through this opinion review article, the author would like to introduce a foodomics approach (Food, -Omics) to facilitate integrated food authenticity verification through biosensors. Method: This approach was based on literature review of potentially suitable and offers methods of Foodomics as they combine biological analysis methods spanning genomics, transcriptomics, proteomics, and metabolomics. Meanwhile, several subdisciplines of Foodomics, such as metallomics, volatomics, and lipidomics, which are considered feasible to facilitate the verification of food authenticity, are also explored and reviewed in this critical opinion. Result: Foodomics consists of four main omics technologies, namely genomics, transcriptomics, proteomics, and metabolomics. This is an integration of promising approaches to provide standardized food matrices, thus becoming the most likely strategy to verify the authenticity of food. However, after trying to uncover this food authentication problem and provide a Foodomics approach, we felt the need for synergies in building a database capable of storing food matrices in the form of unique genes, bioactive peptides, and secondary metabolites. We hope that through this opinion review article, the target database can be formed, although databases such as MEDLINE and PubChem have provided this data facility. Conclusion: In particular, we suggest the development of nanobiosensors that should undoubtedly be environmentally friendly and portable (making use of smartphones) and creating a cloud database capable of storing food matrices in the form of unique genes, bioactive peptides, and secondary metabolites, integrated with smartphone biosensors. Finally, as a result, the researcher tries to answer this database problem so that foodomics integrated with the database can solve the problem of detecting fraud and counterfeiting of foodstuffs. [ABSTRACT FROM AUTHOR]