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From food systems to gut microbiota: Dietary substrates, microbial exposure and one health

2026Artigo de investigação Acesso aberto
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datacite.subject.fosCiências Agrárias::Biotecnologia Agrária e Alimentar
dc.contributor.authorBarreto, Inês R.
dc.contributor.authorEugénio, Ana
dc.contributor.authorCristóvão, Mário
dc.contributor.authorRodrigues, Francisco
dc.contributor.authorEspírito Santo, Christophe
dc.contributor.authorBrandão, Inês
dc.date.accessioned2026-07-16T16:24:34Z
dc.date.available2026-07-16T16:24:34Z
dc.date.issued2026
dc.date.updated2026-07-07T13:48:18Z
dc.description.abstractFood systems are usually discussed in terms of nutrition, food safety, productivity, sustainability or emissions. Less attention is given to the microbial dimension of the farm-to-fork pathway and to the way food systems shape the dietary substrates, food matrices and microbial exposures that reach the gut. Soils, plants, foods, processing environments, animals and the human gut all host microbial communities that influence nutrient cycling, plant performance, food characteristics, metabolism, immune regulation and ecological resilience. This review examines how food systems may modulate gut microbiota and microbiome resilience within a One Health framework. Evidence from soil, crop and food microbiome studies suggests that local conditions and farming practices can leave detectable microbial signatures on plants and edible tissues. However, the soil–food–gut continuum should not be understood as a simple transfer route. Microorganisms and microbial products are repeatedly filtered by plant traits, farming systems, animal-production interfaces, harvesting, processing, storage, preparation and host physiology. The review also considers how this continuity may be weakened or redirected. Agricultural intensification, pollutants, postharvest processing, antimicrobial use, ultra-processed foods, additive mixtures, low-fibre diets, early-life microbial disruption and reduced contact with environmental biodiversity may alter microbial communities at different points of the food system. Antimicrobial resistance is also discussed as a functional microbial trait that can circulate across human, animal, food and environmental interfaces. One Health approaches to food systems should therefore combine microbial risk control with microbial stewardship: protecting useful microbial diversity and function while preserving food safety. The aim is not to maximise microbial exposure, but to understand which microbial functions matter and how food systems can support gut microbiota resilience across environments, foods and hosts.eng
dc.description.versionN/A
dc.identifier.citationBARRETO, Inês R. [et al.] (2026) - From food systems to gut microbiota: Dietary substrates, microbial exposure and one health. Microorganisms. 14, 1482. DOI: 10.3390/microorganisms14071482
dc.identifier.doi10.3390/microorganisms14071482en_US
dc.identifier.slugcv-prod-5066395
dc.identifier.urihttp://hdl.handle.net/10400.11/10946
dc.language.isoeng
dc.peerreviewedyes
dc.publisherMDPI
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/
dc.subjectOne Health
dc.subjectFood systems
dc.subjectGut microbiome
dc.subjectMicrobial exposure
dc.subjectMicrobiome resilience
dc.subjectSoil–food–gut continuum
dc.subjectMicrobial stewardship
dc.titleFrom food systems to gut microbiota: Dietary substrates, microbial exposure and one healtheng
dc.typeresearch articleen_US
dspace.entity.typePublication
oaire.citation.titleMicroorganismsen_US
oaire.versionhttp://purl.org/coar/version/c_970fb48d4fbd8a85
person.familyNameRodrigues
person.givenNameFrancisco
person.identifier2982790
person.identifier.ciencia-id7A18-045E-330C
person.identifier.orcid0000-0001-8405-4249
person.identifier.ridJTV-3288-2023
person.identifier.scopus-author-id57214122402
rcaap.cv.cienciaid7A18-045E-330C | Francisco José Barbas Rodrigues
rcaap.rightsopenAccessen_US
relation.isAuthorOfPublicationd496c83f-3a6b-424e-ba10-452ce609d597
relation.isAuthorOfPublication.latestForDiscoveryd496c83f-3a6b-424e-ba10-452ce609d597

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