First Advisor

Anne W. Thompson

Date of Award

Spring 6-2025

Document Type

Thesis

Degree Name

Bachelor of Science (B.S.) in Biology and University Honors

Department

Biology

Language

English

Subjects

Gut Microbiome, Food Processing, Microbial Diversity, Short-Chain Fatty Acids, Obesity

DOI

10.15760/honors.1660

Abstract

Obesity is a growing global health concern linked to chronic diseases and changes in the gut microbiome. While diet is known to affect gut microbes, less attention has been given to how food processing methods, such as heating, fermentation, and cold processing, change food in ways that influence the gut microbiome and health. This thesis reviews research on how different cooking and preparation techniques affect the availability of nutrients for microbial fermentation and the resulting effects on microbial diversity and metabolism. The findings show that fermentation and cold processing are the most supportive of gut health. These methods help preserve important compounds like polyphenols and resistant starches, which feed beneficial microbes and lead to the production of short-chain fatty acids (SCFAs). These SCFAs help reduce inflammation, improve insulin response, and support a healthy metabolism. In contrast, high-heat methods like boiling and frying can reduce these beneficial compounds or create harmful byproducts that may disturb the microbiome and contribute to metabolic issues. Overall, this review highlights that food processing has a significant impact on how food supports gut microbes. Recognizing the role of food processing can help improve dietary guidelines, support obesity prevention, and guide future research in public health and nutrition.

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Persistent Identifier

https://archives.pdx.edu/ds/psu/43740

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