Edible microbiome and dietary microbiota: bridging two interrelated concepts

Abstract

The ‘edible microbiome’ concept, introduced in 2015, hypothesised that plant-associated microbiota may, after consumption, significantly impact human health. In parallel, several studies have focused on the potential benefits of ‘live dietary microbe intake’, with a particular focus on foods and supplements that contain high levels of live microorganisms, i.e., fermented foods and probiotic products. Over the past decade, scientific research, including retrospective analysis of dietary surveys and microbiome sequence data, has uncovered new evidence about the roles that food-associated microorganisms play in impacting health after ingestion. In this review, we evaluate the scientific advances that have emerged since the ‘edible microbiome’ concept was proposed, offering insights into how new findings support and expand upon its original premise. We will also propose an evolution of the concept to broaden its scope, incorporating ‘live dietary microbe intake’ more generally, and key research and development opportunities to propel this field forward.