Alterations in the gut microbiota composition have been associated with a range of neurodevelopmental, neurodegenerative, and neuropsychiatric disorders. The gut microbes transform and metabolize dietary- and host-derived molecules generating a diverse group of metabolites with local and systemic effects. The bi-directional communication between brain and the microbes residing in the gut, the so-called gut–brain axis, consists of a network of immunological, neuronal, and endocrine signaling pathways. Although the full variety of mechanisms of the gut–brain crosstalk is yet to be established, the existing data demonstrates that a single metabolite or its derivatives are likely among the key inductors within the gut–brain axis communication. However, more research is needed to understand the molecular mechanisms underlying how gut microbiota associated metabolites alter brain functions, and to examine if different interventional approaches targeting the gut microbiota could be used in prevention and treatment of neurological disorders, as reviewed herein. Abbreviations: 4-EPS 4-ethylphenylsulfate; 5-AVA(B) 5-aminovaleric acid (betaine); Aβ Amyloid beta protein; AhR Aryl hydrocarbon receptor; ASD Autism spectrum disorder; BBB Blood–brain barrier; BDNF Brain-derived neurotrophic factor; CNS Central nervous system; GABA ɣ-aminobutyric acid; GF Germ-free; MIA Maternal immune activation; SCFA Short-chain fatty acid; 3M-4-TMAB 3-methyl-4-(trimethylammonio)butanoate; 4-TMAP 4-(trimethylammonio)pentanoate; TMA(O) Trimethylamine(- N -oxide); TUDCA Tauroursodeoxycholic acid; ZO Zonula occludens proteins

Human noroviruses are enteric pathogens causing a substantial proportion of acute gastroenteritis cases worldwide, irrespective of background variables such as age, ethnicity or gender. Although person-to-person contact is the general route of transmission, foodborne infections are also common. Thorough cooking eliminates noroviruses, but several food products such as berries, leafy vegetables or mollusks undergo only limited heat treatment, if any, before consumption. Novel applications of nonthermal processing technologies are currently under vigorous research, as they can inactivate pathogens to varying degrees while also extending product shelf life with varying effects on nutrient content and perceived quality. These technologies, adopted from several industrial fields, include some methods already approved as food processing methods that have been applied in the food industry for years, even decades. However, a majority of the research has been conducted using bacteria and simple matrixes or surfaces. Hence, this review focuses on norovirus elimination in food matrixes by nonthermal technologies based on four distinctive categories; high hydrostatic pressure, light, irradiation and cold atmospheric plasma. We discuss the properties of norovirus, principles of the chosen technologies and their inactivation mechanisms and present main findings of relevant studies. Further, we provide an overview of the current status of the research and propose future directions for related work.