InFer: Investigating the specific impact of fermented foods, and associated components, on the gut microbiome and health
What is the project?
Fermented foods are foods made through desired microbial growth and the enzymatic conversions of food components. The overall aim of InFer is to test if the microorganisms and other components present in fermented foods can impact the gut microbiome (including the small intestinal microbiome), and in turn health, to a much greater extent than is currently appreciated. A better understanding of these impacts and, more precisely, the associated mechanisms of action, can be harnessed to facilitate the optimisation of fermented foods and, ultimately, bring about a transformational change to the benefit of consumers and the fermented food industry.
Why the project?
While fermented foods are generally regarded as being health-promoting, there is a surprising shortage of research relating to what these health-promoting properties are, what components of fermented foods are responsible for these properties and how these components interact with the body to bring about these benefits. Comprehensively addressing these complex issues can lead to the development of an exciting new wave of fermented foods that would be designed and optimised to address specific health requirements, with associated considerable benefits for consumers and the food industry.
Goals of the project
The overall aim of InFer will be accomplished by achieving three specific objectives:
Objective 1. Determine the specific impact of a variety of kefirs on the gut microbiome, including the small intestinal microbiome, and on biomarkers of health using a variety of in vitro and ex vivo assays.
Objective 2. Employ in vivo models (pig) to investigate the impact of kefirs (and components thereof) on the gut microbiome and host responses.
Objective 3. Leverage findings to further improve the health-promoting capacities of kefir-based beverages.
Funding for the project
Funded by Research Ireland
Programme: Frontiers for the Future Programme
Grant Number: 23/FFP-A/11857
Research staff involved in the project
- Prof Paul Cotter, Teagasc (Principal Investigator)
- Dr Raffaele Magliulo, Teagasc (Research Officer)
- Qusai Alabedallat (PhD student)
- Grace Copithorne (Technician)
- Dr Peadar Lawlor, Teagasc (Collaborator)
- Prof Gillian Gardiner, South East Technological University (SETU) (Collaborator)
- Prof Marietta Iacucci, University College Cork (UCC) (Collaborator & PhD Supervisor)
- Prof Jennifer Mahony, UCC (PhD Supervisor)
- Dr John MacSharry, UCC (PhD Supervisor)
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