Für den Inhalt der Angaben zeichnet die Projektleitung verantwortlich.
This project is one of the five winners of the call 2017 «Microbials – Direct Use of Micro-Organisms».
Project partners: Agroscope, Food Microbial Systems Research Division; SIB; Universität Bern
Förderbeitrag: CHF 420'000
Dauer: 06.2018 - 05.2021
Handlungsfeld: Microbials, seit 2016
Dr. Guy Vergères
Functional Nutritional Biology Group
3003 Bern (Schweiz)
- guy.vergeres@agroscope. admin. ch
Functional diversity is a key element of human biology providing the organism with dynamic structures, which allow robust and resilient responses to external stimuli. To maintain this ‘mosaic physiology’ the organism must literally be fed with a wide range of nutrients and societal wisdom has accordingly long recognized the importance of diverse dietary patterns to promote and maintain health. The last decade has also discovered the association between the gut microbial diversity and health as well as the important contribution of the gastrointestinal microbes to the metabolism of the nutrients ingested by humans. In that context, Westernized life styles are increasingly being characterized by a lower diversity in dietary patterns and gut microbial composition, both phenomena being associated with detrimental effects on human health.
Fermented foods offer a strategic opportunity to promote health by delivering both nutrient and microbial diversity to the human organism. The Polyfermenthealth project will use the bacterial collection of Agroscope Liebefeld composed of > 10’000 strains and cow milk as the food matrix for producing and delivering molecular and bacterial diversity to the organism of mice as animal model.
An integrative analysis of the data will evaluate (i) the extent to which the genetic diversity available in bacteria can be transferred to food in the form of nutrient diversity; (ii) the extent to which nutrient diversity introduced by bacteria in food can be transferred systemically, after processing by the gastrointestinal tract, to the organism of mice; (iii) the ability of selected bacterial strains formulated in the milk matrix to stably integrate the gastrointestinal tract of the mice; (iv) the potential health benefits of polyfermented yoghurts.
Was ist das Besondere an diesem Projekt?
Polyfermenthealth will developing an innovative research strategy for a targeted and synergetic use of bacterial resources and food matrices to deliver health-promoting nutrients, bacteria, and products of bacterial metabolism to the human organism.
The vision of Polyfermenthealth is to contribute to the introduction of fermented foods into the Food Pyramid as a specific category of food, which provides beneficial nutrients to the human organism across all major food groups.
Project start: 1st June 2018
None so far
None so far
Am Projekt beteiligte Personen
Prof. Dr. Guy Vergères
, project leader, Agroscope Prof Dr med Andrew J. Macpherson
, professor of medicine and chief of Gastroenterology at the University Hospital of Bern, Department for BioMedical Research, (DBMR-UNIBE), BHH D117, Inselspital, CH-3010 Bern, Switzerland Dr Rémy Bruggmann
, group leader at the Swiss Institute of Bioinformatics and head of the Interfaculty Bioinformatics Unit of the University of Bern (IBU-UNIBE), Baltzerstrasse 6 CH-3012 Bern, Switzerland
Letzte Aktualisierung dieser Projektdarstellung 30.09.2019