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Impact of specific food components on the gut microbiota
Project
Project code: MRI-PBE-08-1010 Mikrobiota Inhaltsstoffe
Contract period: 01.01.2017
- 31.12.2027
Purpose of research: Basic research
Nutrition has a tremendous impact on the gut microbiota: directly through the availability of fermentable components (e.g. fibers, polyphenolics…) and indirectly through the modulation of the physiological state of the host (e.g. immune system, gut barrier, digestive secretions). Interactions between food compounds and the microbiota are not restricted to the colon, where the majority of the microbiota is situated, but extends also to the small intestine, where microorganisms have access to readily digestible compounds. Therefore, the impact of food components on the microbiota is being studied in different model systems in vitro (TIM-2 model) as well as in vivo (animal model), but also in human observational or intervention studies). Aim of this task is a better understanding of the mechanisms behind the impact of food on microbiota, in order to be able to modulate the microbiota for health maintenance. The research topic intestinal microbiota is handled within the inter-departmental work group “Food-associated and intestinal microbiota” at the MRI across several departments.
Graf, D., K. Weitkunat, A. Dotsch, G. Liebisch, M. Doring, R. Kruger, E. Vatareck, E. von Coburg, G. Loh and B. Watzl (2019). "Specific Wheat Fractions Influence Hepatic Fat Metabolism in Diet-Induced Obese Mice." Nutrients 11(10)
Section overview
Subjects
- Physiology of Nutrition
Framework programme
Funding programme
Excutive institution
MRI - Department of Physiology and Biochemistry of Nutrition (MRI-PBE)
