Manipulating the activity of the gut microbiota with fermentable carbohydrates to maximise the bioavailability of bioactive phenolic acids for health
Lead Research Organisation:
Scottish Universities Environmental Research Centre
Department Name: SUERC
Abstract
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Technical Summary
Our aim is to develop a systematic evidence base describing the impact of fermentable carbohydrates on the metabolism of polyphenols by the gut microbiota. It is now recognised that a substantial part of polyphenol metabolism occurs in the large intestine and fermentable carbohydrates are major dietary factors driving gut microbial metabolism.
This project aims to use a combination of in vitro and in vivo studies to examine the interactions between fermentable carbohydrate and polyphenol metabolism by the gut microbiota. The project aims to determine whether adding fermentable carbohydrate alters the bioavailability and bioefficacy of polyphenols whilst also providing evidence regarding the mechanisms of action for such effects.
Beginning with in vitro model gut screening studies, we will examine the interactions between different fermentable carbohydrate types and polyphenol types. Using this evidence, we will undertake a bioavailability study in human volunteers. Using stable isotope labelling, we will characterise the impact of fermentable carbohydrates on the bioavailability of a parent polyphenol and phenolic acid products of microbial metabolism.
Finally, in a longer term feeding study, we will examine the effects of fermentable carbohydrate and polyphenols on a range or health outcomes to examine the role of fermentation in the health benefits of polyphenols.
This project aims to use a combination of in vitro and in vivo studies to examine the interactions between fermentable carbohydrate and polyphenol metabolism by the gut microbiota. The project aims to determine whether adding fermentable carbohydrate alters the bioavailability and bioefficacy of polyphenols whilst also providing evidence regarding the mechanisms of action for such effects.
Beginning with in vitro model gut screening studies, we will examine the interactions between different fermentable carbohydrate types and polyphenol types. Using this evidence, we will undertake a bioavailability study in human volunteers. Using stable isotope labelling, we will characterise the impact of fermentable carbohydrates on the bioavailability of a parent polyphenol and phenolic acid products of microbial metabolism.
Finally, in a longer term feeding study, we will examine the effects of fermentable carbohydrate and polyphenols on a range or health outcomes to examine the role of fermentation in the health benefits of polyphenols.
Planned Impact
This project has significant potential for long term impact on a wide range of stakeholders from consumers through to policy makers. In addition to the academic beneficiaries listed, the outputs of the research will impact on the following stakeholder groups:-
Food Industry: The outputs from this project will enable the food industry to develop optimised food and beverage preparations that maximise the bioefficacy of ingested polyphenols. Polyphenol rich foods represent a multibillion pound industry, with UK fruit juices sales estimated at up to £2bn, with more than 7000 employees (IBIS World March 20124). However, establishing credible evidence for the health benefits of consuming polyphenol-rich foods is limited by our knowledge of the bioactivity of key metabolites from a range of products. Interactions with food industry will enable exchange of ideas and results to inform decision making in the project and enhance the impact of outcomes. Further research will allow these concepts to be incorporated into a wide range of food and beverages with current levels or perhaps enhanced consumer acceptance. Food with high nutritional impact is a growing sector for the food industry and increasingly requires robust scientific evidence of supporting health benefits. This project and future projects will support health claims and further growth and give the UK food industry a competitive advantage.
Consumers: Individual consumers will have new knowledge regarding the health benefits of polyphenol containing foods and will have information on optimum consumption patterns. For example, if fermentable carbohydrate enhances polyphenol health benefits, then consumer can be advised to consume foods rich in polyphenols with particular fibre containing foods. There is also the potential to present the consumer with new or enhanced products which have the optimum combination of fermentable carbohydrates and polyphenols.
Public Health: There is an increased awareness that optimum nutrition and gut health both have a role to play in maintaining health and preventing disease. We rarely eat a single compound or compound class in isolation in a mixed diet. Thus, an increased understanding about how food components interact to elicit their health effects has long term implications for disease prevention. If we understand how to deliver the right mix of nutrients to the right site in the gut at the right time to maximise the health benefits, a range of options can be presented to the consumer that maximises the health benefits across the population. Food industry has a key role in delivering a range of options to the consumer which requires a strong evidence base with which to guide product development. The data produced will also help inform policy and guideline writers and health professionals.
Staff and students: training in specialist scientific skills, shared access to specialist equipment and opportunities to interact directly with the media (dissemination) and the public, hence gaining further transferable skills. The applicants have strong link with the agri-food industry and knowledge transfer networks, and this will facilitate the interactions of the staff with industrial and governmental stakeholders.
To maximise impact, we will assemble an Advisory Panel composed of various stakeholders including academic beneficiaries and industry. The panel will meet four times during the project to review progress and advise on future directions and potential for exploitation.
Food Industry: The outputs from this project will enable the food industry to develop optimised food and beverage preparations that maximise the bioefficacy of ingested polyphenols. Polyphenol rich foods represent a multibillion pound industry, with UK fruit juices sales estimated at up to £2bn, with more than 7000 employees (IBIS World March 20124). However, establishing credible evidence for the health benefits of consuming polyphenol-rich foods is limited by our knowledge of the bioactivity of key metabolites from a range of products. Interactions with food industry will enable exchange of ideas and results to inform decision making in the project and enhance the impact of outcomes. Further research will allow these concepts to be incorporated into a wide range of food and beverages with current levels or perhaps enhanced consumer acceptance. Food with high nutritional impact is a growing sector for the food industry and increasingly requires robust scientific evidence of supporting health benefits. This project and future projects will support health claims and further growth and give the UK food industry a competitive advantage.
Consumers: Individual consumers will have new knowledge regarding the health benefits of polyphenol containing foods and will have information on optimum consumption patterns. For example, if fermentable carbohydrate enhances polyphenol health benefits, then consumer can be advised to consume foods rich in polyphenols with particular fibre containing foods. There is also the potential to present the consumer with new or enhanced products which have the optimum combination of fermentable carbohydrates and polyphenols.
Public Health: There is an increased awareness that optimum nutrition and gut health both have a role to play in maintaining health and preventing disease. We rarely eat a single compound or compound class in isolation in a mixed diet. Thus, an increased understanding about how food components interact to elicit their health effects has long term implications for disease prevention. If we understand how to deliver the right mix of nutrients to the right site in the gut at the right time to maximise the health benefits, a range of options can be presented to the consumer that maximises the health benefits across the population. Food industry has a key role in delivering a range of options to the consumer which requires a strong evidence base with which to guide product development. The data produced will also help inform policy and guideline writers and health professionals.
Staff and students: training in specialist scientific skills, shared access to specialist equipment and opportunities to interact directly with the media (dissemination) and the public, hence gaining further transferable skills. The applicants have strong link with the agri-food industry and knowledge transfer networks, and this will facilitate the interactions of the staff with industrial and governmental stakeholders.
To maximise impact, we will assemble an Advisory Panel composed of various stakeholders including academic beneficiaries and industry. The panel will meet four times during the project to review progress and advise on future directions and potential for exploitation.
Publications
Morrison DJ
(2016)
Formation of short chain fatty acids by the gut microbiota and their impact on human metabolism.
in Gut microbes
Edwards CA
(2017)
Polyphenols and health: Interactions between fibre, plant polyphenols and the gut microbiota.
in Nutrition bulletin
Description | A viable system (soup or sauce) to enhance the supply of dietary polyphenols has been developed and studied in vitro and in acute in vivo studies. A longer term study is underway. Ingredients include lovage, a good source of the flavonoid quercetin, which has received positive comments in the popular press. |
Exploitation Route | This aspect is being developed as the study is still underway |
Sectors | Agriculture Food and Drink Healthcare |
Description | The wider impact is under development, such as discussing the development of a polyphenol-rich soup with industrial stakeholder. Following a considerable analytical phase, academic publications continue to be drafted for submission in peer-reviewed journals |
First Year Of Impact | 2019 |
Sector | Agriculture, Food and Drink |
Title | Ttable isotope tracer studies |
Description | Using stable isotope tracers to follow pathways of metabolism of individual polyphenols by microbiota and host |
Type Of Material | Physiological assessment or outcome measure |
Year Produced | 2015 |
Provided To Others? | Yes |
Impact | Provides an alternative to animal experiments as we can study indirectly in humans. This approach of using intrinsic labelling of plant macronutrients has been an important component of adding new insights into mechanisms of action. |
Description | BBSRC DRINC |
Form Of Engagement Activity | Participation in an activity, workshop or similar |
Part Of Official Scheme? | No |
Geographic Reach | National |
Primary Audience | Professional Practitioners |
Results and Impact | Regular attendance at DRINC Workshops to discuss research findings with academia and industry |
Year(s) Of Engagement Activity | 2015,2016 |
Description | Participation in 2018 BBSRC DRINC Bristol event |
Form Of Engagement Activity | Participation in an activity, workshop or similar |
Part Of Official Scheme? | No |
Geographic Reach | National |
Primary Audience | Industry/Business |
Results and Impact | Networking with BBSRC DRINC community and discussing new opportunities |
Year(s) Of Engagement Activity | 2018 |