This webinar, jointly organised by ILSI Europe’s Prebiotics and Functional Foods Task Forces and the International Scientific Association for Probiotics and Prebiotics (ISAPP), aims to highlight the conclusions on the beneficial aspects of (gut) microbial fermentation resulting from recent activities of both scientific organisations. The scientific presentations will be followed by a question and answer session.

This webinar will cover the following aspects:

  • The gut microbiota as a key factor in shaping the biochemical profile of the diet
  • The diverse microbial community that inhabits the human gut and its impact on health due to the involvement in the metabolism of food and the bio-availability of a large number of nutrients and non-nutrients.
  • Fermented foods with enhanced nutritional and functional properties beneficial to the human body after ingestion, due to the transformation of substrates by the associated microbes and formation of bioactive or bioavailable end-products.

Programme

Brief introduction of ISAPP and ILSI Europe

Dr Karen Schott (ISAPP)

Dr Bettina Schelkle (ILSI Europe)

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Effects of the Intestinal Microbiota on Selected Dietary Components

Introduction and Background to the Activity

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Prof. Colette Shortt

Johnson & Johnson, UK

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Prof. Colette Shortt is a science graduate of the National University of Ireland, Cork with qualifications in nutrition (MSc, PhD) and a business (MBA) from the School of Business Management, University of Surrey. As part of her post-graduate education, she has conducted research in Ireland, Canada and at the Rowett Research Institute, Scotland. She was one of the founding editorial board members of Trends in Food Science & Technology. Before joining Johnson & Johnson where she is currently Regulatory Director, Emerging Science and Innovation, Consumer Global Franchise Organisation, she was Science Director at Yakult UK and held a nutrition position at SmithKline Beecham Consumer Healthcare. Colette is a J&J Consumer Fellow, Registered nutritionist and Fellow of the Association for Nutrition (RNutr) and the Royal Society of Medicine. She is also Chair of the International Sweeteners Association, board member of the International Life Science Institute Europe and is a Visiting Professor to the University of Ulster.

 

Impact of Intestinal Metabolism and Findings

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Prof. Ian Rowland

University of Reading, UK

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Prof. Ian Rowland graduated with a BSc (Hons, First Class) and PhD in microbiology from University College London. Prior to joining the University of Reading in 2007 as the Hugh Sinclair Professor of Human Nutrition, he was head of nutrition at the University of Ulster and Director of the Northern Ireland Centre for Food and Health. Currently, he is Editor in Chief of the European Journal of Nutrition. His main research area is the interaction of diet, gut microbiota and health with a particular focus on the metabolism of phytochemicals and impact on health. In 2005 he was awarded an honorary doctorate from the University of Gent in Belgium for his work on nutrition and cancer. He has published over 400 papers and is on the Thompson-Reuters List of Most Highly Cited Researchers 2016.


Health Benefits of Fermented Foods: Microbiota and Beyond

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Prof. Robert Hutkins

University of Nebraska, US

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Prof. Robert Hutkins is the Khem Shahani Professor of Food Microbiology in the Food Science and Technology Department at the University of Nebraska-Lincoln. The Hutkins Lab studies bacteria important in human health and in fermented foods. We are particularly interested in understanding: (1) factors affecting persistence and colonization of probiotic bacteria in the gastrointestinal tract; (2) how prebiotics shift the intestinal microbiota and metabolic activities in humans and animals; (3) how these shifts affect host health; and (4) how a combination of pro- and prebiotics (synbiotics) can enhance health outcomes. We address these questions using next generation sequencing, metagenomics, and other molecular techniques. Both clinical in vivo, as well as in vitro approaches are used. We are also interested in the specific molecular mechanisms and pathways used by probiotic lactic acid bacteria and bifidobacteria metabolize prebiotic oligosaccharides. Finally, our group has begun to develop application strategies for incorporating prebiotics into foods.

 

Question & Answers

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