BBSRC Institute Strategic Programme: Food Microbiome and Health (FMH) - Partner Grant

BBSRC 研究所战略计划：食品微生物组与健康 (FMH) - 合作伙伴资助

基本信息

批准号：
BB/X020029/1
负责人：
Susan Lanham-New
金额：
$ 104.08万
依托单位：
University of Surrey
依托单位国家：
英国
项目类别：
Research Grant
财政年份：
2023
资助国家：
英国
起止时间：
2023 至无数据
项目状态：
未结题

来源：
https://gtr.ukri.org/projects?ref=BB%2FX020029%2F1
关键词：
BBSRC Institute Strategic Programme Food

项目摘要

Globally, poor diet accounts for 10 million (22%) of all adult deaths (every yearwith cardiovascular disease as the leading cause. The UK has both the highest obesity rates and worst healthy lifeexpectancy in Europe, hence the urgent need to switch to a more nutritionally balanced diet. Growing environmental,ethical and health concerns are motivating transition to plant-rich diets, a trend that will increase because of globalpopulation and climate change. The changes in our dietary habits provide unique opportunities for designing novel plantbasedfoods that improve health. However, this dietary shift also brings challenges as plant-based diets contain processedcarbohydrate-rich foods with high glycaemic/ calorie content that tend to have lower availability of key macronutrients, suchas protein, micronutrients including vitamins D and B12, and minerals such as iron, zinc and iodine. Many of the nutrientchallenges associated with plant-based diets are being addressed through processes such as biofortification and newtechnologies such as gene-editing. There is need to understand the effect of these approaches not only on food structureand composition, but also how they impact the GI microbiome and host responses.Strategy, aims and objectives: A key, achievable strategy for addressing these challenges is to focus on the relationshipsbetween plant-based food, the GI microbiome and human health. Consequently, our overall aim is to unpick thecomplicated relationship between particular plant-based foods, GI microbes and health through mechanistic research intothese interactions.The FMH ISP is organised into four themes (Ts) comprising targeted objectives that reflect the pathway and processing ofplant-based food by the body to provide health benefits:- T1 Food structure/composition/digestion and nutrient release in the GIT;- T2 Role of plant-based foods and macro- and micro-nutrients on the GIT microbiota structure and function;- T3 How nutrients impact on the integrity and physiology of key organ systems e.g. the GIT itself, liver and brain;- T4 Exploiting the knowledge gained from our mechanistic studies to evaluate new food and microbiota-basedinterventions that promote or improve long-life health in proof-of-concept human trials.Our research aims to provide a mechanistic understanding of how the structure and composition of plant-based foods canbe used to improve health and reduce the threat of disease through its interaction with the GIT microbiome. The ISP isorganised into four themes (Ts) with state-of-the-art, specialist and enabling technologies.In T1, we will use plant-based foods that can be modified through gene editing/ biofortification/ processing to determinehow these foods are digested and the released nutrients transformed and/or absorbed throughout the GIT using QIB'sunique in vitro digestion and intestinal fermentation models (e.g. SHIME); food analytics; metabolomics and vitamindiagnostics.

在全球范围内，不良饮食导致所有成年人死亡（每年有 1000 万人（22%））（其中心血管疾病是主要原因。英国的肥胖率最高，健康预期寿命最差，因此迫切需要转向更健康的生活方式）日益增长的环境、道德和健康问题正在促使人们转向富含植物的饮食，由于全球人口和气候变化，这一趋势将会加剧。我们饮食习惯的变化为设计改善营养的新型植物性食品提供了独特的机会。然而，这种饮食转变也带来了挑战，因为植物性饮食含有富含碳水化合物的加工食品，这些食品的血糖/热量含量往往较低，而这些食品的关键大量营养素（例如蛋白质、维生素 D 和 B12 等微量营养素以及矿物质）的利用率较低。铁、锌和碘。与植物性饮食相关的许多营养挑战正在通过生物强化和基因编辑等新技术得到解决。需要了解这些方法不仅对食物结构和成分的影响，还需要了解它们如何影响胃肠道微生物组和宿主反应。战略、目的和目标：应对这些挑战的一个关键的、可实现的战略是关注之间的关系植物性食品、胃肠道微生物组和人类健康。因此，我们的总体目标是通过对这些相互作用的机制研究来解开特定植物性食品、胃肠道微生物和健康之间的复杂关系。FMH ISP 分为四个主题 (Ts)，包括反映植物性食品的途径和加工的针对性目标。身体摄入食物以提供健康益处：- T1 胃肠道中的食物结构/成分/消化和营养释放；- T2 植物性食品以及大量和微量营养素对胃肠道的作用微生物群结构和功能；- T3 营养物质如何影响关键器官系统的完整性和生理学，例如：胃肠道本身、肝脏和大脑；- T4 利用从我们的机制研究中获得的知识来评估新的食品和基于微生物群的干预措施，以在概念验证人体试验中促进或改善长寿健康。我们的研究旨在提供一种机制了解植物性食品的结构和成分如何通过其与胃肠道微生物组的相互作用来改善健康并减少疾病的威胁。 ISP 分为四个主题 (Ts)，具有最先进、专业和支持的技术。在 T1 中，我们将使用可通过基因编辑/生物强化/加工进行修改的植物性食品，以确定这些食物的消化方式使用 QIB 独特的体外消化和肠道发酵模型（例如 SHIME），释放的营养物质在整个胃肠道中转化和/或吸收；食品分析；代谢组学和维生素诊断。