Webinar on Microbial Metabolism Associated with Health

Brussels, Belgium

This webinar on the 'Microbial Metabolism Associated with Health’ was held on 12th April 2018, 15.00-16.30 CEST, and was jointly organised by ILSI Europe’s Prebiotics and Functional Foods Task Forces and the International Scientific Association for Probiotics and Prebiotics (ISAPP).

Background and Objectives

Fermented foods and beverages were among the first processed food products consumed by humans. It is increasingly understood that fermented foods can also have enhanced nutritional and functional properties beneficial to the human body after ingestion due to transformation of substrates and formation of bioactive or bioavailable end-products. Many fermented foods also contain living microorganisms of which some are genetically similar to strains used as probiotics. There is evidence that probiotic foods provide health benefits well-beyond the starting food materials. Furthermore, the diverse microbial community that inhabits the human gut is involved in the metabolism of food and the bio-availability of a large number of nutrients and non-nutrients. As such, the gut microbiota is a key factor in shaping the biochemical profile of the diet. Moreover, the gut microbiota has an extensive metabolic repertoire that complements the activity of mammalian enzymes in the liver and gut mucosa, and includes functions essential for host digestion. Consequently, microbial metabolism is an important variable to take into account when considering the management of host health and unfavourable conditions like obesity, inflammation and the metabolic syndrome.


Brief Introduction of Both Organisations and Scientific Background

Dr Bettina Schelkle (ILSI Europe, BE)
Dr Karen Scott (University of Aberdeen, UK)

Effects of the Intestinal Microbiota on Selected Dietary Components

a) Introduction and Background to the Activity
Prof. Colette Shortt (Johnson & Johnson, UK)
b) Impact of Intestinal Metabolism and Findings
Prof. Ian Rowland (University of Reading, UK)

Health Benefits of Fermented Foods: Microbiota and Beyond

Prof. Robert Hutkins (University of Nebraska, US)

Questions and Answers

Recording of the Webinar
Watch the replay now here

For more information on this webinar, please contact Dr Bettina Schelkle, Scientific Project Manager.