Harnessing the microbial potential of fermented foods for healthy and sustainable food systems (DOMINO)

利用发酵食品的微生物潜力促进健康和可持续的食品系统 (DOMINO)

• 批准号: 10061823
• 金额: $ 129.98万
• 依托单位: IMPERIAL COLLEGE LONDON
• 依托单位国家: 英国
• 项目类别: EU-Funded
• 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=10061823
• 关键词: Harnessing; microbial; potential; fermented; foods

European consumers are expressing a clear demand for healthier and more sustainable food. Fermented foods (FFs) have the potential to meet these expectations but there is a need to demonstrate their health impacts scientifically, while developing innovative strategies to tackle both sustainability and nutritional health. In this frame, DOMINO will investigate the health impacts of FF-based diet on a healthy population and a cohort suffering from metabolic syndrome to better focus on health biomarkers. We will provide tailormade microbial solutions using an integrated ‘omics’ strategy and computational biology modelling to address the challenges associated with sustainable food production and healthy nutrition. In six food case studies, selected as representative of the wide diversity of plant-based FF prototypes, we will involve key stakeholders in a multi-actor approach. These objectives will lead to key results: the characterization of the health effect of milk kefir; the application of diagnosis tools based on healthy microbiome/human biomarkers to inform dietary recommendations based on FF for people with metabolic syndrome; the development of an open access database and new computational tools for profiling food microbiomes metabolic interaction during food fermentation and their overlap with the healthy gut microbiome; the delivery of a research and innovation workflow to facilitate the smart design of functional healthy FF, bio-waste valorisation, sustainable processes on plant-based food case studies using the leverage of food microbiomes’ biodiversity; all supported by a federation of key stakeholders and citizensthrough several living labs and a tailored dissemination strategy. Together we will develop and move towards a vision of the future of FFs in Europe while enhancing the trust of citizens in the food value chain through their involvement and genuine integration of their perspectives, paving the way for citizen-friendly innovation.

欧洲消费者对更健康、更可持续的食品表达了明确的需求。发酵食品有可能满足这些期望，但有必要科学地证明其对健康的影响，同时制定创新战略来解决可持续性和营养健康问题。在此框架下，多米诺将研究以ff为基础的饮食对健康人群和代谢综合征患者的健康影响，以更好地关注健康生物标志物。我们将利用综合“组学”战略和计算生物学模型提供量身定制的微生物解决方案，以应对与可持续粮食生产和健康营养相关的挑战。在六个食品案例研究中，我们将以多参与者的方式让关键利益相关者参与进来，这些案例研究代表了植物性FF原型的广泛多样性。这些目标将导致关键结果：表征牛奶开菲尔的健康影响；基于健康微生物组/人类生物标志物的诊断工具的应用，为代谢综合征患者提供基于FF的饮食建议；开发开放获取数据库和新的计算工具，用于分析食物发酵过程中食物微生物组的代谢相互作用及其与健康肠道微生物组的重叠；提供研究和创新工作流程，以促进功能性健康FF的智能设计，生物废物的价值评估，利用食物微生物群落的生物多样性进行植物性食品案例研究的可持续流程；所有这些都得到了主要利益相关者和公民联盟的支持，通过几个生活实验室和量身定制的传播策略。我们将共同发展并朝着欧洲ff的未来愿景迈进，同时通过公民的参与和真正整合他们的观点，增强公民对食品价值链的信任，为公民友好型创新铺平道路。