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

• 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

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，不良饮食占所有成人死亡的1000万人(22%)(每年)，心血管疾病是主要原因。英国是欧洲肥胖率最高、健康预期寿命最差的国家，因此迫切需要转向营养更均衡的饮食。日益增长的环境、伦理和健康担忧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，这一趋势将会增加。我们饮食习惯的变化为设计以植物为基础的新型食品改善健康提供了独特的机会。然而，这种饮食转变也带来了挑战，因为植物性饮食包含经过加工的碳水化合物丰富的食物，血糖/卡路里含量高，往往缺乏关键的大量营养素，如蛋白质、包括维生素D和B12在内的微量营养素，以及铁、锌和碘等矿物质。与植物性饮食相关的许多营养挑战正在通过生物强化等过程和基因编辑等新技术得到解决。不仅需要了解这些方法对食物结构和组成的影响，而且还需要了解它们如何影响GI微生物群和宿主的反应。战略、目的和目的：应对这些挑战的一个关键、可实现的战略是重点关注植物性食品、GI微生物群和人类健康之间的关系。因此，我们的总体目标是通过对这些相互作用的机制研究，解开特定植物性食物、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)，包括有针对性的目标，反映身体对植物性食物的途径和加工，以提供健康益处：-T1食物结构/成分/消化和营养在GIT中的释放；-T2植物性食物和宏微营养素对GIT微生物区系结构和功能的作用；-T3营养素如何影响关键器官系统的完整性和生理，例如GIT本身、肝脏和大脑；-T4利用我们从机械学研究中获得的知识，在概念验证人体试验中评估促进或改善长寿健康的新食品和基于微生物群的干预措施。我们的研究旨在提供对植物性食品的结构和组成如何通过其与GIT微生物组的相互作用来改善健康和减少疾病威胁的机械学理解。在T1，我们将使用以植物为基础的食物，通过基因编辑/生物强化/加工来确定这些食物是如何被消化的，以及如何利用QIB独特的体外消化和肠道发酵模型(例如Shime)、食物分析、代谢组学和维生素诊断来确定这些食物是如何被消化的，以及所释放的营养物质是如何在整个Git中被转化和/或吸收的。

项目成果

Scientific opinion on the tolerable upper intake level for vitamin D, including the derivation of a conversion factor for calcidiol monohydrate.

• DOI: 10.2903/j.efsa.2023.8145
• 发表时间: 2023-08
• 期刊: EFSA JOURNAL
• 影响因子: 3.3
• 作者: Turck, Dominique;Bohn, Torsten;Castenmiller, Jacqueline;de Henauw, Stefaan;Hirsch-Ernst, Karen-Ildico;Knutsen, Helle Katrine;Maciuk, Alexandre;Mangelsdorf, Inge;McArdle, Harry J.;Pentieva, Kristina;Siani, Alfonso;Thies, Frank;Tsabouri, Sophia;Vinceti, Marco;Lanham-New, Susan;Passeri, Giovanni;Craciun, Ionut;Fabiani, Lucia;De Sousa, Rita Ferreira;Martino, Laura;Martinez, Silvia Valtuena;Naska, Androniki
• 通讯作者: Naska, Androniki