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，每年有1000万（22%）成年人死亡，其中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。越来越多的环境、伦理和健康问题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。我们饮食习惯的改变为设计新的植物性食物提供了独特的机会，这些食物可以改善健康。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，血糖/卡路里含量高，往往缺乏关键的常量营养素，如蛋白质、微量营养素（包括维生素D和B12）以及矿物质（如铁、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。我们不仅需要了解这些方法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群和宿主的反应。战略、目标和目标：应对这些挑战的一个关键、可实现的战略是关注植物性食物、胃肠道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来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，包括反映身体对植物性食物的途径和加工以提供健康益处的目标：- T1食物结构/成分/消化和GIT中的营养释放；- T2植物性食物和宏量和微量营养素对胃肠道微生物群结构和功能的作用；- 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利用我们从机制研究中获得的知识，在概念验证的人体试验中评估新的基于食物和微生物群的干预措施，促进或改善长寿健康。我们的研究旨在为植物性食物的结构和组成如何通过与胃肠道微生物群的相互作用来改善健康和减少疾病威胁提供机制理解。互联网服务提供商分为四个主题，其中包括最先进的、专业的和使能的技术。在T1中，我们将使用可以通过基因编辑/生物强化/加工修饰的植物性食物，以确定这些食物如何被消化，以及使用QIB独特的体外消化和肠道发酵模型（例如SHIME），释放的营养物质如何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。

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