Manipulation of gut microbiota through the consumption of dairy products

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Milk and dairy products continue to play a significant role in the diets of Canadians, and there is increasing evidence that consumption of such products promote gut health. The proposed research aims at a better understanding of the beneficial effect of delivery systems and functional molecules in our gastro-intestinal tract, with particular focus on dairy systems. It is becoming increasingly recognized that food structure and the processing changes (i.e. fermentation, heat, homogenization) are key to ensure that the functionality of the ingredients is amplified and the molecules retain the wanted activity during passage through the gastrointestinal tract. The proposed research aims at studying the mechanisms by which dairy components are converted in the gut to molecules that confer health benefits. A better understanding of these mechanisms will result in the development of dairy systems with optimal bioactivity during gastrointestinal transit and development of methods to manipulate the gut microbiota through the consumption of dairy products and their components. However, before such products can be developed much more information is required to support any health claims. This proposal seeks to provide such information, by demonstrating targeted delivery of active components. We are proposing to use a complex multistage continuous culture system (simulator of the human intestinal microbial ecosystem, SHIME) to simulate gut activity and understand the dynamics of the interactions between the food matrix, the bioactive molecules present or formed during digestion, and the gut microbiota. The SHIME will also be used to study the interactions between bioactive, prophylactic or therapeutic molecules present in dairy matrices with enteric, pathogenic bacteria.