Research suggests that the gut microbiome is incredibly responsive to dietary intake. In fact, gut microbiota have a symbiotic relationship with the human body: The microbiota survive on the foods that humans consume, feasting on the prebiotic fibers that humans could not digest without them. Recently, scientists have determined a way to change the makeup of gut microbes by remodeling the microbiome without the use of prebiotics or probiotics.
Prebiotics are fiber-rich foods that travel beyond the stomach and into the colon, where the majority of gut microbiota live. Such foods provide the fuel that good gut microbes need to flourish and function properly. And probiotics are live microorganisms that, when administered, populate the colon with good microbes that benefit the host. Most efforts at improving the makeup of gut microbiota involve the use of prebiotics and probiotics. However, researchers at the Scripps Research Institute have devised a new way to improve the composition of gut microbiota: remodeling the microbiome.
M. Reza Ghadiri and his research team at Scripps Research Institute have developed a class of molecules called self-assembling cyclic D, L-α-peptides. Ghadiri and his team programmed the peptides to selectively modulate the growth of certain bacteria species in the gut. The researchers tested the peptide in mouse models to determine whether they would be effective in remodeling the guts of mice eating a poor diet to resemble the guts of mice eating a low-fat nutritious diet. Using the peptides, the team was successful in remodeling the gut microbiome of poor-diet mice to resemble the gut microbiome of mice consuming nutritious diets. The peptides appeared to increase the numbers of beneficial gut microbes and suppress the levels of molecules that increase inflammation and rebalance levels of metabolites associated with disease.
Researchers at Corteva Agriscience have demonstrated that increasing and extending the expression of a maize gene, zmm28, alters vegetative and reproductive growth parameters and significantly enhances yield in large-scale field trials conducted over multiple years.
Research by scientists at Wake Forest School of Medicine suggests that diet has the potential to affect the gut microbiome in ways that could decrease the risk of Alzheimer’s disease.
While deciphering the genome of the Chardonnay grape, researchers at the University of California uncovered something fascinating: grapes inherit different numbers of genes from their mothers and fathers.
This episode discusses plant-based, cell-based, and fermentation technologies and explore both the challenges and opportunities to bring new products to market for an increasingly diverse consumer base seeking new alternatives to their diets.
Research published in the journal Obesity and presented at the Seventh Annual Obesity Journal Symposium at ObesityWeek offers specific metrics that might qualify foods as hyper-palatable.
U.S. Secretary of Agriculture Sonny Perdue has announced the establishment of the U.S. Domestic Hemp Production Program. This program, as required by the 2018 Farm Bill, creates a consistent regulatory framework around hemp production throughout the United States.
Although the global average temperature has increased 1.4 degrees Fahrenheit over the past 100 years, the corn belt of the U.S., one of the most agriculturally productive regions of the world, has experienced a decrease in temperatures in the summer during the growing season.
Radient Technologies, a manufacturer of high-quality cannabinoid-based ingredients, formulations and products, and The Edlong Corp. have announced they have entered into a strategic partnership to jointly create and market cannabidiol (CBD) flavor systems and product solutions for global food, beverage (alcoholic and non-alcoholic), and pet food industries.
Hershey Foods’ third-quarter results exceeded Wall Street analysts’ estimates, thanks to pricing increases and the company’s expanded portfolio of healthier snacks, Reuters reports.