30 players, 5-years: EU project investigates obesity, energy and the microbiome
MyNewGut project leader professor Yolanda Sanz was interviewed by Shane Starling for the NutraIngredients.com magazine.
The gut microbiome was a frontier where much remained to be learned – about its competition, difference between individuals, functioning, the influence of nutrition and, perhaps most importantly, its effects on the health of other bodily systems and functions.
“The way that we have designed the studies we expect to able to progress in the identification of bacteria that together can work for our metabolic health …to modulate the function of the microbiome and bring benefits,” professor Sanz said.
Dr Nebojša Ilić from the Institute For Food Technology of Novi Sad (FINS), Serbia, a partner in MyNewGut, appeared on Serbian television. Neb spoke about the gut microbiome and its influence on our health and behaviour.
13 May 2015
The MyNewGut project will organise a pre-conference workshop as part of the 6th International Dietary Fibre Conference 2015 (DF15) taking place at Les Salons de L'Aveyron in Paris, France, from 1st to 3rd June 2015.
The MyNewGut workshop aims to present and discuss the project’s plans and expected results with a broad range of stakeholders: nutritionists, health professionals, the food & drink industry, as well as people and organisations involved in public health, dietary guidelines and health claims.
The conference organisers, which are also members of the MyNewGut project − the International Association for Cereal Science and Technology (ICC) and French National Institute for Agricultural Research (INRA) – are looking forward to welcoming more than 200 delegates from over 35 countries.
You can consult the workshop’s detailed programme here; register online before 22nd May 2015. Due to limited places we advise you to sign up as soon as possible via this link: https://df2015.icc.or.at/register
About the International Dietary Fibre Conference 2015:
The 6th International Dietary Fibre Conference 2015 (DF15) entitled ‘From Fibre Functionality to Health’ will cover all sources of dietary fibre, focussing on fibre functionality and health; and benefits of dietary fibre through nutritional science, product development and consumer education. The conference will include reviews by authoritative speakers on the health effects of fibre, and new insights of their role as prebiotics and in mental performance. DF15 will offer a wide forum for all disciplines and industrial sectors involved in the research, exploitation and utilisation of dietary fibre.
Brussels, 12 January 2015
A new project comprising thirty organisations from fifteen countries has started working together to study the microorganisms in our intestines and the role they play in health, well-being, and how they can help prevent diet- and brain-related diseases. The project receives funding from the European Union’s Seventh Framework Program and has partners from EU and non-EU countries.
Gut microbiota are the microbe populations living in our intestines, which contain trillions of microorganisms, including at least one thousand different species of bacteria. Altogether, the microbiota can weigh up to two kilograms. One third of our gut microbiota is common across most people, while two thirds are specific to each of us. In other words, the microbiota in your intestine is analogous to a personal identity card.
“Our challenge is to provide a proof of concept that dietary interventions with food and ingredients designed to modulate the gut microbiota can contribute to controlling and reducing the incidence of diet-related diseases, such as obesity, metabolic syndrome and behavioural disorders – epidemics in our developed society,” said Yolanda Sanz, MyNewGut’s project coordinator.
MyNewGut, officially launched in December 2013 is a five-year multidisciplinary project studying the gut microbiota, its genome (or microbiome) and their roles in human physiology. Organisations around the world have been working in this field for many years. But, this is the first time an EU-supported initiative has brought together such a unique consortium of world-leading experts from various scientific and industrial disciplines, in order to investigate the microbiome’s influence on human health and disease.
This project follows an interdisciplinary strategy, which contrasts the usually fragmented and individual research approach in this field. It aims to coordinate and gather the work of experts in brain research, computational modelling, immunology, microbiology, nutrition, physiology, and omics-technologies such as metagenomics and metabolomics.
MyNewGut plans to make basic human microbiome science useful for promoting healthier lifestyles to the public in Europe and beyond. Its main objectives are:
Engaging with policy makers, the scientific community, food industry, the media and public is a key focus of the project. The MyNewGut website provides information about the project’s goals, and media including a project leaflet, infographic, newsletters and up-to-date news.
These materials offer an easily understandable snapshot of the project’s progress and are available to download and share with your colleagues, students or friends.
Notes to editor:
The MyNewGut project (Microbiome's influence on energy balance and brain development/function put into action to tackle diet-related diseases and behaviour) has received funding from the European Union’s Seventh Framework Programme for research, technological development and demonstration. Grant Agreement no: 613979.
For more information on MyNewGut please visit the project’s website or contact:
Adrian Giordani – MyNewGut’s Communications Manager
European Food Information Council (EUFIC)
+32 2 506 89 89
Partners in the MyNewGut project:
National Research Council (IATA-CSIC), Spain
University of Bologna, Alma Mater Studiorum (UNIBO), Italy
University College Cork, National University of Ireland (UCC) - Alimentary Pharmabiotic Centre (APC), Ireland
University of Copenhagen (UCPH), Denmark
National Institute of Agronomical Research (INRA), France
Catholic University of Louvain (UCL), Belgium
Technical University of Munich (TUM), Germany
The Dutch Organisation for Applied Scientific Research (TNO), Netherlands
Academic Medical Centre, University of Amsterdam (AMC), Netherlands
University Hospital of Regensburg (UHR), Germany
University of Reading (UREAD), UK
Medical University of Graz (MUG), Austria
Leibniz Institute for Prevention Research and Epidemiology (BIPS), Germany
University of Granada (UGR), Spain
Institute of Food Technology of Novi Sad (FINS), Serbia
European Food Information Council (EUFIC), Belgium
European Federation of Food Science & Technology (EFFoST), Netherlands
International Association of Cereal Science and Technology (ICC), Austria
Cargill Haubourdin (CARG), France
Barilla G. e R. Fratelli SpA (BAR), Italy
Lallemand Health Solutions (LAL), France
Food Corporation of Peñasanta (CAPSA), Spain
Alimentary Health Ltd (AH), Ireland
Loman Food Consulting BV (LFC), Netherlands
Shareholder Association of Dairy Producers of Subotica (ADMS), Serbia
Commonwealth Scientific and Industrial Research Organisation (CSIRO), Australia
Baylor College of Medicine Corporation (BCM), US
University of Michigan, The Regents of the University of Michigan (UM), US
University of Auckland (UOA), New Zealand
Queen’s University at Kingston (QU-KGH), Canada
Find below the European Food Information Council’s Food Today article on the MyNewGut project, which receives funding from the European Union and aims to study and develop dietary interventions that may help prevent obesity, behavioural- and lifestyle-related disorders. The article explains what the gut microbiota are and how they relate to health, as well as the aims of the MyNewGut project, its anticipated research outcomes and the partners involved. To read the full story please click on the image.