PhD Student: Robin Duncan (ORCID n. 0000-0003-4235-2496)
Supervisor: Simone Guglielmetti, DeFENS
Co-tutor: Rosario Russo, Giellepi SpA
Dean: Prof. Diego Mora
Research area: Food Science and Nutrition
Research topic: The role of the intestinal microbiota in mediating the effect of diet on human health (Guglielmetti Simone Domenico, Riso Patrizia)
Project Synopsis
Prebiotics and their definition have been subject to the debate among the scientific community and a consensus has not yet been reached. Also, numerous nutraceuticals with gut health promoting capabilities, and that can have an impact on gut microbiota, are readily available on the market. But, the available literature is usually focused on few effects and lacking in holistic approach. New research based on community-wide sequencing has shown that interactions between prebiotic substrates and gut microbiota are even more complex than previously assumed. With this considered, one aim of the project will be to screen a wide array of food supplements and investigate the possibility of proposing a “gut microbiome friendliness” label. The second will be to formulate a novel prebiotic or synbiotic product that is more in accordance with the new findings.
Project keywords
Microbiology, Prebiotics, Gut Microbiota, Gut Health
Contacts
Department of Food, Environmental and Nutritional Sciences (DeFENS)
Division of Food Microbiology and Bioprocesses
Via Mangiagalli 25, 20133 Milan, Italy
robin.duncan@unimi.it
Sponsor
Fellowship sponsor: Giellepi S.p.A.; Università degli Studi di Milano
Publications
Arioli S., Montanari C., Tabanelli G., Barbieri F., Mora D., Duncan R., Gardini F.; Listeria monocytogenes sensitivity to antimicrobial treatments depends on cell origin; Scientific Reports volume 11, Article number: 21263 (2021); https://doi.org/10.1038/s41598-021-00767-9
Mantegazza G., Gargari G., Duncan R., Consalez F., Taverniti V., Riso P., Guglielmetti S.; Ready-to-eat rocket salads as potential reservoir of bacteria for the human microbiome; Microbiology Spectrum 2022; Accepted for publication – Ahead of print
Mantegazza G., Dalla Via A., Licata A., Duncan R., Gardana C., Gargari G., Alamprese C., Arioli S., Taverniti V., Karp M., Guglielmetti S.; Use of kefir-derived lactic acid bacteria for the preparation of a fermented soy drink with increased estrogenic activity; Food Research International 2022; Accepted for publication – Ahead of print
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