Microbiome Influence on Energy balance and Brain Development-Function Put into Action to Tackle Diet-related Diseases and Behavior.

Emerging evidence indicates that the gut microbiome contributes to our ability to extract energy from the diet and influences development and function of the immune, endocrine and nervous systems, which regulate energy balance and behaviour. This has led to hypothesize that developing microbiome-based dietary interventions can be cost-effective measures to prevent diet-related and behavioural disorders. Yet this approach is restricted in practice by a lack of understanding of the specific species that contribute to these disorders and their interactions with host and lifestyle determinants. To progress beyond the state of the art, the MyNewGut proposal aims to: (1) shed light on the contribution of the human microbiome to nutrient metabolism and energy expenditure; (2) identify microbiome-related features that contribute to or predict obesity and associated disorders in human epidemiological studies; (3) understand how the microbiome is influenced by environmental factors and its role in brain and immune development and function in humans; and (4) provide proof-of-concept of the disease risk-reduction potential of dietary intervention with new foods/ingredients targeting the gut microbiome in humans. To this end, a translational multidisciplinary research strategy will be developed, combining experts in omic-technologies and all other scientific disciplines required. Consequently, the MyNewGut proposal will contribute to developing new approaches to prevent diet-related diseases (metabolic syndrome and obesity) and behavioural disorders through lifestyle changes, intake of pro- and prebiotics and semi-personalised and innovative food products. This will ultimately contribute to increasing the competitiveness of the European food industry and provide consumers with reliable claims on foods. Results will also help inform new strategies on public health, support EU legislation and improve the position of the EU in the field of food-related disease prevention.

Agencia Estatal Consejo Superior De Investigaciones Cientificas (Spain)

Other participants
- Dip. di Farmacia e Biotecnologie-FABIT
- Resp. Scientifico: Prof.ssa Patrizia Brigidi
Institut National De La Recherche Agronomique - INRA (France)
Nederlandse Organisatie Voor Toegepast Natuurwetenschappelijk Onderzoek - TNO (Netherlands)
Universidad De Granada (Spain)
Academisch Medisch Centrum Bij De Universiteit Van Amsterdam (Netherlands)
Université Catholique De Louvain (Belgium)
University College Cork, National University Of Ireland, Cork (Eire)
Technische Universitaet Muenchen (Germany)
Alimentary Health Ltd (Eire)
European Food Information Council Aisbl (EU)
Queen'S University At Kingston (Canada)
Cargill Haubourdin Sas (France)
Klinikum Der Universitaet Regensburg (Germany)
University Of Michigan - The Regents Of The University Of Michigan (USA)
The University Of Auckland (New Zealand)
Internationale Gesellschaft Fur Getreidewissenschaft Und -Technologie (Austria)
Lallemand Sas (France)
Commonwealth Scientific And Industrial Research Organisation (Australia)
Medizinische Universitat Graz (Austria)
Kobenhavns Universitet (Denmark)
Loman Food Consulting Bv (Netherlands)
BIPS - Institut Fuer Epidemiologie Und Praeventionsforschung Gmbh (Germany)
Institute For Food Technology Of Novi Sad (Serbia)
Akcionarsko Drustvo Mlekara Subotica (Serbia)
Stichting Effost (Netherlands)
Corporacion Alimentaria Penasanta - CAPSA (Spain)
The University Of Reading (UK)
Barilla G. E R. Fratelli Spa (Italy)
Baylor College Of Medicine Corporation - BCM (USA)

Start date 01/12/2013
End date 30/11/2018
Duration 60 months
Project Reference 613979
Project cost 13.006.815,40 EURO
Project Funding 8.973.268 EURO
Subprogramme Area KBBE.2013.2.2-02: Factors influencing the human gut microbiome and its effect on the development of diet-related diseases and brain development
Contract type Collaborative project