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Imprint
Impact of food-borne microorganisms on the intestinal microbiota
Project
Project code: MRI-PBE-08-1010 Mikrobiota Mikroorganismen
Contract period: 01.01.2020
- 31.12.2030
Purpose of research: Experimental development
Together with the food we eat, we take up lots of microorganisms even when hygienic standards are maintained. They can be contaminants (not necessarily harmful or pathogenic) or a functional part of the food itself, e.g., in fermented products. Many of them do not survive the stomach conditions but some manage to thrive in our gut. However, it is still unclear how deep these survivors do influence the existing intestinal microbiota and which consequences they may have on health. Also unknown is how long are they able to maintain themselves in the intestinal tract. Therefore, we aim at analyzing, first with the help of fermented foods, which are rich in active microorganisms, in different models (in vitro (TIM-2), in rodents and in human studies) the effects of food-associated microorganisms on the gut microbiota and their impact on the health of the host. The research topic intestinal microbiota is handled within the inter-departmental work group “Food-associated and intestinal microbiota” at the MRI across several departments.
Sabrina Posselt: „Wirkung von extrazellulären Vesikeln aus Milchsäurebakterien auf Darmepithelzellen“, 2019, Bachelorarbeit, Technische Universität München
Section overview
Subjects
- Food microbiology
- Toxicology
Framework programme
Funding programme
Excutive institution
MRI - Department of Physiology and Biochemistry of Nutrition (MRI-PBE)
