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© 2013 Cargill, Incorporated. All rights reserved.'Microbiome-based Foods for Health and Sustainability‘ – 23 Febr 2016CONFIDENTIAL. This document contains trade secret information. Disclosure, use or reproduction outside Cargill or inside
Cargill, to or by those employees who do not have a need to know is prohibited except as authorized by Cargill in writing.
© 2013 Cargill, Incorporated. All rights reserved.
Ingredients & Functional Foods
www.cargill.com
Dr. Joan Vermeiren – Global Food Research
'Microbiome-based Foods for Health and Sustainability‘
23 February 2016
© 2013 Cargill, Incorporated. All rights reserved.'Microbiome-based Foods for Health and Sustainability‘ – 23 Febr 2016
• The composition and activity of the gut microbiome are linked to
health and well-being, etiology and progression of disease
• The interaction of the gut microbiota with the host is not limited to
the intestinal tract but also reaches extra-intestinal sites thereby
affecting systemic immunity, lipid and glucose metabolism, adipose
tissue development, ao.
• Dietary habits is one of the main factors contributing to the composition
and activities of the gut microbiota
The gut microbiome and health
2 Bäckhed et al., 2012 - Cell Host & Microbe
© 2013 Cargill, Incorporated. All rights reserved.'Microbiome-based Foods for Health and Sustainability‘ – 23 Febr 2016
Obesity and
the gut microbiome
Causal relationship between the gut
microbiome and obesitypresence of microbes changes the impact of diet
Ridaura et al. Science 2013
Walker et al. Science 2013
Microbiota transplantation
Bächked et al. PNAS 20043
© 2013 Cargill, Incorporated. All rights reserved.'Microbiome-based Foods for Health and Sustainability‘ – 23 Febr 2016
Suggested that obese individuals may have a
lower Bacteroidetes/Firmicutes ratio than lean
individuals and this can be modulated by diet
4
© 2013 Cargill, Incorporated. All rights reserved.'Microbiome-based Foods for Health and Sustainability‘ – 23 Febr 2016
Dietary Impact on
Microbial Richness in Obesity
Cotillard et al. Nature 2013
Dietary intervention can partially correct for a loss of richness
Improved gene richness correlates with improvement in systemic metabolic status
5
High Gene Count
Low Gene Count
© 2013 Cargill, Incorporated. All rights reserved.'Microbiome-based Foods for Health and Sustainability‘ – 23 Febr 2016
Cereal Fiber Roadmap
6
Whole Grains
Brans
Aleurone layer
Functional Fibre Blends
Arabinoxylans
Physical Treatment
MethodsPhysical Treatment
Methods
Enzymatic Treatment
Methods
Enzymatic Treatment
Methods
Wheat
Corn
© 2013 Cargill, Incorporated. All rights reserved.'Microbiome-based Foods for Health and Sustainability‘ – 23 Febr 2016
Moisture
Sugars
Starch
Dietary fibre
ProteinsFat Ash
TOTAL AND ULTRAFINE WHEAT BRAN
Fiber ingredients
7
MoistureSugars
Starch
Dietary fibre
RESISTANT STARCH TYPE 3
MoistureStarch
Dietary fibre
Proteins
FatAsh
ALEURONEMoisture
SugarsDietary fibre
WHEAT BRAN EXTRACT (AXOS)
© 2013 Cargill, Incorporated. All rights reserved.'Microbiome-based Foods for Health and Sustainability‘ – 23 Febr 2016
SATIN EU Project
• Multi-disciplinary research consortium across
Europe
• Large Scale Integrated Project
(FP7-KBBE-2011.2.3.-04)
• “Satiety control through food structures made
by novel processing”
• 5-Year duration (until 2016)
• EU Contribution: 6 million euro
• 18 Partners in 8 countries
8
The Satiety Innovation investigates which foods accelerate satiation,
suppress hunger, extend satiety within your meals and reduce appetite.
By using latest processing methods the project aims to develop food products
than can help with energy intake, metabolic disease and weight control.
© 2013 Cargill, Incorporated. All rights reserved.'Microbiome-based Foods for Health and Sustainability‘ – 23 Febr 2016
Dietary supplementation with type 3 resistant
starch in overweight human volunteers
9
~61% of interpersonal variation in
comparison to the ~3% explained by dietNon-multidimensional scaling analysis clearly
reveals that samples grouped much more strongly
by subject than diet
(A) Clustering
by Diet
(B) Clustering
by Subject
19 overweight males and females (BMI 27-35 kg/m2)
Faecal samples were collected at two time points during
each dietary stage and sequenced by Illumina Miseq.
High level of interpersonal variation
Fig. NMDS clustering analysis generated using Phyloseq. Each colour represents an individual (A) diet or (B) subject.
2
4
6
8
MTD WL CTRL RS3
Fasti
ng
glu
co
se (
mm
ol/L
)
MTD
WL
CTRL
RS3
*** *
* p < 0.05 ** p < 0.001
Significant reduction in fasting blood
glucose levels after RS consumption in
comparison to control diet.
© 2013 Cargill, Incorporated. All rights reserved.'Microbiome-based Foods for Health and Sustainability‘ – 23 Febr 2016
Significant increase of the Ruminococcus genus largely
attributable to the primary starch degrader R. bromii
(~2.6x increase in 80% of subjects)
0
10
20
30
40
50
60
% t
ota
l b
ac
teri
a
MTD
WL
CTRL
RS3
***
***
***
***
**
**
*
*
* p < 0.05
** p < 0.01
*** p < 0.001
10
qPCR (n=19)
Resistant starch selectively enriches a
distinct group of diet-responsive bacteria
Opposing responses from species within
the same genus: R. bromii (OTU 1972)
significantly enriched by RS3, whilst an
unknown Ruminococcus sp. (OTU 61)
experienced a reduction.
© 2013 Cargill, Incorporated. All rights reserved.'Microbiome-based Foods for Health and Sustainability‘ – 23 Febr 2016
Wheat Bran Extract rich in
Arabinoxylan Oligosaccharides (AXOS)
Xylose
Arabinose
Ferulic acid
Xylanase
Insoluble arabinoxylans
Soluble AXOS
Enzyme-based
extraction
AXOS
Hydrolysis products from
arabinoxylans, the major fiber source
in wheat bran
Backbone of xylose residues and
substituted with arabinose
Ferulic acid can be covalently linked
to arabinose
11
© 2013 Cargill, Incorporated. All rights reserved.'Microbiome-based Foods for Health and Sustainability‘ – 23 Febr 2016
Health Benefits of Wheat Bran Extract
Selective and significant increase in levels of
bifidobacteria in 4 separate human trials, clearly
indicative of a prebiotic effect (Cloetens et al., 2010, Maki et al.,
2012, François et al., 2012/2014).
Prebiotic effects are observed at daily dose of 5g
AXOS.
Significant increase in levels of colonic short chain
fatty acids and decreased colonic pH in human trials.
Significantly decrease in urinary p-cresol levels in
human trials, indicative of a decrease in proteolytic
fermentation.
Well tolerated in adults and children.
Significant increase in plasma ferulic acid levels,
indicative for its anti-oxidative potential.
9.7
9.75
9.8
9.85
9.9
9.95
10
10.05
Control 2.2 g/day 4.8 g/day
Lo
g 1
0/g
dry
weig
ht
Before After
(9.52-10.12)
(9.58-10.12)
(9.53-10.19) (9.45-10.19)
(9.81-10.36)(9.49-10.20)
*
*P<0.001 vs. 2.2 g/day
Bifidobacteria spp. levels (FISH)
Ferulic acid (FA) levels (plasma)
Acute meal test responses at the
beginning and end of each treatment
period (volunteers ≥ 50 yrs)
12
© 2013 Cargill, Incorporated. All rights reserved.'Microbiome-based Foods for Health and Sustainability‘ – 23 Febr 2016
MyNewGUT EU Project
• EC- FP7 (7th Framework Program): KBBE.2013.2.2-02:
• ‘Microbiome Influence on Energy Balance and Brain Development -
Function put into action to tackle diet-related diseases and behavior’
• December 2013 – 2018
• EU contribution: 9 m €
• Partners from 11 EU countries, USA, Canada, Australia and New-Zealand
Elucidate the role of the human microbiome
and related features (lifestyle, host genetics) in
nutrient metabolism and energy expenditure
contributing to or predicting diet (obesity and
metabolic syndrome) and brain-related
disorders
Provide proof-of-concept of the disease risk-
reduction potential of dietary interventions
with new ingredients/ foods
13 Sanz et al. Pediatric Research 2015
© 2013 Cargill, Incorporated. All rights reserved.'Microbiome-based Foods for Health and Sustainability‘ – 23 Febr 2016Knud Erik Bach Knudsen & Anja Serena, University of Aarhuis14
In vivo fermentation of various grains fractions
HEALTHGRAIN
© 2013 Cargill, Incorporated. All rights reserved.'Microbiome-based Foods for Health and Sustainability‘ – 23 Febr 2016
Heart health benefits: potential mechanisms
Antioxidative potential
↓
↓ Oxidative damage
↓
↓Risk CHD, cancer and diabetes
Methyl donor micronutrients
↓
↓ Homocysteine (tHcy)
↓
↓ Risk stroke and CHD
Key nutrients in aleurone
Antioxidant related
Tocopherols: α-tocopherol
γ-tocopherol
Ferulic Acid (FA)+
Methyl donor related
Folate
Choline
Betaine
15
© 2013 Cargill, Incorporated. All rights reserved.'Microbiome-based Foods for Health and Sustainability‘ – 23 Febr 2016
Conclusion
16
• Changes in gut microbiome linked to disease phenotypes
• Modulation of the gut microbiome by dietary strategies
• Fiber ingredients: different composition, several types
of fibers, presence of bioactives leading to different
physiological functions
• Potential for personalized dietary strategies
© 2013 Cargill, Incorporated. All rights reserved.'Microbiome-based Foods for Health and Sustainability‘ – 23 Febr 2016