119: Impact of Diet-Microbiota Interactions on Human Health

Organizers: Kaustav Majumder, PhD; Rotimi Aluko PhD Presenters: Margaret J. Morris, Carolyn M. Slupsky, PhD; Tiffany L. Weir, PhD; Devin Rose

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Go to the profile of William (Bill) Thomas
William (Bill) Thomas 4 months ago

I enjoyed the biome series, very educational.

Go to the profile of Kaustav Majumder
Kaustav Majumder 3 months ago

Q1. Will the benefit of microgreens vs its mature counterpart outweigh its cost of production/low yield? - For presentation#3

Answer: Our early data suggests that the metabolite profiles of microgreens are significantly different than their mature counterparts. Specifically, they appear to be much richer in many bioactive phytochemicals as well as certain minerals. One big struggle in America is to get people to eat sufficient levels of fruits and vegetables, and a much smaller amount of microgreens could constitute a serving because of the more nutrient-dense profile. It’s true that the cost to buy these in a market is still quite high, but they are also very easy to grow at home. After this pandemic, there are more people interested in having some control over their food security, and microgreens can be grown anywhere (I have a tray of mustard greens in my kitchen right now), so I think that production and consumption of microgreens will increase in the coming years.

Go to the profile of Kaustav Majumder
Kaustav Majumder 3 months ago

Q2. How can we ensure food safety while exploring alternative food sources such as insects, birds/poultry, or any other animals?- For Presentation#3

When I referred to the safety of novel foods/ ingredients, I meant that we need to go a step further than the traditional tests for safety and consider the impacts on gut health. Just like many other safety measures, these could initially be done in animal models, seeing how or whether a food/ingredient alters the gut microbiota, intestinal inflammation, and permeability. We are still learning what constitutes a “healthy” microbiota, so this would be less clear cut in humans and much harder to show specific benefits of a novel food/ingredient on gut health.