What happens to ingested microbes?

15 Apr 2015

by Kristina Campbell

Bacteria in food, including probiotics, are a major environmental source of microbes in the human body.

Quality matters in probiotic products

7 Jan 2015

by Mary Ellen Sanders

When treating vulnerable populations with probiotics in research and clinical practice, the quality of probiotic products is important because the stakes are high.

Dr. W. Allan Walker of Harvard Medical School was the chair of the organizing committee for the 2014 Harvard Probiotics Symposium. He caught up with Gut Microbiota for Health after the conference to give an overview of the event. See

Dr. Josef Neu is a neonatologist and pediatrician, as well as an associate professor at the University of Florida. He researches developmental gastroenterology and neonatal nutrition. He sat down with Gut Microbiota for Health at the Harvard Probiotics Symposium 2014, after

Probiotics’ Part II: In Sickness and in Health

6 Oct 2014

by GMFH Editing Team

In a previous GMFH article, ‘PROBIOTICS’ PART I: A BRANCHING DEFINITION, we covered recent updates to the definition of probiotics as discussed at the October 2013 meeting organized by The International Scientific Association for Probiotics and Prebiotics (ISAPP). Three of

Probiotics’ Part I: A branching definition

24 Sep 2014

by GMFH Editing Team

Probiotics have a well-known definition that has been cited for over a decade: ‘Live microorganisms which when administered in adequate amounts confer a health benefit on the host’. Written in a 2001 joint report of the Food and Agriculture Organization

Sweeteners, glucose metabolism and gut microbiota

18 Sep 2014

by GMFH Editing Team

Researchers from Israel recently published in Nature how NAS [Non-caloric artificial sweeteners] affect glucose tolerance. In an initial experiment, researchers found mice that consumed water, glucose, or sucrose had comparable glucose tolerance curves, but all 3 mouse groups consuming NAS

Patrick Veiga and MetaHIT colleagues tested how fermented milks product could modulate microbiota. Using a metagenomics approach, they found that the abundance of unknown species increased in the gut when patients took the fermented milk product. Having access to the

Interview with INRA’s Marion Leclerc

29 Aug 2014

by Kristina Campbell

Marion Leclerc is a French microbiologist working at INRA  (the French National Institute for Agricultural Research) Jouy-en-Josas Centre. She spoke with Gut Microbiota for Health about her various areas of research. Research group of Marion Leclerc   What research are

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