For the first time, a European group of researchers have analyzed the microbiome of more than 2,500 different types of foods. The insights gained will help better identify good and bad ‘bugs’ and improve the quality and safety of existing products. Additionally, the research sheds light on the influence of food microbiome on our own gut microbiome and overall health.
The mouth contains the second-largest bacterial community after the gut, but it ranks first in terms of bacterial diversity. Find out more about the link between how oral bacteria can alter the balance between health and disease beyond the oral cavity.
Your guide to the difference between fermented foods and probiotics
26 Jul 2017by Kristina Campbell
Robert Hutkins, Professor of Food Sciences at the University of Nebraska-Lincoln (USA), warns about the common misconception that fermented foods are the same thing as “probiotics”.
Studying how gluten reacts with bacteria in the gut helps advance treatments for celiac disease
15 Feb 2017by Kristina Campbell
As revealed by a new study from McMaster University, microbes in the small intestine interacting with gluten in a person diagnosed with celiac disease can trigger an immune reaction.
Scientists are investigating how ENS nerve cells communicate with brain neurons through the ‘gut-brain axis’.
This fall, a new diversion emerged for a certain scientific set—those for whom Prevotella melaninogenica rolls easily off the tongue. Appearing as the after-hours entertainment at Lake Arrowhead Microbial Genomics 2016, and other conferences focused on bacteria, is Gut Check,
Probiotics are ‘live microorganisms which when administered in adequate amounts confer a health benefit on the host’. In other words, these friendly bacteria work hard to improve your health.
Building a resilient immune system: Interview with Prof. Philip Calder (Part 1)
2 Nov 2016by Kristina Campbell
In the traditional view of your immune system, your body is a fortress that needs to be defended.
