Consumers will pay a premium price for health foods and beverages because they are packed with nutrients that promise to limit disease, improve cardiovascular health, and decrease bone loss. But nutrient intakes alone won’t deliver these benefits — the microbial environment in the end user’s gut is the deciding factor.
Does this come as a surprise? It may, actually, to many.
The short explanation is that fruit, nut, vegetable and grain phytonutrients transform as they are metabolized. The body can only use the portion of nutrients that are absorbed and maintained through digestion.
Microbes — so tiny that millions can fit into the eye of a needle — are an integral part of digestion but vary greatly within each person. So, if healthy eaters don’t have the right gut bacteria their bodies will not fully use the nutrients they consume.
For the health food industry, this means that companies most likely will not achieve altruistic missions to improve people’s health and wellbeing. It also means that if research is conducted on your product’s effectiveness, and test subjects don’t have the ideal microbial makeup, you could be unnecessarily stripped of claims you rely on for product sales.
The team of microbiologists, biochemists, and physiologists at Agro BioSciences is working hard to crack the code on which beneficial bacteria will help our bodies more efficiently process plant compounds.
Doing so will enable any consumer to reap the benefits of antioxidants, anti-inflammatories and other bioactive phytonutrients in fruits, nuts and vegetables, no matter the current bacterial state of their gut:
- Taken as a probiotic dietary supplement, consumers can unlock the highest amount of nutrients from their balanced diet.
- As a probiotic ingredient, food and beverage manufacturers can increase the bioavailability of their products, gaining an indisputable assurance of their health and nutrition claims.
With support from the National Institutes of Health (NIH) Small Business Innovation Research (SBIR) grant funding, we have identified and isolated potential candidate strains that are able to biotransform some polyphenols commonly found in food.
As our research moves into the next phase of development, we are seeking potential partners to help bring these efforts to market. If you are looking to improve the healthful benefits of your product over your competitors with next-generation probiotics, we would like to discuss collaborating with you on how to best apply these novel probiotics to your product and market.
Please contact Doug Willrett at doug.willrett@agro-biosciences today to discuss further.