Ingredients & Functional Foods - ISC Intelligence · The Satiety Innovation investigates which foods accelerate satiation, suppress hunger, extend satiety within your meals and reduce

© 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

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© 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