UCC study to look at link between fermented foods and gut health

Fermented foods such as sauerkraut support gut health, researchers say.

A Cork-based study looking at links between gut health and chronic disease is among 30 projects benefitting from a €37.5m fund being announced by the minister for agriculture on Thursday.

The University College Cork and Teagasc project suggests fermented foods offer “a promising solution” to growing rates of ill-health and the impact of over-use of antibiotics.

The project team pointed to growing concerns about a rise of chronic diseases, including autoimmune conditions around the world.

The research will follow other studies suggesting issues such as “antibiotic use, highly processed diets and reduced consumption of fermented foods” have led to a negative impact on gut health.

“Fermented foods offer a promising solution by supporting gut health,” a spokesman said.

The NiMe Foods project will use advanced microbiome science to develop new function fermented foods.

He said these could “restore beneficial microbes and deliver accessible, everyday solutions for disease prevention".

Fermented foods include sauerkraut, kimchi, and the drink kefir.

The work will include identifying and assessing “new microbial strains for their safety and potential health benefits”, he said.

These will be evaluated in different foods, including how they grow during fermentation.

It is expected to benefit the agri-food sector also. The project coordinator is Jens Walter at UCC.

Agriculture minister Martin Heydon and minister of state Noel Grealish will announce the funding on Thursday in Dublin. 

The multi-million-euro funding package will support pioneering research projects for the agri-food, forest and bioeconomy sectors.

Another project will develop functional foods to meet the protein needs of older people and people on weight-loss treatments.

A separate project will apply advanced microbiome science to develop next-generation functional fermented foods which could help with disease prevention generally.

Another project will look at developing compostable, fibre-based packaging from brewers’ spent grain and seaweed-derived biopolymers. 

It could extend the shelf life of horticultural products by as much as 30%-60%.

One project will use AI, advanced microbiology, and genomics to examine antimicrobial resistance across farms, abattoirs and the natural environment.