Gut health is a major focus for American consumers, with nearly one-in-four citing digestive health as the No. 1 most important aspect of their health overall. That makes sense given what we’re seeing in the research arena, with studies suggesting more and more that the impact of gut health—specifically of the gut microbiome—is incredibly far-reaching, from benefits to our digestive and immune system to supporting the health of the reproductive tract, oral cavity, lungs, skin and gut-brain axis.
Newer studies even suggest certain probiotics could help improve mental well-being, cognitive health and sleep quality, although more research is needed before any definitive connections can be made. That said, consumers are avidly seeking products that include not only probiotic organisms but the prebiotic ingredients that feed them—these include fibers, gums, resistant starches, and even the rare sugar tagatose.
Immunity and gut health researchers also have been matching individual probiotics (there are hundreds that have been identified and dozens regularly being used in foods and beverages) with the prebiotic compounds they prefer most. The popularity of such combinations—termed “synbiotics”—is experiencing rapid growth.
While fermented dairy foods are the most familiar, other fermented foods such as fermented vegetables and even some cured meats are good sources of beneficial probiotics and readily combined with sources of their prebiotic companions. In fact, the most common options to obtain probiotic microorganisms and prebiotic fibers, etc. (whether specifically matched in synbiotic groupings or not) are through foods and beverages.
While foods and beverages, or even supplements are viable methods to get probiotics to the small intestine, they must be able to survive the acid barrier of the stomach. The best way is for the food or beverage to have enough fat content to coat the microbes and protect them from stomach acid until they get to the small intestine where they can safely colonize. This is critical, as the efficacy depends on that survival and the ability to build ample colonies in the intestinal tract.
Dr. Miguel FreitasPhoto courtesy of: Danone USA
Dr. Dana McCurdyPhoto courtesy of: Dana McCurdy, PhD
Dive into this fascinating on-trend issue as Executive Editor–Technical David Feder, RDN, interviews two very special guests, dairy fermentation scientist and nutritional immunity expert, Dr. Dana McCurdy, and Dr. Miguel Freitas, Vice President of Nutrition and Scientific Affairs for Danone North America.
Frontiers in digestive health and immunity
Interview with Dr. Miguel Freitas, Vice President of Health and Scientific Affairs for Danone North America, and Dr. Dana McCurdy, Dairy Fermentation Scientist.
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