Advancing food, nutrition, and health research in Europe by connecting and building research infrastructures in a DISH-RI: Results of the EuroDISH project

Background: Research infrastructures (RIs) are essential to advance research on the relationship between food, nutrition, and health. RIs will facilitate innovation and allow insights at the systems level which are required to design (public health) strategies that will address societal challenges more effectively. Approach: In the EuroDISH project we mapped existing RIs in the food and health area in Europe, identified outstanding needs, and synthesised this into a conceptual design of a pan-European DISH-RI. The DISH model was used to describe and structure the research area: Determinants of food choice, Intake of foods and nutrients, Status and functional markers of nutritional health, and Health and disease risk. Key findings: The need to develop RIs in the food and health domain clearly emerged from the EuroDISH project. It showed the necessity for a unique interdisciplinary and multi-stakeholder RI that overarches the research domains. A DISH-RI should bring services to the research community that facilitate network and community building and provide access to standardised, interoperable, and innovative data and tools. It should fulfil the scientific needs to connect within and between research domains and make use of current initiatives. Added value can also be created by providing services to policy makers and industry, unlocking data and enabling valorisation of research insights in practice through public-private partnerships. The governance of these services (e.g. ownership) and the centralised and distributed activities of the RI itself (e.g. flexibility, innovation) needs to be organised and aligned with the different interests of public and private partners

Coupling in vitro gastrointestinal lipolysis and Caco-2 cell cultures for testing the absorption of different food emulsions

International audienc

Impact of milk polar lipid supplementation on postprandial bile acid composition

International audienceBile acids (BA) are the end products of cholesterol catabolism and may act as signalling molecules and metabolic regulators of energy homeostasis. Disorders in BA metabolism can lead to liver and cardiovascular diseases. In a 4-week double-blind RCT, we demonstrated that the daily consumption of a cream cheese enriched with 3 or 5g of milk polar lipids (PL) improved lipid metabolism by reducing hypercholesterolemia in overweight postmenopausal women. Postprandial (pp) metabolic explorations (0-480 min) were performed before and after the intervention, including a standardized high fat-high sucrose breakfast at fasting and a standardized lunch containing the test cream cheese at 240min. We aimed to determine the effect of milk PL on circulating BA in the fasting and pp state. Before intervention, serum concentration of total fasting BA in the 3 groups was within physiological concentrations (<8µM). The milk PL intervention slightly increased total fasting BA concentrations (After-Before) (PPL=0.03), with no significant effect on BA species profile (% of total BA). Total BA concentration was not impacted during the pp period, but the primary/secondary BA ratio was significantly decreased in both milk PL groups versus control (Pgroup<0.001, PPL<0.001). Milk PL decreased the relative abundance of primary BA (PPL=0.02), increased Tauro-conjugated BA (Pgroup=0.02) and highly decreased Glyco-conjugated BA (Pgroup<0.001). Proportions of GCA (glycocholic acid), GCDCA (glycochenodeoxycholic acid) and GLCA (glycolithocholic acid) were also decreased during the pp period. The latter is derived from the LCA (litocholic acid) whose accumulation is toxic. In conclusion, the 4-week milk PL supplementation did not alter the overall circulating levels of BA in neither the fasting nor the pp state, but impacted the BA profile by decreasing some of deleterious species. Such results provide new insights in the knowledge of BA metabolism, and a potential link with the cholesterol-lowering effects of milk PL deserves to be investigated

Impact of milk polar lipid supplementation on postprandial bile acid composition

International audienceBile acids (BA) are the end products of cholesterol catabolism and may act as signalling molecules and metabolic regulators of energy homeostasis. Disorders in BA metabolism can lead to liver and cardiovascular diseases. In a 4-week double-blind RCT, we demonstrated that the daily consumption of a cream cheese enriched with 3 or 5g of milk polar lipids (PL) improved lipid metabolism by reducing hypercholesterolemia in overweight postmenopausal women. Postprandial (pp) metabolic explorations (0-480 min) were performed before and after the intervention, including a standardized high fat-high sucrose breakfast at fasting and a standardized lunch containing the test cream cheese at 240min. We aimed to determine the effect of milk PL on circulating BA in the fasting and pp state. Before intervention, serum concentration of total fasting BA in the 3 groups was within physiological concentrations (<8µM). The milk PL intervention slightly increased total fasting BA concentrations (After-Before) (PPL=0.03), with no significant effect on BA species profile (% of total BA). Total BA concentration was not impacted during the pp period, but the primary/secondary BA ratio was significantly decreased in both milk PL groups versus control (Pgroup<0.001, PPL<0.001). Milk PL decreased the relative abundance of primary BA (PPL=0.02), increased Tauro-conjugated BA (Pgroup=0.02) and highly decreased Glyco-conjugated BA (Pgroup<0.001). Proportions of GCA (glycocholic acid), GCDCA (glycochenodeoxycholic acid) and GLCA (glycolithocholic acid) were also decreased during the pp period. The latter is derived from the LCA (litocholic acid) whose accumulation is toxic. In conclusion, the 4-week milk PL supplementation did not alter the overall circulating levels of BA in neither the fasting nor the pp state, but impacted the BA profile by decreasing some of deleterious species. Such results provide new insights in the knowledge of BA metabolism, and a potential link with the cholesterol-lowering effects of milk PL deserves to be investigated

Impact of milk polar lipid supplementation on postprandial bile acid composition

International audienceBile acids (BA) are the end products of cholesterol catabolism and may act as signalling molecules and metabolic regulators of energy homeostasis. Disorders in BA metabolism can lead to liver and cardiovascular diseases. In a 4-week double-blind RCT, we demonstrated that the daily consumption of a cream cheese enriched with 3 or 5g of milk polar lipids (PL) improved lipid metabolism by reducing hypercholesterolemia in overweight postmenopausal women. Postprandial (pp) metabolic explorations (0-480 min) were performed before and after the intervention, including a standardized high fat-high sucrose breakfast at fasting and a standardized lunch containing the test cream cheese at 240min. We aimed to determine the effect of milk PL on circulating BA in the fasting and pp state. Before intervention, serum concentration of total fasting BA in the 3 groups was within physiological concentrations (<8µM). The milk PL intervention slightly increased total fasting BA concentrations (After-Before) (PPL=0.03), with no significant effect on BA species profile (% of total BA). Total BA concentration was not impacted during the pp period, but the primary/secondary BA ratio was significantly decreased in both milk PL groups versus control (Pgroup<0.001, PPL<0.001). Milk PL decreased the relative abundance of primary BA (PPL=0.02), increased Tauro-conjugated BA (Pgroup=0.02) and highly decreased Glyco-conjugated BA (Pgroup<0.001). Proportions of GCA (glycocholic acid), GCDCA (glycochenodeoxycholic acid) and GLCA (glycolithocholic acid) were also decreased during the pp period. The latter is derived from the LCA (litocholic acid) whose accumulation is toxic. In conclusion, the 4-week milk PL supplementation did not alter the overall circulating levels of BA in neither the fasting nor the pp state, but impacted the BA profile by decreasing some of deleterious species. Such results provide new insights in the knowledge of BA metabolism, and a potential link with the cholesterol-lowering effects of milk PL deserves to be investigated

Les lipides polaires laitiers diminuent les facteurs lipidiques du risque cardiovasculaire chez des femmes ménopausées : rôle potentiel de l’interaction intestinale sphingomyéline/cholestérol

International audienc

Les lipides polaires laitiers diminuent les facteurs lipidiques du risque cardiovasculaire chez des femmes ménopausées : rôle potentiel de l’interaction intestinale sphingomyéline/cholestérol

International audienc