Worldwide, fermented foods are widely consumed because of their sensory characteristics, cultural value and nutritional and perceived health benefits. However, except from yoghurt and cultured dairy products, knowledge on the impact of food fermentation on human health and mechanisms behind such impact is limited due to the lack of dedicated and integrated studies. Especially the link with the human gut microbiome is lacking.
In this PhD project, which is part of a large European project, we will specifically investigate the role of short chain fatty acids in cardiometabolic health benefits. Short chain fatty acids are metabolites that are present in fermented foods but are also produced in the gut from fermetation of dietary fibre. They are considered as important mediators of human health. The project involves human intervention studies with either pure short chain fatty acids or fermented foods to evaluate their impact on health. Human samples collected during the interventions will be analysed with mass spectrometry based methods.
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