BLEND

our aim is to develop a systematic evidence base describing the impact of fermentable carbohydrates on the metabolism of polyphenols by the gut microbiota. it is now recognised that a substantial part of polyphenol metabolism occurs in the large intestine and fermentable carbohydrates are major dietary factors driving gut microbial metabolism.

this project aims to use a combination of in vitro and in vivo studies to examine the interactions between fermentable carbohydrate and polyphenol metabolism by the gut microbiota. the project aims to determine whether adding fermentable carbohydrate alters the bioavailability and bioefficacy of polyphenols whilst also providing evidence regarding the mechanisms of action for such effects.

beginning with in vitro model gut screening studies, we will examine the interactions between different fermentable carbohydrate types and polyphenol types. using this evidence, we will undertake a bioavailability study in human volunteers. using stable isotope labelling, we will characterise the impact of fermentable carbohydrates on the bioavailability of a parent polyphenol and phenolic acid products of microbial metabolism.

finally, in a longer term feeding study, we will examine the effects of fermentable carbohydrate and polyphenols on a range or health outcomes to examine the role of fermentation in the health benefits of polyphenols.