MRC UK-Peru workshop CONCYTEC-UKRI Lima, Peru Karen Scott May 2018
Research on Nutrition and Health Food selection Life stage /target group human study Impact on gut and metabolic health General Health outcome Policy outputs to effect change at population level Changing dietary patterns means different approaches at different lifestages Intervention studies, longitudinal surveys of external impacts, multi-disciplinary approach
The impact of the gut Microbiota on health metabolism of dietary components Development of immune system, Immune priming modification of host secretions (mucin, bile, gut receptors..) Defence against pathogens competition Barrier function pH inhibition Host signalling Gut –brain axis Healthy gut microbiota = healthy person Production of essential metabolites to maintain health 1- what the gut microbiota does 2 – impacts on the gut microbiota
How we can impact the gut Microbiota Diet environment probiotics metabolism of dietary components Development of immune system, Immune priming modification of host secretions (mucin, bile, gut receptors..) Defence against pathogens competition Barrier function pH inhibition Host signalling Gut –brain axis Production of essential metabolites to maintain health antibiotics prebiotics 1- what the gut microbiota does 2 – impacts on the gut microbiota Faecal transplant Disease
Other collaboration opportunities Professor Joerg Feldmann UoA Trace Element Speciation Laboratory Dr Edgardo Oscar Avendaño Cáceres of the Universidad Nacional Jorge Basadre Grohmann, Tacna Dr Eric Boa UoA INIA (National Institute for Innovation in Agriculture) and SENASA (National Agrarian Health Service) improving food quality and production through improved agronomy and reduced pesticide use. “from farm to fork” Food quality food production health First class analytical lab (ICPMS, speciation, bioimaging) Assessing human exposure to toxic and essential elements Focus on arsenic, mercury and their speciation in food and water Essential element exposure (iron, selenium, zinc) Improved agronomy practices Enhanced nutritional qualities of crops