As every year, INRAE organized conferences and roundtables at its booth. We particularly enjoyed the session led by Sophie Nicklaus (Scientific Director for Food and Health, INRAE) and Catherine Renard (Director of the Carnot Qualiment Institute, INRAE) on “Innovating through Fermentation for Sustainability and Health”. This conference highlighted the growing impact of projects from the Carnot Qualiment Institute:
Model-Gut: From an Intestine Model to Partnership and Collaborative Projects, by Claire Cherbuy (INRAE, Micalis unit).
Claire Cherbuy presented a new in vitro cell model for research in biology and medicine: the organoid. This is a three-dimensional structure that mimics the functional and anatomical characteristics of a tissue in vitro. Hence the suffix “-oid,” meaning “resembles,” attached to the word “organ.” There are intestinal, cerebral, hepatic, cutaneous, and pancreatic organoids.
To obtain intestinal organoids, intestinal biopsies are collected from patients or healthy individuals, from which the intestinal crypts are isolated. These crypts are purified to isolate stem cells, which, when cultured with appropriate growth factors in a matrix that allows for 3D growth, produce intestinal organoids.
These new tools can replace cell cultures and offer an alternative to animal models by reducing their use. They open up new perspectives for better understanding, for example, the interactions between microorganisms and digestive health. Fascinating! To be continued.
Claire Cherbuy concluded with public-private research partnerships between INRAE and industry:
with the company PiLeJe to develop new solutions based on phytonutrients and probiotics to target the gut-brain axis. This project relies on intestinal and brain organoids that model Alzheimer’s disease in vitro.
focusing on the “formulation of new functional and sustainable foods to support nutrition and the gut microbiota,” brings together stakeholders from the agri-food industry (Greencell, Limagrain, Mondelez) and research institutions (INRAE, Micalis, Clermont Auvergne University, UMR Medis). The project aims to develop a biscuit based on a fermented ingredient derived from milling by-products, combined with a second-generation probiotic strain and resistant starch-rich flour, “high in fiber,” and bearing a health claim regarding postprandial blood glucose levels.
FroMasDig, the adaptation of a new cheese technology concept to plant proteins, by Gilles Garric (INRAE, STLO unit).
Gilles Garric has developed a new cheese-making technology that separates the step of obtaining a texture matrix from that of acquiring an aromatic matrix through the cultivation of targeted microorganisms. This new cheese-making technology can also be applied to cheese proteins and, with a suitable selection of microorganisms, could limit the development of aftertastes. A project rich in applications for the development of plant-based consumption!
from the “Lactobacillus for Health” project to new personalized foods, by Muriel Thomas (INRAE, Micalis unit). Carembouche is a spin-off of INRAE, of which Muriel Thomas is a co-founder (Micalis). This project aims to combat malnutrition, which is associated with intestinal dysbiosis. This is a major public health issue, with 2 million people suffering from malnutrition in France. Malnutrition is accompanied by weight and muscle loss. Presented in a small (8g) format, this tasty, protein- and energy-rich Carembouche also contains a probiotic derived from the human microbiota, selected for its properties in improving energy uptake and reducing muscle fragility. Sold in powder form to hospitals to allow for the ad hoc preparation of 8g Carembouches, this oral nutritional supplement provides a suitable solution for malnourished individuals with poor appetites. This Carembouche format meets the recommendations of the French National Authority for Health (HAS) for frequent intake in cases of malnutrition. This format can also serve as a base for other nutritional sources such as fiber. A French initiative highlighting fermentation to address nutritional deficiencies! To be continued.
Thank you to the INRAE and the Carnot Qualiment Institute for sharing projects that demonstrate the diverse applications of knowledge about microorganisms and fermentation for the development of healthy and sustainable foods.
Orchidali can provide to your company scientific and regulatory review about probiotics, fermented products and health.
Français
Innovating through Fermentation for Sustainability and Health
As every year, INRAE organized conferences and roundtables at its booth. We particularly enjoyed the session led by Sophie Nicklaus (Scientific Director for Food and Health, INRAE) and Catherine Renard (Director of the Carnot Qualiment Institute, INRAE) on “Innovating through Fermentation for Sustainability and Health”. This conference highlighted the growing impact of projects from the Carnot Qualiment Institute:
Model-Gut: From an Intestine Model to Partnership and Collaborative Projects, by Claire Cherbuy (INRAE, Micalis unit).
Claire Cherbuy presented a new in vitro cell model for research in biology and medicine: the organoid. This is a three-dimensional structure that mimics the functional and anatomical characteristics of a tissue in vitro. Hence the suffix “-oid,” meaning “resembles,” attached to the word “organ.” There are intestinal, cerebral, hepatic, cutaneous, and pancreatic organoids.
To obtain intestinal organoids, intestinal biopsies are collected from patients or healthy individuals, from which the intestinal crypts are isolated. These crypts are purified to isolate stem cells, which, when cultured with appropriate growth factors in a matrix that allows for 3D growth, produce intestinal organoids.
These new tools can replace cell cultures and offer an alternative to animal models by reducing their use. They open up new perspectives for better understanding, for example, the interactions between microorganisms and digestive health. Fascinating! To be continued.
Claire Cherbuy concluded with public-private research partnerships between INRAE and industry:
The LabCom project,
with the company PiLeJe to develop new solutions based on phytonutrients and probiotics to target the gut-brain axis. This project relies on intestinal and brain organoids that model Alzheimer’s disease in vitro.
The Nutritious project,
focusing on the “formulation of new functional and sustainable foods to support nutrition and the gut microbiota,” brings together stakeholders from the agri-food industry (Greencell, Limagrain, Mondelez) and research institutions (INRAE, Micalis, Clermont Auvergne University, UMR Medis). The project aims to develop a biscuit based on a fermented ingredient derived from milling by-products, combined with a second-generation probiotic strain and resistant starch-rich flour, “high in fiber,” and bearing a health claim regarding postprandial blood glucose levels.
FroMasDig, the adaptation of a new cheese technology concept to plant proteins, by Gilles Garric (INRAE, STLO unit).
Gilles Garric has developed a new cheese-making technology that separates the step of obtaining a texture matrix from that of acquiring an aromatic matrix through the cultivation of targeted microorganisms. This new cheese-making technology can also be applied to cheese proteins and, with a suitable selection of microorganisms, could limit the development of aftertastes. A project rich in applications for the development of plant-based consumption!
Carembouche,
from the “Lactobacillus for Health” project to new personalized foods, by Muriel Thomas (INRAE, Micalis unit). Carembouche is a spin-off of INRAE, of which Muriel Thomas is a co-founder (Micalis). This project aims to combat malnutrition, which is associated with intestinal dysbiosis. This is a major public health issue, with 2 million people suffering from malnutrition in France. Malnutrition is accompanied by weight and muscle loss. Presented in a small (8g) format, this tasty, protein- and energy-rich Carembouche also contains a probiotic derived from the human microbiota, selected for its properties in improving energy uptake and reducing muscle fragility. Sold in powder form to hospitals to allow for the ad hoc preparation of 8g Carembouches, this oral nutritional supplement provides a suitable solution for malnourished individuals with poor appetites. This Carembouche format meets the recommendations of the French National Authority for Health (HAS) for frequent intake in cases of malnutrition. This format can also serve as a base for other nutritional sources such as fiber. A French initiative highlighting fermentation to address nutritional deficiencies! To be continued.
Thank you to the INRAE and the Carnot Qualiment Institute for sharing projects that demonstrate the diverse applications of knowledge about microorganisms and fermentation for the development of healthy and sustainable foods.
Orchidali can provide to your company scientific and regulatory review about probiotics, fermented products and health.
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