Summary
The intestinal epithelium plays essential roles in the absorption of nutrients,
the protection of the body from harmful compounds and organisms in food, and as
host for commensal intestinal bacteria. The TI Food and Nutrition project
Nutritional and microbial modulation of intestinal epithelial integrity is
developing evidence-based screening methods for efficient identification of
health-promoting nutrients and pre- and probiotics. The focus is on regulation
of epithelial cell turnover, epithelial permeability and epithelial functions.
Highly sensitive in vitro models have been developed that detect the impact of
bacteria, food compounds and immune effectors on epithelial functioning,
Methods now adopted by the food industry. Using animal models we found that
stress induced by bacteria, food components and genetic modulation affected the
intestinal epithelial functioning with respect to permeability, metabolic
capacity and immune activation. Detailed analysis of mechanisms by which
bacteria and food compounds affect the epithelial functions reveals important
biomarkers that indicate desired and undesired effects on gastrointestinal
health. In humans, intestinal permeability and structural parameters were shown
to be influenced by ethanol, tryptophan, and ischemia as a result of moderate
physical exercise (cycling). Nutritional studies in humans are completed and
demonstrated nutritional reversal of adverse effects on gastrointestinal
health, using markers developed in our studies. Publications are published or
submitted
Time frame: January 2007 – December 2012