Andrea Gianotti

POTENZIALE PREBIOTICO DEGLI ALIMENTI

According to the last definition, “prebiotic” is a substrate that is selectively utilized by host microorganism conferring a heat’s benefit. Indeed, in addition to the carbohydrate-based compounds know for their benefits to the gastrointestinal tract (inhibition of pathogens, immune stimulation), also other substrates may be considered prebiotics, such as polyphenols and polyunsaturated fatty acids, which show positive effects on the metabolism (reduction of lipid levels in the blood, effects on insulin resistance), on mental health (metabolites affecting brain and cognitive functions) and on bones (bioavailability of minerals). Thanks to a versatile and computerized system of continuous fermenters, it’s possible to recreate the conditions of the gut thus allowing the study of microbial transformations capable of releasing compounds with a potential positive effect on health.