Department of Food Science

PhD project: Deciphering synbiotic interactions through systems biology approaches
University: Aarhus University
Department: Department of Food Science
Supervisor: Hanne C. Bertram, Professor
Co-supervisor: Ulrik K. Sundekilde, Postdoc
External supervisors: Dennis Sandris Nielsen, Department of Food Science, Copenhagen University; Henrik J. Andersen, Arla Food Ingredients
Project term: 01.05.16 – 30.04.19
Master’s degree: MSc in Molecular Nutrition and Food Technology, Aarhus University

BACKGROUND
The intestinal microbiota in humans is important for gut health and has even been considered to be a virtual organ within the human host. In genetically susceptible individuals, a “community of pathogens” may emerge, so that the abnormal intestinal microbiota contributes to alterations in the immune system and the local mucosa leading to gastrointestinal disease.  Pre- and probiotics have the ability to reverse the pathological changes of the intestinal microbiota and local immunity. Dairy products contain both pre- and probiotics. Despite their increasing use, the molecular details of the impact of various pre- and probiotics on resident members of the gut microbiota and the host are generally lacking. Consequently, it is of great interest to elucidate the molecular bases of their interaction-mediated systemic effects to understand how pre- and probiotics may be used to combat gastrointestinal inflammation.

AIM
The aim of the present PhD project is to obtain a molecular understanding of microbe-microbe and microbe-host interactions thorough the application of systems biology approaches based on metabolomics as the fundamental tool

RESEARCH OUTLINE
The project is planned to involve both in vivo and in vitro studies.

The in vivo studies will be based on mice models to create simplified and defined model systems for studying the gut microbial communities, and the consequences of adding probiotics.

The in vivo studies are supplemented with in vitro studies to study the detailed nutrient-mediated microbial interactions. These studies will be based on NMR spectroscopic analyses and include isotope-labelled substrates and involve mono- and co-cultures of to study the detailed interaction between bacterial strains. NMR metabolomics is an explorative approach for studying metabolite profiles in dynamic systems. Furthermore, the technique facilitates the analysis of large amounts of metabolic data.

PARTNERS OF COLLABORATION
Arla Food Ingredients