Microbiomic and Metabolomic Evaluation of Plant-Based Fermented Products for Gut Health
Research collaboration to identify functional metabolites and microbial pathways in plant-based fermented products that modulate the gut microbiome and increase butyrate production for improved gut health and overall well-being.
Overview
This research program focuses on comprehensively analyzing the microbiome and metabolome of plant-based fermented products, including those derived from oat, rice, bean, and potato. The goal is to identify specific functional metabolites and microbial metabolic pathways that can modulate the gut microbiome, promote healthy microbiota, and increase butyrate abundance for improved gut health. Fermentation is a well-established method for enhancing food quality and nutrition, yet the detailed microbial and metabolic changes during plant-based fermentation have not been fully characterized. This work addresses that gap by linking fermentation processes to measurable gut health benefits, including potential improvements in blood glucose, insulin levels, and insulin resistance.
Technical specifications
Research approach:
- High-throughput LC-MS/MS quantitative assay to measure metabolites in fermented plant-based samples, analyzed using Analyst 1.6.2
- 16S sequencing of DNA for microbiome analysis to identify bacterial and fungal genera
- MiSeq platform for targeted and microbial genome applications
- Operational taxonomic units clustered with at least 97% sequence similarity and classified using the SILVA database with Ribosomal Database Project taxonomy and SPINGO software
- On-line platform for determining the biological significance of identified metabolites
- Statistical analysis using 64-bit R version 3.2.5 with Phyloseq and DESeq2 packages
- Average diversity comparisons between groups using ANOVA
Prior validation:
- A prospective, placebo-controlled, randomized, double-blinded study (n=42 placebo, n=42 test product) demonstrated that potato-derived resistant starch stimulates an increase in butyrate and abundance of endogenous Bifidobacteria while eliminating dysbiosis of gut Proteobacteria
- The same study showed reductions in blood glucose, insulin levels, and insulin resistance
Technology readiness level
The research team has prior clinical validation of potato-derived resistant starch as a prebiotic with demonstrated gut microbiome and metabolic benefits. The proposed study on plant-based fermented products is at the planning stage, with an estimated six-month timeline for completion. The investigators are seeking funding support from an industry or research partner to carry out the metabolomic and microbiomic analyses and validate the health-promoting potential of these fermented products.
About University of Manitoba
The University of Manitoba is a comprehensive public research university in Winnipeg with a broad portfolio spanning discovery to translation. Industry engages through an on-campus research and technology park that colocates companies with university labs, and through a health sciences campus embedded in the city’s hospital district for clinical studies and clinical-grade prototyping. A well-established co-op and internship ecosystem and the region’s logistics hub position make collaboration, field trials, and pilot-scale testing accessible. Research is supported by competitive funding from NSERC, CIHR, SSHRC, and the Canada Foundation for Innovation. A dedicated technology transfer office provides IP strategy, licensing, and startup support with flexible agreements for corporate partners.
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