Food

The screening for and the identification of a new food ingredient (e.g. pre-and probiotics or dietary ingredients) or bioactive compounds (e.g. botanical extracts), the evaluation of the optimal formulation and daily dose and the elucidation of the underlying mode of action are laborious processes and are typically performed in a stepwise approach. ProDigest's validated SHIME® technology platform allows, under short- and long-term conditions, an initial broad and cost-effective screening of an extensive number of lead compounds followed by step-by-step restriction of the field of investigation to a limited number of potential candidates for further in-depth analyses.

food

The high flexibility of our technology platform allows multiple-endpoints studies.
Below is a non-exhaustive list of questions that can be answered using the SHIME® technology

fruits
  1. Where is a prebiotic fiber fermented in the colon and how does this affect the host?

  2. What are the immune-modulating effects of prebiotic fibers and/or probiotic strains?

  3. How does a given ingredient affect markers related to satiety?
    And what about cardiovascular diseases?

  4. Can a specific ingredient modulate the gut-wall functionality?

  5. Can a specific ingredient interfere or favor digestion in the upper GIT? What is the effect of my product on beneficial gut microbial groups (e.g. bifidobacteria and lactobacilli) and the production of health-related molecules (e.g. SCFA)? Is the observed effect related to a specific active compound? Is it possible to identify its precursors?

  6. Is there any beneficial synergistic effect in combining a fiber with specific microbial strains?

  7. What is the survival rate of a probiotic strain after passage through the upper GIT?
    How do different (food) matrices (e.g. yoghurt, chocolate, …) improve their capacity to survive and colonize the intestinal mucosal surfaces under relevant gastro-intestinal conditions?

  8. How to improve a formulation for targeted delivery of a microbial strain or an active ingredient? What is the difference in delivery under different gastro-intestinal conditions (eg. fasted versus fed)?

  9. What is the fate and bioavailability of a botanical extract during passage in the GIT?

  10. Is there a big interindividual variability with respect to the observed effect of my product?

  11. Which are the bacteria responsible for a specific metabolic action (e.g. isolation of bacteria)?

  12. Does a specific ingredient have any anti-pathogenic activity?