Nowadays, there is a growing interest in developing novel foods containing probiotic microorganisms. Probiotics are commonly defined as viable microorganisms which, when administered in adequate amounts, confer a health benefit on the host. Most probiotic microorganisms belong to the genus Lactobacillus and Bifidobacterium and are used for the production of fermented milk products.

Probiotics should be able to survive the acidic conditions of the upper gastro-intestinal (GI) tract, be resistant to bile salts and proliferate and colonize in the gut. To induce the health effects, probiotics need to contain an adequate amount of live bacteria (at least 10⁷cfu/g), in order to assure a daily intake of 10⁹ probiotic cells, a requirement that is not always fulfilled. However, for certain strains, a lower concentration may be adequate. As a consequence, the daily suggested dose can be achieved by administration of 100g of a food product containing 10⁷ cfu/g probiotic cells. 

A properly designed strategy for incorporation of probiotics into foods is a key factor for maintaining such high concentration, especially at the moment of consumption. Even if a high content of probiotic cells is technological feasible, the cells should remain viable during the product’s shelf-life. This requirement constitutes the main reason that the commercially available probiotic foods are restricted to refrigerated products.

It has been established that cell immobilization enhances the viability of cultures. Cell immobilization on prebiotic supports and the use of the immobilized cells constitutes a challenge for food industry today.

In this context, iFUNFoods project aims at the production of innovative foods with immobilized lactic acid bacteria (LAB) on natural prebiotic supports (dried nuts, cereals, fruits, etc) and study of their potential health effects on humans and is implemented under 7 Work Modules (Figure 1).It is therefore an ambitious 3-year research project focusing on scaling up innovative technological processes for the production of probiotic ingredients, evaluating their efficacy using animal models and confirming their beneficial properties by clinical trials. It is an integrated approach, aiming at isolating 'wild' type lactic acid bacteria from biological samples, such as traditionally fermented foods, evaluating and characterizing their potential health effects and then developing, evaluating and producing viable symbiotic food ingredients that will be able to enhance the viability of the probiotic strains, acting, thus, beneficially to the human health.

Figure 1. Structure of Work Modules.

Expected Results

Τhe project is expected to contribute to the isolation of new 'wild' type health-promoting lactic acid bacteria strains, the development of novel functional symbiotic ingredients suitable for use by the food industry, the validation of a biotechnological process for the industrial production of symbiotic ingredients, the enhancement of knowledge of the properties, benefits and production processes of probiotic micro-organisms, as well as enhancing the research, innovation and cooperation viewpoint between research organizations and the industry.

The Research Group

					Kourkoutas Yiannis Project Coordinator & Scientific Supervisor, Professor of Applied Biotechnology, Department of Molecular Biology & Genetics, Democritus University of Thrace https://www.mbg.duth.gr/images/DEP/Kourkoutas/CV-Kourkoutas_2018.pdf e-mail: This email address is being protected from spambots. You need JavaScript enabled to view it. tel: +30 25510 30633, +306947024571
					Dimitrellou Dimitra Chemist- Post-Doc Researcher,  Department of Molecular Biology & Genetics, Democritus University of Thrace e-mail: This email address is being protected from spambots. You need JavaScript enabled to view it. tel: +30 25510 30703
					Santarmaki Valentini Molecular Biologist-Post-Doc Researcher,  Department of Molecular Biology & Genetics, Democritus University of Thrace e-mail: This email address is being protected from spambots. You need JavaScript enabled to view it. tel: + 30 25510 3070
					Somalou Paraskevi Biologist-Researcher-PhD candidate,Department of Molecular Biology & Genetics, Democritus University of Thrace e-mail: This email address is being protected from spambots. You need JavaScript enabled to view it. tel: + 30 25510 30703

CENTRE FOR RESEARCH & TECHNOLOGY INSTITUTE OF APPLIED BIOSCIENCES 

Argiriou Anagnostis Researcher, Institute of Applied Biosciences, CERTH e-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.  tel:+30 2310 498475

Feidaki Ria Μolecular Biologist-Researcher, Institute of Applied Biosciences, CERTH e-mail: This email address is being protected from spambots. You need JavaScript enabled to view it. tel: +30 2311 257521

Mouchtaropoulou Evaggelia, MSc Medical laboratory technician, Researcher, Institute of Applied Biosciences, CERTH e-mail: This email address is being protected from spambots. You need JavaScript enabled to view it. tel: +302310 498 274

UNIVERSITY OF CRETE, MEDICAL SCHOOL 

Tsatsanis Christos Professor, Medical School, University of Crete e-mail: This email address is being protected from spambots. You need JavaScript enabled to view it. tel: +30 2810 394833

Ieronymaki Eleftheria Biologist-Post-Doc Researcher, Medical School, University of Crete e-mail: This email address is being protected from spambots. You need JavaScript enabled to view it. tel: +30 2810 394548

KYKLOS PIOTITAS (QLC) 

Panas Panayiotis Chemist, MSc, PhD e-mail: This email address is being protected from spambots. You need JavaScript enabled to view it. tel: +30 2610 524550

Budget

952.434,78€

European Fund

European Regional Development Fund 

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