Projektnummer: 26.26.18.06.03_MicroSusDiet

MicroSusDiet: Mikroben für eine nachhaltige Ernährung

The MicroSusDiet project uses a transdisciplinary approach to study the roles of microbes across the Swiss Agri-food system to support sustainable, healthy Swiss diets. From microbes in foods to sustainable dietary pattern, the bi-directional relationship between diet and gut microbiome is explored by combining metagenomics and metabolomics tools, using population data and nutritional intervention studies. The true impact of changes in nutrient composition of foods via fermentation will be tested using novel measures of nutrient bioavailability, including metabolomics profiling in urine and breath. The project finally examines the effects of changing the agricultural environment on microbes and their metabolites along the food chain from soil to plant, plant to consumer.

Name, Vorname Standort
Bär Cornelia Posieux
Blaser Carola Posieux
Fuchsmann Pascal Posieux
Pimentel Grégory Posieux
Pimentel Kathryn Jane Posieux
Stergiou Maria Theresia Wädenswil
Thönen Lisa Posieux
Tintrop Lucie Posieux
von Ah Ueli Posieux
Walther Barbara Posieux

Nikolaou A., Assunção R., Cvetkovic B., Fardet A., Gamero A., Gandía M., Mosjova S., Yilmaz B., Kütt M.-L., Santa D., Chassard C., Vergères G.
Effects of sourdough- or regular-bread fermentation, and phytate reduction on iron bioavailability, absorption, and iron status in humans: A systematic review of intervention studies.
Frontiers in Nutrition, 13, 2026, Artikel 1778997.

Matalas A., Panagiotakos D., Fardet A., Savary-Auzeloux I., Chassard C., Praćer S., Vergères G., Paveljšek D.
Fermented foods consumption, all-cause, and cause-specific mortality: A meta-analysis of prospective cohort studies.
Frontiers in Nutrition, 13, 2026, Artikel 1714437.

Pertziger E., Hillesheim E., Bonny O., Wagner C. A., Vergères G., Bochud M., Pimentel K. J.
Associations between dietary intake of live microorganisms, fermented foods, and the fermented food microbial richness index and cardiometabolic health in Swiss adults: A cross-sectional analysis.
European Journal of Nutrition, 65, (51), 2026.

Hyseni B., Papadimitriou K., Chassard C., Pracer S., Bavaro S., Issa A., Tonay A. N., Ergün B. G., Gonzalez-Domenech C. M., Arranz E., Pula E. L., Erem E., Garcia-Guttierez E., Vergères G.
The role of fermented foods in managing food allergies in children and adults: A systematic review.
Frontiers in Nutrition, 12, 2026, Artikel 1689636.

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