Numéro du projet: 26.26.18.06.03_MicroSusDiet

MicroSusDiet: Des microbes pour une alimentation durable

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.

Nom, Prénom Site
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
Walther Barbara Posieux

Haddad S., Halliday L., Ghalia Abassi N., Vadakkechira A., Mallick K., Pimentel K. J., Giannoukos S., Pohl D.
Listening to the gut: Bowel sounds as potential indicators of gas production & lactase non-persistence.
Dans: IEEE EMBS BSN 2026 Conference. 10 October, Ed. IEEE, Porto (PT). 2026.

Niu M., Arshad U., Islam M.Z., Barrientos-Blanco M.A., Slack E., Giannoukos S., Zenobi R.
Breathprints of the barn: The future of livestock research and monitoring with exhalomics.
Annual Review of Animal Biosciences, 14, (1), 2026, 273-295.

Giannoukos S., Raptopoulos D., Konstantopoulou M.
Pheromone measurement using secondary electrospray ionization and portable membrane inlet mass spectrometry.
Analytical Methods, 18, (23), 2026, 4786-4794.

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, Article 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, Article 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, Article 1689636.

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