By Mary Ellen Sanders, PhD, and Sarah Lebeer, PhD The genus Lactobacillus was listed as the fifth most important category of living organism to have influenced the planet throughout its evolutionary history in a 2009 book, What on Earth Evolved?. From their central role in food fermentations around the globe to their ability to benefit […]
https://isappscience.org/wp-content/uploads/2020/04/ISAPP_LAB_089-scaled.jpg17092560KChttps://isappscience.org/wp-content/uploads/2021/06/ISAPP_LogoRedsign_horz.pngKC2020-04-15 15:06:522020-10-20 20:56:38New names for important probiotic Lactobacillus species
By Anna-Ursula Happel, president ISAPP-SFA and postdoctoral fellow at the Faculty of Health Sciences at the University of Cape Town, South Africa Our professors keep telling us to write, write, write. Reports, papers, reviews, presentations. You can’t blame them as that’s what most of them had to do, and in a competitive environment academic output […]
https://isappscience.org/wp-content/uploads/2020/04/SFA-1-scaled.jpg17072560KChttps://isappscience.org/wp-content/uploads/2021/06/ISAPP_LogoRedsign_horz.pngKC2020-04-14 17:47:092020-04-14 17:59:53ISAPP Students and Fellows Association announce blog posting: A new way to share our work and perspectives
Dr. Prof. Gabriel Vinderola, Investigador Principal CONICET, Instituto de Lactología Industrial (INLAIN, CONICET-UNL), Profesor Asociado, Cátedra de Microbiología, Facultad de Ingeniería Química, Universidad Nacional del Litoral, Santa Fe, Argentina. El interés sobre las bacterias intestinales, los alimentos fermentados y los probióticos está en aumento en Argentina y la región. Nutricionistas e influencers, que en los últimos años […]
https://isappscience.org/wp-content/uploads/2019/12/IMG_0235.jpg30004000KChttps://isappscience.org/wp-content/uploads/2021/06/ISAPP_LogoRedsign_horz.pngKC2020-04-10 17:48:242020-04-10 17:48:24[IN SPANISH] Creciente interés en Argentina en microorganismos benéficos y alimentos fermentados
By Prof. Gabriel Vinderola PhD, Associate Professor of Microbiology at the Faculty of Chemical Engineering from the National University of Litoral and Principal Researcher from CONICET at Dairy Products Institute (CONICET-UNL), Santa Fe, Argentina Awareness of gut microbes, fermented foods and probiotics has been on the rise in Argentina. Nutritionists and influencers, who in recent […]
https://isappscience.org/wp-content/uploads/2019/12/IMG_0235.jpg30004000KChttps://isappscience.org/wp-content/uploads/2021/06/ISAPP_LogoRedsign_horz.pngKC2020-04-10 03:57:562020-04-10 04:00:20Growing interest in beneficial microbes and fermented foods in Argentina
By James Heimbach, Ph.D., F.A.C.N., JHEIMBACH LLC, Port Royal, VA A number of weeks ago I wrote on the ISAPP blog about US Food and Drug Administration (FDA) declining to file Generally Regarded As Safe (GRAS) notices that described the subject microorganism as a “probiotic” or “probiotic bacterium” (see The FDA’s view on the term […]
https://isappscience.org/wp-content/uploads/2019/06/ISAPP_LAB_039.jpg20033000KChttps://isappscience.org/wp-content/uploads/2021/06/ISAPP_LogoRedsign_horz.pngKC2020-04-04 20:58:232020-04-04 21:01:21The FDA’s view on the term probiotics, part 2: Further down the rabbit hole
By Gregor Reid BSc (Hons), PhD, MBA, ARM CCM, Dr HS, FCAHS, FRSC It’s dawn and as per every day, I put on my mask. It’s not the type of mask you might think in these anxious times. It’s to prepare hay bags for our two horses. Hay, filled with the dust and mold particles […]
https://isappscience.org/wp-content/uploads/2020/03/DSC01410-1.jpg12001600KChttps://isappscience.org/wp-content/uploads/2021/06/ISAPP_LogoRedsign_horz.pngKC2020-03-26 20:29:412020-03-28 20:30:20The Horses: Daily Routines in the COVID-19 Era
By Prof. Glenn Gibson, Food Microbial Sciences Unit, Department of Food and Nutritional Sciences, The University of Reading, UK I usually think that psychics are pretty funny and are to be avoided, but what about this from Sylvia Browne published in 2008? “In around 2020 a severe pneumonia-like illness will spread throughout the globe, attacking […]
https://isappscience.org/wp-content/uploads/2020/03/ISAPP_CONFERENCE_073.jpg13352000KChttps://isappscience.org/wp-content/uploads/2021/06/ISAPP_LogoRedsign_horz.pngKC2020-03-18 20:58:022020-08-26 21:19:48Can probiotics and prebiotics go viral?
By Kristina Campbell, science and medical writer Even on the days when you don’t eat a large meal of Boston baked beans, the inside of your intestines is a gas-generating factory. This serves a valuable purpose for the body when everything is working as it should, with gases being produced and eliminated through a complex […]
https://isappscience.org/wp-content/uploads/2020/03/iStock-532126272.jpg14142121KChttps://isappscience.org/wp-content/uploads/2021/06/ISAPP_LogoRedsign_horz.pngKC2020-03-02 07:05:372020-03-02 07:06:55The science on gut microbiota and intestinal gas: Everything you wanted to know but didn’t want to ask
By Daniel J. Merenstein, MD, Professor, Department of Family Medicine and Director of Research Programs, Georgetown University Medical Center, Washington DC Here’s a scenario for a physician: A drug rep walks into your office. She has a new product she wants to talk to you about. You are super excited to talk to her as […]
By ISAPP board members, compiled by Kristina Campbell Scientific progress in the field of probiotics and prebiotics, as in any other field, often seems to occur one tiny step at a time. Yet over the course of several years, these tiny steps can add up to significant progress. Current members of the ISAPP board of […]
https://isappscience.org/wp-content/uploads/2020/01/ISAPP_CONFERENCE_006-Copy.jpg400600KChttps://isappscience.org/wp-content/uploads/2021/06/ISAPP_LogoRedsign_horz.pngKC2020-01-30 18:34:172020-01-30 18:34:17The past decade of probiotics and prebiotics research: ISAPP board members share their perspectives.
New names for important probiotic Lactobacillus species
/in ISAPP Science Blog, News /by KCBy Mary Ellen Sanders, PhD, and Sarah Lebeer, PhD The genus Lactobacillus was listed as the fifth most important category of living organism to have influenced the planet throughout its evolutionary history in a 2009 book, What on Earth Evolved?. From their central role in food fermentations around the globe to their ability to benefit […]
ISAPP Students and Fellows Association announce blog posting: A new way to share our work and perspectives
/in News, ISAPP Science Blog /by KCBy Anna-Ursula Happel, president ISAPP-SFA and postdoctoral fellow at the Faculty of Health Sciences at the University of Cape Town, South Africa Our professors keep telling us to write, write, write. Reports, papers, reviews, presentations. You can’t blame them as that’s what most of them had to do, and in a competitive environment academic output […]
[IN SPANISH] Creciente interés en Argentina en microorganismos benéficos y alimentos fermentados
/in Consumer Blog, ISAPP Science Blog /by KCDr. Prof. Gabriel Vinderola, Investigador Principal CONICET, Instituto de Lactología Industrial (INLAIN, CONICET-UNL), Profesor Asociado, Cátedra de Microbiología, Facultad de Ingeniería Química, Universidad Nacional del Litoral, Santa Fe, Argentina. El interés sobre las bacterias intestinales, los alimentos fermentados y los probióticos está en aumento en Argentina y la región. Nutricionistas e influencers, que en los últimos años […]
Growing interest in beneficial microbes and fermented foods in Argentina
/in Consumer Blog, ISAPP Science Blog /by KCBy Prof. Gabriel Vinderola PhD, Associate Professor of Microbiology at the Faculty of Chemical Engineering from the National University of Litoral and Principal Researcher from CONICET at Dairy Products Institute (CONICET-UNL), Santa Fe, Argentina Awareness of gut microbes, fermented foods and probiotics has been on the rise in Argentina. Nutritionists and influencers, who in recent […]
The FDA’s view on the term probiotics, part 2: Further down the rabbit hole
/in ISAPP Science Blog, News /by KCBy James Heimbach, Ph.D., F.A.C.N., JHEIMBACH LLC, Port Royal, VA A number of weeks ago I wrote on the ISAPP blog about US Food and Drug Administration (FDA) declining to file Generally Regarded As Safe (GRAS) notices that described the subject microorganism as a “probiotic” or “probiotic bacterium” (see The FDA’s view on the term […]
The Horses: Daily Routines in the COVID-19 Era
/in Consumer Blog /by KCBy Gregor Reid BSc (Hons), PhD, MBA, ARM CCM, Dr HS, FCAHS, FRSC It’s dawn and as per every day, I put on my mask. It’s not the type of mask you might think in these anxious times. It’s to prepare hay bags for our two horses. Hay, filled with the dust and mold particles […]
Can probiotics and prebiotics go viral?
/in ISAPP Science Blog /by KCBy Prof. Glenn Gibson, Food Microbial Sciences Unit, Department of Food and Nutritional Sciences, The University of Reading, UK I usually think that psychics are pretty funny and are to be avoided, but what about this from Sylvia Browne published in 2008? “In around 2020 a severe pneumonia-like illness will spread throughout the globe, attacking […]
The science on gut microbiota and intestinal gas: Everything you wanted to know but didn’t want to ask
/in Consumer Blog, ISAPP Science Blog /by KCBy Kristina Campbell, science and medical writer Even on the days when you don’t eat a large meal of Boston baked beans, the inside of your intestines is a gas-generating factory. This serves a valuable purpose for the body when everything is working as it should, with gases being produced and eliminated through a complex […]
A Miracle Treatment! Or Not?
/in ISAPP Science Blog /by KCBy Daniel J. Merenstein, MD, Professor, Department of Family Medicine and Director of Research Programs, Georgetown University Medical Center, Washington DC Here’s a scenario for a physician: A drug rep walks into your office. She has a new product she wants to talk to you about. You are super excited to talk to her as […]
The past decade of probiotics and prebiotics research: ISAPP board members share their perspectives.
/in ISAPP Science Blog, Consumer Blog /by KCBy ISAPP board members, compiled by Kristina Campbell Scientific progress in the field of probiotics and prebiotics, as in any other field, often seems to occur one tiny step at a time. Yet over the course of several years, these tiny steps can add up to significant progress. Current members of the ISAPP board of […]