By Mary Ellen Sanders, PhD, ISAPP Executive Science Officer Articulating a definition for a scientific concept is a significant challenge. Inevitably, scientists have different perspectives on what falls inside and outside the bounds of a term. Prof. Glenn Gibson, ISAPP co-founder and longtime board member, recently published a paper that describes his path to coining […]
https://isappscience.org/wp-content/uploads/2022/03/MES-and-glenn.png363556KChttps://isappscience.org/wp-content/uploads/2021/06/ISAPP_LogoRedsign_horz.pngKC2022-03-25 05:20:272022-03-25 12:15:05ISAPP’s Guiding Principles for the Definitions of ‘Biotics’
By Dr. 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 It all started on the 12-hour ferry trip that links Turku with Stockholm during one of the last still warm- summer […]
https://isappscience.org/wp-content/uploads/2022/03/Wild-horses-Argentina-1.jpg481640KChttps://isappscience.org/wp-content/uploads/2021/06/ISAPP_LogoRedsign_horz.pngKC2022-03-09 21:46:492022-03-11 18:10:39Domestic horses from different geographical locations harbor antibiotic resistant gut bacteria, unlike their wild counterparts
Daniel Tancredi PhD, Professor of Pediatrics, UC Davis School of Medicine and Center for Healthcare Policy and Research, Sacramento, CA. Decision makers frequently rely on p-values to decide whether and how to use a study to inform their decisions. Many misinterpret what a low p-value actually means, however. I will attempt to correct this common […]
https://isappscience.org/wp-content/uploads/2022/03/isapp-mini-tutorial-on-statistical-analysis.png9001200KChttps://isappscience.org/wp-content/uploads/2021/06/ISAPP_LogoRedsign_horz.pngKC2022-03-06 23:21:592022-03-07 20:18:32Mini-tutorial on statistical analysis: Correcting a common misinterpretation of p-values
Lactic acid bacteria are an important group of bacteria associated with the human microbiome. Notably, they are also responsible for creating fermented foods such as sauerkraut, yogurt, and kefir. In the past two decades, culture-independent techniques have allowed scientists to sequence the genomes of these bacteria and discover more about their capabilities. Researchers studying a […]
https://isappscience.org/wp-content/uploads/2022/02/ISAPP_LAB_006-scaled.jpg17092560KChttps://isappscience.org/wp-content/uploads/2021/06/ISAPP_LogoRedsign_horz.pngKC2022-02-21 19:28:102022-02-21 19:28:10Bacterial genes lead researchers to discover a new way that lactic acid bacteria can make energy and thrive in their environments
By Mary Ellen Sanders, PhD Interested in knowing what’s in your probiotic product? Unfortunately, there are many ways that probiotic product labels can fall short. First, not all items labeled as “probiotic” truly meet the scientific criteria for a probiotic product. See here for information on what qualifies as a probiotic. Some fermented foods are […]
By Mary Ellen Sanders, PhD When Glenn Gibson, Irene Lenior-Wijnkoop and I first kicked around the idea of an organization for scientists and dedicated to science of probiotics and prebiotics (in 1999), I don’t think any of us would have anticipated that in 2022 that organization would be celebrating its 20th anniversary. But I do […]
https://isappscience.org/wp-content/uploads/2022/02/DSC_6938-scaled.jpg17072560KChttps://isappscience.org/wp-content/uploads/2021/06/ISAPP_LogoRedsign_horz.pngKC2022-02-11 17:23:152022-02-11 19:23:05ISAPP begins its search for the next executive director
The ISAPP board of directors is pleased to announce that the 2022 Glenn Gibson Early Career Research Prize has been awarded to two promising researchers in the field of probiotics, prebiotics and related substances. Dr. Martin Laursen, Senior Researcher at the National Food Institute, Technical University of Denmark, has demonstrated excellence in his work on […]
https://isappscience.org/wp-content/uploads/2022/01/ecr-winners-2022.png12001600KChttps://isappscience.org/wp-content/uploads/2021/06/ISAPP_LogoRedsign_horz.pngKC2022-01-15 22:21:052022-01-15 22:21:05ISAPP awards the Glenn Gibson Early Career Research Prize to two diet and gut health researchers
By Prof. Maria Marco, PhD, Department of Food Science & Technology, University of California, Davis We frequently hear that “fermented foods are rich in beneficial probiotics.” But is this actually true? Do fermented foods contain probiotics? The quick answer to this question is no – fermented foods are generally not sources of probiotics. Despite the […]
By Prof. Seppo Salminen, University of Turku, Finland Earlier this year, the European Food Safety Authority (EFSA) delivered an opinion that heat-treated Akkermansia muciniphila is safe for use as a novel food in the European Union. EFSA described A. muciniphila as a “well‐characterised non‐toxin producing, avirulent microorganism that has been reported as part of normal […]
https://isappscience.org/wp-content/uploads/2021/12/ISAPP-postbiotics.jpg8321248KChttps://isappscience.org/wp-content/uploads/2021/06/ISAPP_LogoRedsign_horz.pngKC2021-12-15 07:16:092021-12-15 07:18:13Pasteurized Akkermansia muciniphila as a postbiotic: EFSA approval and beyond
By Mary Ellen Sanders, PhD, ISAPP Executive Science Officer The upcoming year-end naturally leads us to reflect about what has transpired over the past 12 months. From my perspective working with ISAPP, I witnessed ISAPP board members and the broader ISAPP community working creatively and diligently to find solutions to scientific challenges in probiotics, prebiotics […]
https://isappscience.org/wp-content/uploads/2021/12/isapp-year-in-review.png14402560KChttps://isappscience.org/wp-content/uploads/2021/06/ISAPP_LogoRedsign_horz.pngKC2021-12-14 21:15:352021-12-15 18:17:51ISAPP’s 2021 year in review
ISAPP’s Guiding Principles for the Definitions of ‘Biotics’
/in ISAPP Science Blog /by KCBy Mary Ellen Sanders, PhD, ISAPP Executive Science Officer Articulating a definition for a scientific concept is a significant challenge. Inevitably, scientists have different perspectives on what falls inside and outside the bounds of a term. Prof. Glenn Gibson, ISAPP co-founder and longtime board member, recently published a paper that describes his path to coining […]
Domestic horses from different geographical locations harbor antibiotic resistant gut bacteria, unlike their wild counterparts
/in ISAPP Science Blog /by KCBy Dr. 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 It all started on the 12-hour ferry trip that links Turku with Stockholm during one of the last still warm- summer […]
Mini-tutorial on statistical analysis: Correcting a common misinterpretation of p-values
/in ISAPP Science Blog /by KCDaniel Tancredi PhD, Professor of Pediatrics, UC Davis School of Medicine and Center for Healthcare Policy and Research, Sacramento, CA. Decision makers frequently rely on p-values to decide whether and how to use a study to inform their decisions. Many misinterpret what a low p-value actually means, however. I will attempt to correct this common […]
Bacterial genes lead researchers to discover a new way that lactic acid bacteria can make energy and thrive in their environments
/in ISAPP Science Blog /by KCLactic acid bacteria are an important group of bacteria associated with the human microbiome. Notably, they are also responsible for creating fermented foods such as sauerkraut, yogurt, and kefir. In the past two decades, culture-independent techniques have allowed scientists to sequence the genomes of these bacteria and discover more about their capabilities. Researchers studying a […]
Decoding a Probiotic Product Label
/in Consumer Blog /by KCBy Mary Ellen Sanders, PhD Interested in knowing what’s in your probiotic product? Unfortunately, there are many ways that probiotic product labels can fall short. First, not all items labeled as “probiotic” truly meet the scientific criteria for a probiotic product. See here for information on what qualifies as a probiotic. Some fermented foods are […]
ISAPP begins its search for the next executive director
/in News /by KCBy Mary Ellen Sanders, PhD When Glenn Gibson, Irene Lenior-Wijnkoop and I first kicked around the idea of an organization for scientists and dedicated to science of probiotics and prebiotics (in 1999), I don’t think any of us would have anticipated that in 2022 that organization would be celebrating its 20th anniversary. But I do […]
ISAPP awards the Glenn Gibson Early Career Research Prize to two diet and gut health researchers
/in News, ISAPP Science Blog /by KCThe ISAPP board of directors is pleased to announce that the 2022 Glenn Gibson Early Career Research Prize has been awarded to two promising researchers in the field of probiotics, prebiotics and related substances. Dr. Martin Laursen, Senior Researcher at the National Food Institute, Technical University of Denmark, has demonstrated excellence in his work on […]
Do fermented foods contain probiotics?
/in Consumer Blog, ISAPP Science Blog /by KCBy Prof. Maria Marco, PhD, Department of Food Science & Technology, University of California, Davis We frequently hear that “fermented foods are rich in beneficial probiotics.” But is this actually true? Do fermented foods contain probiotics? The quick answer to this question is no – fermented foods are generally not sources of probiotics. Despite the […]
Pasteurized Akkermansia muciniphila as a postbiotic: EFSA approval and beyond
/in ISAPP Science Blog /by KCBy Prof. Seppo Salminen, University of Turku, Finland Earlier this year, the European Food Safety Authority (EFSA) delivered an opinion that heat-treated Akkermansia muciniphila is safe for use as a novel food in the European Union. EFSA described A. muciniphila as a “well‐characterised non‐toxin producing, avirulent microorganism that has been reported as part of normal […]
ISAPP’s 2021 year in review
/in ISAPP Science Blog /by KCBy Mary Ellen Sanders, PhD, ISAPP Executive Science Officer The upcoming year-end naturally leads us to reflect about what has transpired over the past 12 months. From my perspective working with ISAPP, I witnessed ISAPP board members and the broader ISAPP community working creatively and diligently to find solutions to scientific challenges in probiotics, prebiotics […]