Gut is a vital organ in the mammal and its function can be regulated by dietary intervention with functional foods. Changes in the gut milieu have the potential to impact other organs in the host due to the existence of the gut-organ axis. During her PhD studies, Xiaorui Zhao investigated how inulin, dairy products (i.e. milk and yogurt), and their interactions affect the function of the gut, liver, and bone. The effect of different calcium salts on inulin fermentation was also investigated in an in vitro simulated colon environment in the project.
The research uncovered the promoting role of dairy calcium and fermented dairy in the prebiotic efficacy of inulin, providing new insights into functional food design.

The PhD study was completed at the Department of Food Science, Faculty of Technical Sciences, Aarhus University.

This summary was prepared by the PhD student.

Time: Thursday, 12 December 2024 at 10 AM
Place: Building 5910, room 214, Lecture Theatre Auditorium, Department of Food Science, Aarhus University, Agro Food Park 48, 8200 Aarhus N
Title of PhD thesis: Role of dairy matrix, calcium, and inulin in gut-organ axes studied by Foodomics
Contact information: Xiaorui Zhao, e-mail: xiaoruizhao@food.au.dk, tel.: +45 91835823
Members of the assessment committee:
Professor Baoru Yang, Department of Biochemistry and Food Chemistry, University of Turku, Finland
Professor Hanne Frøkiær, Department of Veterinary and Animal Science, University of Copenhagen, Denmark
Professor Marianne Hammershøj (chair), Department of Food Science, Aarhus University, Denmark
Main supervisor:
Professor Hanne Christine Bertram, Department of Food Science, Aarhus University, Denmark
Co-supervisor:
Post-doc Louise M. Arildsen Jakobsen, Department of Food Science, Aarhus University, Denmark
Language: The PhD dissertation will be defended in English

The defence is public.
The PhD thesis is available for reading at the Graduate School of Technical Sciences/GSTS, Ny Munkegade 120, building 1521, 8000 Aarhus C.