Dietary fibre in gut may help with skin allergies: Monash study

by Anne Crawford

A Monash University study exploring the emerging gut-skin axis has found that microbial fermentation of dietary fibre in the gut can protect against allergic skin disease. The research could potentially lead to novel treatments to prevent or treat allergies.

Professor Ben Marsland from the Central Clinical School’s Department of Immunology, together with Swiss colleagues at the University Hospital of Lausanne (CHUV), showed that the fermentation of fibre in the gut by bacteria and subsequent production of short chain fatty acids (SCFAs), in particular butyrate, protected against atopic dermatitis in mice.

See faculty story

Participants sought: Will prebiotic dietary fibre reduce blood pressure?

We're trying to find out whether a

particular kind of dietary fibre, called

'prebiotic', influences blood pressure

If you have high blood pressure but are not on medication, we would love to hear from you about participating in a research study investigating whether the use of prebiotic dietary fibre lowers blood pressure.

Our diet has been long known to influence the levels of blood pressure. While our bodies are incapable of digesting some types of fibre, they are fermented in the gut, where they feed the community of ‘good’ microbes. This results in the release of substances that may be beneficial in lowering blood pressure. The present study will test if a modified high fibre supplement could be used to lower blood pressure.

Participants sought: Does dietary fibre affect gut health?

ENOUGH IBS! We are looking for participants for a study investigating the effect of dietary fibre on gut health.

You may be eligible to participate in this research project conducted by the Department of Gastroenterology at the Alfred Centre, if you:

• are currently experiencing persistent gastrointestinal symptoms (e.g. abdominal pain, bloating, constipation, flatulence)
• are not currently following a special diet (e.g. low FODMAP, vegan)
• do not have any other gastrointestinal disease (e.g. coeliac, ulcerative colitis)
• are not currently smoking or pregnant

To find out more about this study, please contact Mr Daniel So:
Mobile 0432194929 | Email daniel.so@monash.edu

Project ID: 12804

All information is kept strictly confidential

Participants sought: Will prebiotic dietary fibre reduce blood pressure?

We're trying to find out whether a

particular kind of dietary fibre, called

'prebiotic', influences blood pressure

If you have high blood pressure but are not on medication, we would love to hear from you about participating in a research study investigating whether the use of prebiotic dietary fibre lowers blood pressure.

Our diet has been long known to influence the levels of blood pressure. While our bodies are incapable of digesting some types of fibre, they are fermented in the gut, where they feed the community of ‘good’ microbes. This results in the release of substances that may be beneficial in lowering blood pressure. The present study will test if a modified high fibre supplement could be used to lower blood pressure.

Participants sought: How does dietary fibre affect your immune system and overall health?

Would you like to find out first-hand how dietary fibre (DF) might affect your immune system, blood pressure and gut function? We are seeking healthy participants for our research study.

DF is important for gut health. Within the large intestine, some DFs are broken down by the gut bacteria (microbiota) in a process called fermentation. A product of fermentation are metabolites called short-chain fatty acids (SFCAs). These can also be found in fermented foods and drinks, such as vinegar. In animal studies, SFCAs have been associated with reduced inflammation and lower blood pressure.

Not all fibres are created equally

Prebiotic fibre in legumes, garlic and onion may be better 
for your gut than some fruits and vegetables.

by Matt Jane

Diets including fibres found in legumes, garlic and onion may hold the key to a healthier gut according to a study conducted by Monash PhD student, Daniel So.

Through a detailed analysis and review of 64 papers, the study found that the consumption of prebiotic fibres would nourish and increase good bacteria in the gut resulting in a more harmonious digestive system.

Participants sought: Health benefits of dietary fibre

Sri Lankan beef curry is on the study menu

Healthy volunteers are required for a study investigating the optimal increase in dietary fibre to improve bowel movement and gut bacteria. This study involves volunteers consuming nutritionally balanced diets that vary only in their dietary fibre content, over an entire period of 8 weeks. All cooked food will be supplied. Participants will be asked to purchase the fresh food component of the diet. All the diets have been designed and prepared by a fully qualified and experienced professional chef.

Participants sought: Does diet influence inflammatory markers in the blood?

High fibre food is part of the study

Are you healthy and interested in the latest dietary research? We are investigating how dietary fibre and orally ingested vinegar may influence inflammatory markers in the blood. Dietary fibre is used by the gut bacteria to produce small molecules that may have anti-inflammatory effects in the blood. Vinegar is also a source of one of these small molecules, acetate. We are interested to see if an increase in acetate levels in the blood could change the activity of immune cells in the blood. Participants would be provided with high and low fibre diets as well as a small amount of vinegar to drink.

Participants sought: Dietary fibre and health

Leek and prawn risotto, on the menu

Healthy volunteers are required for a study investigating the optimal increase in dietary fibre to improve bowel movement and gut bacteria. This study involves volunteers consuming nutritionally balanced diets that vary only in their dietary fibre content, over an entire period of 12 weeks. All cooked food will be supplied. Participants will be asked to purchase the fresh food component of the diet. All the diets have been designed and prepared by a fully qualified and experienced professional chef.

See more: www.med.monash.edu/cecs/gastro/clin-trials/ct-veitch.html