The influence of fruit and vegetables, and their processing, on human metabolism and bioavailability using metabolomics (HLS/SE/DRFAPP7P/63599)

The consumption of at least 400g per day of a variety of fruit and vegetables (F&V) is an important recommendation for healthy eating. Epidemiological data show that the risk of developing degenerative diseases decreases with increasing consumption. F&V contain a wide variety of bioactive compounds and are of high nutritional value, and it is likely that the beneficial effects are due to a combination of functions from a range of metabolites. Although F&V contain potentially thousands of bioactive compounds, human bioavailability studies are generally limited to single metabolites and so there is limited understanding of the extent to which F&V derived compounds appear in human biological fluids following dietary exposure. F&V are also commonly processed by the food industry where they are exposed to microbial spoilage, high temperatures, oxygen and chemical interactions, and by consumers through cooking and storage. This processing has implications for health benefits but there is limited information on the extent to which processing can influence nutritional value and degrade bioactive metabolites.

Advanced analytical techniques, such as metabolomics, offer a global approach to food and nutritional analysis and the potential to monitor a number of metabolites in a sample simultaneously and are becoming increasingly important research tools. We have previously used metabolomics to investigate the influence of nutrients on human metabolism (Wong & Lodge, 2012) and have developed methods to target specific nutrients from food (Langer and Lodge, 2014). Furthermore, metabolomics is being used to develop biomarkers of specific dietary exposure (Primrose et al, 2011).

This project aims to build on current projects and use metabolomic technology to understand: (i) the effect of processing on nutritional value and bioactive content of selected F&V, (ii) the influence of fresh and processed F&V on human metabolism, and (iii) the relative human bioavailability of F&V metabolites before and after processing. This project will provide data to further understand the impact of food processing on the health potential and bioavailability of F&V, and the optimization of food processing to maintain nutritional value. The project is at the interface between food science and nutrition with a multi-disciplinary approach. Research training will be provided in food processing, nutritional assessment, metabolomics, metabolic endpoints as well as the design and co-ordination of human intervention studies.

Informal Enquiries
Enquiries regarding this studentship should be made to Dr John Lodge: [Email Address Removed]
For further details of how to apply, entry requirements and the application form, see
https://www.northumbria.ac.uk/research/postgraduate-research-degrees/how-to-apply/
Please ensure you quote the advert reference above on your application form.

Eligibility
For further details of how to apply, entry requirements and the application form, see
https://www.northumbria.ac.uk/research/postgraduate-research-degrees/how-to-apply/
Please ensure you quote the advert reference above on your application form.

How to Apply
For further details of how to apply, entry requirements and the application form, see
https://www.northumbria.ac.uk/research/postgraduate-research-degrees/how-to-apply/
Please ensure you quote the advert reference above on your application form.