Researchers exploring nutrient absorption, the role of short chain fatty acids in weight management and the effects of pre- and probiotics on immune response in ageing have been awarded £4M in the second funding round of the Diet and Health Research Industry Club (DRINC).
DRINC is a £10M partnership between research councils and food and drink companies including Cadbury, Danone and Nestlé to fund research into diet and health. 10% of the money comes from industry with the rest coming from the Biotechnology and Biological Sciences Research Council, the Engineering and Physical Sciences Research Council and the Medical Research Council.
Applications are assessed by a steering group, which comprises experts from industry and academia.
The first round of funding awarded £4M to nine projects including studies exploring whether green tea polyphenols - taken orally rather than topically - can protect skin against ultraviolet damage and ageing; gut/brain signalling and foods that boost satiety.
The second has allocated a further £4M to seven projects:
'The role of plant cell walls and nutrient absorption' (Dr Peter Ellis, King's College London and Dr Martin Wickham, Institute of Food Research).
'The role of short chain fatty acids in body weight, appetite and insulin
sensitivity' (Professor Gary Frost, Imperial College London, Dr Douglas Morrison, Scottish
Universities Environmental Research Centre, Dr Catriona Tedford, University of
West Scotland).
'The influence of prebiotics on gut bacteria' (Professor Glenn Gibson, University of Reading).
"The effects of fruit Juice processing and metabolism on cardiovascular health' (Dr Colin Kay and Prof Aedin Cassidy, University of East Anglia, Dr Paul Kroon, Institute of Food Research and Dr Nigel Botting, University of St Andrews).
'The impact of non-digestible carbohydrates on biomarkers of gut health' (Professor John Mathers, Newcastle University, Dr Ian Johnson, Institute of Food Research).
'The effects of pre and probiotics on immune response in ageing' (Dr Parveen Yaqoob, University of Reading and Professor Richard Aspinall, Cranfield University).
'Increasing feelings of fullness by changing expectations, sensory quality and
nutrient content' (Professor Martin Yeomans, University of Sussex).
Applications are now being sought for the third and final round of funding. Collaborative applications bringing together groups from multiple disciplines such as biosciences, physical sciences and engineering are particularly encouraged.
Applications must be submitted by November 26.
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