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Glycomics of Winery Antimicrobial Yeast

Project description

Strengthening the intestinal barrier to protect against antimicrobial resistance

Antimicrobial resistance is one of the top 10 global public health threats facing humanity. The loss of antibiotics efficacy undermines our ability to fight infectious diseases. The EU-funded GLYCO-WAY project will focus on a promising strategy to strengthen the intestinal barrier and modulate gut microbiota. Evidence shows the activity of different carbohydrates, supporting selective commensal microbiota, aiding the immune system, and preventing pathogen adhesion. Cell-wall polysaccharides showed great potential for mitigating antibiotic burden. Based on the hypothesis that other yeast strains will have a similar positive effect as Saccharomyces cerevisiae, the project will apply new glycomics approaches to unravel the carbohydrate structures from the most widely used non-saccharomyces yeast strains in the wine industry.

Objective

The recent emergence and spread of anti-microbial resistance (AMR) generates serious concerns. AMR related infections result in 25K deaths and €1.5 billion healthcare costs in the EU annually. A promising strategy involves strengthening the intestinal barrier and modulating gut microbiota using prebiotics. Cell walls polysaccharides, mainly from S. cerevisiae, showed great potential for mitigating antibiotic burden. At present however, our understanding of the mechanism of action underlying these biological effects is significantly lacking, mostly due a rudimentary characterization which hinders identification of key molecules and delays the production of effective feed supplements. This primitive characterization is due to the heterogeneous nature of polysaccharides, which have challenged researchers for years. Recent technological breakthroughs now provide analytical toolsets that enable a more comprehensive understanding of the fine structure of large polysaccharides.
Based on the hypothesis that other yeast strains will have the same positive effects than S. cerevisiae, this project will employ cutting edge Glycomics approaches to unravel mannan and glucan structures from the most widely used non-saccharomyces yeast strains in the wine industry, and subsequently evaluate their effectiveness, isolated and in combination, to reveal key mechanistic insights.
The project will be carried out in The Barile Lab at the UC-Davis (USA), an internationally recognized center with experience in Glycomics applied to Food Science, and in the CSIC (Spain), one of the most productive research institution in EU.
The knowledge gained by the applicant in Glycomics for Food Science will be transferred to the EU by implementing a European Reference Center in this field at CSIC (Madrid, Spain). The objectives proposed, will enable the applicant to become an expert in glycomics and strengthen his professional independence.
The proposed research is in line with the H2020 objectives.

Fields of science (EuroSciVoc)

Keywords

Programme(s)

Topic(s)

Funding Scheme

MSCA-IF - Marie Skłodowska-Curie Individual Fellowships (IF)

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Call for proposal

(opens in new window) H2020-MSCA-IF-2018

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Coordinator

AGENCIA ESTATAL CONSEJO SUPERIOR DE INVESTIGACIONES CIENTIFICAS
Net EU contribution
€ 263 732,16
Address
CALLE SERRANO 117
28006 Madrid
Spain
Region
Comunidad de Madrid Comunidad de Madrid Madrid
Activity type
Research Organisations
Links
Total cost
€ 263 732,16

Partners (1)