Gut Barrier Unlocked: Dr. Maria Marco on the Power of Fermented Foods

In episode #151 we discuss the science behind fermented foods with researcher Dr. Maria Marco:

The role of microbes in gut health and their potential benefits for humanity and the planet.
Insights into the fermentation process of sauerkraut and its impact on gut barrier function.
The difference between probiotics and friendly microbes found in fermented foods like sauerkraut.
The potential for fermented foods to offer health benefits beyond just probiotics, focusing on the metabolites produced during fermentation.

Dr. Maria Marco is a Professor in the Department of Food Science and Technology at the University of California, Davis. She earned her bachelor’s degree at The Pennsylvania State University and PhD in microbiology at the University of California, Berkeley. She performed her postdoctoral research at the Wageningen University and NIZO food research, The Netherlands. Dr. Marco started her lactic acid bacteria and gut health laboratory at the University of California, Davis in 2008 and has built an internationally recognized research program on fermented foods, probiotics, and dietary modulation of the gut microbiome. Dr. Marco is currently President of the International Society of Probiotics and Prebiotics (ISAPP) Board of Directors and is a fellow in the American Academy of Microbiology.

Connect with Dr. Maria Marco:

IG: Eat Lac Project, UC Davis: www.instagram.com/eat.lac.project/
Web: /marcolab.ucdavis.edu/

Mentioned:

Trifecta Nutrition (save 50% your 1st order with code NR50): https://trifectanutrition.llbyf9.net/...

Study discussed on the podcast: The Fermented Cabbage Metabolome and its Protection Against Cytokine-Induced Intestinal Barrier Disruption of Caco-2 Monolayers: journals.asm.org/doi/10.1128/aem.02234-24

International Scientific Assn. for Probiotics and Prebiotics: isappscience.org/

Other studies mentioned

A Review of Fermented Milks: Potential Beneficial Effects on Human Nutrition and Health: pmc.ncbi.nlm.nih.gov/articles/PMC11225442/

Lacto-Fermented Sauerkraut Improves Symptoms in IBS Patiences Independent of Product Pasteurisation - A Pilot Study: pubmed.ncbi.nlm.nih.gov/30256365/

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