The global health effects of yogurt are beyond the single effects of each nutrients and live bacteria, as indeed, “yogurt is more than the sum of its parts”. The updated scientific data about food matrix benefits of yogurt will be the topic of the 6th YINI Summit in the context of the Nutrition 2018 Congress, on June 10, in Boston.
Dr. André Marette from the Laval University (Québec) will explain the potential mechanisms linked to the health benefits of fermented foods, like yogurt, particularly the effects of lactic fermentation and bioactive peptides.
Potential role of lactic fermentation and bioactive compounds on the beneficial effects of yogurt consumption on cardiometabolic health
Epidemiologic studies suggest that yogurt consumption is linked to healthy dietary patterns, lifestyles, and reduced risk of CMDs, particularly type 2 diabetes and obesity. However, the mechanisms that underlie the potential beneficial effects of yogurt consumption on CMDs remains elusive. It seems that fermentation with bacterial strains generates bioactive molecules that may contribute to the beneficial effect of yogurt. The effect of those bioactive peptides, exopolysaccharides, and CLA (conjugated linoleic acid), released during yogurt fermentation will be discussed during Dr André Marette’s presentation.
Who is André Marette?
André Marette is a Ph.D Biochemist, Cardiology axis of Laval Hospital, Department of Medicine, Laval University, Quebec, Canada.
He is an international renowned expert on the pathogenesis of insulin resistance and cardiometabolic diseases. His research
has advanced the understanding of the physiological and molecular mechanisms of inflammation, and opened new possibilities for prevention and treatment of type 2 diabetes and Cardiovascular diseases.
He is also studying how nutrition and food ingredients can modulate the gut microbiota to protect against obesity-linked intestinal inflammation, fatty liver disease and type 2 diabetes.
Dr. Marette received several awards (including the Young Scientist Award of the Canadian Diabetes Association, and the Charles Best Award from the University of Toronto) for his overall contribution to the advancement of scientific knowledge in the field of diabetes. He has published over 200 papers, reviews and book chapters. He currently serves as Editor-in-Chief for the Am J Physiol: Endo & Metab. and has authored two books including the recent book Yogurt: Roles in Nutrition and Impacts on Health, edited by CRC press.
