About this project
In progress 2018 - 2021
Type-2 diabetes (T2D) is rising at an alarming pace. Therefore the development of novel functional food products aimed at improving glucose- and insulin levels is an attractive target. Research from preclinical studies and cell models suggests butyrate, a microbial compound derived from fermentation of fibres in the colon, as a potential new opportunity for T2D therapy. In this project, we will determine by intervention how butyrate-promoting dietary fibres affects blood glucose- and insulin levels in pre-diabetic subjects. If butyrate-promoting dietary fibres prove to have beneficial effects in pre-diabetic subjects they could be developed into cost-effective and novel treatment options for pre-diabetic subjects with the potential to postpone the onset of T2D.
- Paul Cotter
- Teagasc Moorepark , Food Biosciences, Cork, Ireland