Industry Research Australian Organic Limited commissioned the School of Agriculture and Food at the University of Melbourne to conduct a literature review into the current research available surrounding the influence of organic management practices on the nutrient levels in food, and whether those nutrient levels affect human gut health, compared to their non-organic equivalents.
The gut microbiome
You may have heard of the term ‘the gut microbiome’ in recent years. That’s because its significance to overall human health is becoming more apparent with groundbreaking new research - and we’re just scratching the surface. The human gastrointestinal tract contains trillions of microorganisms, representing more than 1,000 species of living bacteria; that’s 3 to 100 times more than the total number of microorganisms in the entire human body! These microorganisms affect human health in complex ways. They interact and communicate with our immune, endocrine and nervous systems. They defend against bad pathogenic bugs, help digestion and nutrient absorption, produce vitamins such as B and K, and are involved in important communications between the gut and the brain - known as the ‘gut-brain axis’. An inbalance of gut bacteria has been linked to a variety of adverse health conditions from obesity, diabetes and heart disease, to mental health conditions including depression. This only emphasises the need for maintaining a healthy gut microbiome in modern day life - where consumption of processed foods and exposure to synthetic chemicals can be an everyday occurence for much of the population. Good bacteria can be introduced into the gut through diet and supplementation. A great example of this is through the use of probiotics - living microorganisms, that can provide beneficial health effects if consumed in sufficient numbers. Probiotics can be found naturally in fermented foods such as yoghurt and kimchi, or can be supplemented as nutraceuticals through powders and capsules.
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INDUSTRY AUSTRALIAN ORGANIC CONNECT
ORGANIC FOOD & PROBIOTICS
Lactobacillus is the most well-known example of a probiotic and is generally-recognised-as-safe (GRAS) for consumption without adverse health risks, however diet does have a significant impact on the efficacy of probiotics. Recent research indicates that certain food components, such as dairy fats, can support probiotics to pass through the harsh acidic conditions of the upper gastrointestinal tract. These harsh environments are detrimental to the survival of probiotic microorganisms, but certain food components can help them to survive the tough journey. The health benefits associated with probiotics can only be achieved when they pass through these conditions alive and colonise the large intestine and colon. Some fruits, vegetables and whole grains, especially those rich with prebiotics and fibre, can also support this journey positively. Prebiotics are indigestible plant fibres in our diet but can provide “food” for probiotics and gut microbiota. Eating a prebiotic rich diet supports a better functioning gut microbiome. Including more fruits, vegetables and whole grains in our diets is a great way to harness the benefits of probiotics and gut microbiota.
Methodology & findings
Despite being widely accepted that diet is a major factor that affects the workings of the gut microbiome, there appears to be no current research looking specifically at the effects of organic food on probiotics, and in-turn their influence on the human gut microbiome. The first stage of the Australian Organic Industry Research series involved conducting a scientific literature review to confirm if such research had been completed previously and, if so, provide insight into how organic food influenced probiotics and the gut microbiome when compared to non-organic equivalents. Six food categories were included in this study: dairy, cereals and grains, fruits and vegetables, meat, wine, and fermented foods, with a focus on studies published between 2010 and 2020.
