Juan Gomez-Basauri, Ph.D.

Title

Global Director

Company

Alltech

Dr. Gomez-Basauri will speak on postbiotic nutrition and functional metabolites on Thursday, September 23, in the 1:30-4:15 p.m. “Ingredient and nutrition research” concurrent sessions. Register now

Learn more about Dr. Gomez-Basauri’s presentation below:

Please give a brief summary of postbiotic nutrition.

Dr. Gomez-Basauri: The terms postbiotic and postbiotic nutrition are “trending” nowadays but they have been around for quite some time though not referred to as such. Recently however, there is a consensus among the scientific community (ISAPP*) indicating that postbiotics are a “…preparation of inanimate microorganisms and/or their components, which confers a health benefit on the host…” What this means is, that the preparation may be composed of metabolites such as vitamins, amino acids, peptides, short chain fatty acid, and antioxidants, among others, which are secreted by live bacteria or released after bacterial lysis, including or not cell-wall components. These preparations in turn may provide anti-inflammatory, immunomodulatory, anti-obesogenic, and antioxidant benefits to the companion animal.

*ISAPP : International Scientific Association of Probiotics and Prebiotics

What research is being done to support postbiotic inclusion in pet foods?

Dr. Gomez-Basauri: Most of the research conducted comes from human studies and human clinical trials. We are just beginning to realize the potential applications and benefits to companion animal health. Understanding gut microbial communities, their interactions and effects on the host and the impact that diet has in these communities are areas where Alltech has focused for several years. Alltech brought to market the early usage of prebiotics such as mannan oligosaccharides (MOS) and fractions of yeast and bacterial cells to improve gut health. The famous phrase “we are what we eat” attributed to German philosopher Ludwig Feuerbach could actually be amplified to “we are what our gut microbiota eats.”

How can manufacturers address postbiotics in their recipes and ingredient budgets?

Dr. Gomez-Basauri: This is a very good question. Depending on the kind of final presentation manufacturers have in mind, the dose and usage rate may vary. The important point from what we know today is that postbiotics can be applied to kibbles, wet products, semimoist, broths, and others. The use of postbiotic technology fits well for those products looking to make a difference in the health and wellbeing of companion animals.

What is your "must eat" restaurant in Kansas City?

Dr. Gomez-Basauri: When in KC, 801 Chop House, but we always make a point to stop by Lidia’s or Garozzo’s; good Italian restaurants.

Presentation description:

New ingredient research roundup: Postbiotic nutrition and functional metabolites to support pet health and well-being — Juan Gomez-Basauri, Ph.D., global director, Alltech, defines the differences between probiotics, prebiotics and postbiotic. Safety and wellness are on the minds of consumers, leading them to make dietary choices that boost digestive health and immunity. There is evidence that changes in the microbiota can be associated with disturbances of the gastrointestinal tract (dysbiosis) and several chronic ailments. The effects of probiotics and prebiotics in gastrointestinal health is well documented, and this presentation addresses the topic of postbiotics or metabolites produced by beneficial bacteria.

Experience:

Gomez-Basauri is currently the global director for Alltech’s Companion Animal Business. Throughout his career at Alltech he has been responsible for several business units and technical roles for key Alltech technologies and brands. He has published significantly in trade journals and peer-reviewed publications. He is the past chair of the AFIA Nutrition Committee, a member of the American Dairy Science Association, the Institute of Food Technology, the New York Academy of Sciences and the American Association for the Advancement of Science. Gomez-Basauri received his bachelor’s degree from Universidad Federico Villareal in Lima, Peru; a master’s degree in food science from Leeds University, Leeds, England; and a Ph.D. in food science from Cornell University.