ISAPP Newsletter – March 2021

We open this newsletter with a tribute to a legendary researcher and treasured colleague, Prof. Todd Klaenhammer, who passed away earlier this month. In our blog, Dr. Mary Ellen Sanders and Prof. Colin Hill recall his remarkable career and his contributions to the ISAPP organization.

Also in this newsletter you’ll find two excellent practical resources – a continuing education supplement for dietitians, and a blog post and video summarizing the latest evidence on ‘biotics’ for health.

Prof. Dan Merenstein covers what factors should go into your choice of a placebo product when designing a probiotic clinical trial.

Our highlighted resource this month is an infographic on the difference between probiotics and fermented foods. For more details on this topic, see a recently recorded webinar on this topic by Dr. Mary Ellen Sanders.

Did you know that the ISAPP Students and Fellows Association (ISAPP-SFA) was created in 2009 as an initiative to link students and postdoctoral fellows working in fields related to probiotics, prebiotics and health effects of commensal microbes? The SFA operates as a student-led branch of the ISAPP organization, and their goal is to create an interactive network of graduate students and postdoctoral fellows across the globe working on probiotics, prebiotics or related fields, thereby promoting real-time interactions, intellectual and technical exchanges, and other opportunities for SFA members. Find out more about the SFA and how to become a member and follow them on Twitter @ISAPP-SFA for exciting updates.

Check out the inaugural ISAPP Early Career Scientist Research Prize -- students / early career researchers are invited to apply by April 30th!

In Memoriam: Todd Klaenhammer

Prof. Todd Klaenhammer was not only a driven probiotic researcher, he was also a valued colleague and friend to many in the ISAPP community. Upon his passing, ISAPP board members Dr. Mary Ellen Sanders and Prof. Colin Hill wrote this blog post honoring Dr. Klaenhammer’s remarkable life and career.

See here

ISAPP publishes continuing education course for dietitians

ISAPP is pleased to announce the publication of a Special Continuing Education Supplement in Today’s Dietitian, which includes a course on probiotics, prebiotics and fermented foods for US dietitians (2.0 CEPUs) as well as links to ISAPP infographics and resources for further reading. Prof. Bob Hutkins has even included a few of his favorite recipes. We hope you'll share this valuable resource far and wide!

See here

What’s the evidence on ‘biotics’ for health? A summary from five ISAPP board members

Do you know the latest evidence for the health benefits of gut-targeted ‘biotics’ – probiotics, prebiotics, synbiotics, and postbiotics? Five ISAPP board members participated in a conference panel that summarized what we currently know about the health benefits of these ingredients – see the summary blog post and video here.

See here

Designing Probiotic Clinical Trials: What Placebo Should I Use?

When designing a probiotic trial it’s important to know what type of product to choose as your placebo – and as board member Prof. Dan Merenstein explains in this blog post, placebo ‘best practices’ have changed over the years as probiotic research has progressed.

See here

ISAPP infographic: How are probiotic foods and fermented foods different?

The live microbes in fermented foods are often confused with live microbes that genuinely meet the definition of a ‘probiotic’. See our infographic for how to tell the difference between probiotics and live microbes in fermented foods. For more on this topic, check out our FAQs, such as: do pickles contain probiotics?

See here

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