During a presentation at the recent NutraIngredients Active Nutrition Summit in Vienna, Dr. Cotter discussed how exercise can shape the gut microbiota, presenting emerging evidence exploring how exercise influences both the composition and function of the gut microbiome.
He emphasized a triad of interconnected factors: diet, exercise and the microbiota, noting how researchers can use insights from studies of athlete microbiomes to enhance athletic performance and overall health.
The athlete microbiome
As Dr. Cotter explained, the understanding of the athlete microbiome has come a long way in the last 10 years of research, and one key driver for this is the discovery that the diversity of gut microorganisms varies significantly among athletes. Even within the athletic population, distinct subgroups have emerged based on the type of sport they participate in.
What is significant are the patterns related to different types of microorganisms, such as Akkermansia, which has been linked to a lean phenotype and is known for producing short-chain fatty acids.
“The levels and abundance of Akkermansia observed in the athlete microbiome are significant more broadly, as Akkermansia has been associated with a lean phenotype in numerous studies,” Dr. Cotter said. “In fact, from a commercial perspective, one company has even developed a postbiotic based on this association”.
He explained that from a microbiome perspective, various dietary factors can actively improve gut health, including probiotics, prebiotics, synbiotics and postbiotics. These kinds of modulators are offering a real opportunity in supporting a healthy and balanced gut microbiome.
Dr. Cotter also discussed the importance of whole foods, referencing recent research on particular milk kefir strains.
“We’ve conducted extensive research on fermented foods, particularly milk kefir, and identified one type that not only helps control weight gain but also impacts cholesterol levels,” he said. “The microbial strains present in this kefir appear to be the key components behind these benefits.”
“It’s an exciting finding. However, a major challenge with many fermented products is that they’re often made on a small scale, sometimes in someone’s kitchen, which makes consistency and broader application difficult,” he added.
Future prospects for commercialization
As Dr. Cotter told NI, the key to the future lies in identifying the crucial microbes involved. This knowledge will make it possible to scale up production and make biotics widely available—so that they are not just limited to those fortunate enough to already have them in their kitchens.
Previously, producers faced challenges because they worked with foods that had poorly defined microbes, often containing 20 to 30 different species; however, the scale-up is becoming easier and more scientific, according to Dr. Cotter.
“Traditionally, the industry would scale up using just two or three strains, aiming for consistency but often without optimizing for health benefits or flavor,” he said. “Now, we’re finding a happy medium: creating more complex fermented foods using five to 10 carefully selected strains, allowing us to harness the key attributes of the food while optimizing both health and flavor.”
Personalized microbiome modulation
Dr. Cotter predicts significant opportunities in personalized care, particularly by helping people understand their gut microbiome and learn how to treat, support and improve it effectively. For this to be a realistic option, advancements in testing and greater consumer scrutiny are needed.
“I think there’s room for improvement in commercial microbiome testing,” he said. “Consumers need to be cautious and ensure that the companies they engage with are using rigorous science—not just the kind of science that produces a microbiome profile suitable for printing on a t-shirt or a mug. That’s really key.”
He suggested that there are emerging initiatives that may continue to support personalization, including one major European project that is using video technology in wearable glasses to closely track a person’s diet, allowing researchers to identify what the person regularly eats and recommend dietary changes to improve health.