Two new products developed by CCMAR researchers were highlighted by the European Commission in Innovation Radar. The DiBaN project (Linking Intestinal Bacteria and Host Metabolism to Tackle Type 2 Diabetes with Novel Food) explores the development of new functional foods based on insects enriched with microalgae, with the potential to promote metabolic health and contribute to the prevention of type 2 diabetes.
Innovation Radar is an award that recognises the results of European Union-funded research with high innovation potential.
According to João Varela, coordinator of CCMAR's participation in DiBaN and co-leader of the Marbiotech group:
“This recognition is very important for our work, as this project will open up new avenues for commercialising microalgae.”.
Nutrição, microbioma e saúde metabólica
Type 2 diabetes is one of the biggest public health challenges globally. Its prevalence is expected to continue to increase in the coming decades, largely due to poor diets and changes in the gut microbiome.
Excessive consumption of fat and sugar leads to an imbalance in the gut microbiome (dysbiosis) as it promotes potentially pathogenic bacteria. Dysbiosis increases inflammation and reduces natural protection, leaving room for the growth of undesirable bacteria.
"Diets rich in fat and sugar not only increase the likelihood of developing Type 2 diabetes, but can also alter the gut microbiome, reducing its biodiversity and beneficial bacteria (e.g., Lactobacillus sp.), whose reduction is associated with insulin resistance," says João Varela.
The DiBaN project is based on the premise that diet can play a central role in regulating this relationship between the gut microbiome and human metabolism.
Insects and microalgae as a new generation of functional foods
To explore this link, researchers are developing new food ingredients derived from the insect Acheta domesticus (house cricket), which is rich in protein and bioactive compounds. In the project, the insects are fed with bioactive extracts from microalgae, a strategy that can enhance their nutritional benefits. DiBaN's central hypothesis is that the metabolic health of the insect itself can influence the properties of the derived products, contributing to a more balanced gut microbiome in consumers. Although microalgae are already on the food market, the DiBaN project is studying their use with a view to improving the nutritional value of crickets (Acheta domesticus), which are still in the process of being approved as a novel food by the European Union.
Two innovations highlighted by the European Commission
The two innovations highlighted in the European Commission's innovation radar reflect different levels of technological maturity and application potential.
Innovation 1 – Cricket extracts enriched with microalgae
- Food supplement with remarkable market creation potential.
- Advanced stage of development, prototypes already validated.
- Recognised as a women-led innovation, led by Maria Monsalve and Angela Valverde (CSIC, Madrid).
“The species Acheta domesticus is rich in vitamin B12 and other bioactive compounds, but its allergenicity is currently being studied. We are exploring its use for patients with dysbiosis and type 2 diabetes,” explains João Varela.
Innovation 2 – Food enrichment with microalgae
- Technologically mature product, highly prepared for market entry.
- Potential for future applications in the food sector.
The effects of these foods on metabolic health are currently being evaluated in pilot studies, including trials with volunteers, under scientific supervision.
From fundamental research to impactful innovation
To test the impact of these new foods, the project is also developing advanced experimental platforms that simulate, in the laboratory, the interactions between the gut microbiome and human metabolism. The data obtained will be integrated into the development of an artificial intelligence-based application capable of predicting individual responses to nutritional interventions and supporting personalised nutrition strategies.
Although the initial results are promising, the researchers stress that further studies will be needed to confirm the effects of these ingredients on human health, assess their potential in future food applications, and carefully analyse the risk of allergenicity, which is also being investigated in the project.
