JR Centre for Innovation in Bioavailability Research

The research of this JR Centre strives for a better understanding of nutritional processes in general and bioavailability in particular in order to contribute to the development of optimised, resource-saving food (supplements) for humans and feed for animals.

In simple terms, the term bioavailability refers to the proportion of an ingested or administered sub-stance that is available for utilisation in an organism. In the context of nutritional science, it therefore refers to all processes from food intake to the final utilisation of the food in the body: for example, how it is digested and (dissolved), how it interacts with the various organs or how it is converted by en-zymes.

Bioavailability is therefore a key factor in determining the appropriate intake, composition and treat-ment of food in order to work towards the optimal nutrient supply for human and animal recipients: A comprehensive knowledge of bioavailability is essential to ensure a healthy diet and avoid deficiency symptoms.

And beyond human and animal health, the modulation and optimisation of the bioavailability of certain substances and compounds also offers great potential in terms of sustainability if, for example, this enables the design of foods that support the respective nutritional requirements but are as resource-efficient as possible during production.

The behaviour of food and feed components such as carbohydrates, proteins, vitamins or minerals is extremely complex, and every step from preparation and intake to breakdown, absorption and metab-olism influences bioavailability: comprehensive basic research is therefore necessary to gain an ideal understanding of these processes.

The JR Centre therefore investigates molecular mechanisms that influence the transport and metabo-lisation of nutrients, the interactions between certain nutrients, the interaction of substances during intestinal passage and absorption as well as bioavailability in the context of intestinal health and dis-eases, and develops novel methods to improve nutrient absorption. The methods used are diverse and range from the use of 3D models of the human intestine to the observation of fruit flies and their behaviour, particularly in the context of their food intake.

The team's general and applied basic research will thus make an important contribution to a better understanding of bioavailability and, building on this, to the development of healthier and more sus-tainable food (supplements) and animal feed, which will benefit the general public.