Watch on-demand now to learn about the critical role of diet, nutritional strategies in the development and function of the microbiome.
The microbiome is one of the fastest growing areas of research today. In any living organism, including humans and pets, all kinds of microorganisms (bacteria, fungi, viruses, protozoa) are present on and inside their bodies. These microorganisms live together as communities and the collection of their genomes is referred as the microbiome. The microbiome can be specific to certain habitats such as the skin, lung, and the gut, to mention a few. The microbiome composition and diversity have a significant role in the proper function of its community or ecosystem, ultimately affecting health and wellbeing of the host.
WHAT YOU’LL LEARN:
Microbiome composition and complexity
Factors influencing microbiome diversity
The critical role of diet, nutritional strategies in the development and function of the microbiome
The importance of the microbiome in immunity, inflammation and host wellbeing
Richard Murphy, Ph.D. Research Director Alltech European Bioscience
Dr. Richard Murphy is the research director at the Alltech European Bioscience Centre in Dunboyne, Ireland. He received a bachelor’s degree in biochemistry in 1994 from the National University of Ireland, Galway. Subsequently, he received a research scholarship from Alltech and earned his doctorate in the Department of Biochemistry at the National University of Ireland, Galway in 1999. Dr. Murphy maintains strong links with numerous universities and research institutions and has been appointed as an adjunct professor on the faculty of science and health studies at Dublin City University. He has also served as an external examiner for undergraduate degree programs and sits on the board of management of the National Institute for Cellular Biology at Dublin City University. His current research activities are diverse and include peptide biomarker detection, molecular fingerprinting of microbial populations, antimicrobial resistance, biogas production and transcriptional control, and regulation of protein production.
Rebecca Delles, Ph.D.Research Scientist Alltech
Dr. Rebecca Delles received her Bachelor of Science degree in Medical Technology at SUNY Fredonia in 2008. After completing an internship at Rochester General Hospital, she went on continuing her graduate research at the University of Kentucky receiving a Master of Science and Doctoral degrees in Food Science. Dr. Delles doctoral research involved investigating the influence of dietary antioxidant supplementation and oil quality on oxidative pathways, enzymatic properties, and protein expression of broiler meat. She joined Alltech, Inc. as a Post-Doctoral Research Scholar in December 2013. Currently, Dr. Delles works at Alltech as a Research Scientist in Meat Chemistry. Her research primarily focuses on the impact of nutritional strategies on oxidative stability in fresh meat products and the identification of biomarkers that indicate the oxidative status levels of animals and or muscle tissues. Rebecca has several peer reviewed publications and she is a member of the American Meat Science Association and the Poultry Science association.
