The discovery of a new approach to drug design, called GlycoCaging, has opened up promising possibilities for targeted treatment of inflammatory bowel disease (IBD) in humans. This innovative technique involves releasing medicine directly into the lower gut at significantly lower doses than current therapies.

Researchers from the University of British Columbia (UBC) have developed this mechanism, which relies on specific bacteria residing in the human gut to unlock the “treasure chest” containing the medicine. By bonding a molecule to a steroid, the researchers have created a system that can deliver potent drugs directly to the inflamed areas of the gut.

According to Dr. Harry Brumer and Dr. Laura Sly, co-senior authors of the study published in Science, this technique has the potential to revolutionize the treatment of IBD, which affects an estimated 322,600 Canadians as of 2023. The current treatments for IBD often come with serious side effects, including osteoporosis, high blood pressure, diabetes, and negative mental health outcomes.

Using mice models of IBD, the researchers demonstrated that GlycoCaging can deliver medicine at doses up to 10 times lower than non-caged versions while achieving the same anti-inflammatory effects. The study showed that the drug was targeted exclusively to the gut, with minimal absorption in other areas of the body.

The potential for human treatment is promising, as the research team found that all people had the ability to activate the drugs using the GlycoCaging system, even those with IBD. Moreover, the majority of participants had genetic markers indicating their ability to use this system.

While more advanced animal trials and human clinical trials are needed to further validate the efficacy and safety of GlycoCaging, this innovative approach has the potential to transform the treatment of IBD and other gut-related disorders. The UBC researchers have patented the technology, paving the way for future development and implementation in humans.

In a bid to improve bowel cancer outcomes, Australia has lowered its starting age for screening from 50 to 45 years old. While this move is expected to lead to better results, it will also put additional pressure on an already strained healthcare system.

Flinders University researchers have sounded the alarm, warning that the expanded screening program could lead to a surge in younger adults requiring ongoing surveillance with regular colonoscopies. In response, the team has reviewed current clinical guidelines for at-risk individuals and explored alternative approaches to better meet their needs.

A new study led by Flinders University reveals a shift in how bowel cancer surveillance might be approached using faecal tests. This approach could provide extra peace of mind for those at risk, particularly younger adults who are more concerned about bowel cancer despite it being traditionally viewed as an “older person’s disease”.

The researchers surveyed almost 300 people at risk for bowel cancer and found that most participants, regardless of age, wanted more frequent bowel cancer surveillance than what is currently recommended. A significant percentage preferred more frequent colonoscopies, with many supporting the incorporation of faecal tests between surveillance colonoscopies.

The study highlighted the role of fear in influencing surveillance preferences, with younger adults reporting higher levels of fear regarding bowel cancer and a preference for more frequent monitoring. This suggests that healthcare providers might want to consider this psychological aspect when providing care for younger adults at risk.

The researchers proposed adding faecal tests into existing colonoscopy-based surveillance protocols to allow for personalized strategies that extend the time between colonoscopies for those with negative results. Such an approach could meet the needs of patients wanting closer monitoring while also optimizing resource use in healthcare systems.

As early-onset bowel cancer continues to rise, this study reinforces the urgent need to adapt and update surveillance strategies to suit younger adults. Traditional guidelines often do not address the specific concerns and preferences of this demographic, which is becoming increasingly significant as screening eligibility ages are lowered.

By tailoring bowel cancer surveillance to individual needs, healthcare providers can improve patient outcomes while also optimizing resource use in a changing healthcare landscape.

Sauerkraut is more than just a tangy topping for your hot dog or sausage. According to a new study published in Applied and Environmental Microbiology, this fermented cabbage could hold the key to protecting your gut, which plays a vital role in overall health, supporting digestion, and safeguarding against illness.

Researchers from the University of California, Davis, led by Professor Maria Marco, explored what happens during fermentation – specifically how the metabolites in sauerkraut compare to those in raw cabbage. The team tested whether sauerkraut’s nutrients could help shield intestinal cells from damage caused by inflammation. They compared raw cabbage, sauerkraut, and the liquid brine left behind from fermentation.

The results were striking: sauerkraut helped maintain the integrity of intestinal cells, while raw cabbage and brine did not. Interestingly, there was no noticeable difference between store-bought sauerkraut and lab-made versions. “Some of the metabolites we find in the sauerkraut are the same kind of metabolites we’re finding to be made by the gut microbiome,” Marco said. “This gives us more confidence that this connection makes sense.”

Fermentation changes cabbage’s nutritional profile, boosting beneficial metabolites such as lactic acid, amino acids, and plant-based chemicals linked to gut health. These changes may explain why fermented foods often have digestive benefits.

Marco and her team identified hundreds of different metabolites produced during fermentation and are now working to determine which ones play the biggest role in supporting long-term gut health. “Along with eating more fiber and fresh fruits and vegetables, even if we have just a regular serving of sauerkraut, maybe putting these things more into our diet, we’ll find that can help us in the long run against inflammation, for example,” Marco said.

Fermented foods are already a staple in many diets, but this research suggests they could be more than just a flavorful side dish. The next step is to conduct human trials to see if the gut-protective metabolites found in sauerkraut can have the same positive effects when included in everyday diets.

“A little bit of sauerkraut could go a long way,” Marco said. “We should be thinking about including these fermented foods in our regular diets and not just as a side on our hot dogs.” This research was funded by grants from the California Department of Food and Agriculture, as well as a Jastro Shields Graduate Research Award from the UC Davis College of Agricultural and Environmental Sciences.