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Philippe Mauguin at the Cité des sciences et de l'industrie for the 2nd World Microbiome Day. © INRA

The 2nd World Microbiome Day celebrated at the Cité des Sciences

Last June 27th 2019, on the occasion of the World Microbiome Day, Philippe Sansonetti, Joël Doré and Claude Vincent, in the name of the Microbiome Inter Academic Group (IAG) as well as Philippe Mauguin, President of INRA, organised at La Cité des Sciences et de l’Industrie in Paris, an event delivering an up-to-date vision of the role of the gut microbiome in nutrition and health. On this occasion, a documentary on these bacteria which we host and which are beneficial to our health, entitled “Les fabuleux pouvoirs du ventre’’ was presented en avant-première of its release by the television channel ARTE in the fall.

By Gema Herrero Corral - Danielle Canceill
Updated on 07/23/2019
Published on 07/22/2019

The event combining science, documentary and gastronomy was held at the Cité des Sciences et de l’Industrie, which is hosting an exhibition until 4 August 2019 on this same theme “Gut: the inside story of our body’s most under-rated organ”.  The event took place under the patronage of the Inter Academy Partnership for Health (IAP), the French Academies of Medicine and of Sciences, with sponsoring from the Microbiome Foundation, Danone Nutrition Research and the Association pour la Prévention du Risque Cardiometabolique (APRC).

As an introduction to this day, Pascale Cossart (French Academy of Sciences), Patrice Debré (Inter Academy Partnership for Health), Philippe Mauguin (President of INRA) emphasized the crucial importance of taking into account the microbiome in all areas related to health and well-being.

Joël Doré (INRA), Sophie Durand (Microbiome Foundation) and Claude Vincent (APRC) then presented the foundations of the Microbiome Inter Academic Group - IAG and its 2019-2025 research programme.

In 2017, a broad movement was launched to federate research on the microbiome at an international level, under the auspices of the Health Academies around the world to harmonize research and identify gaps and research needs in the field of microbiome and health. The participants are committed to concrete actions to provide a tangible response to:

  • The need to standardize and harmonize study methods and protocols as well as regulations.
  • The need for more and comparable studies on humans to answer the question of personalization to improve the diagnosis and treatment of chronic diseases.
  • The need to identify the best ways to solve the threat of bacterioresistance.

Preview of the documentary “Microbiote, les fabuleux pouvoirs du ventre” and debate

The documentary “Microbiote, les fabuleux pouvoirs du ventre” takes us on a trip to the heart of our intestines with an astonishing look at the micro-world that inhabits us, thanks to poetic illustrations of the one hundred trillion microorganisms present in our body. Scientists and doctors at the forefront of research in this area bring new information, both in terms of global knowledge and innovative therapeutics whose goal will be to tackle pathologies that have so far remained difficult to treat.

This 58-minute documentary will be broadcast on the television channel ARTE on 28 September 2019. It was written and directed by Sylvie Gilman and Thierry de Lestrade with the contribution of INRA scientists and co-produced by YUZU Productions, ARTE France and INRA.

A preview of the documentary was shown on 27 June in the presence of the directors, Fabrice Estève (YUZU Productions) and numerous scientists, who answered questions from the public. The questions were on the importance and the way of preserving a microbiota as rich and diverse as possible and how food and a healthy diet may impact our microbial ecosystem.

Gastronomy for a healthy microbiome

Like many environmental ecosystems, our microbial ecosystem is in danger due to global changes... It is up to us to preserve and modulate it by adopting a healthy life style, in particular based on healthy dietary choices. A “microbiome friendly” cocktail featuring preparations based on recipes from starred French and American chefs, Alain Passard and Dan Barber, was offered to bring inspiration on how to maintain a healthy host-microbe symbiosis.

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Associated Division(s):
Microbiology and the Food Chain