Parma, 9 April 2019 – The prestigious scientific journal Nature Communications has published a study coordinated by Professors Marco Ventura and Francesca Turroni of the University of Parma, aimed towards understanding the ecological origins and composition of the microbial communities of Parmigiano Reggiano that contribute to the development of its organoleptic characteristics. According to the study, Parmesan cheese enriches the microbiota residing in the human gastrointestinal tract.  

Parmigiano Reggiano is closely linked to its area of origin: the provinces of Parma, Reggio Emilia, Modena, Bologna to the west of the Reno river, and Mantua to the east of the Po river. It is a PDO product that owes its success to its age-old history, but also to the ideal microclimate in its production region that helps make the King of Cheeses so unique.

Parmigiano Reggiano is a completely natural, healthy, and authentic product containing no additives or preservatives and is produced without any thermal treatments as it is made from unpasteurised, raw milk. The cheese, consequently, gives consumers the fragrances and flavours of the fodder eaten by the cows and of the milk used to make Italy's most famous cheese.

Parmigiano Reggiano is therefore not only produced by 330 dairies, but also by science.

The study by the University of Parma has proven for the first time that Parmigiano Reggiano, as a vector of microbial strains that enrich the human gut microbiota, plays an important role as a functional food in the human diet.

It is the first piece of research that provides a very detailed description of the composition of bacterial communities – defined collectively as microbiota – that reside in Parmigiano Reggiano, demonstrating the existence of both ubiquitous bacterial species and differences connected with the locations of production.

The study was conducted by the Laboratory of Probiogenomics, Department of Chemistry, Life Sciences and Environmental Sustainability, and by the “Microbiome Research Hub” Interdepartmental Research Centre, alongside the participation of a research group from the University of Parma.

This research project has made it possible to reconstruct a comprehensive profile of the microbiota of Parmigiano Reggiano.

The data obtained demonstrated the existence of bacteria that are transmitted from the cow milk to humans during the consumption of Parmigiano Reggiano.

These horizontally transmitted bacteria include some bifidobacterial species, probiotic microorganisms commonly considered capable of providing health benefits to humans. Essentially, the research shows that there is a horizontal passage between potentially “good” bacteria from the cows to the eventual consumer.

It highlights that consuming Parmigiano Reggiano not only plays an important nutritional role in the human diet – as  has already been amply demonstrated – but also provides health benefits produced by the transmission of microorganisms capable of modulating and enriching human gut microbiota.

The study opens up a serious scientific debate about the origin of some types of bacteria considered unique to certain foods, therefore called food bacteria, and lays out the scientific foundation regarding their environmental origin and their transmission through the food chain.

Although the research is still ongoing, it can certainly be concluded that Parmigiano Reggiano enriches our microbiota with microorganisms that are beneficial to the gastrointestinal tract. However, in the future studies may go even further, as the presence of these microorganisms may have additional health benefits, considering the central role attributed to the gut as far as human well-being and health are concerned.

For more information, visit www.parmigianoreggiano.com

ENDS

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Georgie Hackett

Senior Communications Manager

Brand Dialogue

+44 (0)207 389 9404

g.hackett@brand-dialogue.co.uk