Partnership between SRFC, Sojasun, Laboratoire M2S, and Nahibu

Partnership between SRFC, Sojasun, Laboratoire M2S, and Nahibu

A unique research project on the gut microbiota of elite athletes

In December 2020, Rennes-based company Nahibu announced its partnership with Stade Rennais Football Club. By joining forces today with the M2S laboratory and the Sojasun Espoir cycling team, Nahibu is embarking on an even more ambitious project: to advance research into the links between nutrition, gut microbiota, and athletic performance. 

Laboratoire

From left to right: Emmanuelle Lecommandeur (Head of Nutrition R&D at Nahibu), Rufin Boumpoutou (Medical Coordinator at SRFC), Chrystèle Cressard (Managing Director at Nahibu), Frédéric Derbré (Senior Lecturer – HDR – M2S Laboratory), Jason Yon Snoeck (Sports Director, Sojasun Espoir), Romain Demay (Scientific Analyst, Sojasun Espoir), Pierre Cressard (President, Nahibu)

The aim of this collaborative project is to characterize the composition of the gut microbiota of elite athletes according to their sport and associated energy requirements.

To do this, various measurements will be compared: observation of values, bacteria, and genes involved in regulating effort and the use of energy sources (carbohydrates, lipids, etc.), based on local populations of high-level soccer players and cyclists (i.e., Stade Rennais FC and Sojasun Espoir).

Once these initial studies have been completed, M2S and Nahibu will seek to understand how the gut microbiota of high-level athletes functions in order to establish real links between the composition of this gut microbiota and indicators of the metabolic and energy profile during exercise in these athletic populations.

The M2S Practise team, involved in this collaborative research project, will be responsible for evaluating the energy metabolism during exercise on its ExerMove platform of high-level athletes (footballers from Stade Rennais FC and cyclists from the Sojasun team). The energy metabolism profiles of these elite athletes during exercise will be compared with those of sedentary and untrained subjects, then correlated with their gut microbiota signature as determined by Nahibu. The aim of this collaborative project is to highlight potential links between the gut microbiota profile and the energy metabolism of elite athletes. It will thus make it possible to establish which parameters can be discriminatory and informative for sports staff in the longitudinal monitoring of gut microbiota, and thus optimize nutritional support or training load management for these elite athletes. Frédéric Derbré, Senior Lecturer-HDR, M2S Laboratory.

The ultimate goal of all these results is to advance science and enable Nahibu to develop gut microbiota analysis kits for athletes in the medium term. 

 

About the Sojasun team

The Sojasun Espoir ACNC Cycling Team is based in Noyal Châtillon sur Seiche (35) south of Rennes. Created by Alain Heulot in 1977, the association has risen to the highest level of French amateur cycling and is now in Division Nationale 1. Today, the team is fortunate to have its own headquarters in the commune of Noyal, enabling it to provide its riders with the best possible conditions. A sports director, a mechanic, a performance coordinator, and a communications officer make up the staff for the fifteen or so riders. Each year, the goal is to train at the highest level, leading the professional teams to the next level.

The team has a few references that prove its successful training: on average, one team member turns professional each year. Some names stand out, such as Pierre Rolland, Guillaume Martin, Jason Tesson, and Emmanuel Morin. In recent years, the team managed by Stéphane Heulot has won four French road cycling championships. In 2021, the team achieved three victories and gained momentum throughout the season, promising a great year in 2022.

Collaboration with Nahibu, our desire, our expectations: As a high-level training program, we are committed to improving our scientific knowledge through this type of partnership. With a desire to leave no detail unattended, we are aware that nutrition plays a particularly important role in the athletic performance and recovery of our athletes. So it will be really interesting for us to find out more about the gut microbiota and to support Nahibu's work through our riders. Finally, we are committed to supporting local projects, and Nahibu's is an ambitious one, which makes us even more eager to join in, says Bastien Charbonnier, Communications Manager at Sojasun Espoir.

About Stade Rennais Football Club

SRFC partners with Nahibu to optimize player performance and health: The goal is to obtain objective data that allows us to understand what is happening and monitor the progress of our efforts. For example, we will prescribe probiotics to players, which aim to nourish the microbiota to improve its performance. As winter approaches, we know that the immune system can be weakened, so we will try to prevent that, says Dr. Boumpoutou, team doctor for Stade Rennais Football Club.

As part of this Research and Development project, the Brittany Region is providing financial support to Nahibu.

Discover more articles on the microbiota.

Take care of your microbiota with Nahibu.

Pot-au-feu

Pot-au-feu

Pot-au-feu

Chef Alexandra Beauvais has created a special 'Microbiota' wellness recipe that contains ingredients that are good for your gut flora.

This traditional French recipe is packed with vitamins thanks to the variety of vegetables it contains.

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4 hours

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Recipe for 6 to 8 people

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Dish

🥕 Ingredients:

✔️ 1.5 kg of local beef prepared by your butcher

(Example: chuck, shoulder, rib, shank)

✔️ 2 onions

✔️ 1 large bouquet garni (bay leaf, thyme, etc.)

✔️ 6 cloves

✔️ 3 leeks

✔️ 1 stalk of celery

✔️ 3 turnips

✔️ 2 mini fennel bulbs

✔️ 8 potatoes

✔️ Coarse gray salt

✔️ Black peppercorns

👨‍🍳 Preparation:

  1. Peel and wash the vegetables. Leave them whole.
  2. Place the potatoes in a bowl of cold water.
  3. Prick the onions with the cloves.
  4. Place the pieces of meat in a large pot, add cold water until it is 2/3 full, season with coarse salt and pepper.
  5. Heat over medium heat until boiling, skimming regularly.
  6. After 40 minutes, add the onions, carrots, leeks, fennel, celery, and bouquet garni.
  7. Lower the heat and simmer for 1 hour 30 minutes.
  8. Then add the potatoes and continue cooking for 1 hour over low heat. If necessary, add water and check the seasoning.

Suggestion: With the leftovers, I suggest a recipe for beef meatballs with seaweed. You can also make croquettes or a shepherd's pie. The juice can be enjoyed as broth, so nothing goes to waste.

 

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Apple pie

Apple pie

Apple pie

Chef Alexandra Beauvais has created a special Microbiota wellness recipe that contains ingredients that are good for your gut flora.

Apple pie is a classic dessert or snack. Choose organic apples to get all the benefits: fiber, vitamins C and K, antioxidants, manganese, and more. 😊

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1 hour 20

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Recipe for 4 people

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Dessert

🍎 Ingredients:

✔️ 250 g rice flour

✔️ 50 g cornstarch

✔️ 125 g very cold lightly salted butter

✔️ 30 g cane sugar

✔️ 1 kg Cox's Orange Pippin or Reinette d'Armorique apples

✔️ 10 g lightly salted butter

✔️ 20 g light brown sugar

👨‍🍳 Preparation:

  1. Cut the butter into cubes.
  2. In a mixing bowl, combine the flour and cornstarch, add the diced butter and 30 g of sugar, mix with your fingertips and add a little water to form a smooth dough.
  3. Form into a ball, cover with plastic wrap, and refrigerate for at least 30 minutes.
  4. Remove the dough, knead again if necessary, then roll out, place in a pie dish, and prick the bottom and edges with a fork. Refrigerate.
  5. Set aside 2 to 3 nice apples for garnishing.
  6. Peel, core, and cut the other apples into pieces.
  7. Place the apple pieces in a saucepan with a little water, without adding sugar. Cover and cook for 10-15 minutes over low heat.
  8. Blend or mash them.
  9. While the compote is cooking, peel, core, and slice the rest of the apples into rounds, as shown in the photo. Peel, core, and cut the other apples into pieces.
  10. Preheat the oven to 210°C.
  11. Pour the compote onto the pie crust, smooth it out, and arrange the apple slices in a spiral pattern.
  12. Melt the butter with the sugar. Using a brush, coat the tart with this mixture.
  13. Place in the oven and bake for 10 minutes at 210°C, then lower the temperature to 180°C and continue baking for 30 minutes. Keep an eye on the baking.
  14. Serve warm or cold.

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Celeriac risotto

Celeriac risotto

Celeriac Risotto

Here is a recipe for celeriac risotto! Hazelnuts add crunch to this melt-in-the-mouth dish. 🌰🤤

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30 minutes

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Recipe for 4 people

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Dish

🍚 Ingredients:

✔️ 1/2 celeriac

✔️ 500 g button mushrooms

✔️ 400 ml heavy cream

✔️ 100 g Parmesan cheese

✔️40 g hazelnuts

✔️ Olive oil

✔️ Salt

✔️ Pepper

👨‍🍳 Preparation:

  1. Peel the celeriac and cut it into pieces.
  2. Blend the celeriac pieces until finely chopped.
  3. Wash and slice the mushrooms.
  4. Crush the hazelnuts.
  5. Heat the cream in a saucepan over low heat with 400 ml of water and, if desired, half a vegetable stock cube. Season with salt and pepper.
  6. When the cream comes to a boil, add the celeriac pieces to the saucepan and mix well. Cover and cook for about 8 minutes over very low heat.
  7. Pour a drizzle of olive oil into a hot frying pan. Sauté the mushrooms for 5 minutes. Season with salt and pepper.
  8. Turn off the heat under the saucepan when the celery is cooked. Add the Parmesan cheese and mix. Serve the celery risotto with the mushrooms and hazelnuts!

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Red cabbage poke bowl

Red cabbage poke bowl

Poke bowl

Adaptable to your tastes and the seasons, we offer a poke bowl recipe with seasonal vegetables. 🥑 You can also add sesame seeds and lemon juice to season your poke bowl! 🍋

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25 minutes

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Recipe for 1 person

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Starter

🍊 Ingredients:

✔️ 50 g uncooked rice

✔️ 1 large handful of spinach shoots

✔️ 1 carrot

✔️ 1 handful of shredded red cabbage

✔️ 1/2 avocado

✔️ 50 g minced salmon

✔️ 1 tablespoon rice vinegar

✔️ 1 tablespoon tamari

✔️ ginger

👨‍🍳 Preparation:

  1. Cook the rice.
  2. Cut the carrot into sticks, dice the avocado, and thinly slice the red cabbage.
  3. Drain and rinse the cooked rice with cold water. Place the rice in a bowl and season with rice vinegar and grated ginger.
  4. Assemble your bowl by placing all your ingredients in the bowl.
  5. Season to taste with tamari sauce.

Download the FREE seasonal fruit and vegetable calendar.

Discover more healthy and balanced recipes.

Take control of your diet with Shido.

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