Whey-fortified fermented milk for inhibiting intestinal inflammation

PI: Bradley Bolling


Bolling is an associate professor of food science at UW–Madison. His research investigates the mechanisms by which dietary bioactives inhibit chronic inflammation.

Postdoc: Ruma Raghuvanshi (pictured above) is a postdoctoral research associate in the Department of Food Science at UW–Madison. She recently completed a postdoctoral fellowship focused on microbiome and metabolomics research in the Department of Biochemistry at Michigan State University.

Fermented milk products (FMPs) such as yogurts and kefir are increasing in popularity in the U.S. While consumer acceptance of the established health-promoting properties of FMPs is increasing, it’s not fully understood how FMPs promote health. With a better understanding of these products and their health benefits, it is expected that the food industry will be able to produce FMPs with improved health-promoting properties and consumer appeal. The objective of this project is to determine how FMPs regulate gut inflammation and how they could help prevent chronic systemic inflammation. This research will be conducted with guidance from Brad Bolling, associate professor of food science.

Jan-Peter van Pijkeren