Glossary
The terms you'll see across the site, defined plainly.
- Akkermansia muciniphila
- A mucin-degrading bacterium that lives within the gut lining, where it contributes to the turnover and integrity of the mucus layer. It has been studied as a next-generation candidate organism in research on the gut barrier, polyphenol metabolism, and metabolic biology. In 2022 the European Union authorised pasteurised Akkermansia muciniphila as a Novel Food.
- Postbiotic
- Under the 2021 ISAPP consensus definition, a postbiotic is a preparation of inanimate microorganisms and/or their components. Pasteurised Akkermansia muciniphila falls into this category because the cells are non-viable. The term is more scientifically precise than calling such ingredients probiotic.
- Probiotic
- Live microorganisms that, when administered in adequate amounts, are intended to act in the host (ISAPP, 2014). Because pasteurised Akkermansia muciniphila is non-viable, it is by definition not a probiotic but a postbiotic. In EU supplement labelling, the word probiotic is on hold in most markets.
- Mucin layer
- The mucus lining of the intestine, made up of two layers of glycoproteins called mucins. It separates gut bacteria from the underlying epithelial cells and is continually produced and turned over. Akkermansia muciniphila lives within this layer and is named after its capacity to degrade mucin.
- Gut barrier
- The set of structures that separate the contents of the intestine from the rest of the body, including the mucin layer, the epithelial cells, their tight junctions, and the local immune tissue. Research has examined how its function shifts with diet, microbial composition, and pasteurised Akkermansia muciniphila.
- Microbiome
- The full community of microorganisms living in a defined environment, together with their genes and metabolites. In nutrition science the term usually refers to the gut microbiome, the bacterial, archaeal, fungal, and viral populations of the intestine. Its composition is shaped by diet, age, geography, and host genetics.
- Pasteurisation
- A controlled heat treatment that inactivates microorganisms while preserving the structural components of the cells. Applied to Akkermansia muciniphila, it produces non-viable cells whose membrane protein Amuc_1100 remains intact. The pasteurised form is the one authorised by the European Union as a Novel Food.
- Lyophilisation (freeze-drying)
- A preservation method in which a frozen material is dried under vacuum, so that water sublimates directly from solid to vapour. It stabilises sensitive biological ingredients such as bacterial cells and berry polyphenols without high heat or chemical preservatives. The same process was developed in part for long-duration space missions.
- Novel Food (EU)
- Under Regulation (EU) 2015/2283, a Novel Food is a food not used for human consumption to a significant degree within the Union before 15 May 1997. Such foods require a centralised safety assessment by the European Food Safety Authority before they can be placed on the market. Pasteurised Akkermansia muciniphila was authorised as a Novel Food in 2022.
- GLP-1 (glucagon-like peptide-1)
- A hormone secreted by enteroendocrine L cells in the intestine in response to nutrient intake. It is studied for its role in glucose-dependent insulin release, gastric emptying, and the regulation of appetite. The interaction between gut bacteria, the mucin layer, and GLP-1 secretion is an active area of research.
- Polyphenols
- A broad family of plant compounds characterised by multiple phenolic groups, including flavonoids, ellagitannins, anthocyanins, and stilbenes. They reach the colon largely unabsorbed and are metabolised there by the gut microbiota into smaller bioactive compounds. European berries such as bilberry, raspberry, and pomegranate are notable dietary sources.
- Ellagitannins
- A class of hydrolysable polyphenols found in pomegranate, raspberry, and certain nuts. In the colon they release ellagic acid, which specific gut bacteria can convert into urolithins. The pathway from dietary ellagitannins through the microbiome to urolithin A has been characterised in human studies.
- Anthocyanins
- Water-soluble pigments belonging to the flavonoid family, responsible for the red, purple, and blue colours of berries such as bilberry, blackcurrant, and elderberry. They are studied in connection with vascular biology, polyphenol metabolism, and interactions with the gut microbiota. European bilberries are among the richest known dietary sources.
- Urolithin A
- A microbial metabolite produced in the colon when certain gut bacteria convert ellagic acid derived from ellagitannins. It has been studied in randomised human trials for its effects on mitochondrial biomarkers and muscle function, including work by Andreux and colleagues (2019) and Singh and colleagues (2022). Not every individual produces it from food alone, as the capacity depends on the composition of the gut microbiome.
- Mitophagy
- The cellular process by which damaged or surplus mitochondria are selectively identified, encapsulated, and degraded through the autophagy machinery. It is considered part of normal mitochondrial quality control and has been examined in laboratory and clinical research on urolithin A. Findings to date are mechanistic and remain an active area of investigation.