Der Wassergehalt des von den Pflanzen produzierten Nektars kann variieren. Um seine Konservierung in den Waben zu gewährleisten, darf er nicht gären. Deshalb wird er von den Bienen in Honig umgewandelt, indem sie seinen Wassergehalt senken und folglich den Zuckergehalt erhöhen. Dies verhindert die Entwicklung der Mikroorganismen. In der Dunkelheit des Bienenstocks ist es schwierig, den Herstellungsprozess des Honigs zu beobachten. Aus diesem Grund ist er auch nur wenig erforscht. Um die Umwandlung von Nektar in Honig zu untersuchen, haben wir die Technik der Tomographie eingesetzt. Sie ermöglicht es, den Zuckergehalt des eingelagerten Nektars sehr präzise zu messen, ohne den Bienenstock öffnen zu müssen und das Bienenvolk zu stören.
Publications Guy Vergères
Keyvan E., Adesemoye E., Champomier-Vergès M.C., Chanséaume-Bussiere E., Mardon J., Nikolovska Nedelkoska D., Palamutoglu R., Russo P., Sarand I., Songre-Ouattara L., Trajkovska B., Karakaya S., Syrpas M., Chassard C., Pracer S. and others
Vitamins formed by microorganisms in fermented foods: Effects on human vitamin status - a systematic narrative review.
Frontiers in Nutrition, 12, 2025, Article 1653666.
Mayo B., Malagón-Rojas J., Agahi F., Frías J., Künili I.E., Kütt M.L., Mardon J., Nikolovska Nedelkoska D., Parada M. A., Torbica A., Bulmuş Tüccar T., Yılmaz B., Bär C., Harsa H.S., Chassard C. and others
Impact of yogurt consumption on bone health markers in adults with or without osteoporosis: A systematic review and meta-analysis.
Frontiers in Nutrition, 12, 2025, Article 1660505.
Mukherjee A., Farsi D.N., Garcia-Gutierrez E., Akan E., Salas Millan J.A., Angelovski L., Bintsis T., Gérard A., Güley Z., Kabakcı S., Kahala M., Merabti R., Pavli F., Salvetti E., Karagözlü C. and others
Impact of fermented foods consumption on gastrointestinal wellbeing in healthy adults: A systematic review and meta-analysis.
Frontiers in Nutrition, 12, 2025, Article 1668889.
Yilmaz B., Alvanoudi P., Kalogeropoulou A., Santa D., Bulmus Tuaccard T., Nikolaou A., Moreno-Indias I., Ruiz-Limón P.R., Gutiérrez-Repiso C., Hillesheim E., Meslier V., Mayo B., Malagon J., Chassard C., Praćer S. and others
Fermented dairy product consumption and blood lipid levels in healthy adults: A systematic review.
Frontiers in Nutrition, 12, 2025, Article 1651134.
Sar T., Bogovic Matijasic B., Danilovic B., Gamero A., Gandía M., Krausova G., Martínez-Villaluenga C., Peñas E., Bagherzadehsurbagh E., Cemali Ö., Santa D., Künili I.E., Kesenkas H., Chassard C., Praćer S. and others
A systematic review of health promoting effects of consumption of whey-based fermented products on adults.
Frontiers in Nutrition, 12, 2025, Article 1651365.
Hillesheim E., Lépine G., Neuhaus P., Pimentel K. J., Kim J., Li K., Bütikofer U., Fleuti C., Marmonier C., Dardevet D., Polakof S., Vergères G.
Postprandial metabolic effects of milk and yoghurt in young and older adults.
Genes & Nutrition, 20, 2025, Article 19.
Giannoukos S., Pimentel K. J., Guillod R., Vergères G., Pohl D.
Exploring exhaled breath biomarkers for lactose intolerance diagnosis: The Lactobreath pilot study protocol.
BMJ Open, 15, (8), 2025, Article e107256.
Magriplis E., Kotopoulou S., Adamberg S., Pimentel K. J., Kitrytė-Syrpa V., Laranjo M., Meslier V., Smiliotopoulos T., Vergères G., Vidovic B., Chassard C., Syrpas M.
Fermented food consumption across European regions: Protocol for the development and validation of the web-based Fermented Foods Frequency Questionnaire (3FQ).
JMIR Research Protocols, 14, 2025, Article e69212.
Pertziger E., von Ah U., Bochud M., Chatelan A., Haldemann J., Hillesheim E., Kaiser M., Vergères G., Pimentel K. J.
Classification and estimation of dietary live microorganisms and fermented foods intake in Swiss adults.
The Journal of Nutrition, 155, (8), 2025, 2717-2728.
Christensen S., Biedermann D., Sattari Z., Roder T., Tena-Stern M., Blaser C., Fuchsmann P., von Ah U., Walther B., Bruggmann R., Ganal-Vonarburg S., Vergères G., Pimentel G., Bär C.
Metabolic profiling reveals enrichment of health-related metabolites in yoghurt by variation of strain consortium.
Food Bioscience, 71, 2025, Article 107047.
Künili IE., Akdeniz V., Akpınar A., Öztürkoğlu Budak Ş., Guzel M., Karagözlü C., Berkel Kasikci M., Grech Perry MC., Starowicz M., Humblot C., Keyvan E., Chassard C., Todorovic S., Vergères G., Kesenkaş H.
Bioactive compounds in fermented foods: A systematic narrative review.
Frontiers in Nutrition, 12, 2025, Article 1625816.
Ammann J., Bär C., Bütikofer U., Vergères G., Wahl F., Walther B.
Wohin soll die Forschung gehen?
Ars Medici, 3, 2025, 124-126.
Bütikofer U., Blaser C., Kim C., Pimentel G., Fuchsmann P., Meng H., Marmonier C., Dardevet D., Polakof S., Vergères G.
Effect of dairy and fermented food diet on the urine metabolome of young and older men: A randomized controlled crossover intervention study.
In: PIMENTO 2nd Forum on Fermented Foods. 5 February, Publ. PIMENTO, Malaga (ES). 2025.
Vergères G., Bochud M., Jotterand Chaparro C., Moretti D., Pestoni G., Probst-Hensch N., Rezzi S., Rohrmann S., Brück W. M.
The future backbone of nutritional science: Integrating public health priorities with system-oriented precision nutrition.
British Journal of Nutrition, 132, (5), 2024, 651-666.
Todorovic S., Akpinar A., Assunção R., Bär C., Bavaro S. L., Berkel Kasikci M., Domínguez-Soberanes J., Capozzi V., Cotter P. D., Doo E.-H., Gündüz Ergün B., Guzel M., Harsa H. S., Hastaoglu E., Humblot C. and others
Health benefits and risks of fermented foods: The PIMENTO initiative.
Frontiers in Nutrition, 11, 2024, Article 1458536.
Pimentel G., Roder T., Bär C., Christensen S., Sattari Z., Kalbermatter C., von Ah U., Robert C. A. M., Mateo P., Bruggmann R., Ganal-Vonarburg S. C., Vergères G.
Maternal consumption of yoghurt activating the aryl hydrocarbon receptor increases group 3 innate lymphoid cells in murine offspring.
Microbiology Spectrum, 12, (12), 2024.
Pimentel G., Bär C., Vergères G., Fuchsmann P., Roder T., Von Ah U., Portmann R., Bütikofer U., Pimentel K. J., Leoni V.
Non-targeted mass spectrometry in agricultural research: Example of the identification of pollen species, and nutritional value of fermented food.
In: Ilmac Lausanne 2024 - «Latest Advances in Non-targeted Analysis». 18 September, Publ. Swiss Chemical Society, Lausanne. 2024.
Vergères G.
Inter‐individual variability in nutrient digestion.
In: 2024 Congress of the International Association pf Probiotics and Prebiotics. 9 July, Cork, Ireland, University College Cork. 2024, 1-24.
Roder T., Pimentel G., Fuchsmann P., Tena Stern M., Von Ah U., Vergères G., Peischl S., Brynildsrud O., Bruggmann R., Bär C.
Scoary2: rapid association of phenotypic multi-omics data with microbial pan-genomes.
Genome Biology, 25, 2024, 1-19.
Bär C., Vergères G., Von Ah U., Pimentel G., Fuchsmann P., Blaser C., Macpherson A. J., Ganal-Vonarburg S. C., Sattari Z., Fernandez Trigo N., Bruggmann R., Roder T., Christensen S.
PolyFermentHealth-Projekt: Herstellung von funktionellen Lebensmitteln durch Fermentation.
In: Liebefelder Milchtagung. 28. November, Publ. Agroscope, Bern. 2023.
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