Effect of DHA-enriched alkylglycerol oil on early brain development, after nutritional supplementation of the mother

Infant formulas are formulated to mimic breast milk as closely as possible. However, they generally lack the specific lipids found in native fat globules, due to the vegetable origin of the supplemented oils. Only the omega 3 fatty acid DHA, which is essential for brain and heart development, is added to formulas as a regulatory requirement. The other lipids characteristic of breast milk are ignored in the formulations because of their low content, a criterion which does not, however, account for their functional power during the developmental period. The aim of this project is therefore to study the benefits of adding alkylglycerol (AKG), a second lipid that is in the minority in milk but has major effects on health.

AKG is known to improve immune coverage and preserve the beige adipose tissue of young children. Combining its structure with that of DHA in the form of AKG-diDHA represents a new form of nutritional DHA delivery. We hypothesise that the vectorisation of DHA in this innovative triglyceride form should optimise its functionalities in synergy with those of AKG and thus guarantee better cognitive development in infants.

During the thesis, the optimal dietary form of AKG-diDHA will be researched by means of a digestion study using the international Infogest protocol, and its nutritional impact will then be determined using a mouse model. Lactating mothers will be supplemented with AKG-diDHA in order to enrich breast milk with DHA and AKG, for the benefit of breast-fed babies. The study of lipid metabolism will aim to show the benefit of AKG-diDHA on the accretion of DHA into the brain, while a behavioural study will aim to highlight the cognitive gain of the pups and the strengthening of the relationship between mother and pups.

The originality of the thesis project lies in the creation of an innovative formulation combining the structure and functionality of both DHA and AKG. This original oil will be made to order in collaboration with the Breton company Polaris. The project will be carried out jointly by STLO, with its expertise in food science and nutrition, and LTSI (Rennes), with its expertise in neuropsychobiology. The aim of this work is to improve the health and well-being of newborn babies and breastfeeding mothers during this crucial but vulnerable period of life.

The Agro Rennes-Angers Institute and the INRAE ​​team of STLO (Science and Technology of Milk and Eggs in Rennes), in partnership with the LTSI team (Laboratory of Data Processing and Images at the Beaulieu Campus in Rennes), welcome you for this thesis.

The Agro Rennes-Angers Institute is a higher education institution specializing in agronomy, agri-food, horticulture, and landscaping, offering courses ranging from bachelor's degrees to doctorates, to train life science professionals, committed managers, and global citizens.

The STLO is a mixed unit of research between INRAE ​​and the Institut Agro Rennes-Angers, whose objective is to produce knowledge on the constituents of milk or eggs and then on their transformation into ingredients or finished products for human consumption. By mobilizing skills in biochemistry, physical chemistry, process engineering, physics, technology and microbiology, the objective of the STLO is to contribute to a safe, healthy, good food, respectful of the environment and the needs of specific populations.

Finally, the LTSI is a mixed unit of research between INSERM and the University of Rennes and works at the interface of disciplines in the fields of information science and technology and health. One of the areas of research in particular concerns the dynamics of neural systems.

The ideal profile is that of a biochemist, with acquired or transferable knowledge of the structural and metabolic biochemistry of lipids. In vivo experiments will be carried out, so training to obtain authorisation to experiment on live animals should be considered if it has not already been done. Finally, knowledge of neuroscience and food science, particularly as applied to health and nutrition, would be an advantage.