INFORM are delighted to announce the funding award for a Feasibility Study Project “GutFood” – Effect of a food intervention with a prebiotic alone or combined with B-vitamins on gut microbiota diversity, inflammation and mental health outcomes in older adults, led by Dr Leane Hoey, Ulster University.

Project Team:

Dr Leane Hoey – Ulster University (PI),
Professor Kieran Tuohy – University of Leeds
Professor Helene McNulty – Ulster University
Mr Willie Wixted – ABC Nutrition Ltd
Dr Elaine Vaughan – Sensus B,V

This project targets the growing challenge of mental health problems in older adults, including depression, anxiety, sleep disturbance and reduced quality of life. These issues are closely linked to age-related declines in gut microbiota diversity, chronic low-grade inflammation (“inflammageing”), and poor nutritional status. Emerging evidence shows that the gut–brain axis plays an important role in mental wellbeing, yet few human trials have examined whether improving gut health can directly benefit mental health outcomes.

Project Aims:  The GutFood feasibility study aims to evaluate whether a novel functional drink enriched with inulin—either alone or combined with folate-related B-vitamins—can improve:

  • Gut microbiota diversity and composition

  • Gastrointestinal function

  • B-vitamin status

  • Inflammatory markers linked to poor mental health

  • Mental health outcomes, including symptoms of depression, anxiety, sleep quality, and overall wellbeing

  • Product acceptability among older adults

The study will involve a 12-week randomised controlled trial in 84 older adults to determine whether inulin and B-vitamins have complementary or synergistic effects on gut and mental health.

Potential Impact:

The project offers significant scientific, public health, and commercial value. It will deepen understanding of how prebiotics and B-vitamins affect the gut microbiome, inflammation, and mental health in older adults, while addressing the need for safe, nutrition-based approaches to support wellbeing in an ageing population.

The findings will inform the development of new functional food products, aiding commercialisation opportunities for industry partners. By promoting healthy ageing and potentially reducing mental health–related healthcare burdens, the study also builds a strong foundation for larger-scale trials and future funding bids.

Additionally, it strengthens collaboration between academia and industry, driving ongoing innovation in evidence-based gut-health interventions.

The project commenced in November 2025.