As medications like Ozempic transform the treatment of type 2 diabetes, researchers continue searching for affordable, accessible ways to improve metabolic health. This summer, UVM undergraduate Zachary Dounane joined that effort, studying what effect probiotic yogurt could have on diabetes management and prevention.
Dounane is a junior biochemistry major in the College of Arts and Sciences who has worked in Dr. Tom Jetton’s lab in the Larner College of Medicine since his freshman year. This summer, he received funding from the Food Systems Research Institute to spend the summer doing hands-on undergraduate research.
"The three most beneficial ways to mitigate type 2 diabetes are primarily through changing your lifestyle," Dounane said. "That involves your diet, your habits, and your exercise."
The lab conducted a trial of genetically programed obese mice with metabolic disorders and fed probiotic yogurt to a portion of them. Then Dounane stained thin slices of pancreatic tissue samples for insulin to mark beta cells, and Ki-67 to label cell proliferation to determine whether the yogurt diet influenced accumulated beta cell growth and provide insight into the contributing mechanisms. He used fluorescent dyes to highlight specific cells and molecules for microscopic analysis. Beta cells are the body's only producer of insulin so understanding how the diet may improve their growth and health could provide new insights into treating type 2 diabetes.
While initially intimidated by joining a research lab, Dounane said hands-on experience and mentorship from Dr. Jetton helped him to better understand what he’d been learning in his classes and conduct work complementary to his formal studies. One of his favorite aspects of the work is microscopy, using research-grade instruments to examine pancreatic tissue slices just five microns thick.
"It's really fun to kind of nerd out over cool instruments and techniques," he said. More importantly, he added, the experience has made his education feel tangible and relevant.
Dounane is one of a cohort of Undergraduate Research Fellows funded by the UVM Food Systems Research Institute each summer to gain hands-on experience working closely with UVM researchers to study impactful and pressing food systems issues relevant to Vermont. Their research encompasses the diversity of food systems research, spanning from pest control to food safety, and from the intricacies of diet culture to the significance of cover crops. These fellows play an important role in developing the knowledge and solutions needed for more sustainable agriculture and a resilient food system.
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About the Food Systems Research Institute:
The Food Systems Research Institute (FSRI) at the University of Vermont (UVM) funds collaborative research that puts people and the planet first, unites disciplines and communities, and answers complex questions about food systems.
The FSRI gives researchers the freedom, resources, and time to engage community stakeholders, including decision-makers, farmers, and food systems actors, about issues and opportunities across our food system. This results in relevant, widely disseminated research that informs policies, practices, and programs locally and regionally for a more resilient and accessible food future for all.
