Dr. Robert HutkinsDr. Robert Hutkins

Ph.D. in Food Microbiology, 1984, from the University of Minnesota.
M.S. in Food Science, 1980, from the University of Missouri.
B.S. in Food Science, 1979, from the University of Missouri.

Professional Experience
1987 - Present: Professor, Department of Food Science and Technology, University of Nebraska-Lincoln. Adjunct Appointment in the School of Biological Sciences.
1986 - 1987: Research Scientist, Sanofi Bio Ingredients, Inc., Waukesha, Wisconsin.
1984 - 1986: Post-Doctoral Research Associate, Boston University School of Medicine, Department of Microbiology, Boston, Mass.

Hutkins Research Area
The Hutkins Lab studies bacteria important in human health and in fermented foods. The lab is particularly interested in understanding factors that affect persistence of probiotic lactic acid bacteria and bifidobacteria in the gastrointestinal tract. Specifically, we are focused on establishing the molecular basis for metabolism of prebiotic oligosaccharides and how these prebiotics shift the intestinal microbiota in humans and animals. We are also interested in the anti-adherence properties of oligosaccharides against intestinal pathogens and the molecular mechanisms involved in pathogen binding to the surface of host cells.

Gut Function Initiative website

Ten Recent Publications

Quintero, M., B. Aam, J. Rupnow, M. Sørlie, V. Eijsink, and R.W. Hutkins. 2013. Adherence inhibition of enteropathogenic Escherichia coli by chitooligosaccharides with specific degrees of acetylation and polymerization. J. Ag. Food Chem. 61:2748−2754.

Hartzell, A.L., M.X. Maldonado, R.W. Hutkins, and D.J. Rose. 2013. Synthesis and in vitro digestion and fermentation of acylated inulin. Bioactive Carbohydrates and Dietary Fibre. 1:81-88.

Blatchford, P., Ansell, J., de Godoy, M.R.C., Fahey, G., Garcia-Mazcorro, J.F., Gibson, G.R., Goh, Y.J., Hotchkiss, A.T., Hutkins, R., LaCroix, C., Rastall, R.A., Reimer, R., Schoterman, M., Van Sinderen, D., Venema, K., Whelan, K. 2013. Prebiotic mechanisms, functions and applications. Int. J. Probiotics Prebiotics. In Press.

Ebersbach, T., J.B. Andersen, A. Bergström, R.W. Hutkins, and T.R. Licht. 2012. Xylo-oligosaccharides inhibit pathogen adhesion to enterocytes in vitro. Res. Microbiol. 163:22-27.

Quintero, M.I., M.X. Maldonado, M.E. Perez, R. Jimenez, T. Fangman, J. Rupnow, A. Wittke, M. Russell, and R. Hutkins. 2011. Adherence Inhibition of Cronobacter sakazakii to intestinal epithelial cells by prebiotic oligosaccharides. Curr. Microbiol. 62:1448–1454.

Goh, Y.G., C. Goin, S. O'Flaherty, E. Altermann, and R. Hutkins. 2011. Specialized adaptation of a lactic acid bacterium to the milk environment: the comparative genomics of Streptococcus thermophilus LMD-9. Microb. Cell Fact. 10:22.

Davis, L., I. Martinez, J. Walter, C. Goin, and R. Hutkins. 2011. Barcoded pyrosequencing reveals that consumption of galactooligosaccharides results in a highly specific bifidogenic response in humans. PLoS One 6(9):e25200.

Davis, L., I. Martinez, J. Walter, and R. Hutkins. 2010. A dose dependent impact of prebiotic galactooligosaccharides on the intestinal microbiota of healthy adults. Int. J. Food Microbiol. 144:285–292.

Shoaf-Sweeney, K.D., and R.W. Hutkins. 2009. Adherence, anti-adherence, and oligosaccharides: preventing pathogens from sticking to the host. Adv. Food Nutr. Res. 55:101-161.

Hutkins, R.W. 2006. Microbiology and Technology of Fermented Foods, 473 p. Blackwell-IFT Press, Ames, Iowa.

Teaching Activities:
Contemporary Issues in Food Science
Food Microbiology
Microbiology of Fermented Foods