BRYAN SUECHTING, M.S.

Native Hawaiians and Pacific Islanders experience disproportionately high rates of chronic health conditions such as hypertension, diabetes, and heart disease. A potential contributor to these disparities is the historical dietary shift from a diet rich in poi—a probiotic, fermented taro dish—to one dominated by rice and high-fat foods. Before the sustained presence of Europeans in Hawaiʻi, poi is estimated to have provided nearly 70% of the daily caloric intake for Native Hawaiians. Studies suggest that poi offers numerous health benefits, including fostering beneficial gut bacteria and reducing inflammation.

Bryan’s research aims to improve our understanding of both the fermentation process and health impacts of poi. To do this, we will first investigate how production methods and geographic location influence the microbial fermentation profiles of poi. Next, we will explore microbial interactions—both bacterial and fungal—through ecological interaction studies to identify the factors driving these variations. Finally, we will use metagenomics in combination with in vivo and ex vivo immune and gut microbiome profiling to determine how variations in poi affect gut microbiome composition and overall health.

The ultimate goal of this project is to connect ʻāina (land) to ola (health)—bridging traditional cultural practices with medical insights to advance personal well-being and community health.