Characterization of the Composition Variation of Healthy Human Gut Microbiome in Correlation with Antibiotic Usage and Yogurt Consumption

Abstract

Antibiotic usage and yogurt consumption are the major interventions for gut microbiota, yet their shared characteristics and disparities in healthy human gut microbiome remain unclear. This study aimed to decipher the composition changes among healthy humans, comparing antibiotic usage and yogurt consumption. The relative bacterial abundances of 1113 fecal samples were collected from an ongoing, population-based longitudinal cohort study in China that covered lifestyle, diet, disease status and physical measurements, and biological indicators of participants were obtained by the sequencing of 16S rRNA. The samples were divided into three groups, which were antibiotic users (122), yogurt consumers (497) and controls (494), where data visualization, alpha diversity, beta diversity and LEfSe analysis were conducted. At the family level, the relative abundances of Streptococcaceae, Enterobacteriaceae and Enterococcaceae families in antibiotic users increased almost 50%, 70% and 200%, respectively, while yogurt consumption also increased relative abundances of Streptococcaceae and Enterococcaceae, but not Enterobacteriaceae. Alpha diversity analyses suggested that the microbiome of the antibiotic usage and yogurt consumption groups exhibited an alpha diversity lower than that of the control. LEfSe analysis showed that, at the family level, the number of biomarkers in the yogurt consumption and antibiotic usage group were respectively 5 and 7, lower than that of the control (13). This study demonstrated the importance in considering the potential assistance of yogurt consumption on ARG gene transfer from commensal bacteria to pathogens in the human gut, which may pose a risk for human health. Antibiotic usage and yogurt consumption share more identical changes on healthy human gut flora than disparities. Therefore, in order to understand the potential risks of antibiotic usage and yogurt consumption on antibiotic resistance transmission in human gut microbiota, further research needs to be undertaken.

Development of technology for the manufacture of yogurt from combined cow and mare's milk enriched with plant extract in Kazakhstan

“…the initial culture volume. The resulting starter can be divided into aliquots and stored at -20 °C (13,29).…”

“…Studies of the properties of mare's milk are devoted to the work of several domestic scientists (8)(9)(10)(11)(12)(13)(14)(15)(16)(17)(18)(19)(20) and the issues of using probiotic lactic acid cultures in the production of fermented milk products are considered in another work (21)(22)(23)(24)(26)(27)(28)(29)(30)(31)(32)(33)(34).…”

“…Considering the need to reduce the negative impact on cholesterol compared to pure cow's milk, to achieve the optimal combination of proteins and composition and at the same time not to lose the quality of sensory properties, it seems rational to make fermented milk products from combined milk. In addition, this is one of the ways to reduce the cost of dairy production, which will help reduce the shortage of fermented milk probiotic products in thirdworld countries (12,13).…”