Diet, nutrients and the microbiome

Dahl, Wendy J.; Rivero-Mendoza, Daniela; Lambert, Jason M

doi:10.1016/bs.pmbts.2020.04.006

Cited by 91 publications

(70 citation statements)

References 117 publications

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“…It is well-known that diets high in fermentable carbohydrates are usually associated with higher relative abundance of Bifidobacterium , which is capable of degrading polysaccharides, oligosaccharides and sugars. Other food ingredients present in UPFs, such as certain low-calorie sweeteners, can also favor Bifidobacterium [ 64 ]. Dairy-related Bifidobacteria (belonging to the Actinobacteria phylum) are used in an extensive variety of probiotic dairy products, such as milk, cheese, and frozen dairy products [ 65 ].…”

Section: Discussionmentioning

confidence: 99%

Gut Microbiota Differences According to Ultra-Processed Food Consumption in a Spanish Population

et al. 2021

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Ultra-processed foods (UPFs) consumption could affect gut microbiota diversity and profile. We aimed to evaluate the effects of UPFs on microbiota, considering the role of sex. The consumption of UPFs (using NOVA criteria) was assessed with a validated 137-item food-frequency questionnaire. Participants (n = 359) were classified into less than three servings per day (n = 96) of UPFs and more than five (n = 90). Women and men were subclassified following the same criteria. 16S rRNA sequencing was performed from DNA fecal samples, and differences in microbiota were analyzed using EdgeR. The relationship between UPFs and bacteria was assessed by Spearman correlation and comparison of tertiles of consumption. Women who consumed more than five servings/day of UPFs presented an increase in Acidaminococcus, Butyrivibrio, Gemmiger, Shigella, Anaerofilum, Parabacteroides, Bifidobacterium, Enterobacteriales, Bifidobacteriales and Actinobacteria and a decrease in Melainabacter and Lachnospira. Bifidobacterium, Bifidobacteriales and Actinobacteria was positively associated with pizza and Actinobacteria with industrially processed dairy in women. Men who consumed more than five servings/day presented an increase of Granulicatella, Blautia, Carnobacteriaceae, Bacteroidaceae, Peptostreptococcaceae, Bacteroidia and Bacteroidetes and a decrease of Anaerostipes and Clostridiaceae. Bacteroidia and Bacteroidetes correlated positively with industrially processed meat. This study suggests that UPFs may affect microbiota composition differently in women and men.

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Section: Discussionmentioning

confidence: 99%

Gut Microbiota Differences According to Ultra-Processed Food Consumption in a Spanish Population

et al. 2021

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“…According to the NOVA food classification by Monteiro et al [ 24 ], ultra-processed foods (UPFs) are made to be hyper-palatable and attractive, and to have a long shelf-life for the consumer’s convenience [ 24 ]. UPFs have also been documented for their ability to alter the provision of nutrient substrates to colonic bacteria, due to the fact that refined carbohydrates and sugars are digested in the upper portion of the gastrointestinal tract, thereby promoting negative changes to both the composition and the metabolic activity of the gut microbiota [ 31 , 32 , 33 , 163 , 164 ]. Most relevantly, some plant-based meat alternatives (PBMAs) may have reduced levels of ingredients of high nutritional value, thus fitting the UPF definition [ 29 , 30 ].…”

Section: Discussionmentioning

confidence: 99%

“…UPFs are known to include reduced amounts of ingredients of high nutritional value along with high levels of unhealthy fats and refined carbohydrates [ 29 , 30 ]. Fibre-poor UPFs are known to alter the provision of nutrient substrate to the colon due to differing digestibility, thereby promoting negative changes in both the composition and the metabolic activity of the gut microbiota [ 31 , 32 ], leading to a deranged state known as dysbiosis [ 33 , 34 ]. Some plant-based meat alternatives (PBMAs) may be classed as UPFs.…”

Section: Introductionmentioning

confidence: 99%

Impact of Plant-Based Meat Alternatives on the Gut Microbiota of Consumers: A Real-World Study

Toribio-Mateas

Bester

Klimenko

2021

Foods

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Eating less meat is increasingly seen as a healthier, more ethical option. This is leading to growing numbers of flexitarian consumers looking for plant-based meat alternatives (PBMAs) to replace at least some of the animal meat they consume. Popular PBMA products amongst flexitarians, including plant-based mince, burgers, sausages and meatballs, are often perceived as low-quality, ultra-processed foods. However, we argue that the mere industrial processing of ingredients of plant origin does not make a PBMA product ultra-processed by default. To test our hypothesis, we conducted a randomised controlled trial to assess the changes to the gut microbiota of a group of 20 participants who replaced several meat-containing meals per week with meals cooked with PBMA products and compared these changes to those experienced by a size-matched control. Stool samples were subjected to 16S rRNA sequencing. The resulting raw data was analysed in a compositionality-aware manner, using a range of innovative bioinformatic methods. Noteworthy changes included an increase in butyrate metabolising potential—chiefly in the 4-aminobutyrate/succinate and glutarate pathways—and in the joint abundance of butyrate-producing taxa in the intervention group compared to control. We also observed a decrease in the Tenericutes phylum in the intervention group and an increase in the control group. Based on our findings, we concluded that the occasional replacement of animal meat with PBMA products seen in flexitarian dietary patterns can promote positive changes in the gut microbiome of consumers.

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“…The reduction of Roseburia abundance was also associated with chronic kidney disease progression and Roseburia was negatively associated with C-reactive protein in plasma (Jiang et al 2016). Studies have shown that the composition of the gut microbiota could be in uenced by dietary composition and animal-based diets and plant-based diets could shape different types of gut microbiota (Dahl et al 2020;Jia et al 2020). The plant-based diet appears to be bene cial for human health by promoting gut microbiota (Tomova et al 2019).…”

Section: Discussionmentioning

confidence: 99%

Immunity improvement and gut microbiota remodeling of mice by wheat germ globulin

Huang

et al. 2021

World J Microbiol Biotechnol

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The wheat germ protein (WG) and it's proteolytic peptide have a variety of biological activities. Our previous work showed that WG could improve immunity of the immunosuppressive mice established by cyclophosphamide. However, in the healthy condition and normal diet, as a supplementary food, the effects of immunity improvement and gut microbiota remodeling by the wheat germ globulin has not been studied yet. Here, we reported that WG could improve the immunity and remodel the gut microbiota of the mice, as a safe functional supplementary food for the rst time. The increase of interleukin-6 (IL-6) and the decrease of tumor necrosis factor α (TNF-α) and interleukin-10 (IL-10) indicated that WG could enhance the levels of activated T cells and monocytes and antiin ammatory ability, meanwhile, the signi cant increase of immunoglobin G (lgG) and the notable decrease of the immunoglobin M (lgM) and immunoglobin A (lgA) illustrated that WG could improve immunity by promoting the differentiation and maturation process of B cells, compared with the NC group. 16S rRNA sequencing showed WG could remodel the gut microbiota. At the phylum level, the Bacteroidetes were reduced and Firmicutes were increased in WG group, compared with NC group. At the genus level, the SCFA producing genera of unclassi ed_f_Lachnospiraceae, Blautia and especially the Roseburia (increased more than threefold) increased notably. Further, the level changes of cytokines and immunoglobulins were associated with the gut microbiota. This work showed that WG could improve immunity and has potential application value as an immune-enhancing functional food.

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Diet, nutrients and the microbiome

Cited by 91 publications

References 117 publications

Gut Microbiota Differences According to Ultra-Processed Food Consumption in a Spanish Population

Gut Microbiota Differences According to Ultra-Processed Food Consumption in a Spanish Population

Impact of Plant-Based Meat Alternatives on the Gut Microbiota of Consumers: A Real-World Study

Immunity improvement and gut microbiota remodeling of mice by wheat germ globulin

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