Microorganisms in the Cecal Contents of Rats Fed Various Carbohydrates and Fats

Nath, H.; Barki, V. H.; Sarles, W. B.; Elvehjem, C. A.

doi:10.1128/jb.56.6.783-793.1948

Cited by 15 publications

(2 citation statements)

References 23 publications

(22 reference statements)

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“…Scientists of the early 1900s accepted that the intestinal flora, as they referred to what we now call the microbiome, changed quickly in response to changes in diet. These findings were built on a foundation of animal studies (28), but they incorporated minimal evidence from humans (29). Likewise, modern diet-microbiome understanding has grown out of strong foundations in animal models-primarily mice (12,30)-with other non-human primates also contributing to our understanding (31).…”

Section: A Brief Review Of Diet-microbiome Interactionsmentioning

confidence: 99%

A Guide to Diet-Microbiome Study Design

et al. 2020

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Intense recent interest in understanding how the human gut microbiome influences health has kindled a concomitant interest in linking dietary choices to microbiome variation. Diet is known to be a driver of microbiome variation, and yet the precise mechanisms by which certain dietary components modulate the microbiome, and by which the microbiome produces byproducts and secondary metabolites from dietary components, are not well-understood. Interestingly, despite the influence of diet on the gut microbiome, the majority of microbiome studies published to date contain little or no analysis of dietary intake. Although an increasing number of microbiome studies are now collecting some form of dietary data or even performing diet interventions, there are no clear standards in the microbiome field for how to collect diet data or how to design a diet-microbiome study. In this article, we review the current practices in diet-microbiome analysis and study design and make several recommendations for best practices to provoke broader discussion in the field. We recommend that microbiome studies include multiple consecutive microbiome samples per study timepoint or phase and multiple days of dietary history prior to each microbiome sample whenever feasible. We find evidence that direct effects of diet on the microbiome are likely to be observable within days, while the length of an intervention required for observing microbiome-mediated effects on the host phenotype or host biomarkers, depending on the outcome, may be much longer, on the order of weeks or months. Finally, recent studies demonstrating that dietmicrobiome interactions are personalized suggest that diet-microbiome studies should either include longitudinal sampling within individuals to identify personalized responses, or should include an adequate number of participants spanning a range of microbiome types to identify generalized responses.

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Section: A Brief Review Of Diet-microbiome Interactionsmentioning

confidence: 99%

A Guide to Diet-Microbiome Study Design

et al. 2020

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“…Nath, et al (69) have reported that the cecal contents of rats on a lactose-containing diet had greater total numbers of bacteria, more coliforms, and more lactics than cecal contents of rats on sucrose or dextrin-containing diets. Dextrin in the diet was found to favor higher numbers of coliforms in the cecal contents than sucrose.…”

Section: The Effect Of Various Carbohydrates On the Intestinal Flora mentioning

confidence: 99%

Some Considerations of the Biological Importance of Intestinal Microörganisms 1

Johansson¹,

Sarles²

1949

Bacteriological Reviews

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The relationship of intestinal bacteria to the well-being of the host has been of general interest for over sixty years. Despite numerous studies conducted to determine the r6les of these organisms in health and disease, their functions are not completely understood. The kinds of bacteria found in the digestive tract and their distribution have been extensively studied in many animal species including man. It is known that the ecology of the intestines is very complex; changes which have been found to occur in the numbers and kinds of microorganisms in the intestines are difficult to explain. Nutritionists, bacteriologists and physicians now tend to regard intestinal microorganisms as sources of nutrilites indispensable to the animal host, particularly if the diet is poorly balanced; previously these organisms had been considered only as potential causative agents of gastro-intestinal disturbances. Many of the early investigators considered intestinal bacteria as saprophytes whose putrefactive metabolic products were harmful. Later, it was realized that there are two main types of intestinal bacteria: acid-producing or saccharolytic species, and proteolytic species. The latter group always has been considered harmful or undesirable, but their true significance is not settled. Acidproducing species, on the contrary, always have been deemed desirable for proper conditions in the intestinal tract. Recently, with the help of the rapid advances made in the field of nutrition, considerable evidence has been accumulated which indicates that intestinal bacteria are important in supplying essential growth substances to the host, although it is not certain that they are indispensable. Earlier work now can be re-evaluated with more assurance of drawing valid conclusions. However, there still exists a variety of viewpoints which may eventually be consolidated when more basic work is accomplished. Probably the first observation of intestinal micro6rganisms was made by Leeuwenhoek (17) in about the year 1674. Many of the organisms he saw with his simple microscope no doubt were bacteria. Two centuries later, Escherich initiated what is considered to be the first comprehensive study of intestinal bacteria in human infants, and laid the foundlation for future work in this field. THE RULES OF INTESTINAL BACTERIA The present tendency of modern nutritionists to think of intestinal microorganisms in terms of their nutritional importance to their host is based on a I Published with the permission of the Director of the Wisconsin Agricultural Experiment Station.

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