Taxonomic composition and diversity of the gut microbiota in relation to habitual diet in Korean adults

Abstract

Background: Little is known of the relationship between the Korean habitual diet and gut microbiota composition. We investigated associations of habitual dietary intake of foods and nutrients with the taxonomic composition and diversity of gut microbiota in 222 Korean adults aged 18-58 years in a cross-sectional study. Gut microbial taxonomic composition and diversity data were obtained by 16S rRNA gene sequencing of bacterial DNA extracted from fecal samples. Habitual diet for the previous year was collected by a validated food frequency questionnaire. Correlations between intakes of food and nutrients and gut microbial taxonomic composition were examined with adjustment for sex, age, body mass index, dietary supplement, smoking status, and sample batch. Specific dietary patterns associated with α-diversity were identified by reduced rank regression. Enterotypes of gut microbiota were explored by principal coordinate analysis based on β-diversity.Results: The intakes of vegetables, fermented legumes, and potatoes were positively associated with the Firmicutes-to-Bacteroidetes (F/B) ratio, while the intakes of noodle products and non-alcoholic beverages were inversely related to the F/B ratio (all P<0.05). A dietary pattern associated with higher α-diversity (HiαDP) was characterized by greater intakes of fermented legumes, vegetables, potatoes, tea, and fruit/fruit juice and lower intakes of non-alcoholic beverages. Among three different enterotypes identified based on the β-diversity, the Ruminococcus enterotype had higher scores of the HiαDP and was more strongly associated with intakes of vegetables and nuts/seeds, compared to the two other enterotypes. Conclusions: We conclude that the habitual diet in Korean adults was associated with gut microbial taxonomic composition and diversity. A higher intake of plant-based and fermented foods was associated with distinct gut microbial enterotypes in Korean adults.

Determining the effect of seaweed intake on the microbiota: a systematic review

“…Five studies were done in vitro/vivo, except for two studies (Sugimoto et. al.,[85]; Noh et al, [83]) which were done in the Asian population i.e., Korea and Japan. The age range for the human population was between 18 to 60 years.…”

“…The study by Lomartire et al, [86] showed that the biologically active content of green seaweed has anticancer, antimutagenic, antioxidant, antibacterial, and anticoagulant activities [89], and this antioxidant activity was due to the presence of pheophorbide, a chlorophyll-related compound, implying that seaweed can serve as a functional food. Noh et al, [83] showed that seaweed vegetables are good sources of fiber, which is a good substrate as an energy source for the gut microbiota [90]. Shannon et al, [54] showed that fiber and polyphenol-rich seaweeds can remarkably increase the number of commensal bacteria in vitro and their making of short-chain fatty acids after 24 hours.…”

“…The Diversity of The Microbiome: Noh et al,[83] "investigated relations of long-term intake of both nutrients and foods with the taxonomic composition and diversity of the gut microbiota, and discovered dietary patterns associated with gut microbial within the sample (alpha) diversity".Data from the European Metagenomics of the HumanIntestinal Tract (MetaHIT) consortium and the International Human Microbiome Consortium (IHMC)showed that human gut microorganisms can be uniquely grouped into specific enterotypes[84]. The three specific enterotypes were grouped by diverse microbial constituents at the genus level, having significant differences in Prevotella, Ruminococcus, and Bacteroides.…”