The Gut Bacteria-Driven Obesity Development

Compare, Debora; Rocco, Alba; Zamparelli, Marco Sanduzzi; Nardone, Gerardo

doi:10.1159/000443356

Cited by 56 publications

(42 citation statements)

References 83 publications

(97 reference statements)

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“…This dysbiosis typically results in an enhanced bacterial Firmicutes-to-Bacteroidetes (F/B) ratio, an alteration also linked to liver fibrosis and obesity [85,86]. A subset (20%) of HNoV-infected individuals exhibited enhanced F/B ratios [87], while MNV-1 enhanced F/B ratios in C57BL/6 mice at Day 5 postinfection [88].…”

Section: Interactions Of Nov With the Microbiotamentioning

confidence: 99%

Norovirus Regulation by Host and Microbe

Baldridge

Turula

Wobus

2016

Trends in Molecular Medicine

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Norovirus (NoV) infection is the leading cause of epidemic gastroenteritis globally, and can lead to detrimental chronic infection in immunocompromised hosts. Despite its prevalence as a cause of diarrheal illness, the study of human NoVs (HNoVs) has historically been limited by a paucity of models. The use of murine NoV (MNoV) to interrogate mechanisms of host control of viral infection has facilitated the exploration of different genetic mouse models, revealing roles for both innate and adaptive immunity in viral regulation. MNoV studies have also recently identified important interactions between the commensal micro-biota and NoV with clear extensions to HNoVs. In this review, we discuss the most current understanding of how the host, the microbiome, and their interactions regulate NoV infections.

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Section: Interactions Of Nov With the Microbiotamentioning

confidence: 99%

Norovirus Regulation by Host and Microbe

Baldridge

Turula

Wobus

2016

Trends in Molecular Medicine

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“…Some former studies discovered differences in the ratios among the main phyla Actinobacteria , Firmicutes , Bacteroidetes , Proteobacteria , or Cyanobacteria as a function of storage or biological alterations (Stadlbauer et al, 2015; Compare et al, 2016). Accordingly, we analyzed all ratios of the dominant phyla, Actinobacteria , Firmicutes , and Bacteroidetes , found in all samples.…”

Section: Resultsmentioning

confidence: 99%

16S Based Microbiome Analysis from Healthy Subjects’ Skin Swabs Stored for Different Storage Periods Reveal Phylum to Genus Level Changes

et al. 2016

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Microbiome research and improvements in high throughput sequencing technologies revolutionize our current scientific viewpoint. The human associated microbiome is a prominent focus of clinical research. Large cohort studies are often required to investigate the human microbiome composition and its changes in a multitude of human diseases. Reproducible analyses of large cohort samples require standardized protocols in study design, sampling, storage, processing, and data analysis. In particular, the effect of sample storage on actual results is critical for reproducibility. So far, the effect of storage conditions on the results of microbial analysis has been examined for only a few human biological materials (e.g., stool samples). There is a lack of data and information on appropriate storage conditions on other human derived samples, such as skin. Here, we analyzed skin swab samples collected from three different body locations (forearm, V of the chest and back) of eight healthy volunteers. The skin swabs were soaked in sterile buffer and total DNA was isolated after freezing at -80°C for 24 h, 90 or 365 days. Hypervariable regions V1-2 were amplified from total DNA and libraries were sequenced on an Illumina MiSeq desktop sequencer in paired end mode. Data were analyzed using Qiime 1.9.1. Summarizing all body locations per time point, we found no significant differences in alpha diversity and multivariate community analysis among the three time points. Considering body locations separately significant differences in the richness of forearm samples were found between d0 vs. d90 and d90 vs. d365. Significant differences in the relative abundance of major skin genera (Propionibacterium, Streptococcus, Bacteroides, Corynebacterium, and Staphylococcus) were detected in our samples in Bacteroides only among all time points in forearm samples and between d0 vs. d90 and d90 vs. d365 in V of the chest and back samples. Accordingly, significant differences were detected in the ratios of the main phyla Actinobacteria, Firmicutes, and Bacteroidetes: Actinobacteria vs. Bacteroidetes at d0 vs. d90 (p-value = 0.0234), at d0 vs. d365 (p-value = 0.0234) and d90 vs. d365 (p-value = 0.0234) in forearm samples and at d90 vs. d365 in V of the chest (p-value = 0.0234) and back samples (p-value = 0.0234). The ratios of Firmicutes vs. Bacteroidetes showed no significant changes in any of the body locations as well as the ratios of Actinobacteria vs. Firmicutes at any time point. Studies with larger sample sizes are required to verify our results and determine long term storage effects with regard to specific biological questions.

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“…On-going studies into the gut microbiota are aimed at identifying whether a specific bacterium or bacterial group could be contributing to obesity 51 . While this is an emerging area of research, there are exciting developments on how to potentially fight this syndrome through the modulation of the gut microbiota 52 .…”

Section: Health-focused Researchmentioning

confidence: 99%

“…While this is an emerging area of research, there are exciting developments on how to potentially fight this syndrome through the modulation of the gut microbiota 52 . The so-called “obese microbiota profile” can be characterised as a decreased Bacteroidetes/Firmicutes ratio in individuals 51 . One study looked at the administration of prebiotics such as FOS as a potential method of reducing the likelihood of obesity by increasing the levels of “lean microbiota” through fermentation of the prebiotic in the gut.…”

Section: Health-focused Researchmentioning

confidence: 99%

Recent advances in microbial fermentation for dairy and health

et al. 2017

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Microbial fermentation has been used historically for the preservation of foods, the health benefits of which have since come to light. Early dairy fermentations depended on the spontaneous activity of the indigenous microbiota of the milk. Modern fermentations rely on defined starter cultures with desirable characteristics to ensure consistency and commercial viability. The selection of defined starters depends on specific phenotypes that benefit the product by guaranteeing shelf life and ensuring safety, texture, and flavour. Lactic acid bacteria can produce a number of bioactive metabolites during fermentation, such as bacteriocins, biogenic amines, exopolysaccharides, and proteolytically released peptides, among others. Prebiotics are added to food fermentations to improve the performance of probiotics. It has also been found that prebiotics fermented in the gut can have benefits that go beyond helping probiotic growth. Studies are now looking at how the fermentation of prebiotics such as fructo-oligosaccharides can help in the prevention of diseases such as osteoporosis, obesity, and colorectal cancer. The potential to prevent or even treat disease through the fermentation of food is a medically and commercially attractive goal and is showing increasing promise. However, the stringent regulation of probiotics is beginning to detrimentally affect the field and limit their application.

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The Gut Bacteria-Driven Obesity Development

Cited by 56 publications

References 83 publications

Norovirus Regulation by Host and Microbe

Norovirus Regulation by Host and Microbe

16S Based Microbiome Analysis from Healthy Subjects’ Skin Swabs Stored for Different Storage Periods Reveal Phylum to Genus Level Changes

Recent advances in microbial fermentation for dairy and health

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