Understanding the effects of dietary components on the gut microbiome and human health

Rackerby, Bryna; Kim, Hyun Jung; Dallas, David C.; Park, Si Hong

doi:10.1007/s10068-020-00811-w

Cited by 17 publications

(8 citation statements)

References 93 publications

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“…In the balances concept, the numerator of the balances ( Lachnospira and Ruminococcaceae unclassified) increased in relation to the denominator taxa ( Faecalibacterium and Oscillospira , respectively) in the intervention group. Interestingly, both numerator and denominator members include butyrate producers [ 68 , 69 , 70 , 71 , 72 ] and taxa associated with healthy dietary patterns.…”

Section: Resultsmentioning

confidence: 99%

“…Amongst these microbes, we identified a noteworthy, marginally significant trend in the balances of the Lachnospira / Faecalibacterium and Ruminococcaceae / Oscillospira taxa in the intervention group only, whereas no such behaviour was seen in the control group. Genera within the Ruminococcaceae and Lachnospiraceae families are well documented as butyrate producers [ 68 , 69 , 92 , 93 , 94 ]. In addition, metagenomic screening of 3184 sequenced bacterial genomes from the Integrated Microbial Genome database by Vital et al [ 95 ] suggests that genera in the Ruminococcaceae and Lachnospiraceae families are representative of the butyrate-producing taxonomic core characteristic of individuals with healthy colons.…”

Section: Discussionmentioning

confidence: 99%

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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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Section: Resultsmentioning

confidence: 99%

Section: Discussionmentioning

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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“…Collectively, such findings suggest that carotenoids act as strong anti-inflammatory agents in the CNS. Additionally, β-carotene is a precursor to vitamin A, which could increase the abundance of Lactobacillus to protect against norovirus infections (Rackerby et al, 2020) and increase other bacteria, such as Allobaculum, Akkermansia, and Bifidobacterium (Lee and Ko, 2016), promoting intestinal barrier function. The restorative function of vitamin A on the Firmicutes: Bacteroidetes ratio is also an interesting area of study (Nan et al, 2021).…”

Section: Carotenoidsmentioning

confidence: 99%

Manipulation of the diet–microbiota–brain axis in Alzheimer’s disease

Lee¹,

Lee

Hur

2022

Front. Neurosci.

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Several studies investigating the pathogenesis of Alzheimer’s disease have identified various interdependent constituents contributing to the exacerbation of the disease, including Aβ plaque formation, tau protein hyperphosphorylation, neurofibrillary tangle accumulation, glial inflammation, and the eventual loss of proper neural plasticity. Recently, using various models and human patients, another key factor has been established as an influential determinant in brain homeostasis: the gut–brain axis. The implications of a rapidly aging population and the absence of a definitive cure for Alzheimer’s disease have prompted a search for non-pharmaceutical tools, of which gut-modulatory therapies targeting the gut–brain axis have shown promise. Yet multiple recent studies examining changes in human gut flora in response to various probiotics and environmental factors are limited and difficult to generalize; whether the state of the gut microbiota in Alzheimer’s disease is a cause of the disease, a result of the disease, or both through numerous feedback loops in the gut–brain axis, remains unclear. However, preliminary findings of longitudinal studies conducted over the past decades have highlighted dietary interventions, especially Mediterranean diets, as preventative measures for Alzheimer’s disease by reversing neuroinflammation, modifying the intestinal and blood–brain barrier (BBB), and addressing gut dysbiosis. Conversely, the consumption of Western diets intensifies the progression of Alzheimer’s disease through genetic alterations, impaired barrier function, and chronic inflammation. This review aims to support the growing body of experimental and clinical data highlighting specific probiotic strains and particular dietary components in preventing Alzheimer’s disease via the gut–brain axis.

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“…However, 75% of total replacement of fishmeal by Chlorella meal in a basal diet led to lower feed efficiency and undesirable effects on fish health, suggesting that high fishmeal replacement by Chlorella meal could alter nutritional utilization and metabolism in the fish. It has been demonstrated that dietary change affects gut microbiota associated with host animals' health such as nutrition and immunity function (Kononova et al, 2019;Rackerby et al, 2020;Wang et al, 2020). A review by Sagaram et al (2021) mainly summarized recent developments on the role of microalgae as feed ingredients in the growth and immunomodulation of aquatic species as well as the gut microbiota.…”

Section: Introductionmentioning

confidence: 99%

High replacement of fishmeal by Chlorella meal affects intestinal microbiota and the potential metabolic function in largemouth bass (Micropterus salmoides)

Zhang

Liu

et al. 2022

Front. Microbiol.

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Microalgae have beneficial effects on the performance of fish as additives and they are becoming a promising alternative to fishmeal as macronutrient ingredients. However, the impact on the fish intestinal microbiome and the function, caused by microalgae as protein sources in diets, remains unclear. This study aimed to determine the composition and potential function of the intestinal microbial community of largemouth bass (Micropterus salmoides) fed diets at five replacement levels (0, 25, 50, 75 and 100%) of fishmeal by Chlorella meal in a basal diet (400 g kg−1) after 8 weeks. The results showed significant decreases in unique amplicon sequence variants in the intestine at the higher levels of fishmeal replacement. At 50% of fishmeal replacement, dietary inclusions of Chlorella meal had no impact on species richness and Shannon diversity and the community structure of the intestinal microbiota. However, high levels of fishmeal replacement (75 and 100%) significantly induced intestinal community disturbance and diversity loss in largemouth bass. Responding to the high fishmeal replacement level, the dominant genus Cetobacterium and Pleslomonas sharply increased and several taxa from Lactobacillus decreased significantly. Functional data predicted by PICRUSt revealed that nutrition-related metabolism was dominant in the intestinal microbiota of fish fed all the five diets, although some potential functions, particularly amino acid and lipid metabolisms, and energy metabolism, were upregulated firstly, and then downregulated in fish fed diets with the increase of dietary Chlorella meal. Meanwhile, certain pathways were not enriched in intestinal microbiome until up to 75% of fishmeal replacement, such as carbohydrate metabolism, and cofactors and vitamins metabolism. To conclude, this study reveals that fishmeal replacement (50%) by Chlorella meal at the level of 237 g kg−1 in diets is feasible for largemouth bass without impairing the microbiome structure and the metabolism function, providing an alternative strategy for evaluating the possibility of fishmeal replacement by microalgae in aquafeeds.

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Understanding the effects of dietary components on the gut microbiome and human health

Cited by 17 publications

References 93 publications

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

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

Manipulation of the diet–microbiota–brain axis in Alzheimer’s disease

High replacement of fishmeal by Chlorella meal affects intestinal microbiota and the potential metabolic function in largemouth bass (Micropterus salmoides)

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