scholarly journals The associations of butyrate-producing bacteria of the gut microbiome with diet quality and muscle health

2021 ◽  
pp. 1-36
Author(s):  
Jessica A Davis ◽  
Fiona Collier ◽  
Mohammadreza Mohebbi ◽  
Julie A Pasco ◽  
Nitin Shivappa ◽  
...  
Keyword(s):  
Diet Quality ◽  
Gut Microbiome ◽  
Muscle Health

scholarly journals Long-term Diet Quality and Gut Microbiome Functionality: A Prospective, Shotgun Metagenomic Study among Urban Chinese Adults

2021 ◽  
Vol 5 (4) ◽  
Author(s):  
Danxia Yu ◽  
Yaohua Yang ◽  
Jirong Long ◽  
Wanghong Xu ◽  
Qiuyin Cai ◽  
...  
Keyword(s):  
Diet Quality ◽  
Gut Microbiome ◽  
Metabolic Pathways ◽  
Gene Families ◽  
Diet Group ◽  
Healthy Diet ◽  
Chinese Adults ◽  
Α Diversity ◽  
Unhealthy Diet

ABSTRACT Background Diet is known to affect human gut microbiome composition; yet, how diet affects gut microbiome functionality remains unclear. Objective We compared the diversity and abundance/presence of fecal microbiome metabolic pathways among individuals according to their long-term diet quality. Methods In 2 longitudinal cohorts, we assessed participants’ usual diets via repeated surveys during 1996–2011 and collected a stool sample in 2015–2018. Participants who maintained a healthy or unhealthy diet (i.e., stayed in the highest or lowest quintile of a healthy diet score throughout follow-up) were selected. Participants were excluded if they reported a history of cancer, cardiovascular disease, diabetes, or hypertension; had diarrhea or constipation in the last 7 d; or used antibiotics in the last 6 mo before stool collection. Functional profiling of shotgun metagenomics was performed using HUMAnN2. Associations of dietary variables and 420 microbial metabolic pathways were evaluated via multivariable-adjusted linear or logistic regression models. Results We included 144 adults (mean age = 64 y; 55% female); 66 had an unhealthy diet and 78 maintained a healthy diet. The healthy diet group had higher Shannon α-diversity indexes of microbial gene families and metabolic pathways (both P < 0.02), whereas β-diversity, as evaluated by Bray-Curtis distance, did not differ between groups (both P > 0.50). At P < 0.01 [false discovery rate (FDR) <0.15], the healthy diet group showed enriched pathways for vitamin and carrier biosynthesis (e.g., tetrahydrofolate, acetyl-CoA, and l-methionine) and tricarboxylic acid (TCA) cycle, and increased degradation (or reduced biosynthesis) of certain sugars [e.g., cytidine monophosphate (CMP)-legionaminate, deoxythymidine diphosphate (dTDP)-l-rhamnose, and sucrose], nucleotides, 4-aminobutanoate, methylglyoxal, sulfate, and aromatic compounds (e.g., catechol and toluene). Meanwhile, several food groups were associated with the CMP-legionaminate biosynthesis pathway at FDR <0.05. Conclusions In a small longitudinal study of generally healthy, older Chinese adults, we found long-term healthy eating was associated with increased α-diversity of microbial gene families and metabolic pathways and altered symbiotic functions relevant to human nutrition and health.

scholarly journals Understanding the Interaction of Diet Quality with the Gut Microbiome and Their Effect on Disease

2020 ◽  
Vol 150 (4) ◽  
pp. 654-655
Author(s):  
Gertraud Maskarinec ◽  
Meredith A J Hullar
Keyword(s):  
Diet Quality ◽  
Gut Microbiome

DIETARY INFLAMMATORY POTENTIAL AND FOOD PATTERNS IN RELATION TO GUT MICROBIOME AMONG CHILDREN WITH CROHN’S DISEASE: A COMPARATIVE STUDY WITH HEALTHY CONTROLS

2021 ◽  
Vol 27 (Supplement_1) ◽  
pp. S39-S40
Author(s):  
Jessica Breton ◽  
Vincent Tu ◽  
Ceylan Tanes ◽  
Ryan Quinn ◽  
Maire Conrad ◽  
...  
Keyword(s):  
Crohn’S Disease ◽  
Crohn's Disease ◽  
Diet Quality ◽  
Gut Microbiome ◽  
Dietary Guidelines ◽  
Healthy Children ◽  
Healthy Controls ◽  
Shotgun Metagenomics ◽  
Fecal Microbiome ◽  
Dietary Indices

Abstract Introduction The microbiome has been suggested to play an important role in the pathogenesis and progression of Crohn’s disease (CD) with the components of a Western diet, in turn, potentially altering the gut microbiome. We conducted an observational study comparing dietary influences on the gut microbiota in children with active or quiescent CD with healthy controls. Method A prospective cross-sectional study including 58 children with CD (36 with clinically active disease, PCDAI>10) between 6 and 21 years of age and 56 healthy controls was conducted. Dietary intake was estimated using a 3 day dietary recall. The following measurements were selected to assess diet quality based on 1) consumption measured against the American Dietary Guidelines (HEI-2015) (a higher score over 100 representing a healthier diet) and 2) inflammatory potential (DII) (a higher score representing a more pro-inflammatory diet). Compositional and functional analysis of the fecal microbiome was performed using shotgun metagenomics DNA sequencing and associations with dietary indices was modelled with linear mixed-effects models after controlling for confounding effects. Results Energy and dietary intakes between the healthy and CD cohorts were similar with the exception of fiber intake (%DRI), which was significantly lower in children with active CD than healthy controls (41.4 vs. 50.4, P=0.03). A similarly low total HEI-2015 score was found in patients with active and quiescent CD in comparison to healthy controls respectively (47.6 vs. 51.0 vs. 49.7, P= 0.41). A pro-inflammatory total DII score was found in all three groups (0.48 vs. 0.41 vs. 0.51, P=0.87). At the microbiome level, HEI-2015 (P=0.009) and DII (P= 0.024) showed significant positive and negative correlations with alpha-diversity, respectively, in children with quiescent CD only (Figure 1). In children with active CD, Proteobacteria Enterobacteriaceae displayed a significant positive correlation with DII (P= 0.006) (Figure 2), where a more pro-inflammatory DII score correlated with higher Escherichia coli relative abundances (P= 0.006). Conclusions To our knowledge, this is the largest study assessing dietary indices to evaluate the effects of diet quality on the gut microbiome in children with CD. Our results suggest important differential dietary influences on the gut microbiome according to clinical disease status in comparison to healthy children, with low quality diet and higher pro-inflammatory potential being associated with overall lower microbiome diversity in inactive CD and an enrichment in Proteobacteria, specifically E. coli, in children with active CD. Current ongoing functional analyses, including metabolomics, will shed light on the underlying diet-microbiota interactions implicated in CD and potentially assist clinical nutrition guidance and development of new dietary therapeutic trials.

scholarly journals Diet Quality, Gut Microbiome and Metabolism

2021 ◽  
Vol 5 (Supplement_2) ◽  
pp. 1148-1148
Author(s):  
Minoo Bagheri ◽  
Jonathan D Mosley ◽  
Jane F Ferguson
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Diet Quality ◽  
Gut Microbiome ◽  
Unsaturated Fatty Acids ◽  
Healthy Eating Index ◽  
Polar Lipids ◽  
Future Research ◽  
Omega 3 ◽  
Microbiome Composition

Abstract Objectives Dietary pattern is associated with circulatory and gut metabolome variation. However, it is unclear if this association is mediated by gut microbiome composition. We investigated whether the interaction between diet quality and gut microbiome influenced circulatory and gut metabolites. Methods We conducted a cross-sectional study among 75 healthy adults in the ABO Study. Diet quality was assessed using the Healthy Eating Index (HEI). Metabolome profiling (800 circulatory and 767 gut metabolites) was performed at Metabolon Inc. Two gut microbiome Enterotypes (1 and 2) were identified using the Partitioning Around Medoids method. Metabolite set enrichment analysis was performed using Metaboanalyst 4.0. Multivariable linear regression was conducted to test for an interaction between the gut microbiome-HEI and metabolite levels. Results Diet quality was significantly higher in participants with Enterotype 2, compared to those with Enterotype 1 (P = 0.01). The gut microbiome-HEI interaction (Enterotype 2 and higher HEI) was directly related to omega-3/omega-6 poly-unsaturated fatty acids (PUFAs) and acetyl/acyl derivatives of amino acids. It was inversely linked to polar lipids including 1-palmitoyl-2-linoleoyl-GPC (16:0/18:2), which demonstrated the most significant association (β = 0.008, P = 0.0009) among circulatory metabolites. Considering gut metabolome, however, the interaction directly associated with metabolites involved in DNA synthesis including thymidine 5′-monophosphate, which showed the strongest association (β = 0.041, P = 0.0007), and bile acids derivatives. It inversely associated with fatty acids and branch chain amino acids. ‘Glycine and serine metabolism’ was the only pathway that was significantly enriched by the interaction (P = 0.044). Conclusions Future research is warranted; however, these findings suggest that the efficacy of dietary interventions targeted at altering metabolism (the metabolism of lipids (PUFAs and polar lipids), amino acids and nucleotides) may be dependent on gut microbiome composition. Funding Sources The National Institutes of Health.

scholarly journals Food Intakes Mediate Ethnic Differences in the Gut Microbiome

2021 ◽  
Vol 5 (Supplement_2) ◽  
pp. 1150-1150
Author(s):  
Kirra Borrello ◽  
Song-Yi Park ◽  
Unhee Lim ◽  
Gertraud Maskarinec ◽  
Carol Boushey ◽  
...  
Keyword(s):  
African Americans ◽  
Ethnic Groups ◽  
Food Consumption ◽  
Ethnic Differences ◽  
Diet Quality ◽  
Gut Microbiome ◽  
Healthy Eating Index ◽  
Ethnic Variation ◽  
Food Groups ◽  
Log Ratio

Abstract Objectives Gut microbial composition has been associated with diet quality and health outcomes and has also been found to vary across ethnic groups. We explored how ethnic differences in food consumption may mediate some of the ethnic variation in the gut microbiome (GM). Methods In a subset of 5,280 Multiethnic Cohort participants, based on a food frequency questionnaire administered in 2003–2008, we assessed overall diet quality using the Healthy Eating Index (HEI-2015; scores 0–100) and specific food consumption using the intake amounts of 10 component food groups used to define common diet quality indexes. GM composition was obtained from 16S rRNA gene sequencing of a stool sample (2013–2016; age 59–98 years) and estimated in genus proportions (as the centered log ratio (CLR) transformed counts). Using mediation analysis, we determined the % of the total ethnicity effect on the genus proportion for each of the ethnically divergent bacterial genera mediated by overall diet quality and component food groups, while adjusting for age, sex, total energy intake, body mass index, and antibiotics use. Results Overall diet quality was highest in Whites (mean HEI-2015 = 73.1) and African Americans (72.7), followed by Japanese Americans (71.3), Native Hawaiians (70.1) and Latinos (68.9). Of the 152 genera, 7 with the largest ethnic variation (CLR difference for the genus between most vs. least abundant ethnic group > 1) were examined for mediation. Five genera showed significant mediation of their ethnic differences through diet (P < 0.00,045 for Bonferroni correction), ranging from the −12% for Flavonifractor in African Americans vs. Whites mediated by vegetable intake to the 19% for Christensenellaceae R-7 group in Latinos vs. Whites mediated by overall diet quality. Large mediation effects were also seen by saturated fat for Ruminococcaceae NK4A214 in African Americans vs. Whites (18%) and by alcohol for Erysipelatoclostridium in Latinos vs. Whites (18%). Conclusions Overall diet quality and component foods may contribute substantially to ethnic differences in gut bacterial composition. These novel findings may help the development of targeted dietary interventions to improve the gut health of specific ethnic groups. Funding Sources This work was supported by the US National Cancer Institute (NCI) grants P01 CA168530, U01 CA164973, and P30 CA71789.

Long-term Association between Diet Quality and Characteristics of the Gut Microbiome in the Multiethnic Cohort Study

2021 ◽  
pp. 1-29
Author(s):  
Erica Ma ◽  
Gertraud Maskarinec ◽  
Unhee Lim ◽  
Carol J. Boushey ◽  
Lynne R. Wilkens ◽  
...  
Keyword(s):  
Diet Quality ◽  
Gut Microbiome ◽  
Alpha Diversity ◽  
Healthy Eating Index ◽  
Shannon Index ◽  
Rrna Gene ◽  
Microbial Composition ◽  
Multiethnic Cohort

Abstract As past usual diet quality may affect gut microbiome (GM) composition, we examined the association of the Healthy Eating Index (HEI)-2015 assessed 21 and 9 years before stool collection with measures of fecal microbial composition in a subset of the Multiethnic Cohort. A total of 5,936 participants completed a validated quantitative food frequency questionnaire (QFFQ) at cohort entry (Q1, 1993-96), 5,280 at follow-up (Q3, 2003-08), and 1,685 also at a second follow-up (Adiposity Phenotype Study (APS), 2013–16). All participants provided a stool sample in 2013-2016. Fecal microbial composition was obtained from 16S rRNA gene sequencing (V1-V3 region). HEI-2015 scores were computed based on each QFFQ. Using linear regression adjusted for relevant covariates, we calculated associations of HEI-2015 scores with gut microbial diversity and 152 individual genera. The mean HEI-2015 scores increased from Q1 (67±10) to Q3 (71±11) and APS (72±10). Alpha diversity assessed by the Shannon Index was significantly higher with increasing tertiles of HEI-2015. Of the 152 bacterial genera tested, seven (Anaerostipes, Coprococcus_2, Eubacterium eligens, Lachnospira, Lachnospiraceae_ND3007, Ruminococcaceae_UCG-013, and Ruminococcus_1) were positively and five (Collinsella, Parabacteroides, Ruminiclostridium_5, Ruminococcus gnavus, and Tyzzerella) were inversely associated with HEI-2015 assessed in Q1, Q3, and APS. The estimates of change per unit of the HEI-2015 score associated with the abundance of these 12 genera were consistent across the three questionnaires. The quality of past diet, assessed as far as ˜20 years before stool collection, is equally predictive of GM composition as concurrently assessed diet, indicative of the long-term consistency of this relation.

scholarly journals Dietary Patterns and Gut Microbiome Composition in a Large Population-Based Cohort

2020 ◽  
Vol 4 (Supplement_2) ◽  
pp. 514-514
Author(s):  
Zhangling Chen ◽  
Djawad Radjabzadeh ◽  
Arfan Ikram ◽  
Andre Uitterlinden ◽  
Robert Kraaij ◽  
...  
Keyword(s):  
Microbial Communities ◽  
Diet Quality ◽  
Gut Microbiome ◽  
Linear Models ◽  
Large Population ◽  
Alpha Diversity ◽  
Population Based ◽  
Shannon Index ◽  
Food Groups ◽  
Microbiome Composition

Abstract Objectives Effects of diet on health and disease risk may be mediated by changes in gut microbiome composition. Our aim was to examine associations between intake of food groups and overall diet quality with gut microbiome composition in a large population-based cohort. Methods We analyzed data of 1130 participants (median age 57 years) from the Rotterdam Study, a population-based cohort study in the Netherlands. We measured dietary intake using a 389-item FFQ, and assessed adherence to dietary guidelines for 14 food groups and combined into a diet quality score. We assessed gut microbiome composition using 16S rRNA gene sequencing. Data were available for 11 phyla, 19 classes, 25 orders, 44 families, and 184 genera. Alpha diversity was quantified by Shannon index and Richness, and beta diversity was qualified by Bray-Curtis distance. We used linear models to examine associations with Shannon index and Richness, Adonis function to examine variations of Bray-Curtis distance, and Multivariate Association with Linear Models to examine associations with gut microbial communities. Models were adjusted for technical covariates, energy intake, age, sex, physical activity, education, smoking and BMI. Results After adjustment, higher diet quality was associated with more alpha diversity and explained part of the variation in beta diversity (P < 0.001). Overall diet quality was associated with relative abundance of four families (Erysipelotrichaceae, Ruminococcaceae, Lachnospiraceae, Christensenellaceae), and 15 genera (Torques group, RuminococcaceaeUCG002, RuminococcaceaeUCG003, RuminococcaceaeUCG005, RuminococcaceaeUCG010, Xylanophilum group, Blautia, RuminococcaceaeNK4A214 group, Eligens group, Coprococcus3, Senegalimassilia, Lachnospira, Halliigroup, ChristensenellaceaeR7 group, Ventriosum group) (adjusted p: q < 0.05). Results were not explained by any single food group. Higher intake of fruits, vegetables, whole grains, and tea, and lower intake of red meat and alcohol were all related to microbiome composition. Replication analyses are ongoing. Conclusions Better overall diet quality may improve overall gut microbial diversity. Furthermore, diet quality may influence abundance of certain gut microbial communities, several of which have previously been linked to lower risk of metabolic and inflammatory diseases. Funding Sources N/A.

Folate and vitamin B-12 deficiencies additively impaired memory function and disturbed the gut microbiota in amyloid-β infused rats

2019 ◽  
pp. 1-13 ◽  
Author(s):  
Sunmin Park ◽  
Sunna Kang ◽  
Da Sol Kim
Keyword(s):  
Insulin Resistance ◽  
Gut Microbiota ◽  
Insulin Signaling ◽  
Gut Microbiome ◽  
Metabolic Diseases ◽  
Memory Function ◽  
Amyloid Β ◽  
Impaired Memory ◽  
Ca1 Region ◽  
Folate And Vitamin B12

Abstract. Folate and vitamin B12(V-B12) deficiencies are associated with metabolic diseases that may impair memory function. We hypothesized that folate and V-B12 may differently alter mild cognitive impairment, glucose metabolism, and inflammation by modulating the gut microbiome in rats with Alzheimer’s disease (AD)-like dementia. The hypothesis was examined in hippocampal amyloid-β infused rats, and its mechanism was explored. Rats that received an amyloid-β(25–35) infusion into the CA1 region of the hippocampus were fed either control(2.5 mg folate plus 25 μg V-B12/kg diet; AD-CON, n = 10), no folate(0 folate plus 25 μg V-B12/kg diet; AD-FA, n = 10), no V-B12(2.5 mg folate plus 0 μg V-B12/kg diet; AD-V-B12, n = 10), or no folate plus no V-B12(0 mg folate plus 0 μg V-B12/kg diet; AD-FAB12, n = 10) in high-fat diets for 8 weeks. AD-FA and AD-VB12 exacerbated bone mineral loss in the lumbar spine and femur whereas AD-FA lowered lean body mass in the hip compared to AD-CON(P < 0.05). Only AD-FAB12 exacerbated memory impairment by 1.3 and 1.4 folds, respectively, as measured by passive avoidance and water maze tests, compared to AD-CON(P < 0.01). Hippocampal insulin signaling and neuroinflammation were attenuated in AD-CON compared to Non-AD-CON. AD-FAB12 impaired the signaling (pAkt→pGSK-3β) and serum TNF-α and IL-1β levels the most among all groups. AD-CON decreased glucose tolerance by increasing insulin resistance compared to Non-AD-CON. AD-VB12 and AD-FAB12 increased insulin resistance by 1.2 and 1.3 folds, respectively, compared to the AD-CON. AD-CON and Non-AD-CON had a separate communities of gut microbiota. The relative counts of Bacteroidia were lower and those of Clostridia were higher in AD-CON than Non-AD-CON. AD-FA, but not V-B12, separated the gut microbiome community compared to AD-CON and AD-VB12(P = 0.009). In conclusion, folate and B-12 deficiencies impaired memory function by impairing hippocampal insulin signaling and gut microbiota in AD rats.

Homocysteine Levels Show Significant Differences among Mediterranean Dietary Quality Index Variables Compared to Folate and Vitamin B12 Status in Women

2015 ◽  
Vol 85 (3-4) ◽  
pp. 202-210 ◽  
Author(s):  
Ivona Višekruna ◽  
Ivana Rumbak ◽  
Ivana Rumora Samarin ◽  
Irena Keser ◽  
Jasmina Ranilović
Keyword(s):  
Mediterranean Diet ◽  
Diet Quality ◽  
Quality Index ◽  
Fruits And Vegetables ◽  
Reproductive Age ◽  
Dietary Quality ◽  
Vitamin B ◽  
Cross Sectional ◽  
Poor Diet ◽  
The Mediterranean

Abstract. Results of epidemiologic studies and clinical trials have shown that subjects following the Mediterranean diet had lower inflammatory markers such as homocysteine (Hcy). Therefore, the aim of this cross-sectional study was to assess female diet quality with the Mediterranean diet quality index (MDQI) and to determine the correlation between MDQI, homocysteine, folate and vitamin B12 levels in the blood. The study participants were 237 apparently healthy women (96 of reproductive age and 141 postmenopausal) between 25 and 93 years. For each participant, 24-hour dietary recalls for 3 days were collected, MDQI was calculated, and plasma Hcy, serum and erythrocyte folate and vitamin B12 levels were analysed. Total MDQI ranged from 8 to 10 points, which represented a medium-poor diet for the subjects. The strength of correlation using biomarkers, regardless of group type, age, gender and other measured parameters, was ranked from best (0.11) to worst (0.52) for olive oil, fish, fruits and vegetables, grains, and meat, in this order. Hcy levels showed the best response among all markers across all groups and food types. Our study shows significant differences between variables of the MDQI and Hcy levels compared to levels of folate and vitamin B12 in participants with medium-poor diet quality, as evaluated according to MDQI scores.

Diet Quality, a Term Subject to Change over Time

2012 ◽  
Vol 82 (3) ◽  
pp. 144-147 ◽  
Author(s):  
Ibrahim Elmadfa ◽  
Alexa L. Meyer
Keyword(s):  
Diet Quality ◽  
Functional Foods ◽  
Disease Risk ◽  
Well Being ◽  
Industrialized Countries ◽  
Quality Factors ◽  
Long Time ◽  
Quality Diet ◽  
Important Quality ◽  
Health And Well Being

A high-quality diet is one of the foundations of health and well-being. For a long time in human history, diet was chiefly a source of energy and macronutrients meant to still hunger and give the strength for work and activities that were in general much harder than nowadays. Only few persons could afford to emphasize enjoyment. In the assessment of quality, organoleptic properties were major criteria to detect spoilage and oxidative deterioration of food. Today, food hygiene is a quality aspect that is often taken for granted by consumers, despite its lack being at the origin of most food-borne diseases. The discovery of micronutrients entailed fundamental changes of the concept of diet quality. However, non-essential food components with additional health functions were still barely known or not considered important until recently. With the high burden of obesity and its associated diseases on the rise, affluent, industrialized countries have developed an increased interest in these substances, which has led to the development of functional foods to optimize special body functions, reduce disease risk, or even contribute to therapeutic approaches. Indeed, nowadays, high contents of energy, fat, and sugar are factors associated with a lower quality of food, and products with reduced amounts of these components are valued by many consumers. At the same time, enjoyment and convenience are important quality factors, presenting food manufacturers with the dilemma of reconciling low fat content and applicability with good taste and appealing appearance. Functional foods offer an approach to address this challenge. Deeper insights into nutrient-gene interactions may enable personalized nutrition adapted to the special needs of individuals. However, so far, a varied healthy diet remains the best basis for health and well-being.

Sign in / Sign up

Export Citation Format

Share Document