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Yoshida N, Watanabe S, Yamasaki H, Sakuma H, Takeda AK, Yamashita T, Hirata KI. Average gut flora in healthy Japanese subjects stratified by age and body mass index. BIOSCIENCE OF MICROBIOTA, FOOD AND HEALTH 2022; 41:45-53. [PMID: 35433164 PMCID: PMC8970655 DOI: 10.12938/bmfh.2021-056] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/24/2021] [Accepted: 11/23/2021] [Indexed: 12/29/2022]
Abstract
Imbalance of the gut microbiota plays an important role in the pathogenesis of various
diseases. Although many clinical studies have analyzed the gut microbiota, the definition
of normal gut microbiota remains unclear. In this study, we aim to establish the average
gut microbiota in the healthy Japanese population. Using 16S ribosomal RNA gene
sequencing, we analyzed gut microbial data from fecal samples obtained from 6,101 healthy
Japanese individuals. Based on their ages, the individuals were divided into three groups:
young, middle-age, and old. Individuals were further categorized according to body mass
index (BMI) into lean, normal, and obese groups. The α and β diversities in the old group
were significantly higher than those in the young and middle-age groups. The
Firmicutes/Bacteroidetes ratio of subjects in the
obese category was significantly lower compared with those of subjects in the lean and
normal categories in the young and middle-age groups. Genus Bacteroides
was the dominant gut microbiota across all the BMI categories in all the age groups. Among
the top ten genera, the abundances of Bacteroides,
Bifidobacterium, Anaerostipes,
Blautia, Dorea, Fusicatenibacter,
Lachnoclostridium, and Parabacteroides were
significantly lower in the old group than in the young and middle-age groups. The
correlation network at the genus level revealed different microbe-microbe interactions
associated with age and BMI. We determined the average Japanese gut microbiota, and this
information could be used as a reference. The gut microbiota greatly differs based on the
life stage and metabolic status of the host, and this gives rise to a variety of host–gut
microbe interactions that can lead to an increased susceptibility to disease.
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Affiliation(s)
- Naofumi Yoshida
- Division of Cardiovascular Medicine, Department of Internal Medicine, Kobe University Graduate School of Medicine, 7-5-1 Kusunoki-cho, Chuo-ku, Kobe 650-0017, Japan
| | | | | | - Hajime Sakuma
- Kobe University School of Medicine, 7-5-1 Kusunoki-cho, Chuo-ku, Kobe 650-0017, Japan
| | - Aya K Takeda
- Cykinso, Inc., 1-36-1 Yoyogi, Shibuya-ku, Tokyo 151-0053, Japan
| | - Tomoya Yamashita
- Division of Cardiovascular Medicine, Department of Internal Medicine, Kobe University Graduate School of Medicine, 7-5-1 Kusunoki-cho, Chuo-ku, Kobe 650-0017, Japan
| | - Ken-Ichi Hirata
- Division of Cardiovascular Medicine, Department of Internal Medicine, Kobe University Graduate School of Medicine, 7-5-1 Kusunoki-cho, Chuo-ku, Kobe 650-0017, Japan
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Relandscaping the Gut Microbiota with a Whole Food: Dose–Response Effects to Common Bean. Foods 2022; 11:foods11081153. [PMID: 35454741 PMCID: PMC9025344 DOI: 10.3390/foods11081153] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2022] [Revised: 04/06/2022] [Accepted: 04/12/2022] [Indexed: 12/12/2022] Open
Abstract
Underconsumption of dietary fiber and the milieu of chemicals with which it is associated is a health concern linked to the increasing global burden of chronic diseases. The benefits of fiber are partially attributed to modulation of the gut microbiota, whose composition and function depend on the amount and quality of microbiota-accessible substrates in the diet. However, not all types of fiber are equally accessible to the gut microbiota. Phaseolus vulgaris L., or common bean, is a food type rich in fiber as well as other prebiotics posing a great potential to positively impact diet-microbiota-host interactions. To elucidate the magnitude of bean’s effects on the gut microbiota, increasing doses of common bean were administered in macronutrient-matched diet formulations. The microbial communities in the ceca of female and male mice were evaluated via 16S rRNA gene sequencing. As the bean dose increased, the Bacillota:Bacteroidota ratio (formerly referred to as the Firmicutes:Bacteroidetes ratio) was reduced and α-diversity decreased, whereas the community composition was distinctly different between the diet groups according to β-diversity. These effects were more pronounced in female mice compared to male mice. Compositional analyses identified a dose-responsive bean-induced shift in microbial composition. With an increasing bean dose, Rikenellaceae, Bacteroides, and RF39, which are associated with health benefits, were enhanced. More taxa, however, were suppressed, among which were Allobaculum, Oscillospira, Dorea, and Ruminococcus, which are predominantly associated with chronic disease risk. Investigation of the origins of the dose dependent and biological sex differences in response to common bean consumption may provide insights into bean-gut microbiota-host interactions important to developing food-based precision approaches to chronic disease prevention and control.
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Boscaini S, Leigh SJ, Lavelle A, García-Cabrerizo R, Lipuma T, Clarke G, Schellekens H, Cryan JF. Microbiota and body weight control: Weight watchers within? Mol Metab 2021; 57:101427. [PMID: 34973469 PMCID: PMC8829807 DOI: 10.1016/j.molmet.2021.101427] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 09/10/2021] [Revised: 12/08/2021] [Accepted: 12/23/2021] [Indexed: 02/07/2023] Open
Abstract
Background Despite several decades of research, managing body weight remains an unsolved clinical problem. Health problems associated with dysregulated body weight, such as obesity and cachexia, exhibit several gut microbiota alterations. There is an increased interest in utilising the gut microbiota for body weight control, as it responds to intervention and plays an important role in energy extraction from food, as well as biotransformation of nutrients. Scope of the review This review provides an overview of the role of the gut microbiota in the physiological and metabolic alterations observed in two body weight dysregulation-related disorders, namely obesity and cachexia. Second, we assess the available evidence for different strategies, including caloric restriction, intermittent fasting, ketogenic diet, bariatric surgery, probiotics, prebiotics, synbiotics, high-fibre diet, and fermented foods – effects on body weight and gut microbiota composition. This approach was used to give insights into the possible link between body weight control and gut microbiota configuration. Major conclusions Despite extensive associations between body weight and gut microbiota composition, limited success could be achieved in the translation of microbiota-related interventions for body weight control in humans. Manipulation of the gut microbiota alone is insufficient to alter body weight and future research is needed with a combination of strategies to enhance the effects of lifestyle interventions. The gut microbiota is involved in the control of nutrient availability, appetite, and body weight. Both obesity and cachexia are associated with altered gut microbiota. Specific dietary and surgical approaches positively impact body weight and gut microbiota. Manipulation of the gut microbiota alone is insufficient to alter body weight in humans.
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Affiliation(s)
- Serena Boscaini
- APC Microbiome Ireland, University College Cork, Cork, Ireland
| | | | - Aonghus Lavelle
- APC Microbiome Ireland, University College Cork, Cork, Ireland; Department of Anatomy and Neuroscience, University College Cork, Cork, Ireland
| | | | - Timothy Lipuma
- Department of Anatomy and Neuroscience, University College Cork, Cork, Ireland
| | - Gerard Clarke
- APC Microbiome Ireland, University College Cork, Cork, Ireland; Department of Psychiatry and Neurobehavioural Science, University College Cork, Cork, Ireland
| | - Harriët Schellekens
- APC Microbiome Ireland, University College Cork, Cork, Ireland; Department of Anatomy and Neuroscience, University College Cork, Cork, Ireland
| | - John F Cryan
- APC Microbiome Ireland, University College Cork, Cork, Ireland; Department of Anatomy and Neuroscience, University College Cork, Cork, Ireland.
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Machado GS, Correa APF, Pires PGDS, Marconatto L, Brandelli A, Kessler ADM, Trevizan L. Determination of the Nutritional Value of Diet Containing Bacillus subtilis Hydrolyzed Feather Meal in Adult Dogs. Animals (Basel) 2021; 11:ani11123553. [PMID: 34944328 PMCID: PMC8697962 DOI: 10.3390/ani11123553] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2021] [Revised: 12/07/2021] [Accepted: 12/12/2021] [Indexed: 11/24/2022] Open
Abstract
Simple Summary The production of meat for human consumption produces extra ingredients used in animal nutrition. Feathers, for example, account for about 7% of the chicken’s body weight. When discarded, it presents a potential risk of environmental contamination. Feathers are minimally digested in mammals and are a very rich source of protein. Improved digestibility can be done by thermal processing or by microorganisms. Bacillus subtilis was shown to have great feather-degrading activity In vitro and we produced an amount of microbial hydrolysate to test in dogs. We did some evaluations on the ingredient to measure the effects of the microorganism on feathers. In dogs, a test of total tract digestibility, microbial resistance to the gastrointestinal tract, and fecal characteristics were performed. Bacillus subtilis was less efficient to digest feathers when a higher concentration of feathers was added to the culture. The amino acid profile in feathers has probably changed due to fermentation. Dogs ate the diets quickly, with no refusals. Nutrient and energy total tract digestibility were lower when compared to thermally processed feathers, but Bacillus subtilis was found viable in the feces of dogs that ingested fermented feathers, signaling that Bacillus subtilis is resistant to digestion and may bring some probiotic effect. Abstract Feathers are naturally made up of non-digestible proteins. Under thermal processing, total tract digestibility can be partially improved. Furthermore, Bacillus subtilis (Bs) has shown a hydrolytic effect In vitro. Then, a Bs FTC01 was selected to hydrolyze enough feathers to produce a meal, and then test the quality and inclusion in the dog’s diet to measure the apparent total tract digestibility coefficient (ATTDC) in vivo and the microorganism’s ability to survive in the gastrointestinal tract. A basal diet was added with 9.09% hydrolyzed Bs feather meal (HFMBs) or 9.09% thermally hydrolyzed feather meal (HFMT). Nine adult dogs were randomized into two 10-day blocks and fed different diets. Microbial counts were performed on feather meal, diets and feces. The Bs was less effective in digesting the feathers, which reduced the ATTDC of dry matter, crude protein, energy and increased the production of fecal DM, but the fecal score was maintained (p > 0.05). The digestible energy of HFMT and HFMBs was 18,590 J/kg and 9196 J/kg, respectively. Bacillus subtilis showed limitation to digest feather in large scale, but the resistance of Bs to digestion was observed since it grown on feces culture.
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Affiliation(s)
- Geruza Silveira Machado
- Programa de Pós-Graduação em Zootecnia, Universidade Federal do Rio Grande do Sul, Porto Alegre 91540-000, RS, Brazil; (G.S.M.); (P.G.d.S.P.); (A.d.M.K.)
| | - Ana Paula Folmer Correa
- Programa de Pós-Graduação em Recursos Naturais, Universidade Federal de Roraima, Boa Vista 69304-000, RR, Brazil;
| | - Paula Gabriela da Silva Pires
- Programa de Pós-Graduação em Zootecnia, Universidade Federal do Rio Grande do Sul, Porto Alegre 91540-000, RS, Brazil; (G.S.M.); (P.G.d.S.P.); (A.d.M.K.)
| | - Letícia Marconatto
- Instituto do Petróleo e dos Recursos Naturais, Pontifícia Universidade Católica do Rio Grande do Sul, Porto Alegre 90160-091, RS, Brazil;
| | - Adriano Brandelli
- Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos, Universidade Federal do Rio Grande do Sul, Porto Alegre 91509-900, RS, Brazil;
| | - Alexandre de Mello Kessler
- Programa de Pós-Graduação em Zootecnia, Universidade Federal do Rio Grande do Sul, Porto Alegre 91540-000, RS, Brazil; (G.S.M.); (P.G.d.S.P.); (A.d.M.K.)
| | - Luciano Trevizan
- Programa de Pós-Graduação em Zootecnia, Universidade Federal do Rio Grande do Sul, Porto Alegre 91540-000, RS, Brazil; (G.S.M.); (P.G.d.S.P.); (A.d.M.K.)
- Correspondence: ; Tel.: +55-51-3308-6590
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