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Dietary and anthropometric factors affecting the potential of gut microbiota to utilize dietary fiber and produce short-chain fatty acids
- Anna M. Malinowska, Marcin Schmidt, Malgorzata Majcher, Hanna Przydatek, Marta Szaban, Agata Kurowiecka
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- Journal:
- Proceedings of the Nutrition Society / Volume 79 / Issue OCE2 / 2020
- Published online by Cambridge University Press:
- 10 June 2020, E253
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Some species of gut bacteria produce short-chain fatty acids (SCFAs) from dietary fiber—mainly acetate, propionate, and butyrate. The composition of human gut microbiota is dependent on dietary intake and health status. The aim of this study was to assess the effect of diet and anthropometric parameters on the potential of gut microbiota to metabolize dietary fiber and produce SCFA.
A group of 200 men and women aged 31 to 50 years old participated in the study. The diet was assessed using three-day dietary records and the dietary pattern was determined using score methods. The potential to utilize water-insoluble fiber was assessed by measuring the β-glucosidase enzymatic activity of dissolved feces. To estimate the potential to metabolize water-soluble dietary fiber, cultures containing feces and pectin were incubated under anaerobic conditions for 24 hours. The amounts of fiber, acetic acid, propionic acid, and butyric acid before and after incubation were measured.
Pectin utilization correlated positively with the amount of energy intake from fat (r = 0.19) and with the intake of nuts and seeds (r = 0.17) and was negatively correlated with the amount of energy from complex carbohydrates (r = -0.16) and its sources, such as refined grain products (r = -0.15). The dietary pattern did not affect the potential of the gut microbiota to metabolize pectin, but did influence the potential to digest insoluble dietary fiber, as the subjects following the western dietary pattern had lower potential than those following the rational pattern. β-glucosidase activity correlated positively with the intake of dietary fiber (r = 0.19) and intake of its sources, such as fruits (r = 0.18), vegetables (r = 0.21), and nuts and seeds (r = 0.18); it correlated negatively with nonalcoholic beverage intake (r = -0.15) and sugar and honey intake (r = -0.16). The potential to synthesize acetic acid correlated negatively with dietary indices and dietary fiber intake (r = -0.18). The potential to synthesize propionic acid correlated negatively with hip and waist circumference (r = -0.14, -0.15, respectively). The potentials to synthesize both propionic and butyric acid were affected by the intake of nuts and seeds (r = 0.18, 0.21, respectively).
Diet affects the potential of gut microbiota to utilize dietary fiber and to produce SCFAs. The impact of anthropometry parameters was only seen on the potential to synthesize propionic acid.
Diet quality, anthropometrics, and gut microbiota composition in healthy adults
- Anna M. Malinowska, Marcin Schmidt, Agata Chmurzynska
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- Journal:
- Proceedings of the Nutrition Society / Volume 79 / Issue OCE2 / 2020
- Published online by Cambridge University Press:
- 10 June 2020, E369
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Human gut microbiota may affect metabolism and health by synthesizing metabolites and processing of food components. Those processes are specific to genus and species (or even strain), and dietary intake and metabolic state (such as obesity) can affect the composition of gut microbiota. The aim of the study was to assess the effect of dietary patterns and intake of several groups of food products and macronutrients, as well as the impact of anthropometric parameters on gut microbiota composition.
The study group consisted of 200 men and women between 31 and 50 years of age. The diet was assessed using three-day dietary records and the dietary pattern was determined with the use of the original score method and two dietary indices, namely the Diet Quality Index – International (DQI-I) and the Healthy Eating Index (HEI). Bacterial DNA was isolated from the feces of the participants and microbiota composition was determined using metagenomic sequencing of the V3–V4 region of the 16S rRNA gene.
Dietary indices and intake of energy from macronutrients did not correlate with the Firmicutes to Bacteroidetes phylum ratio. However people with greater abundance of the Firmicutes phylum compared to Bacteroidetes consumed higher amounts of fermented milk beverages, hard cheese, and salt (78%, 48%, 14% higher intake respectively; p < 0.05). A higher diet quality as measured by the diet indices was positively correlated with the relative abundance of the Firmicutes phylum, Bacilli, Clostridia class, Lachnospira, Faecalibacterium, Coprococcus, and Prevotella genus and negatively correlated with the relative abundance of the Bacteroidetes phylum, Bacteroidia class, and Bacteroides genus. Higher dietary fiber intake positively correlated with the relative abundance of the Coprococcus, Lachnospira, and Roseburia genera, whereas energy intake from simple carbohydrates was positively correlated with the relative abundance of the Tenericutes phylum and the Mollicutes class. Energy intake from alcohol correlated positively with the relative abundance of Bacteroidetes phylum and Bacteroides class and correlated negatively with Firmicutes phylum and Clostridia class. Lower waist-to-hip-ratio, body mass index, and fat mass led to higher abundance of the Fecalibacterium genus.
Both diet and anthropometric parameters are associated with gut microbiota composition. Associations between diet and the relative abundance of microbiota are nutrient-specific.