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      The nasal microbiome mirrors and potentially shapes olfactory function

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          Abstract

          Olfactory function is a key sense for human well-being and health, with olfactory dysfunction having been linked to serious diseases. As the microbiome is involved in normal olfactory epithelium development, we explored the relationship between olfactory function (odor threshold, discrimination, identification) and nasal microbiome in 67 healthy volunteers. Twenty-eight subjects were found to have normal olfactory function, 29 had a particularly good sense of smell (“good normosmics”) and 10 were hyposmic. Microbial community composition differed significantly between the three olfactory groups. In particular, butyric acid-producing microorganisms were found to be associated with impaired olfactory function. We describe the first insights of the potential interplay between the olfactory epithelium microbial community and olfactory function, and suggest that the microbiome composition is able to mirror and potentially shape olfactory function by producing strong odor compounds.

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          Insights into the role of the microbiome in obesity and type 2 diabetes.

          The worldwide prevalence of obesity and type 2 diabetes mellitus (T2DM) continues to rise at an alarming pace. Recently the potential role of the gut microbiome in these metabolic disorders has been identified. Obesity is associated with changes in the composition of the intestinal microbiota, and the obese microbiome seems to be more efficient in harvesting energy from the diet. Lean male donor fecal microbiota transplantation (FMT) in males with metabolic syndrome resulted in a significant improvement in insulin sensitivity in conjunction with an increased intestinal microbial diversity, including a distinct increase in butyrate-producing bacterial strains. Such differences in gut microbiota composition might function as early diagnostic markers for the development of T2DM in high-risk patients. Products of intestinal microbes such as butyrate may induce beneficial metabolic effects through enhancement of mitochondrial activity, prevention of metabolic endotoxemia, and activation of intestinal gluconeogenesis via different routes of gene expression and hormone regulation. Future research should focus on whether bacterial products (like butyrate) have the same effects as the intestinal bacteria that produce it, in order to ultimately pave the way for more successful interventions for obesity and T2DM. The rapid development of the currently available techniques, including use of fecal transplantations, has already shown promising results, so there is hope for novel therapies based on the microbiota in the future. © 2015 by the American Diabetes Association. Readers may use this article as long as the work is properly cited, the use is educational and not for profit, and the work is not altered.
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            Butyrate, neuroepigenetics and the gut microbiome: Can a high fiber diet improve brain health?

            As interest in the gut microbiome has grown in recent years, attention has turned to the impact of our diet on our brain. The benefits of a high fiber diet in the colon have been well documented in epidemiological studies, but its potential impact on the brain has largely been understudied. Here, we will review evidence that butyrate, a short-chain fatty acid (SCFA) produced by bacterial fermentation of fiber in the colon, can improve brain health. Butyrate has been extensively studied as a histone deacetylase (HDAC) inhibitor but also functions as a ligand for a subset of G protein-coupled receptors and as an energy metabolite. These diverse modes of action make it well suited for solving the wide array of imbalances frequently encountered in neurological disorders. In this review, we will integrate evidence from the disparate fields of gastroenterology and neuroscience to hypothesize that the metabolism of a high fiber diet in the gut can alter gene expression in the brain to prevent neurodegeneration and promote regeneration.
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              Smell and Taste Disorders, A Study of 750 Patients From the University of Pennsylvania Smell and Taste Center

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                Author and article information

                Contributors
                christine.moissl-eichinger@medunigraz.at
                veronika.schoepf@uni-graz.at
                Journal
                Sci Rep
                Sci Rep
                Scientific Reports
                Nature Publishing Group UK (London )
                2045-2322
                22 January 2018
                22 January 2018
                2018
                : 8
                : 1296
                Affiliations
                [1 ]ISNI 0000 0000 8988 2476, GRID grid.11598.34, Department of Internal Medicine, , Medical University of Graz, ; Graz, Austria
                [2 ]GRID grid.452216.6, BioTechMed-Graz, ; Graz, Austria
                [3 ]ISNI 0000000121539003, GRID grid.5110.5, Institute of Psychology, , University of Graz, ; Graz, Austria
                [4 ]ISNI 0000 0000 8987 0344, GRID grid.413662.4, Hanusch Krankenhaus Vienna, Department of Otorhinolaryngology, Head and Neck Surgery, ; Vienna, Austria
                [5 ]ENT-practice Graz, Graz, Austria
                Author information
                http://orcid.org/0000-0001-5727-8415
                http://orcid.org/0000-0003-1937-4216
                Article
                19438
                10.1038/s41598-018-19438-3
                5778015
                29358754
                d1e24d34-e995-49b2-ae6f-5e5592dbc579
                © The Author(s) 2018

                Open Access This article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. The images or other third party material in this article are included in the article’s Creative Commons license, unless indicated otherwise in a credit line to the material. If material is not included in the article’s Creative Commons license and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/.

                History
                : 10 August 2017
                : 29 December 2017
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