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      Dietary fiber and prebiotics and the gastrointestinal microbiota

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      Author(s): †
      Publication date (Electronic):
      Journal: Gut Microbes
      Publisher: Taylor & Francis
      Keywords: fermentation, human microbiome, non-digestible carbohydrate, short-chain fatty acids

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          ABSTRACT

          The gastrointestinal microbiota has an important role in human health, and there is increasing interest in utilizing dietary approaches to modulate the composition and metabolic function of the microbial communities that colonize the gastrointestinal tract to improve health, and prevent or treat disease. One dietary strategy for modulating the microbiota is consumption of dietary fiber and prebiotics that can be metabolized by microbes in the gastrointestinal tract. Human alimentary enzymes are not able to digest most complex carbohydrates and plant polysaccharides. Instead, these polysaccharides are metabolized by microbes which generate short-chain fatty acids (SCFAs), including acetate, propionate, and butyrate. This article reviews the current knowledge of the impact of fiber and prebiotic consumption on the composition and metabolic function of the human gastrointestinal microbiota, including the effects of physiochemical properties of complex carbohydrates, adequate intake and treatment dosages, and the phenotypic responses related to the composition of the human microbiota.

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          Diet rapidly and reproducibly alters the human gut microbiome

          Lawrence A David, Corinne F. Maurice, Rachel Carmody … (2013)
          Long-term diet influences the structure and activity of the trillions of microorganisms residing in the human gut 1–5 , but it remains unclear how rapidly and reproducibly the human gut microbiome responds to short-term macronutrient change. Here, we show that the short-term consumption of diets composed entirely of animal or plant products alters microbial community structure and overwhelms inter-individual differences in microbial gene expression. The animal-based diet increased the abundance of bile-tolerant microorganisms (Alistipes, Bilophila, and Bacteroides) and decreased the levels of Firmicutes that metabolize dietary plant polysaccharides (Roseburia, Eubacterium rectale, and Ruminococcus bromii). Microbial activity mirrored differences between herbivorous and carnivorous mammals 2 , reflecting trade-offs between carbohydrate and protein fermentation. Foodborne microbes from both diets transiently colonized the gut, including bacteria, fungi, and even viruses. Finally, increases in the abundance and activity of Bilophila wadsworthia on the animal-based diet support a link between dietary fat, bile acids, and the outgrowth of microorganisms capable of triggering inflammatory bowel disease 6 . In concert, these results demonstrate that the gut microbiome can rapidly respond to altered diet, potentially facilitating the diversity of human dietary lifestyles.
          Article 0 comments Cited 2238 times – based on 0 reviews     Review now
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            From Dietary Fiber to Host Physiology: Short-Chain Fatty Acids as Key Bacterial Metabolites.

            Ara Koh, Filipe De Vadder, Petia Kovatcheva-Datchary … (2016)
            A compelling set of links between the composition of the gut microbiota, the host diet, and host physiology has emerged. Do these links reflect cause-and-effect relationships, and what might be their mechanistic basis? A growing body of work implicates microbially produced metabolites as crucial executors of diet-based microbial influence on the host. Here, we will review data supporting the diverse functional roles carried out by a major class of bacterial metabolites, the short-chain fatty acids (SCFAs). SCFAs can directly activate G-coupled-receptors, inhibit histone deacetylases, and serve as energy substrates. They thus affect various physiological processes and may contribute to health and disease.
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              A metagenome-wide association study of gut microbiota in type 2 diabetes.

              Junjie Qin, Yingrui Li, Zhiming Cai … (2013)
              Assessment and characterization of gut microbiota has become a major research area in human disease, including type 2 diabetes, the most prevalent endocrine disease worldwide. To carry out analysis on gut microbial content in patients with type 2 diabetes, we developed a protocol for a metagenome-wide association study (MGWAS) and undertook a two-stage MGWAS based on deep shotgun sequencing of the gut microbial DNA from 345 Chinese individuals. We identified and validated approximately 60,000 type-2-diabetes-associated markers and established the concept of a metagenomic linkage group, enabling taxonomic species-level analyses. MGWAS analysis showed that patients with type 2 diabetes were characterized by a moderate degree of gut microbial dysbiosis, a decrease in the abundance of some universal butyrate-producing bacteria and an increase in various opportunistic pathogens, as well as an enrichment of other microbial functions conferring sulphate reduction and oxidative stress resistance. An analysis of 23 additional individuals demonstrated that these gut microbial markers might be useful for classifying type 2 diabetes.
              Article 0 comments Cited 1595 times – based on 0 reviews     Review now
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                Author and article information

                Journal
                Journal ID (nlm-ta): Gut Microbes
                Journal ID (iso-abbrev): Gut Microbes
                Journal ID (publisher-id): KGMI
                Journal ID (publisher-id): kgmi20
                Title: Gut Microbes
                Publisher: Taylor & Francis
                ISSN (Print): 1949-0976
                ISSN (Electronic): 1949-0984
                Publication date Collection: 2017
                Publication date (Electronic): 6 February 2017
                Publication date PMC-release: 6 February 2017
                Volume: 8
                Issue: 2 , Impact of Diet on Gut Microbiota Composition and Function Guest Editor: Sharon Donovan
                Pages: 172-184
                Affiliations
                Department of Food Science and Human Nutrition and Division of Nutritional Sciences, University of Illinois , 361 Edward R. Madigan Laboratory, Urbana, IL USA
                Author notes
                CONTACT Hannah D Holscher hholsche@ 123456illinois.edu Department of Food Science and Human Nutrition and Division of Nutritional Sciences, University of Illinois , 361 Edward R. Madigan Laboratory, 1201 West Gregory Drive, Urbana, IL 61801 USA
                [†]

                Assistant Professor of Nutrition and Human Microbiome

                Article
                Publisher ID: 1290756
                DOI: 10.1080/19490976.2017.1290756
                PMC ID: 5390821
                PubMed ID: 28165863
                SO-VID: d6bcd22a-8896-451f-b6c7-83f2a2c8bc09
                Copyright © © 2017 The Author(s). Published with license by Taylor & Francis
                License:

                This is an Open Access article distributed under the terms of the Creative Commons Attribution-Non-Commercial License ( http://creativecommons.org/licenses/by-nc/3.0/), which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited. The moral rights of the named author(s) have been asserted.

                History
                Date received : 19 July 2016
                Date revision received : 21 January 2017
                Date accepted : 30 January 2017
                Page count
                Figures: 0, Tables: 1, Equations: 0, References: 94, Pages: 13
                Categories
                Subject: Review

                ScienceOpen disciplines: Microbiology & Virology
                Keywords: fermentation,human microbiome,non-digestible carbohydrate,short-chain fatty acids
                Data availability:
                ScienceOpen disciplines: Microbiology & Virology
                Keywords: fermentation, human microbiome, non-digestible carbohydrate, short-chain fatty acids

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