Interactions Between Food and Gut Microbiota: Impact on Human Health

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Abstract

Understanding the relationship between food and the gut microbiota, their interactions, and how each modulates the other is critical for successful promotion of human health. This review seeks to summarize (a) the current knowledge on the effects of food and food components on gut microbiota and (b) the association between gut microbiota, consumption of food, and food bioactive components and the resulting beneficial health outcomes. Our goal is to provide state-of-the-art information on food and gut microbiota interactions and to stimulate discussions and research approaches that will move the field forward.

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Most cited references 62

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Benefits of polyphenols on gut microbiota and implications in human health.

Fernando Cardona, Cristina Andres-Lacueva, Sara Tulipani … (2013)

The biological properties of dietary polyphenols are greatly dependent on their bioavailability that, in turn, is largely influenced by their degree of polymerization. The gut microbiota play a key role in modulating the production, bioavailability and, thus, the biological activities of phenolic metabolites, particularly after the intake of food containing high-molecular-weight polyphenols. In addition, evidence is emerging on the activity of dietary polyphenols on the modulation of the colonic microbial population composition or activity. However, although the great range of health-promoting activities of dietary polyphenols has been widely investigated, their effect on the modulation of the gut ecology and the two-way relationship "polyphenols ↔ microbiota" are still poorly understood. Only a few studies have examined the impact of dietary polyphenols on the human gut microbiota, and most were focused on single polyphenol molecules and selected bacterial populations. This review focuses on the reciprocal interactions between the gut microbiota and polyphenols, the mechanisms of action and the consequences of these interactions on human health. Copyright © 2013 Elsevier Inc. All rights reserved.

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Short-Term Antibiotic Treatment Has Differing Long-Term Impacts on the Human Throat and Gut Microbiome

Hedvig E Jakobsson, Cecilia Jernberg, Anders F. Andersson … (2010)

Antibiotic administration is the standard treatment for the bacterium Helicobacter pylori, the main causative agent of peptic ulcer disease and gastric cancer. However, the long-term consequences of this treatment on the human indigenous microbiota are relatively unexplored. Here we studied short- and long-term effects of clarithromycin and metronidazole treatment, a commonly used therapy regimen against H. pylori, on the indigenous microbiota in the throat and in the lower intestine. The bacterial compositions in samples collected over a four-year period were monitored by analyzing the 16S rRNA gene using 454-based pyrosequencing and terminal-restriction fragment length polymorphism (T-RFLP). While the microbial communities of untreated control subjects were relatively stable over time, dramatic shifts were observed one week after antibiotic treatment with reduced bacterial diversity in all treated subjects in both locations. While the microbiota of the different subjects responded uniquely to the antibiotic treatment some general trends could be observed; such as a dramatic decline in Actinobacteria in both throat and feces immediately after treatment. Although the diversity of the microbiota subsequently recovered to resemble the pre treatment states, the microbiota remained perturbed in some cases for up to four years post treatment. In addition, four years after treatment high levels of the macrolide resistance gene erm(B) were found, indicating that antibiotic resistance, once selected for, can persist for longer periods of time than previously recognized. This highlights the importance of a restrictive antibiotic usage in order to prevent subsequent treatment failure and potential spread of antibiotic resistance.

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The influence of diet on the gut microbiota.

Karen Scott, Silvia Gratz, Paul Sheridan … (2013)

Diet is a major factor driving the composition and metabolism of the colonic microbiota. The amount, type and balance of the main dietary macronutrients (carbohydrates, proteins and fats) have a great impact on the large intestinal microbiota. The human colon contains a dense population of bacterial cells that outnumber host cells 10-fold. Bacteroidetes, Firmicutes and Actinobacteria are the three major phyla that inhabit the human large intestine and these bacteria possess a fascinating array of enzymes that can degrade complex dietary substrates. Certain colonic bacteria are able to metabolise a remarkable variety of substrates whilst other species carry out more specialised activities, including primary degradation of plant cell walls. Microbial metabolism of dietary carbohydrates results mainly in the formation of short chain fatty acids and gases. The major bacterial fermentation products are acetate, propionate and butyrate; and the production of these tends to lower the colonic pH. These weak acids influence the microbial composition and directly affect host health, with butyrate the preferred energy source for the colonocytes. Certain bacterial species in the colon survive by cross-feeding, using either the breakdown products of complex carbohydrate degradation or fermentation products such as lactic acid for growth. Microbial protein metabolism results in additional fermentation products, some of which are potentially harmful to host health. The current 'omic era promises rapid progress towards understanding how diet can be used to modulate the composition and metabolism of the gut microbiota, allowing researchers to provide informed advice, that should improve long-term health status. Copyright © 2012 Elsevier Ltd. All rights reserved.

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Author and article information

Journal

Title: Annual Review of Food Science and Technology

Abbreviated Title: Annu. Rev. Food Sci. Technol.

Publisher: Annual Reviews

ISSN (Print): 1941-1413

ISSN (Electronic): 1941-1421

Publication date Created: March 25 2019

Publication date (Print): March 25 2019

Volume: 10

Issue: 1

Pages: 389-408

Affiliations

[1 ]College of Light Industry, Textile and Food Engineering, Sichuan University, Chengdu 610065, People's Republic of China

[2 ]Diet Genomics and Immunology Laboratory, Beltsville Human Nutrition Research Center, Agricultural Research Service, US Department of Agriculture, Beltsville, Maryland 20705, USA;

[3 ]Department of Nutrition and Food Science, University of Maryland, College Park, Maryland 20742, USA

[4 ]College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, People's Republic of China

Article

DOI: 10.1146/annurev-food-032818-121303

PubMed ID: 30908952

SO-VID: d5af7e5a-058c-4901-95ff-9e8137f40581

History

ScienceOpen disciplines: Crops,Biorenewable resources,Agricultural ecology,Agricultural engineering,Agricultural economics & Resource management,Biotechnology

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ScienceOpen disciplines: Crops, Biorenewable resources, Agricultural ecology, Agricultural engineering, Agricultural economics & Resource management, Biotechnology

Interactions Between Food and Gut Microbiota: Impact on Human Health

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Most cited references 62

Benefits of polyphenols on gut microbiota and implications in human health.

Short-Term Antibiotic Treatment Has Differing Long-Term Impacts on the Human Throat and Gut Microbiome

The influence of diet on the gut microbiota.

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