Gut Microbiota Regulate Motor Deficits and Neuroinflammation in a Model of Parkinson’s Disease

Cell, Год журнала: 2016, Номер 167(6), С. 1469 - 1480.e12

Опубликована: Дек. 1, 2016

Язык: Английский

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Health benefits of fermented foods: microbiota and beyond

Current Opinion in Biotechnology, Год журнала: 2016, Номер 44, С. 94 - 102

Опубликована: Дек. 18, 2016

Язык: Английский

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Microplastics affect sedimentary microbial communities and nitrogen cycling

Nature Communications, Год журнала: 2020, Номер 11(1)

Опубликована: Май 12, 2020

Abstract Microplastics are ubiquitous in estuarine, coastal, and deep sea sediments. The impacts of microplastics on sedimentary microbial ecosystems biogeochemical carbon nitrogen cycles, however, have not been well reported. To evaluate if influence the composition function communities, we conducted a microcosm experiment using salt marsh sediment amended with polyethylene (PE), polyvinyl chloride (PVC), polyurethane foam (PUF) or polylactic acid (PLA) microplastics. We report that presence alters community cycling processes. Compared to control sediments without microplastic, PUF- PLA-amended promote nitrification denitrification, while PVC amendment inhibits both These results indicate processes can be significantly affected by different microplastics, which may serve as organic substrates for communities. Considering this evidence increasing microplastic pollution, impact plastics global merits critical investigation.

Язык: Английский

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The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on fermented foods

Nature Reviews Gastroenterology & Hepatology, Год журнала: 2021, Номер 18(3), С. 196 - 208

Опубликована: Янв. 4, 2021

Abstract An expert panel was convened in September 2019 by The International Scientific Association for Probiotics and Prebiotics (ISAPP) to develop a definition fermented foods describe their role the human diet. Although these have been consumed thousands of years, they are receiving increased attention among biologists, nutritionists, technologists, clinicians consumers. Despite this interest, inconsistencies related use term ‘fermented’ led define beverages as “foods made through desired microbial growth enzymatic conversions food components”. This definition, encompassing many varieties foods, is intended clarify what (and not) food. distinction between probiotics further clarified. also addressed current state knowledge on safety, risks health benefits, including an assessment nutritional attributes mechanistic rationale how could improve gastrointestinal general health. latest advancements our understanding ecology systems biology were discussed. Finally, reviewed regulated discussed efforts include them separate category national dietary guidelines.

Язык: Английский

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Systematic Review of Gut Microbiota and Major Depression

Frontiers in Psychiatry, Год журнала: 2019, Номер 10

Опубликована: Фев. 11, 2019

Background: Recently discovered relationships between the gastrointestinal microbiome and brain have implications for psychiatric disorders, including major depressive disorder (MDD). Bacterial transplantation from MDD patients to rodents produces depression-like behaviors. In humans, case-control studies examined gut in healthy affected individuals. We systematically reviewed existing comparing microbial composition volunteers. Methods: A PubMed literature search combined terms "depression," "depressive disorder," "stool," "fecal," "gut," "microbiome" identify human that investigated microbiota quantified stool. evaluated resulting studies, focusing on bacterial taxa were different controls. Results: Six eligible found which 50 exhibited differences (p<0.05) with Patient characteristics methodologies varied widely studies. Five phyla—Bacteroidetes, Firmicutes, Actinobacteria, Fusobacteria Protobacteria—were represented; however, divergent results occurred across all phyla. The largest number of differentiating within phylum nine families twelve genera differentiated diagnostic groups. majority these be statistically two groups identified. Family Lachnospiraceae four (with an even split directionality). Across five phyla, higher (Anaerostipes, Blautia, Clostridium, Klebsiella, incertae sedis, Parabacteroides, Parasuterella, Phascolarctobacterium, Streptococcus), six lower (Bifidobacterium, Dialister, Escherichia/Shigella, Faecalibacterium, Ruminococcus), (Alistipes, Bacteroides, Megamonas, Oscillibacter, Prevotella, Roseburia). highlight mechanisms products metabolism as they may relate etiology depression. Conclusions: No consensus has emerged depression concerning are most relevant This part due study design. Given functions conserved taxonomic groups, we propose studying functioning more productive than a purely approach understanding

Язык: Английский

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Fermented foods in a global age: East meets West

Comprehensive Reviews in Food Science and Food Safety, Год журнала: 2020, Номер 19(1), С. 184 - 217

Опубликована: Янв. 1, 2020

Abstract Fermented foods and alcoholic beverages have long been an important part of the human diet in nearly every culture on continent. These are often well‐preserved serve as stable significant sources proteins, vitamins, minerals, other nutrients. Despite these common features, however, many differences exist with respect to substrates products types microbes involved manufacture fermented produced globally. In this review, we describe consider influence geography industrialization manufacture. Whereas Europe, North America, Australia, New Zealand usually depend defined starter cultures, those made Asia Africa rely spontaneous fermentation. Likewise, developing countries, not commercially industrial scale. Although autochthonous present raw material, for products, introduction technology has led greater consistency, safety, quality. The diversity function a wide range can now be examined detail using molecular omic approaches. nutritional value is well‐appreciated, especially resource‐poor regions where yoghurt improve public health provide opportunities economic development. Manufacturers foods, whether small or large, should follow Good Manufacturing Practices sustainable development goals. Ultimately, preferences dietary habits consumers, well regional agricultural conditions availability resources.

Язык: Английский

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The soil microbiome — from metagenomics to metaphenomics

Current Opinion in Microbiology, Год журнала: 2018, Номер 43, С. 162 - 168

Опубликована: Фев. 15, 2018

Soil microorganisms carry out important processes, including support of plant growth and cycling carbon other nutrients. However, the majority soil microbes have not yet been isolated their functions are largely unknown. Although metagenomic sequencing reveals microbial identities functional gene information, it includes DNA from with vastly varying physiological states. Therefore, metagenomics is only predictive community potential. We posit that next frontier lies in understanding metaphenome, product combined genetic potential microbiome available resources. Here we describe examples opportunities towards gaining metaphenome.

Язык: Английский

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Advances and Challenges in Metatranscriptomic Analysis

Frontiers in Genetics, Год журнала: 2019, Номер 10

Опубликована: Сен. 25, 2019

Sequencing-based analyses of microbiomes have traditionally focused on addressing the question community membership and profiling taxonomic abundance through amplicon sequencing 16 rRNA genes. More recently, shotgun metagenomics, which involves random all genomic content a microbiome, has dominated this arena due to advancements in technology throughput capability profile genes as well microbiome membership. While these methods revealed great number insights into wide variety microbiomes, both approaches only describe presence organisms or genes, not whether they are active members microbiome. To obtain deeper how microbial responds over time their changing environmental conditions, scientists beginning employ large-scale metatranscriptomics approaches. Here, we present comprehensive review computational study transcriptomes. We major burgeoning field, compare strengths weaknesses other analysis methods, list available tools workflows, use cases limitations method. envision that field will continue grow exponentially, scope projects (e.g. longitudinal studies transcriptional responses perturbations time) resulting data. This provide options for data highlight areas need development.

Язык: Английский

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Large-scale genome-wide analysis links lactic acid bacteria from food with the gut microbiome

Nature Communications, Год журнала: 2020, Номер 11(1)

Опубликована: Май 25, 2020

Abstract Lactic acid bacteria (LAB) are fundamental in the production of fermented foods and several strains regarded as probiotics. Large quantities live LAB consumed within foods, but it is not yet known to what extent we ingest become members gut microbiome. By analysis 9445 metagenomes from human samples, demonstrate that prevalence abundance species stool samples generally low linked age, lifestyle, geography, with Streptococcus thermophilus Lactococcus lactis being most prevalent. Moreover, identify genome-based differences between food microbes by considering 666 metagenome-assembled genomes (MAGs) newly reconstructed microbiomes along 154,723 MAGs 193,078 reference genomes. Our large-scale genome-wide demonstrates closely related occur both environments provides unprecedented evidence can be indeed a possible source for

Язык: Английский

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Finding Functional Differences Between Species in a Microbial Community: Case Studies in Wine Fermentation and Kefir Culture

Frontiers in Microbiology, Год журнала: 2019, Номер 10

Опубликована: Июнь 25, 2019

Microbial life usually takes place in a community where individuals interact, by competition for nutrients, cross-feeding, inhibition end-products, but also their spatial distribution. Lactic acid bacteria are prominent members of microbial communities responsible food fermentations. Their niche depends on own properties as well those the other species. Here, we apply computational approach, which uses only genomic and metagenomic information functional annotation genes, to find that distinguish species from others community, follow individual community. We analyzed isolated sequenced strains kefir metagenomes wine demonstrate how distinguishing an organism lead experimentally testable hypotheses concerning interactions with observe, example, L. kefiranofaciens, dominant kefir, stands out among Lactobacilli because it potentially has more amino auxotrophies. Using analysis industrial fermentations investigate role inoculated plantarum malolactic fermentation. observed thrives better white than red largest number phosphotransferase system communities. Also, together Pantoea, Erwinia, Asaia, Gluconobacter, Komagataeibacter genera had highest genes involved biosynthesis acids.

Язык: Английский

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