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Microorganisms
Special Issues
Dietary Nutrition and Gut Microbiota
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Dietary Nutrition and Gut Microbiota

A special issue of Microorganisms (ISSN 2076-2607). This special issue belongs to the section "Gut Microbiota".

Deadline for manuscript submissions: closed (31 December 2022) | Viewed by 14562

Special Issue Editors

Dr. Esther Nova

E-Mail Website
Guest Editor
Immunonutrition Research Group, Department of Metabolism and Nutrition, Institute of Food Science, Technology and Nutrition (ICTAN), Spanish National Research Council (CSIC), Madrid, Spain
Interests: nutritional immunology; anorexia nervosa; human nutrition; nutritional biology; gut microbiota; diabetes; eating disorders; nutritional and metabolic diseases; probiotics; prebiotics
Dr. Rocío González-Soltero

E-Mail Website
Guest Editor
Department of Medicine, Universidad Europea de Madrid, Madrid, Spain
Interests: health; nutrition; gut microbiota; genomics; metagenomics; antibiotics; genome integrity; medical education
Special Issues, Collections and Topics in MDPI journals
Dr. Sonia Gómez-Martínez

E-Mail Website
Guest Editor
Immunonutrition Research Group, Department of Metabolism and Nutrition, Institute of Food Science, Technology and Nutrition (ICTAN), Spanish National Research Council (CSIC), Madrid, Spain
Interests: immunonutrition; immunomodulatory; nutrients; bioactive components; food

Special Issue Information

Dear Colleagues,

There is growing evidence that the relationship between the intestinal microbiota and individual health outcomes is influenced by diet. Consumption of various nutrients affects the composition of the gut microbial community and provides metabolites that influence the host’s physiology. Diet characteristics, including macronutrient balance and diet patterns and restrictions, bacteria in and on foods, a wide range of potentially prebiotic compounds and the degree of processing/cooking influence gut homeostasis through its impact on bacterial metabolism and have consequences for the immune and metabolic response. Acquiring knowledge of these aspects, especially through an omics-integral approach, might provide the basis for personalized nutritional interventions aimed at avoiding dysbiosis and its contribution to major chronic degenerative diseases.

As a Guest Editor of this Special Issue, I invite you to submit research articles, reviews, and short communications related to dietary nutrition and the shape and function of the microbiota in relation to health and the prevention or treatment of disease.

Dr. Esther Nova
Dr. Rocío González-Soltero
Dr. Sonia Gómez-Martínez
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Microorganisms is an international peer-reviewed open access monthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2700 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • diet
  • nutrition
  • microbiota
  • dysbiosis
  • metabolic response

Published Papers (5 papers)

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Research

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16 pages, 1460 KiB  
Article
Ramen Consumption and Gut Microbiota Diversity in Japanese Women: Cross-Sectional Data from the NEXIS Cohort Study
by Jonguk Park, Hiroto Bushita, Ayatake Nakano, Ai Hara, Hiroshi M. Ueno, Naoki Ozato, Koji Hosomi, Hitoshi Kawashima, Yi-An Chen, Attayeb Mohsen, Harumi Ohno, Kana Konishi, Kumpei Tanisawa, Hinako Nanri, Haruka Murakami, Motohiko Miyachi, Jun Kunisawa, Kenji Mizuguchi and Michihiro Araki
Microorganisms 2023, 11(8), 1892; https://doi.org/10.3390/microorganisms11081892 - 26 Jul 2023
Viewed by 2517
Abstract
A cross-sectional study involving 224 healthy Japanese adult females explored the relationship between ramen intake, gut microbiota diversity, and blood biochemistry. Using a stepwise regression model, ramen intake was inversely associated with gut microbiome alpha diversity after adjusting for related factors, including diets, [...] Read more.
A cross-sectional study involving 224 healthy Japanese adult females explored the relationship between ramen intake, gut microbiota diversity, and blood biochemistry. Using a stepwise regression model, ramen intake was inversely associated with gut microbiome alpha diversity after adjusting for related factors, including diets, Age, BMI, and stool habits (β = −0.018; r = −0.15 for Shannon index). The intake group of ramen was inversely associated with dietary nutrients and dietary fiber compared with the no-intake group of ramen. Sugar intake, Dorea as a short-chain fatty acid (SCFA)-producing gut microbiota, and γ-glutamyl transferase as a liver function marker were directly associated with ramen intake after adjustment for related factors including diets, gut microbiota, and blood chemistry using a stepwise logistic regression model, whereas Dorea is inconsistently less abundant in the ramen group. In conclusion, the increased ramen was associated with decreased gut bacterial diversity accompanying a perturbation of Dorea through the dietary nutrients, gut microbiota, and blood chemistry, while the methodological limitations existed in a cross-sectional study. People with frequent ramen eating habits need to take measures to consume various nutrients to maintain and improve their health, and dietary management can be applied to the dietary feature in ramen consumption. Full article
(This article belongs to the Special Issue Dietary Nutrition and Gut Microbiota)
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20 pages, 3359 KiB  
Article
Butyrate Mitigates Lipopolysaccharide-Induced Intestinal Morphological Changes in Weanling Piglets by Regulating the Microbiota and Energy Metabolism, and Alleviating Inflammation and Apoptosis
by Yunsheng Han, Chaohua Tang, Qingyu Zhao, Shijie Fan, Peilong Yang and Junmin Zhang
Microorganisms 2022, 10(10), 2001; https://doi.org/10.3390/microorganisms10102001 - 10 Oct 2022
Cited by 7 | Viewed by 2122
Abstract
Butyrate provides energy for colonocytes and is a functional metabolite that mitigates weanling piglet stress. However, its effects and mechanisms remain largely unknown. We established a lipopolysaccharide (LPS)-induced inflammatory stress piglet model to examine how butyrate mechanisms impacted piglet intestinal histology, microbiota, and [...] Read more.
Butyrate provides energy for colonocytes and is a functional metabolite that mitigates weanling piglet stress. However, its effects and mechanisms remain largely unknown. We established a lipopolysaccharide (LPS)-induced inflammatory stress piglet model to examine how butyrate mechanisms impacted piglet intestinal histology, microbiota, and inflammation. We randomly assigned 18 crossbred male piglets to three treatment groups: CON, LPS, and BT-LPS. Coated butyrate was supplemented in the BT-LPS feed for 21 days. On days 19 and 21, piglets in LPS and BT-LPS groups were challenged with LPS at 100 μg/kg body weight. Dietary butyrate improved LPS-injured intestinal histology by significantly increasing jejunal and ileal villus height, villus height to crypt depth ratios, and decreasing histological scores. LPS challenge activated hypoxia-inducible factor 1α and nuclear factor-κB, and enhanced interleukins (IL-1β, IL-6, IL-12), tumor necrosis factor-α, and also downstream inducible nitric oxide synthase and cyclooxygenase 2, but decreased anti-inflammatory cytokines (IL-10, IL-13). Most molecule levels were significantly reversed by butyrate administration. When compared with the CON or LPS groups, the BT-LPS group had a higher relative abundance of jejunal Firmicutes, Bacteroidetes, Clostridiaceae, Lactobacillus, and Prevotella but a lower abundance of Proteobacteria, Enterobacteriaceae, and Escherichia–Shigella. Phylogenetic investigation of communities by reconstruction of unobserved states and correlation analyses suggested these bacteria contributed to butyrate-alleviating jejunal inflammation and infectious diseases. Butyrate-based diets significantly reduced apoptosis via mitochondrial pathways by downregulating apoptotic caspase 3 mRNA levels. Diets also altered enterocyte metabolism in the jejunum by upregulating peroxisome-proliferator-activated receptor α expression but downregulating carnitine palmitoyltransferase 1 level when compared with CON or LPS groups. Butyrate supplementation improved immunity homeostasis, generated beneficial shifts in microbial communities, improved enterocyte energy metabolism, and prevented apoptosis to protect intestinal histology from LPS-induced injury. Full article
(This article belongs to the Special Issue Dietary Nutrition and Gut Microbiota)
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17 pages, 4137 KiB  
Article
Effects of Dietary Supplementation of Solubles from Shredded, Steam-Exploded Pine Particles on the Performance and Cecum Microbiota of Acute Heat-Stressed Broilers
by Akshat Goel, Chris-Major Ncho, Chae-Mi Jeong, Vaishali Gupta, Ji-Young Jung, Si-Young Ha, Jae-Kyung Yang and Yang-Ho Choi
Microorganisms 2022, 10(9), 1795; https://doi.org/10.3390/microorganisms10091795 - 06 Sep 2022
Cited by 6 | Viewed by 1493
Abstract
Heat stress (HS) negatively influences livestock productivity, but it can be, at least in part, mitigated by nutritional interventions. One such intervention is to use byproducts from various sources that are likely to be included in the consumer chain. Thus, the present study [...] Read more.
Heat stress (HS) negatively influences livestock productivity, but it can be, at least in part, mitigated by nutritional interventions. One such intervention is to use byproducts from various sources that are likely to be included in the consumer chain. Thus, the present study investigated the effects of dietary supplementation of solubles from shredded, steam-exploded pine particles (SSPPs) on the performance and cecum microbiota in broilers subjected to acute HS. One-week-old Ross 308 broilers (n = 108) were fed 0%, 0.1%, or 0.4% SSPP in their diets. On the 37th day, forty birds were allocated to one of four groups; namely, a group fed a control diet without SSPPs at thermoneutral temperature (NT) (0% NT) and acute heat-stressed birds with 0% (0% HS), 0.1% (0.1% HS), and 0.4% (0.4% HS) SSPP-supplemented diets. The NT was maintained at 21.0 °C, while the HS room was increased to 31 °C. The final BW, percent difference in body weight (PDBW), and feed intake (FI) were lower in HS birds, but PDBW was reversely associated with dietary SSPP. Similarly, HS birds had a higher rectal temperature (RT) and ΔT in comparison to birds kept at NT. The FI of SSPP-supplemented birds was not significant, indicating lower HS effects. Plasma triglyceride was decreased in HS birds but not affected in 0.1% HS birds in comparison to 0% NT birds. OTUs and Chao1 were increased by 0.1% HS compared to 0% NT. Unweighted Unifrac distances for 0.1% HS were different from 0% NT and 0.4% HS. The favorable bacterial phylum (Tenericutes) and genera (Faecalibacterium and Anaerofustis) were increased, while the pathogenic genus (Enterococcus) was decreased, in SSPP-supplemented birds. In sum, production performances are negatively affected under acute HS. Dietary supplementation of SSPPs is beneficial for improving community richness indices and unweighted Unifrac distances, and it enhanced the advantageous bacterial phyla and reduced virulent genera and triglyceride hydrolysis in acute HS broilers. Our results indicate that dietary SSPPs modulates the microbial profile of the cecum while resulting in relatively less weight loss and lower rectal temperature compared to control. Full article
(This article belongs to the Special Issue Dietary Nutrition and Gut Microbiota)
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14 pages, 3101 KiB  
Article
Insights into the Gut Microbial Communities of Broiler Chicken Fed Black Soldier Fly Larvae-Desmodium-Based Meal as a Dietary Protein Source
by Evalyne W. Ndotono, Fathiya M. Khamis, Joel L. Bargul and Chrysantus M. Tanga
Microorganisms 2022, 10(7), 1351; https://doi.org/10.3390/microorganisms10071351 - 05 Jul 2022
Cited by 9 | Viewed by 3194
Abstract
The utilization of insect-based diets to improve gastrointestinal function and gut health in poultry is gaining global attention as a promising feed additive. The objective of this study was to determine the optimal inclusion level of the full-fat black soldier fly larvae (BSFL) [...] Read more.
The utilization of insect-based diets to improve gastrointestinal function and gut health in poultry is gaining global attention as a promising feed additive. The objective of this study was to determine the optimal inclusion level of the full-fat black soldier fly larvae (BSFL) and Desmodium intortum (DI) in broiler chicken diets and to evaluate their impact on the microbial community in the gut. The bacterial communities were characterized using Oxford nanopore sequencing of the full-length bacterial 16S rRNA gene. Four dietary treatments, T1 (25% DI + 75% BSFL), T2 (50% DI + 50% BSFL), T3 (75% DI + 25% BSFL) and T4 (100% fishmeal + 0% DI + BSFL), were fed to the broiler chickens for a period of 42 days. Out of the 395,034 classified reads analyzed, the most predominant phyla identified across all the four dietary treatments were Firmicutes (94%), Bacteroidetes (3%), and Proteobacteria (2%). The T1 diet showed the highest alpha diversity and richness according to the Chao1 and Shannon indices. Beta diversity assessment revealed a significant influence of diet on the abundance of the microbiome. There was an increase in beneficial lactic acid bacteria with increasing inclusion of BSFL in the diets. Our findings strongly support the inclusion of BSFL into poultry diet as a promising protein source to reshape the gut microbiota for improved gut health, immune response, and food safety. Full article
(This article belongs to the Special Issue Dietary Nutrition and Gut Microbiota)
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12 pages, 595 KiB  
Perspective
The Influence of Dietary Factors on the Gut Microbiota
by Esther Nova, Sonia Gómez-Martinez and Rocio González-Soltero
Microorganisms 2022, 10(7), 1368; https://doi.org/10.3390/microorganisms10071368 - 07 Jul 2022
Cited by 30 | Viewed by 4142
Abstract
There is increasing evidence that diet influences the relationship between gut microbiota and individual health outcomes. Nutrient intake affects the composition of the gut microbial community and provides metabolites that influence the host physiology. Dietary patterns, including macronutrient balance and feeding/fasting cycles which [...] Read more.
There is increasing evidence that diet influences the relationship between gut microbiota and individual health outcomes. Nutrient intake affects the composition of the gut microbial community and provides metabolites that influence the host physiology. Dietary patterns, including macronutrient balance and feeding/fasting cycles which may be manipulated with dietary regimens based on caloric restriction periods, influence the gut homeostasis through its impact on the microbial ecosystem. Along the same line, prebiotic and probiotic ingredients and additives in foods, as well as the degree of food processing have consequences on gut microbiota and the related immune and metabolic response of the human host. Acquiring knowledge of these aspects, especially through an -omics-integral approach, might provide the basis for personalized nutritional interventions directed to avoid dysbiosis and contribute to the prevention of major chronic degenerative diseases. Despite vast scientific evidence supporting the relationship between dietary factors and gut microbiota composition and function, the underlying mechanisms and their potential impact are far from clear. There is a lack of well-designed longitudinal studies performed in target population groups whose dietary patterns can be particularly relevant for their future health, as is the case in infants, pregnant women, or athletes. Full article
(This article belongs to the Special Issue Dietary Nutrition and Gut Microbiota)
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