Gut-microbiota-targeted diets modulate human immune status.
Gut-microbiota-targeted diets modulate human immune status.
复制标题
DOI：
10.1016/j.cell.2021.06.019
复制
发表时间：
2021-08-05
期刊：
影响因子：
64.5
通讯作者：
Sonnenburg, Justin L.
中科院分区：
文献类型：
--
作者：
Wastyk, Hannah C.;Fragiadakis, Gabriela K.;Perelman, Dalia;Dahan, Dylan;Merrill, Bryan D.;Yu, Feiqiao B.;Topf, Madeline;Gonzalez, Carlos G.;Van Treuren, William;Han, Shuo;Robinson, Jennifer L.;Elias, Joshua E.;Sonnenburg, Erica D.;Gardner, Christopher D.;Sonnenburg, Justin L.
饮食调节肠道微生物群，进而影响免疫系统。在这里，我们确定了两种针对微生物群的饮食干预措施（植物纤维或发酵食品）如何影响健康成年人的人体微生物组和免疫系统。通过一项为期 17 周的随机前瞻性研究（n = 18/组），结合微生物组和宿主的组学测量（包括广泛的免疫分析），我们发现了饮食特异性的影响。尽管微生物群落多样性稳定，但高纤维饮食增加了微生物组编码的聚糖降解 CAZymes。虽然细胞因子反应评分（主要结果）没有变化，但高纤维消费者的三种不同的免疫轨迹与基线微生物群多样性相对应。另外，高发酵食品饮食稳步增加微生物群多样性并减少炎症标志物。这些数据强调了如何将饮食干预与深度和纵向免疫和微生物组分析相结合，从而提供个性化和全人群的洞察。发酵食品对于应对工业化社会普遍存在的微生物组多样性下降和炎症增加可能有价值。
Diet modulates the gut microbiome, which, in turn, can impact the immune system. Here, we determined how two microbiota-targeted dietary interventions, plant-based fiber or fermented foods, influence the human microbiome and immune system in healthy adults. Using a 17-week randomized, prospective study (n = 18/arm) combined with -omics measurements of microbiome and host, including extensive immune profiling, we found diet-specific effects. The high-fiber diet increased microbiome-encoded glycan-degrading CAZymes despite stable microbial community diversity. While Cytokine Response Score (primary outcome) was unchanged, three distinct immunological trajectories in high fiber-consumers corresponded to baseline microbiota diversity. Alternatively, the high-fermented food diet steadily increased microbiota diversity and decreased inflammatory markers. The data highlight how coupling dietary interventions to deep and longitudinal immune and microbiome profiling can provide individualized and population-wide insight. Fermented foods may be valuable in countering the decreased microbiome diversity and increased inflammation pervasive in industrialized society.
登录
查看更多内容
影响因子：
5
作者：
COHEN, S;KAMARCK, T;MERMELSTEIN, R
通讯作者：
MERMELSTEIN, R
影响因子：
48
作者：
Callahan BJ;McMurdie PJ;Rosen MJ;Han AW;Johnson AJ;Holmes SP
通讯作者：
Holmes SP
影响因子：
64.8
作者：
Arumugam, Manimozhiyan;Raes, Jeroen;Pelletier, Eric;Le Paslier, Denis;Yamada, Takuji;Mende, Daniel R.;Fernandes, Gabriel R.;Tap, Julien;Bruls, Thomas;Batto, Jean-Michel;Bertalan, Marcelo;Borruel, Natalia;Casellas, Francesc;Fernandez, Leyden;Gautier, Laurent;Hansen, Torben;Hattori, Masahira;Hayashi, Tetsuya;Kleerebezem, Michiel;Kurokawa, Ken;Leclerc, Marion;Levenez, Florence;Manichanh, Chaysavanh;Nielsen, H. Bjorn;Nielsen, Trine;Pons, Nicolas;Poulain, Julie;Qin, Junjie;Sicheritz-Ponten, Thomas;Tims, Sebastian;Torrents, David;Ugarte, Edgardo;Zoetendal, Erwin G.;Wang, Jun;Guarner, Francisco;Pedersen, Oluf;de Vos, Willem M.;Brunak, Soren;Dore, Joel;Weissenbach, Jean;Ehrlich, S. Dusko;Bork, Peer
通讯作者：
Bork, Peer
影响因子：
15
作者：
DEJONGH, DC;RADFORD, T;SWEELEY, CC
通讯作者：
SWEELEY, CC
影响因子：
4.6
作者：
Chen, Yi-ran;Zheng, Hui-min;Yang, Zhi-cong
通讯作者：
Yang, Zhi-cong