The relationship between dietary iron and the gut microbiota. Can dietary iron regime be exploited to improve health?

膳食铁与肠道微生物群之间的关系。

• 批准号: BB/N021800/1
• 负责人: Simon C Andrews
• 金额: $ 64.53万
• 依托单位: University of Reading
• 依托单位国家: 英国
• 项目类别: Research Grant
• 财政年份: 2017
• 资助国家: 英国
• 起止时间: 2017 至 无数据
• 项目状态: 已结题
• 来源: https://gtr.ukri.org/projects?ref=BB%2FN021800%2F1
• 关键词: relationship; between; dietary; iron; gut

The adult human gut is home to ~100 trillion microbes collectively known as the 'microbiota'. The gut microbiota is largely composed of bacteria and plays a key role in maintaining our wellbeing. The microbiota assists in processing food into favourable energy sources that sustain our health, and it also generates essential vitamins (e.g. vitamin K, folate, biotin), protects against gut infections and contributes to the development of our immune system. Over 1000 different types of bacteria reside within the gut, but composition varies between individuals and is subject to change. Importantly, it is now clear that alterations in our microbiota are linked to various diseases, e.g. allergy, anorexia, autism, Coeliac's disease, Crohn's disease/Ulcerative Colitis (IBD), obesity and diabetes. However, the manner in which disease state is influenced by our microbiota is poorly understood, as is the way in which diet affects the composition of our gut microbiota to influence disease.Iron is a minor yet crucial dietary component required by virtually all lifeforms. Iron deficiency in humans is the most common form of malnutrition causing iron-deficiency anaemia (IDA) affecting ~2.4 million adults and ~2.3 million children in the UK alone. IDA causes fatigue, poor concentration, weakened immunity and poor performance at school and work - representing a major economic and societal burden. IDA is treated by oral iron supplements and incidence may be reduced by iron fortification (e.g. white flour). However, iron supplements often cause undesirable gastrointestinal side-effects (nausea, abdominal pain, constipation, diarrhoea). In addition, there is mounting evidence demonstrating that dietary iron influences composition of the microbiota, with iron supplementation causing deleterious reductions in levels of beneficial commensals. Such changes are negative indicators of gut health. Indeed, extra iron provision in the diet can promote growth of pathogenic enterobacteria which may in turn provoke debilitating infectious diarrhoea. Currently, it is not clear how iron enhances these populations and diminishes the protective resident microbiota, nor is it understood how dietary iron influences the gut microbiota in general. However, it is likely that a major component of such iron-induced alterations in the microbiota is due to differences in the way in which the distinct types of bacteria within our gut respond to iron. Unfortunately, the relationship between dietary iron, gut microbiota and health/disease remains little explored, and so the potential for positive manipulation of the gut microbiota through dietary-iron regime cannot yet be exploited to promote our health and combat disease.This project will employ controlled in vitro models of our large intestine (where most gut microbiota reside) and human trials to investigate how the composition and metabolic activity of the microbiota are influenced by iron, and the impact that this has on health-related outcomes. We will explore different iron sources as well as dietary components that enhance or decrease iron availability. The ability of prebiotics to reverse unfavourable iron-induced alterations in the gut microbiota will also be investigated. In addition, the impact of iron on the gut microbiota during weaning will be examined, as this crucial period involves a dramatic increase in dietary iron content and availability, along with major changes in the gut microbiome. Increases in dietary-iron provision may be key in the development of an 'adult'-like microbiota upon weaning, a possibility that remains unexplored. We will thus shed new light on the relationship between our microbiota, and diet & health, allowing us to inform key interest groups such as nutritional scientists, the food & drink industry, government and the general public so that the effects of dietary iron on the status of our microbiota can be incorporated into current thinking to improve health.

成年人的肠道是约100万亿个微生物的家园，统称为“微生物”。肠道微生物群主要由细菌组成，在维持我们的健康方面起着关键作用。微生物群有助于将食物加工成维持我们健康的有利能源，它还产生必需的维生素（例如维生素K，叶酸，生物素），防止肠道感染，并有助于我们免疫系统的发展。超过1000种不同类型的细菌存在于肠道内，但组成因个体而异，并且会发生变化。重要的是，现在很清楚，我们微生物群的改变与各种疾病有关，例如过敏，厌食症，自闭症，乳糜泻，克罗恩病/溃疡性结肠炎（IBD），肥胖和糖尿病。然而，我们对微生物群影响疾病状态的方式知之甚少，就像饮食影响肠道微生物群组成以影响疾病一样。铁是几乎所有生命形式所需的次要但关键的饮食成分。人类缺铁是最常见的营养不良形式，导致缺铁性贫血（IDA），仅在英国就影响了约240万成年人和约230万儿童。IDA导致疲劳、注意力不集中、免疫力下降以及在学校和工作中表现不佳--这是一个重大的经济和社会负担。IDA可通过口服铁补充剂治疗，铁强化（如白色面粉）可降低发病率。然而，铁补充剂通常会引起不良的胃肠道副作用（恶心、腹痛、便秘、腹泻）。此外，有越来越多的证据表明，膳食铁影响微生物群的组成，铁补充剂导致有益物质水平的有害降低。这些变化是肠道健康的负面指标。事实上，在饮食中提供额外的铁可以促进致病性肠细菌的生长，这反过来可能引起使人衰弱的感染性腹泻。目前，尚不清楚铁如何增强这些群体并减少保护性的常驻微生物群，也不清楚膳食铁如何影响肠道微生物群。然而，这种铁诱导的微生物群变化的主要组成部分可能是由于我们肠道内不同类型的细菌对铁的反应方式不同。不幸的是，膳食铁，肠道微生物群和健康/疾病之间的关系仍然很少探索，因此，通过膳食铁制度积极操纵肠道微生物群的潜力还不能被利用来促进我们的健康和对抗疾病。（大多数肠道微生物群居住的地方）和人体试验，以研究铁如何影响微生物群的组成和代谢活动，以及这对健康相关结果的影响。我们将探索不同的铁来源以及提高或降低铁可用性的饮食成分。还将研究益生元逆转肠道微生物群中不利的铁诱导变化的能力。此外，还将研究铁对断奶期间肠道微生物群的影响，因为这一关键时期涉及膳食铁含量和可用性的急剧增加，沿着肠道微生物群的重大变化。增加膳食铁供应可能是断奶后“成人”样微生物群发育的关键，这种可能性尚未探索。因此，我们将揭示我们的微生物群与饮食和健康之间的关系，使我们能够告知营养科学家，食品和饮料行业，政府和公众等关键利益集团，以便饮食铁对我们微生物群状态的影响可以纳入当前的思想，以改善健康。

项目成果

Effects of iron deficiency and iron supplementation at the host-microbiota interface: Could a piglet model unravel complexities of the underlying mechanisms?

• DOI: 10.3389/fnut.2022.927754
• 发表时间: 2022
• 期刊: FRONTIERS IN NUTRITION
• 影响因子: 5
• 作者: Abbas, Munawar;Hayirli, Zeynep;Drakesmith, Hal;Andrews, Simon C. C.;Lewis, Marie C. C.
• 通讯作者: Lewis, Marie C. C.

Obesity, diabetes and zinc: A workshop promoting knowledge and collaboration between the UK and Israel, november 28-30, 2016 - Israel.

肥胖、糖尿病和锌：促进英国和以色列之间的知识和合作的研讨会，2016 年 11 月 28 日至 30 日 - 以色列。

• DOI: 10.1016/j.jtemb.2018.04.021
• 发表时间: 2018
• 期刊: organ of the Society for Minerals and Trace Elements (GMS)
• 作者: Jenkins A

Hepcidin-Mediated Hypoferremia Disrupts Immune Responses to Vaccination and Infection.

• DOI: 10.1016/j.medj.2020.10.004
• 发表时间: 2021-02-12
• 期刊: Med (New York, N.Y.)
• 作者: Frost JN;Tan TK;Abbas M;Wideman SK;Bonadonna M;Stoffel NU;Wray K;Kronsteiner B;Smits G;Campagna DR;Duarte TL;Lopes JM;Shah A;Armitage AE;Arezes J;Lim PJ;Preston AE;Ahern D;Teh M;Naylor C;Salio M;Gileadi U;Andrews SC;Dunachie SJ;Zimmermann MB;van der Klis FRM;Cerundolo V;Bannard O;Draper SJ;Townsend ARM;Galy B;Fleming MD;Lewis MC;Drakesmith H
• 通讯作者: Drakesmith H

Characterization of bacteriocin related genes discovered in a novel probiotic isolate Enterococcus faecium W1

在新型益生菌分离株屎肠球菌 W1 中发现的细菌素相关基因的特征

• DOI: 10.1099/acmi.ac2020.po0370
• 发表时间: 2020
• 期刊: Access Microbiology
• 作者: Aziz F

Egg-White Proteins Have a Minor Impact on the Bactericidal Action of Egg White Toward Salmonella Enteritidis at 45°C.

• DOI: 10.3389/fmicb.2020.584986
• 发表时间: 2020
• 期刊: Frontiers in microbiology
• 影响因子: 5.2
• 作者: Baron F;Cochet MF;Alabdeh M;Guérin-Dubiard C;Gautier M;Nau F;Andrews SC;Bonnassie S;Jan S
• 通讯作者: Jan S