Human Gut Microbiome Response Induced by Fermented Dairy Product Intake in Healthy Volunteers

Volokh, Olesya; Klimenko, Natalia; Berezhnaya, Yulia; Tyakht, Alexander; Nesterova, Polina; Popenko, Anna; Alexeev, Dmitry

doi:10.3390/nu11030547

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Human Gut Microbiome Response Induced by Fermented Dairy Product Intake in Healthy Volunteers

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PepsiCo R&D, Inc., Leningradsky prospekt, 72-4, 125315 Moscow, Russia

Knomics LLC, Skolkovo Innovation Center, Bolshoy bulvar street 42-1, 143026 Moscow, Russia

Institute of Gene Biology of Russian Academy of Science, Group of Molecular Organization of Genome, 34/5 Vavilova Str., 119334 Moscow, Russia

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ITMO University, Computer Technology Department, Kronverkskiy pr., 49, 197101 St. Petersburg, Russia

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Atlas Biomed Group, 92 Albert Embankment, Lambeth, London SE1 7TT, UK

Author to whom correspondence should be addressed.

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These authors contributed equally to this work.

Nutrients 2019, 11(3), 547; https://doi.org/10.3390/nu11030547

Received: 24 January 2019 / Revised: 18 February 2019 / Accepted: 26 February 2019 / Published: 4 March 2019

(This article belongs to the Special Issue Health Benefits of Traditional and Next Generation Probiotics)

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Abstract

Accumulated data suggests that the gut microbiome can rapidly respond to changes in diet. Consumption of fermented dairy products (FDP) fortified with probiotic microbes may be associated with positive impact on human health. However, the extent and details of the possible impact of FDP consumption on gut community structure tends to vary across individuals. We used microbiome analysis to characterize changes in gut microbiota composition after 30 days of oral intake of a yoghurt fortified with Bifidobacterium animalis subsp. lactis BB-12. 16S rRNA gene sequencing was used to assess the gut microbial composition before and after FDP consumption in healthy adults (n = 150). Paired comparison of gut microbial content demonstrated an increase in presence of potentially beneficial bacteria, particularly, Bifidobacterium genus, as well as Adlercreutzia equolifaciens and Slackia isoflavoniconvertens. At a functional level, an increased capacity to metabolize lactose and synthesize amino acids was observed accompanied by a lowered potential for synthesis of lipopolysaccharides. Cluster analysis revealed that study volunteers segregated into two groups with post-intervention microbiota response that was dependent on the baseline microbial community structure. View Full-Text

Keywords: gut microbiota; probiotics; clinical trial; fermented dairy products; responders

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MDPI and ACS Style

Volokh, O.; Klimenko, N.; Berezhnaya, Y.; Tyakht, A.; Nesterova, P.; Popenko, A.; Alexeev, D. Human Gut Microbiome Response Induced by Fermented Dairy Product Intake in Healthy Volunteers. Nutrients 2019, 11, 547. https://doi.org/10.3390/nu11030547

AMA Style

Volokh O, Klimenko N, Berezhnaya Y, Tyakht A, Nesterova P, Popenko A, Alexeev D. Human Gut Microbiome Response Induced by Fermented Dairy Product Intake in Healthy Volunteers. Nutrients. 2019; 11(3):547. https://doi.org/10.3390/nu11030547

Chicago/Turabian Style

Volokh, Olesya, Natalia Klimenko, Yulia Berezhnaya, Alexander Tyakht, Polina Nesterova, Anna Popenko, and Dmitry Alexeev. 2019. "Human Gut Microbiome Response Induced by Fermented Dairy Product Intake in Healthy Volunteers" Nutrients 11, no. 3: 547. https://doi.org/10.3390/nu11030547

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Human Gut Microbiome Response Induced by Fermented Dairy Product Intake in Healthy Volunteers

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