Influence of short-term changes in dietary sulfur on the relative abundances of intestinal sulfate-reducing bacteria.

ABSTRACT: High-protein diets may be linked to gut inflammation due to increased production of hydrogen sulfide (H₂S), a potential toxin, as an end product of microbial fermentation in the colon by sulfidogenic sulfate-reducing bacteria (SRB). We hypothesized that dietary content of sulfur-containing amino acids (SAA) leads to variation in the relative abundances of intestinal SRB, which include Desulfovibrio and Bilophila taxa. To test this hypothesis we performed a pilot crossover study in four healthy volunteers, who consumed two interventional diets for 10-14 days, containing high or low SAA content. The total energy intake was similar between the two dietary extremes. Microbial communities were characterized by 16S rRNA gene amplicon and shotgun next-generation DNA seque

SUBMITTER: Dostal Webster A 

PROVIDER: S-EPMC6748593 | biostudies-literature | 2019

REPOSITORIES: biostudies-literature