Consumption of Fermented Foods Is Associated with Systematic Differences in the Gut Microbiome and Metabolome.

ABSTRACT: Lifestyle factors, such as diet, strongly influence the structure, diversity, and composition of the microbiome. While we have witnessed over the last several years a resurgence of interest in fermented foods, no study has specifically explored the effects of their consumption on gut microbiota in large cohorts. To assess whether the consumption of fermented foods is associated with a systematic signal in the gut microbiome and metabolome, we used a multi-omic approach (16S rRNA amplicon sequencing, metagenomic sequencing, and untargeted mass spectrometry) to analyze stool samples from 6,811 individuals from the American Gut Project, including 115 individuals specifically recruited for their frequency of fermented food consumption for a targeted 4-week longitudinal study. We observed subtl

SUBMITTER: Taylor BC 

PROVIDER: S-EPMC7380580 | biostudies-literature | 2020 Mar

REPOSITORIES: biostudies-literature