Fermented foods affect the seasonal stability of gut bacteria in an Indian rural population
Abstract The effect of fermented foods on healthy human gut microbiota structure and function, particularly its seasonal preference and frequent long-term consumption, has been largely uncharacterised. Here, we assess the gut microbiota and metabolite composition of 78 healthy Indian agrarian indivi...
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| Format: | Article |
| Language: | English |
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Nature Portfolio
2025-01-01
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| Series: | Nature Communications |
| Online Access: | https://doi.org/10.1038/s41467-025-56014-6 |
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| author | Kumaraswamy Jeyaram Leo Lahti Sebastian Tims Hans G. H. J. Heilig Antonie H. van Gelder Willem M. de Vos Hauke Smidt Erwin G. Zoetendal |
| author_facet | Kumaraswamy Jeyaram Leo Lahti Sebastian Tims Hans G. H. J. Heilig Antonie H. van Gelder Willem M. de Vos Hauke Smidt Erwin G. Zoetendal |
| author_sort | Kumaraswamy Jeyaram |
| collection | DOAJ |
| description | Abstract The effect of fermented foods on healthy human gut microbiota structure and function, particularly its seasonal preference and frequent long-term consumption, has been largely uncharacterised. Here, we assess the gut microbiota and metabolite composition of 78 healthy Indian agrarian individuals who differ in the intake of fermented milk and soybean products by seasonal sampling during hot-humid summer, autumn and dry winter. Here we show that, seasonal shifts between the Prevotella- and Bifidobacterium/Ruminococcus-driven community types, or ecological states, and associated fatty acid derivatives, with a bimodal change in Bacteroidota community structure during summer, particularly in fermented milk consumers. Our results associate long-term fermented food consumption with reduced gut microbiota diversity and bacterial load. We identify taxonomic groups that drive the seasonal fluctuation and associated shifts between the two ecological states in gut microbiota. This understanding may pave the way towards developing strategies to sustain a healthy and resilient gut microbiota through dietary interventions. |
| format | Article |
| id | doaj-art-d1b0d694a0e94487a3769186b799cc1f |
| institution | Kabale University |
| issn | 2041-1723 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Nature Portfolio |
| record_format | Article |
| series | Nature Communications |
| spelling | doaj-art-d1b0d694a0e94487a3769186b799cc1f2025-01-19T12:31:12ZengNature PortfolioNature Communications2041-17232025-01-0116111810.1038/s41467-025-56014-6Fermented foods affect the seasonal stability of gut bacteria in an Indian rural populationKumaraswamy Jeyaram0Leo Lahti1Sebastian Tims2Hans G. H. J. Heilig3Antonie H. van Gelder4Willem M. de Vos5Hauke Smidt6Erwin G. Zoetendal7Biotechnology Research and Innovation Council - Institute of Bioresources and Sustainable Development (BRIC-IBSD), Regional Centre, TadongLaboratory of Microbiology, Wageningen University & ResearchLaboratory of Microbiology, Wageningen University & ResearchLaboratory of Microbiology, Wageningen University & ResearchLaboratory of Microbiology, Wageningen University & ResearchLaboratory of Microbiology, Wageningen University & ResearchLaboratory of Microbiology, Wageningen University & ResearchLaboratory of Microbiology, Wageningen University & ResearchAbstract The effect of fermented foods on healthy human gut microbiota structure and function, particularly its seasonal preference and frequent long-term consumption, has been largely uncharacterised. Here, we assess the gut microbiota and metabolite composition of 78 healthy Indian agrarian individuals who differ in the intake of fermented milk and soybean products by seasonal sampling during hot-humid summer, autumn and dry winter. Here we show that, seasonal shifts between the Prevotella- and Bifidobacterium/Ruminococcus-driven community types, or ecological states, and associated fatty acid derivatives, with a bimodal change in Bacteroidota community structure during summer, particularly in fermented milk consumers. Our results associate long-term fermented food consumption with reduced gut microbiota diversity and bacterial load. We identify taxonomic groups that drive the seasonal fluctuation and associated shifts between the two ecological states in gut microbiota. This understanding may pave the way towards developing strategies to sustain a healthy and resilient gut microbiota through dietary interventions.https://doi.org/10.1038/s41467-025-56014-6 |
| spellingShingle | Kumaraswamy Jeyaram Leo Lahti Sebastian Tims Hans G. H. J. Heilig Antonie H. van Gelder Willem M. de Vos Hauke Smidt Erwin G. Zoetendal Fermented foods affect the seasonal stability of gut bacteria in an Indian rural population Nature Communications |
| title | Fermented foods affect the seasonal stability of gut bacteria in an Indian rural population |
| title_full | Fermented foods affect the seasonal stability of gut bacteria in an Indian rural population |
| title_fullStr | Fermented foods affect the seasonal stability of gut bacteria in an Indian rural population |
| title_full_unstemmed | Fermented foods affect the seasonal stability of gut bacteria in an Indian rural population |
| title_short | Fermented foods affect the seasonal stability of gut bacteria in an Indian rural population |
| title_sort | fermented foods affect the seasonal stability of gut bacteria in an indian rural population |
| url | https://doi.org/10.1038/s41467-025-56014-6 |
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