微生物群
寄主(生物学)
生物
肠道菌群
淀粉
食品科学
肠道微生物群
功能(生物学)
进化生物学
遗传学
生物化学
作者
Rachel N. Carmody,Jordan E. Bisanz,Benjamin P. Bowen,Corinne F. Maurice,Svetlana Lyalina,Katherine Louie,Daniel Treen,Katia S. Chadaideh,Vayu Maini Rekdal,Elizabeth N. Bess,Peter Spanogiannopoulos,Qi Yan Ang,Kylynda C. Bauer,Thomas W. Balon,Katherine S. Pollard,Trent Northen,Peter J. Turnbaugh
出处
期刊:Nature microbiology
日期:2019-09-30
卷期号:4 (12): 2052-2063
被引量:113
标识
DOI:10.1038/s41564-019-0569-4
摘要
Diet is a critical determinant of variation in gut microbial structure and function, outweighing even host genetics1–3. Numerous microbiome studies have compared diets with divergent ingredients1–5, but the everyday practice of cooking remains understudied. Here, we show that a plant diet served raw versus cooked reshapes the murine gut microbiome, with effects attributable to improvements in starch digestibility and degradation of plant-derived compounds. Shifts in the gut microbiota modulated host energy status, applied across multiple starch-rich plants, and were detectable in humans. Thus, diet-driven host–microbial interactions depend on the food as well as its form. Because cooking is human-specific, ubiquitous and ancient6,7, our results prompt the hypothesis that humans and our microbiomes co-evolved under unique cooking-related pressures. Cooked and raw plant diets cause different changes in gut microbiome composition and function, including mechanisms of starch digestibility and xenobiotic availability, and consequently impact host energy status.
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