Vegan Diet Is Associated With Favorable Effects on the Metabolic Performance of Intestinal Microbiota: A Cross-Sectional Multi-Omics Study
Artikel i vetenskaplig tidskrift, 2022
Background and Aim: Plant-based diets are associated with potential health benefits, but the contribution of gut microbiota remains to be clarified. We aimed to identify differences in key features of microbiome composition and function with relevance to metabolic health in individuals adhering to a vegan vs. omnivore diet. Methods: This cross-sectional study involved lean, healthy vegans (n = 62) and omnivore (n = 33) subjects. We assessed their glucose and lipid metabolism and employed an integrated multi-omics approach (16S rRNA sequencing, metabolomics profiling) to compare dietary intake, metabolic health, gut microbiome, and fecal, serum, and urine metabolomes. Results: The vegans had more favorable glucose and lipid homeostasis profiles than the omnivores. Long-term reported adherence to a vegan diet affected only 14.8% of all detected bacterial genera in fecal microbiome. However, significant differences in vegan and omnivore metabolomes were observed. In feces, 43.3% of all identified metabolites were significantly different between the vegans and omnivores, such as amino acid fermentation products p-cresol, scatole, indole, methional (lower in the vegans), and polysaccharide fermentation product short- and medium-chain fatty acids (SCFAs, MCFAs), and their derivatives (higher in the vegans). Vegan serum metabolome differed markedly from the omnivores (55.8% of all metabolites), especially in amino acid composition, such as low BCAAs, high SCFAs (formic-, acetic-, propionic-, butyric acids), and dimethylsulfone, the latter two being potential host microbiome co-metabolites. Using a machine-learning approach, we tested the discriminative power of each dataset. Best results were obtained for serum metabolome (accuracy rate 91.6%). Conclusion: While only small differences in the gut microbiota were found between the groups, their metabolic activity differed substantially. In particular, we observed a significantly different abundance of fermentation products associated with protein and carbohydrate intakes in the vegans. Vegans had significantly lower abundances of potentially harmful (such as p-cresol, lithocholic acid, BCAAs, aromatic compounds, etc.) and higher occurrence of potentially beneficial metabolites (SCFAs and their derivatives).
protein fermentation
short-chain fatty acids (SCFAs)
vegan diet
omics signature
metabolic health
Författare
Magdalena Prochazkova
Fakultní nemocnice Královské Vinohrady
Eva Budinska
Masarykova Univerzita
Marek Kuzma
Czech Academy of Sciences
Helena Pelantova
Czech Academy of Sciences
Jaromir Hradecky
Česká zemědělská univerzita v Praze
Marie Heczkova
Institut Klinické a Experimentální Medicíny
Nikola Daskova
Institut Klinické a Experimentální Medicíny
Univerzita Karlova
Miriam Bratova
Institut Klinické a Experimentální Medicíny
Istvan Modos
Institut Klinické a Experimentální Medicíny
Petra Videnska
Masarykova Univerzita
Petra Splichalova
Masarykova Univerzita
Solomon A. Sowah
Universitätsklinikum Heidelberg
Deutsches Krebsforschungszentrum (DKFZ)
Maria Kralova
Masarykova Univerzita
Marina Henikova
Fakultní nemocnice Královské Vinohrady
Eliska Selinger
Fakultní nemocnice Královské Vinohrady
Krystof Klima
Czech Academy of Sciences
Karel Chalupsky
Czech Academy of Sciences
Radislav Sedlacek
Czech Academy of Sciences
Rikard Landberg
Chalmers, Biologi och bioteknik, Livsmedelsvetenskap
Tilman Kühn
Universitätsklinikum Heidelberg
Queen's University Belfast
Jan Gojda
Fakultní nemocnice Královské Vinohrady
Monika Cahova
Institut Klinické a Experimentální Medicíny
Frontiers in Nutrition
2296861X (eISSN)
Vol. 8 783302Ämneskategorier
Livsmedelsvetenskap
Mikrobiologi
Näringslära
DOI
10.3389/fnut.2021.783302
PubMed
35071294