Beetroot juice appears to affect gut microbiome, positively impacting intestinal and systemic health Microbiome Gut Blood Dysbiosis Food Genomic Polyphenol Beetroot Beet UniversityLeeds ELSfoodscience
Red beetroots are a rich resource of betalains, nitrates, and polyphenols. Beetroot's nitrate component is well-known for its dramatic hypotensive effects along with its notable impact on gastrointestinal motility. A prior study described the function of nitrates in altering microbial dysbiosis, sustaining colon consistency, and inhibiting the p53 transduction pathway, indicating the potential of nitrates concerning anti-colitogenic effects.
From the University of Leeds, 18 healthy individuals were recruited. Potential participants were screened based on these inclusion criteria: healthy, aged between 20 and 50 years, body mass index between 18 and 25 kg/m2, and no frequent consumption of beetroot-related foods or supplements. They were given instructions and the necessary equipment to conduct the full study off-site, including the preparation method of the beetroot drink, blood pressure monitoring, and stool sampling.
Results Genetics & Genomics eBook Compilation of the top interviews, articles, and news in the last year. Download a copy today Based on the data reported in the food diaries and food frequency questionnaires , participants' dietary habits differed significantly in terms of their consumption of polyphenol-rich beverages, polyphenol-rich fruits and vegetables, and meat meals. However, their individual dietary patterns did not change over the intervention period.
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Gut microbiome, cognitive function and brain structure: a multi-omics integration analysis - Translational NeurodegenerationBackground Microbiome-gut-brain axis may be involved in the progression of age-related cognitive impairment and relevant brain structure changes, but evidence from large human cohorts is lacking. This study was aimed to investigate the associations of gut microbiome with cognitive impairment and brain structure based on multi-omics from three independent populations. Methods We included 1430 participants from the Guangzhou Nutrition and Health Study (GNHS) with both gut microbiome and cognitive assessment data available as a discovery cohort, of whom 272 individuals provided fecal samples twice before cognitive assessment. We selected 208 individuals with baseline microbiome data for brain magnetic resonance imaging during the follow-up visit. Fecal 16S rRNA and shotgun metagenomic sequencing, targeted serum metabolomics, and cytokine measurements were performed in the GNHS. The validation analyses were conducted in an Alzheimer’s disease case–control study (replication study 1, n = 90) and another community-based cohort (replication study 2, n = 1300) with cross-sectional dataset. Results We found protective associations of specific gut microbial genera (Odoribacter, Butyricimonas, and Bacteroides) with cognitive impairment in both the discovery cohort and the replication study 1. Result of Bacteroides was further validated in the replication study 2. Odoribacter was positively associated with hippocampal volume (β, 0.16; 95% CI 0.06–0.26, P = 0.002), which might be mediated by acetic acids. Increased intra-individual alterations in gut microbial composition were found in participants with cognitive impairment. We also identified several serum metabolites and inflammation-associated metagenomic species and pathways linked to impaired cognition. Conclusions Our findings reveal that specific gut microbial features are closely associated with cognitive impairment and decreased hippocampal volume, which may play an important role in dementia development.
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