In the last post on fermentable substrates I concluded that the majority of people will benefit from increasing their intake of prebiotic fiber. A new study published in the scienitific journal Nature shows that the gut microbiome can rapidly respond to changes in diet. A diet based exclusively on animal source food with little to no fermentable substrate resulted in an increase in abundance and activity of Bilophila wadsworthia, a bacteria that has previously been linked to inflammatory bowel disease.
Organic milk could contain as much as 62% more Omega-3 than commercially produced milk.
Microbiome candy could be the next thing in cavity prevention. The bacterium Streptococcus mutans is often considered the most important germ involved in tooth decay, and microbiologists in Berlin have now created sugarless mints that contain bacteria that are able to reduce the concentrations of strep mutans in the mouth.
The Western dietary pattern is associated with a specific metabolite signature characterized by increased levels of amino acids including branched-chain AAs (BCAAs), and short-chain acylcarnitines.
A recent study shows that consumption of galacto-oligosaccharide improves symptoms of lactose intolerance. Lactose intolerance is often considered a permanent condition that results from decreased production of the enzyme lactase in the body, but microbes in the gut are also able to break down lactose. Galacto-oligosaccharide promotes the growth of lactose digesting bacteria in the colon, and therefore improves lactose digestion.
Recent research supports previous findings which show that bacteria play an important role in the development and progression of colorectal cancer, and can increase or decrease susceptibility to other types of cancers. This comes as no suprise since we know that microbes make up 90% of the cells in our body and that dysbisois is associated with increased markers of inflammation.