Cooking shapes the structure and function of the gut microbiome View Full Text


Ontology type: schema:ScholarlyArticle      Open Access: True


Article Info

DATE

2019-09-30

AUTHORS

Rachel N. Carmody, Jordan E. Bisanz, Benjamin P. Bowen, Corinne F. Maurice, Svetlana Lyalina, Katherine B. 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 R. Northen, Peter J. Turnbaugh

ABSTRACT

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. More... »

PAGES

2052-2063

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  • Identifiers

    URI

    http://scigraph.springernature.com/pub.10.1038/s41564-019-0569-4

    DOI

    http://dx.doi.org/10.1038/s41564-019-0569-4

    DIMENSIONS

    https://app.dimensions.ai/details/publication/pub.1121388939

    PUBMED

    https://www.ncbi.nlm.nih.gov/pubmed/31570867


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