Dietary patterns drive loss of fiber-foraging species in the celiac disease patients gut microbiota compared to first-degree relatives.

Autor: Roque A; Center for Innovative Care and Health Technology (ciTechCare), School of Health Sciences, Polytechnic of Leiria, 2410-541, Leiria, Portugal., Zanker J; Center for Innovative Care and Health Technology (ciTechCare), School of Health Sciences, Polytechnic of Leiria, 2410-541, Leiria, Portugal., Brígido S; Labeto, Centro de Análises Bioquímicas SA, Beatriz Godinho Laboratories, 2410-152, Leiria, Portugal., Tomaz MB; Labeto, Centro de Análises Bioquímicas SA, Beatriz Godinho Laboratories, 2410-152, Leiria, Portugal., Gonçalves A; Gastroentherology Division, Leiria Central Hospital, Leiria Region Local Health Unit, 2410-197, Leiria, Portugal., Barbeiro S; Gastroentherology Division, Leiria Central Hospital, Leiria Region Local Health Unit, 2410-197, Leiria, Portugal., Benítez-Páez A; Microbiome, Nutrition, and Health Research Unit, Institute of Agrochemistry and Food Technology (IATA-CSIC), 46980, Paterna, Valencia, Spain., Pereira SG; Center for Innovative Care and Health Technology (ciTechCare), School of Health Sciences, Polytechnic of Leiria, 2410-541, Leiria, Portugal. sonia.pereira@ipleiria.pt.
Jazyk: angličtina
Zdroj: Gut pathogens [Gut Pathog] 2024 Oct 08; Vol. 16 (1), pp. 58. Date of Electronic Publication: 2024 Oct 08.
DOI: 10.1186/s13099-024-00643-7
Abstrakt: Background: Celiac disease is an autoimmune disorder triggered by dietary gluten in genetically predisposed individuals that primarily affects the small intestine. Studies have reported differentially abundant bacterial taxa in the gut microbiota of celiac patients compared with non-celiac controls. However, findings across studies have inconsistencies and no microbial signature of celiac disease has been defined so far.
Results: Here, we showed, by comparing celiac patients with their non-celiac 1st-degree relatives, that bacterial communities of related individuals have similar species occurrence and abundance compared with non-relatives, regardless the disease status. We also found in celiac patients a loss of bacterial species associated with fiber degradation, and host metabolic and immune modulation, as ruminiclostridia, ruminococci, Prevotella, and Akkermansia muciniphila species. We demonstrated that the differential abundance of bacterial species correlates to different dietary patterns observed between the two groups. For instance, Ruminiclostridium siraeum, Ruminococcus bicirculans, and Bacteroides plebeious, recognized as fiber-degraders, appear more abundant in non-celiac 1st-degree relatives, which have a vegetable consumption pattern higher than celiac patients. Pattern of servings per day also suggests a possible link between these species' abundance and daily calorie intake.
Conclusions: Overall, we evidenced that a kinship approach could be valuable in unveiling potential celiac disease microbial traits, as well as the significance of dietary factors in shaping microbial profiles and their influence on disease development and progression. Our results pave the way for designing and adopting novel dietary strategies based on gluten-free fiber-enriched ingredients to improve disease management and patients' quality of life.
(© 2024. The Author(s).)
Databáze: MEDLINE
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