Publications by authors named "R D Kort"
Pectin, a complex dietary fiber, constitutes a key structural component of the cell walls of numerous edible plant products. It is resistant to digestion by human enzymes and undergoes depolymerization and saccharification in the gastrointestinal tract through the action of carbohydrate-active enzymes (CAZymes) produced by gut microbiota. This enzymatic breakdown generates intermediate structural fragments, which are subsequently converted into pectin oligosaccharides (POS) and monosaccharides.
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- * A citizen science initiative engaged women to collect vaginal swabs and isolate their own Lactobacillus crispatus strains, demonstrating that non-experts can successfully contribute to scientific research.
- * The project fostered community involvement and aimed to develop a woman-friendly probiotic product, suggesting a proactive approach to enhancing vaginal health and exploring new research avenues.
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- Scientists want to find out how different diets, like high fiber and fermented foods, can change the bacteria in our guts to help keep us healthy.
- They started a 21-week study with healthy adults to see how these diets affect gut bacteria and to teach people about good eating habits.
- The study had 147 volunteers who followed specific diets, and it showed that it's possible to include community involvement to encourage people to stick with the study and its guidelines.
Article Synopsis
- The interaction between host organisms and gut microbiomes has become an important research topic, especially with improved DNA sequencing methods.
- Gut microbes help maintain gut health and play a role in the immune system, affecting overall quality of life through the digestion of dietary fibers and production of short-chain fatty acids like butyrate.
- Specific bacteria, such as those producing butyrate, are linked to lower rates of depression and neurodegenerative disorders, suggesting they could be potential biomarkers for mental health and targets for dietary therapies.
The human gastrointestinal microbiota, densely populated with a diverse array of microorganisms primarily from the bacterial phyla Bacteroidota, Bacillota, and Actinomycetota, is crucial for maintaining health and physiological functions. Dietary fibers, particularly pectin, significantly influence the composition and metabolic activity of the gut microbiome. Pectin is fermented by gut bacteria using carbohydrate-active enzymes (CAZymes), resulting in the production of short-chain fatty acids (SCFAs) such as acetate, propionate, and butyrate, which provide various health benefits.
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