Relation Between Gut Microbiota Composition and Traditional Spontaneous Fermented Dairy Foods Among Kazakh Nomads in Xinjiang, China.

The human gastrointestinal tract represents one of the most densely populated microbial ecosystems studied to date. Although this microbial consortium has been recognized to have a crucial impact on human health, its precise composition is still subject to intense investigation, as people from different regions have different gut microbiota structures. The Kazakh nomads in Xinjiang, China still retain their nomadic lifestyle and traditional diet. Their specific diet style and ancient genetic background shaped their gut microbiota to contain unique characteristics. In present study, the compositions of the gut microbiota and fermented dairy foods were assessed by high-throughput sequencing of the 16S rRNA gene. Twenty-nine Kazakh nomads were recruited, and 33 traditional fermented dairy foods were collected from five pasturing areas (Buerjin, Zhaosu, Nilka, Tekes, and Fuhai) in northern Xinjiang, China. The correlation of the physical index with the gut microbiota was also analyzed. The unique diet style of Kazakh may be a critical factor in keeping their gut microbiota in a balanced state and help them to remain in good health. PRACTICAL APPLICATION: This research shows that the consumption of spontaneous fermented dairy food plays an important role in increasing gut microbial diversity. Some probiotics in fermented dairy food, such as Bifidobacterium and Lactobacillus, have positive correlation with human body health index such as body mass index and blood glucose. These may provide some theoretical supports to adjuvant therapy of obesity and diabetes through scientific dietary intervention.