Adequate levels of essential vitamins are important for the prevention of diabetes. While the main efforts to address this are currently focused on the intake of vitamin supplements, improving and maintaining intrinsic vitamin production capacity, which is determined by gut microbes, has received insufficient attention. In this study, we systematically investigated the relationship between gut microbial vitamin production and factors related to diabetes and cardiometabolic health in a deeply phenotyped cohort, Lifelines-DEEP (N = 1,135). We found that blood glucose-related factors, lipids, circulating inflammation, and fecal short-chain fatty acids are associated with gut microbial vitamin production. Use of laxatives and metformin are associated with increased levels of vitamin B1/B6 biosynthesis pathways. We further reveal a mediatory role for microbial vitamin B1/B2 production on the influence of fruit intake on diabetes risk. This study provides preliminary evidence for microbiome-targeted vitamin metabolism interventions to promote health.
Download full-text PDF |
Source |
|---|---|
| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC9733697 | PMC |
| http://dx.doi.org/10.1080/19490976.2022.2154550 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Microbiota-related metabolites correlated with the severity of COVID-19 patients.
Hepatobiliary Pancreat Dis Int
December 2024
State Key Laboratory for Diagnosis and Treatment of Infectious Diseases, National Clinical Research Center for Infectious Diseases, Collaborative Innovation Center for Diagnosis and Treatment of Infectious Diseases, the First Affiliated Hospital, Zhejiang University School of Medicine, Hangzhou 310003, China; Jinan Microecological Biomedicine Shandong Laboratory, Shandong First Medical University & Shandong Academy of Medical Sciences, Jinan 250117, China; Research Units of Infectious Disease and Microecology, Chinese Academy of Medical Sciences, Hangzhou 310000, China. Electronic address:
Background: Coronavirus disease 2019 (COVID-19) is a global pandemic with high mortality, and the treatment options for the severe patients remain limited. Previous studies reported the altered gut microbiota in severe COVID-19. But there are no comprehensive data on the role of microbial metabolites in COVID-19 patients.
View Article and Find Full Text PDFExploring the potential of soapstock over a glycerol in vitamin K2 production by Bacillus subtilis natto: a comparative analysis.
Microb Cell Fact
December 2024
Department of Microbiology, School of Biology, College of Science, University of Tehran, Tehran, 1417864411, Iran.
Background: Vitamin K2 is an essential nutrient for blood coagulation and cardiovascular health and mainly produced by bacteria strain like B. subtilis. researchers have explored producing strain improvement, cultivation mode, environmental optimization, increased secretion, and using cheaper carbon and nitrogen sources in order to increase vitamin K2 productivity.
View Article and Find Full Text PDFIdentification of a bacteria P450 enzyme from B. megaterium H-1 with vitamin D C-25 hydroxylation capabilities.
Enzyme Microb Technol
December 2024
College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China.
Calcidiol (25(OH)VD) and calcitriol (1α,25(OH)VD) are active vitamin D with high medicinal value, which can maintain calcium and phosphorus balance and treat vitamin D deficiency. Microbial synthesis is an important method to produce high-value-added compounds. It can produce active vitamin D through the hydroxylation reaction of P450, which can reduce the traditional chemical synthesis steps, and greatly improve the production efficiency and economic benefits.
View Article and Find Full Text PDFNutritional, Functional, and Microbial Quality of Wheat Biscuits Enriched With Malted Pearl Millet and Orange Peel Flours.
Food Sci Nutr
December 2024
Department of Food Science and Technology, Faculty of Science, Engineering, and Agriculture University of Venda Thohoyandou South Africa.
In this study, composite biscuits were produced by combining wheat flour (WF) with different proportions of malted pearl millet (MPM) flour (8%, 16%, 24%, and 32%) and orange peel (OP) flour (2%, 4%, 6%, and 8%), using 100% WF as a control. The investigation covered the functional properties, viscosity, and thermal properties of the flours, along with the proximate composition, antioxidant, physical properties, color attributes, and microbial quality of the composite biscuits. As MPM and OP flour (OPF) contents increased, water absorption capacity, dispersibility, and foaming power increased, while the viscosities of both hot and cold pastes decreased.
View Article and Find Full Text PDFFunctional kombucha production from fusions of black tea and Indian gooseberry ( L.).
Heliyon
December 2024
Department of Biotechnology, Faculty of Technology, Khon Kaen University, Khon Kaen, 40002, Thailand.
The use of alternative ingredients as supplements to or blends with kombucha tea to improve organoleptic properties and health effects has recently increased. Indian gooseberry fruit is among the most promising alternative raw materials for producing functional kombucha since the berries contain several beneficial substances. In this study, the production of functional kombucha beverages from fusions of black tea and Indian gooseberry fruit homogenate (IGH) was investigated, and the chemical and biological properties of kombucha products were evaluated and compared with those of traditional black tea kombucha products.
View Article and Find Full Text PDFWant AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!