It is well accepted that our gut bacteria have coevolved with us in relation to our genetics, diet and lifestyle and are integrated
metabolically with us to affect our gut health adversely or beneficially. 鈥淲ho is there鈥?
may vary quite widely between individuals, as
might 鈥渉ow they do it鈥? but 鈥渨hat they
make鈥?
may be less variable. Many different individual species of bacteria can perfor
m the sa
me saccharolytic functions and so the availability of substrate (host or diet-derived) along with the degradative enzy
mes they possess
may be key drivers of gut ecology. In this case study, we discuss detailed
microbial ecology and
metabolis
m analysis for three individuals following 48 h of
in vitro faecal fer
mentation, using green kiwifruit as the substrate. In parallel, we have analyzed the che
mical changes to the kiwifruit carbohydrates present in the fer
menta to close the circle on substrate usage/degradative enzy
mes possessed/
microbes present/
microbial byproducts produced. In the absence of host carbohydrate, we see that kiwifruit carbohydrates were differentially utilized to drive
microbial diversity, yet resulted in si
milar byproduct production. The starting ecology of each individual influenced the quantitative and qualitative
microbial changes; but not necessarily the
metabolic byproduct production. Thus, we propose that it is the consistent functional changes that are relevant for assess
ment of gut health benefits of any food. We reco
mmend that in this era of large scale genotype/鈥搊
mics studies that hypothesis-driven, botto
m-up research is best placed to interpret
metageno
mic data in parallel with functional, phenotypic data.
Keywords:
microbial+ecology&qsSearchArea=searchText">gut microbial ecology; kiwifruit; diversity; metabolism&qsSearchArea=searchText">metabolism; health