Evaluating microbiome-directed fibre snacks in gnotobiotic mice and humans

Omar Delannoy-Bruno, Chandani Desai, Arjun S. Raman, Robert Y. Chen, Matthew C. Hibberd, Jiye Cheng, Nathan Han, Juan J. Castillo, Garret Couture, Carlito B. Lebrilla, Ruteja A. Barve, Vincent Lombard, Bernard Henrissat, Semen A. Leyn, Dmitry A. Rodionov, Andrei L. Osterman, David K. Hayashi, Alexandra Meynier, Sophie Vinoy, Kyleigh Kirbach, Tara Wilmot, Andrew C. Heath, Samuel Klein, Michael J. Barratt and Jeffrey I. Gordon ()
Additional contact information
Omar Delannoy-Bruno: Washington University School of Medicine
Chandani Desai: Washington University School of Medicine
Arjun S. Raman: Washington University School of Medicine
Robert Y. Chen: Washington University School of Medicine
Matthew C. Hibberd: Washington University School of Medicine
Jiye Cheng: Washington University School of Medicine
Nathan Han: Washington University School of Medicine
Juan J. Castillo: University of California
Garret Couture: University of California
Carlito B. Lebrilla: University of California
Ruteja A. Barve: Washington University School of Medicine
Vincent Lombard: Centre National de la Recherche Scientifique and Aix-Marseille Université
Bernard Henrissat: Centre National de la Recherche Scientifique and Aix-Marseille Université
Semen A. Leyn: Sanford Burnham Prebys Medical Discovery Institute
Dmitry A. Rodionov: Sanford Burnham Prebys Medical Discovery Institute
Andrei L. Osterman: Sanford Burnham Prebys Medical Discovery Institute
David K. Hayashi: Mondelēz Global LLC
Alexandra Meynier: Mondelēz Global LLC
Sophie Vinoy: Mondelēz Global LLC
Kyleigh Kirbach: Washington University School of Medicine
Tara Wilmot: Washington University School of Medicine
Andrew C. Heath: Washington University School of Medicine
Samuel Klein: Washington University School of Medicine
Michael J. Barratt: Washington University School of Medicine
Jeffrey I. Gordon: Washington University School of Medicine

Nature, 2021, vol. 595, issue 7865, 91-95

Abstract: Abstract Changing food preferences brought about by westernization that have deleterious health effects1,2—combined with myriad forces that are contributing to increased food insecurity—are catalysing efforts to identify more nutritious and affordable foods3. Consumption of dietary fibre can help to prevent cardiovascular disease, type 2 diabetes and obesity4–6. A substantial number of reports have explored the effects of dietary fibre on the gut microbial community7–9. However, the microbiome is complex, dynamic and exhibits considerable intra- and interpersonal variation in its composition and functions. The large number of potential interactions between the components of the microbiome makes it challenging to define the mechanisms by which food ingredients affect community properties. Here we address the question of how foods containing different fibre preparations can be designed to alter functions associated with specific components of the microbiome. Because a marked increase in snack consumption is associated with westernization, we formulated snack prototypes using plant fibres from different sustainable sources that targeted distinct features of the gut microbiomes of individuals with obesity when transplanted into gnotobiotic mice. We used these snacks to supplement controlled diets that were consumed by adult individuals with obesity or who were overweight. Fibre-specific changes in their microbiomes were linked to changes in their plasma proteomes indicative of an altered physiological state.

Date: 2021
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DOI: 10.1038/s41586-021-03671-4

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