The composition of faecal microbiota is related to the amount and variety of dietary fibres
Kaarel Adamberg, Madis Jaagura, Anu Aaspõllu, Eha Nurk, Signe Adamberg
Abstract
For normal gut and body function, the diet should contain variety of dietary fibres. To elucidate the links between food intake, especially the variety of dietary fibres, faecal microbiota, body mass index and content of blood lipids, 59 healthy subjects on common Estonian diet were enrolled. The dietary records were analysed at nutrient level while seven categories of fibres were characterised to differentiate variety of fibre profiles consumed. The data of the high fibre (HF) intake (>15.1 g/1000 kcal) and the low fibre (LF) intake (<9.4 g/1000 kcal) groups were comparatively evaluated. LF diets associated with Collinsella, Coprococcus and Dorea, and higher consumption of meat and white flour products while HF diet with Roseburia, Bacteroides xylanisolvens and Oxalobacter formigenes, and arabinoxylan and pectin rich cereals and vegetables. Based on the results, modulation of the colon microbiota can be suggested by careful variation and enrichment of dietary fibre sources.