microbiome Archives - Amazing Health Advances

Sequencing Reveals Eye Microbiome Variances Linked to Dry Eye

The AHA! Team — Wed, 15 May 2024 08:07:23 +0000

American Society for Biochemistry and Molecular Biology via News-Medical – Researchers have used advanced sequencing technology to determine how the mix of microbes present in patients with healthy eyes differs from the mix found in patients with dry eye. The new work could lead to improved treatments for various eye problems and for diseases affecting other parts of the body. Researchers have used advanced sequencing technology to determine how the mix of microbes present in patients with healthy eyes differs from the mix found in patients with dry eye. The new work could lead to improved treatments for various eye problems and for diseases affecting other parts of the body. Microbial communities in and on our body -; collectively referred to as the human microbiota -; play an essential role in keeping us healthy. Although many studies have focused on microbial communities in our gut, understanding the microbiota present in other body sites is critical for advancing our knowledge of human health and developing targeted interventions for disease prevention and treatment. “Once we understand the eye microbiota properly, it will improve disease diagnosis at an early stage. This knowledge can also serve as a catalyst for developing innovative therapies aimed at preventing and treating ocular disease as well as those that affect the central microbiome site: the gut.” -Alexandra Van Kley, research team leader, professor at Stephen F. Austin State University in Nacogdoches, Texas Pallavi Sharma, a graduate student in Van Kley’s lab, will present the research at Discover BMB, the annual meeting of the American Society for Biochemistry and Molecular Biology, which will be held March 23–26 in San Antonio. “Human microbiome research suggests a strong connection between the gut microbiome and the brain and eyes,” said Sharma. “Any alteration in the gut microbiome affects other organs and can lead to disease. Therefore, we are trying to identify patterns of an imbalance between the types of microbes present in a person’s ocular microbiome for people with different health problems.” For the study, the researchers collected eye samples from 30 volunteers using a swab and then performed 16S rRNA sequencing and bioinformatic analysis to determine the microbiome distribution for patients with healthy eyes and those with dry eyes. The analysis showed that Streptococcus and Pedobacter bacteria species were the most prevalent microbes in healthy eyes while more Acinetobacter species were present in the eye microbiomes of people with dry eye. “We think the metabolites produced by these bacteria are responsible for dry eye conditions,” said Sharma. “We are performing further research to understand the metabolic pathways associated with the Acinetobacter to better understand the disease.” Next, the researchers would like to explore the gut microbiome of the patients with dry eye to better understand how it related to the eye microbe differences they observed. Source: American Society for Biochemistry and Molecular Biology To read the original article click here.

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WARNING: Antibiotic Use in First Week of Life Harms Baby’s Microbiome

AHA Publisher — Fri, 01 Apr 2022 07:46:16 +0000

Karen Sanders via NaturalHealth365 – By now, most people know we should treat antibiotics with caution. In addition to harming your gut – which relies on friendly bacteria to process food, regulate the immune system, and much more – there is also the danger of creating antibiotic-resistant superbugs that could have devastating consequences for the health of the human race. Unfortunately, treating newborns with antibiotics – often as early as the first seven days after birth – is de rigeur in the world of Western medical science. But new studies have linked this practice with lasting decreases in health and digestive function for babies. When Is it Appropriate to Treat Newborns With Antibiotics? The newborn constitution is a delicate one. It is not necessarily an overreaction to treat suspected infections in small babies, as they can become life-threatening in a relatively short period and with little warning. Neither should we assume that any antibiotic application is acceptable simply because it reduces the chances of a pathology for which doctors don’t have proof. Today – explains the study – broad-spectrum antibiotics are prescribed to between 4 and 10 percent of all newborns for suspected infections. The “broad-spectrum” is key here. That means a battery of the most common antibiotics to be sure to knock it out. Too often, however, antibiotics are prescribed in cases they are not needed. And their overuse comes at a high cost. The study included 147 infants with suspected sepsis and 80 with no suspected infections. The babies with suspected infections were prescribed one of three standard courses of antibiotics. Afterward, researchers collected a rectal or fecal sample from each baby at 1, 4, and 12 months. Here is what the study found. Broad-Spectrum Antibiotics Used in Newborns May Cause Unintended Harm The study found several adverse outcomes for babies treated with antibiotics at such an early age. Antibiotics increase the baby’s antimicrobial resistance, meaning that if they were to need antibiotics later for a life-threatening condition, those antibiotics might not work as well. Newborns who received antibiotics demonstrated lower levels of the good bacteria (in this case, Bifidobacterium species) that make up the microbiome. Babies treated with antibiotics in the first week of life were less able to digest breastmilk from their mothers, which reduces the natural microbial protection it offers. This is alarming, considering how important our microbiomes are to us throughout our lives. In fact, the colony of bacteria that makes up our microbiome contains 100 trillion microbes with 200 times as many genes as we have ourselves. Together, the microbiome can weigh up to 5 pounds, more than the brain, the heart, the liver, or a pair of lungs. Protect the Microbiome by Taking a More Cautious Approach This isn’t to say we should abandon antibiotics for newborns. Instead, we need to take a more careful approach than the standard ready-aim-fire used in hospitals today. Experts quoted in the study affirm the wisdom of using fewer and better medicines. The least detrimental treatment protocol from the study was a combination of penicillin and gentamicin and is therefore preferable for future prescription. As adults, we should continue to protect our microbiomes by avoiding antibiotics wherever possible and adopting natural antimicrobial measures. this way, we will maintain healthy bodies and ensure that, where truly needed, antibiotics continue to have lifesaving effects well in the future. Sources for this article include: ScienceDaily.com To read the original article click here.

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A Fermented-Food Diet Increases Microbiome Diversity and Lowers Inflammation, Study Finds

AHA Publisher — Tue, 20 Jul 2021 07:00:26 +0000

Stanford Medicine via EurekAlert – A diet rich in fermented foods enhances the diversity of gut microbes and decreases molecular signs of inflammation, according to researchers at the Stanford School of Medicine. In a clinical trial, 36 healthy adults were randomly assigned to a 10-week diet that included either fermented or high-fiber foods. The two diets resulted in different effects on the gut microbiome and the immune system. Eating foods such as yogurt, kefir, fermented cottage cheese, kimchi and other fermented vegetables, vegetable brine drinks, and kombucha tea led to an increase in overall microbial diversity, with stronger effects from larger servings. “This is a stunning finding,” said Justin Sonnenburg, PhD, an associate professor of microbiology and immunology. “It provides one of the first examples of how a simple change in diet can reproducibly remodel the microbiota across a cohort of healthy adults.” In addition, four types of immune cells showed less activation in the fermented-food group. The levels of 19 inflammatory proteins measured in blood samples also decreased. One of these proteins, interleukin 6, has been linked to conditions such as rheumatoid arthritis, Type 2 diabetes and chronic stress. “Microbiota-targeted diets can change immune status, providing a promising avenue for decreasing inflammation in healthy adults,” said Christopher Gardner, PhD, the Rehnborg Farquhar Professor and director of nutrition studies at the Stanford Prevention Research Center. “This finding was consistent across all participants in the study who were assigned to the higher fermented food group.” Microbe diversity stable in fiber-rich diet By contrast, none of these 19 inflammatory proteins decreased in participants assigned to a high-fiber diet rich in legumes, seeds, whole grains, nuts, vegetables and fruits. On average, the diversity of their gut microbes also remained stable. “We expected high fiber to have a more universally beneficial effect and increase microbiota diversity,” said Erica Sonnenburg, PhD, a senior research scientist in basic life sciences, microbiology and immunology. “The data suggest that increased fiber intake alone over a short time period is insufficient to increase microbiota diversity.” The study will be published online July 12 in Cell. Justin and Erica Sonnenburg and Christopher Gardner are co-senior authors. The lead authors are Hannah Wastyk, a PhD student in bioengineering, and former postdoctoral scholar Gabriela Fragiadakis, PhD, who is now an assistant professor of medicine at UC-San Francisco. A wide body of evidence has demonstrated that diet shapes the gut microbiome, which can affect the immune system and overall health. According to Gardner, low microbiome diversity has been linked to obesity and diabetes. “We wanted to conduct a proof-of-concept study that could test whether microbiota-targeted food could be an avenue for combatting the overwhelming rise in chronic inflammatory diseases,” Gardner said. The researchers focused on fiber and fermented foods due to previous reports of their potential health benefits. While high-fiber diets have been associated with lower rates of mortality, the consumption of fermented foods can help with weight maintenance and may decrease the risk of diabetes, cancer and cardiovascular disease. The researchers analyzed blood and stool samples collected during a three-week pre-trial period, the 10 weeks of the diet, and a four-week period after the diet when the participants ate as they chose. The findings paint a nuanced picture of the influence of diet on gut microbes and immune status. On one hand, those who increased their consumption of fermented foods showed similar effects on their microbiome diversity and inflammatory markers, consistent with prior research showing that short-term changes in diet can rapidly alter the gut microbiome. On the other hand, the limited change in the microbiome within the high-fiber group dovetails with the researchers’ previous reports of a general resilience of the human microbiome over short time periods. Designing a Suite of Dietary and Microbial Strategies The results also showed that greater fiber intake led to more carbohydrates in stool samples, pointing to incomplete fiber degradation by gut microbes. These findings are consistent with other research suggesting that the microbiome of people living in the industrialized world is depleted of fiber-degrading microbes. “It is possible that a longer intervention would have allowed for the microbiota to adequately adapt to the increase in fiber consumption,” Erica Sonnenburg said. “Alternatively, the deliberate introduction of fiber-consuming microbes may be required to increase the microbiota’s capacity to break down the carbohydrates.” In addition to exploring these possibilities, the researchers plan to conduct studies in mice to investigate the molecular mechanisms by which diets alter the microbiome and reduce inflammatory proteins. They also aim to test whether high-fiber and fermented foods synergize to influence the microbiome and immune system of humans. Another goal is to examine whether the consumption of fermented food decreases inflammation or improves other health markers in patients with immunological and metabolic diseases, and in pregnant women and older individuals. “There are many more ways to target the microbiome with food and supplements, and we hope to continue to investigate how different diets, probiotics and prebiotics impact the microbiome and health in different groups,” Justin Sonnenburg said. To read the original article click here.

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6 Signs That Your Gut Health Is in Jeopardy, Especially in Kids

AHA Publisher — Fri, 15 Jan 2021 08:00:58 +0000

Sara Middleton via NaturalHealth365 – The human gut famously called the “forgotten organ,” is becoming increasingly less forgotten as scientists discover more and more just how pivotal gut health is to human well-being. But while gut bacteria research tends to focus on adults, it’s clear that gut health has a major impact on children, as well. More recently, a team of researchers from Duke University determined that the bacteria living inside a child’s digestive tract (known collectively as the microbiome) may help indicate the type of exposure that child has had to environmental toxins … an issue that could pave the way to long-term health ramifications. NEW Study Reveals the Damaging Effect of Toxic Chemicals on Children’s Gut Health Published in the November 2020 edition of Environmental Science & Technology, the Duke-based study analyzed blood and urine samples from 80 children between the ages of three and six. Researchers found 29 volatile organic compounds (VOCs)(common environmental toxins emitted from things like building materials, carpets, and upholstery) in nearly all (95 percent) of the samples. Notably, the researchers found that children with high levels of VOCs also had altered levels of certain bacterial and fungal species in their gut. This included the growth of some bacteria not usually found in the digestive tract. The findings suggest that the increased toxin load in these children could be driving unhealthy changes in the microbiome, undermining children’s gut health, although more research is needed to clarify the mechanisms of this relationship. Such changes, the researchers hypothesize, could be linked to negative long-term health outcomes. What kind of outcomes, you might ask? Is Your Kid’s Gut Healthy? Here Are 6 Signs to Look Out For Even if you can’t see inside your child’s gut, you still can look for clues that he or she may be suffering from poor gut health and an altered microbiome. Here are a few common signs and symptoms which may point to a gut-related issue: Skin rashes Digestive problems like constipation, diarrhea, bloating, and upset stomach Sugar cravings Unexplained fatigue Unexplained fluctuations in weight Frequent illnesses To be clear, the potential health impact of a dysfunctional microbiome goes well beyond uncomfortable signs and symptoms. Poor gut health has also been linked to vitamin deficiencies, behavioral problems, autoimmune conditions like type 1 diabetes (also called “juvenile diabetes” as it is typically diagnosed in childhood), asthma, and atopic dermatitis. Poor gut health has even been implicated in the development of autism spectrum disorder, according to research shared by Nature. In a January 2020 article, the peer-reviewed scientific journal noted that studies show “children with [autism spectrum disorder] often have a mix of gut microbes that is distinct from that in children without the condition,” and that altered gut bacteria (e.g., not enough good bacteria and/or too many bad bacteria) may lead to issues with social development and brain function. Research on the autism/gut health link is on-going, and there’s still so much to be learned. But in the meantime, let this be a call to all parents to minimize their children’s exposure to VOCs and other environmental toxins. Sources for this article include: EurekAlert.org, NIH.gov, NIH.gov, Nature.com, ACS.org, Childrens.com, Piedmont.org, MBio.asm.org, Nature.com, MedicalNewsToday.com To read the original article click here. For more articles from NaturalHealth365 click here.

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Diet Sodas Increase Type 2 Diabetes by Altering the Gut Microbiome, Study Warns

AHA Publisher — Tue, 22 Dec 2020 08:00:00 +0000

Edit Lang via NaturalHealth365 – When the first diet sodas appeared on the U.S. market back in the 1950s, for many people, it was love at first sight. The low-calorie, zero-sugar beverages quickly captured the hearts of millions. Diet sodas offered an escape from their sugar-loaded counterparts. Today, about 20% of the U.S. population consumes diet drinks daily. Yet, sadly, the majority of them never realize that the zero calories come with a high risk to their health. If it was only about calories, it might make sense to enjoy diet drinks once in a while. But the truth is, diet sodas give a false sense of security to the people who reach for them. Soda manufacturers invested millions of marketing dollars selling you on the idea that they are healthier than regular sodas. Many believe that diet drinks are a better option that can help lose weight and even prevent diabetes. But what does the science say? Daily Consumption of Diet Sodas Increases the Risk of Type 2 Diabetes by 75% Of the many artificial sweeteners on the market today, aspartame is one of the most popular. Marketed under NutraSweet and Equal, this sugar substitute is present in thousands of food products and many diet sodas. But, the widespread use of aspartame is a growing concern because of the mounting evidence suggesting a link between artificial sweetener-containing foods and drinks and cardiometabolic disorders. Studies have found that people who regularly consume diet drinks have a greater risk of high blood pressure, obesity, and insulin resistance. One study revealed a shocking 75% increase in the risk of type 2 diabetes among those who consume aspartame-containing diet sodas every day. Aspartame Alters the Gut Microbiome and Triggers Metabolic Disease New evidence suggests that aspartame triggers metabolic disease. By altering the gut microbiome, aspartame seems to wreak havoc in the body. Since the microbiome plays a vital role in metabolism and caloric extraction, any disruption to the gut microbiota can lead to impaired metabolic function. Multiple studies confirmed that artificial sweeteners such as aspartame interfere with the body’s ability to balance calorie intake. A group of researchers from the University of Calgary came to similar conclusions. The 10-week animal study results showed that although aspartame positively impacted calorie count, it increased blood sugar levels and insulin resistance. Increasing Metabolic Syndrome … One Sip at a Time The most troubling part of the diet soda story is that when people drink them for many years, end up developing the very diseases they were trying to avoid. Metabolic syndrome puts people at risk for many potential health problems. Tragically, most diet soda drinkers are unaware that they face a 34% higher risk of developing the condition over a decade. What about your waistline? Contrary to common belief, consumption of diet sodas does not seem to lead to weight loss. In fact, the results are quite the opposite. One study concluded that those drinking two or more cans of diet soda a day increase their waistline by 70% more in only a decade than those who don’t drink sodas at all. Several other large-scale studies found a positive correlation between artificial sweetener use and weight gain. How to Cut Back on Drinking Diet Sodas? If you are trying to kick a decade-long soda drinking habit to the curb, the first thing you should do is to congratulate yourself on your decision. Changing habits does not have to be a difficult journey. Check out these tips to make it easier on yourself. If you have been drinking diet sodas because you love the carbonation and flavor, the first tip is for you. Try swapping your soda can with a glass of seltzer and the juice of a lemon or lime. If it’s the caffeine that keeps you coming back for more, wean yourself slowly. Cut back on the number of cans you drink each day. While you do that, work on improving your sleep routine and aim to get the recommended 7-8 hours of sleep every night. When you get more quality sleep, over time, you will find it easier to get through the day without caffeine. Find a friend or family member to support you and help hold you accountable. It is much more difficult to throw in the towel when there is someone by your side to cheer you on. Sources for this article include: NaturalHealthResearch.org, NIH.gov To read the original article click here. For more articles from NaturalHealth365 click here.

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5 Sweet Innovations That Can Save Us from Sugar Overload

AHA Publisher — Wed, 11 Nov 2020 08:00:09 +0000

Abigail Klein Leichman via Israel21c – Like Adam and Eve in the Garden of Eden, many of us are tempted by sweets – especially at home during the pandemic. But while Eden’s sweets were in the form of whole fruit, we moderns consume an alarming amount of refined sugars that are hidden in three-quarters of all packaged foods and beverages. Our bodies weren’t designed to handle all that white stuff. It doesn’t only make us obese. Study after study has linked added sugars, especially from sugar-sweetened beverages, to the development of type 2 diabetes. In fact, countries with the highest rates of sugar consumption also have the highest rates of type 2 diabetes, which accounts for 90% of the 463 million diagnosed diabetes cases worldwide. This connection is more problematic than ever, as obesity and diabetes have been found to be substantial risk factors for severe Covid-19. They both cause inflammation and impaired immunity. Given that 42 percent of Americans are obese and nearly 11% have diabetes, a US government committee recently recommended that added sugars should comprise no more than 6% of daily calorie intake. Before World Diabetes Day on November 14, ISRAEL21c looks at revolutionary innovations to satisfy our sweet tooth with less sugar, and without non-nutritive substitutes like aspartame that come with their own health risks. Amai’s Sweet Designer Proteins Ilan Samish founded Amai Proteins after earning a PhD in biochemistry from the Weizmann Institute of Science and working for two decades in academia and protein research. “Since 2016, we’ve known that the No. 1 non-communicable disease, accounting for most hospitalizations, is obesity and related metabolic and cardiovascular diseases. And that stems mainly from sugar overconsumption,” Samish tells ISRAEL21c. “This is why I did the crazy thing of leaving my academic career and devoting my time to ‘curing’ the food we eat to prevent the diseases that result from it.” Amai (“sweet” in Japanese) Proteins uses computational protein design and precision fermentation to turn a sweet plant protein found in equatorial shrubs into a white powder that is 10,000 times sweeter than sugar, with zero glycemic index. Although a gram of protein and a gram of sugar have the same calories, 1 gram of Amai Proteins can replace 10 kilograms of sugar. That translates to virtually zero calories per serving. “We are the first to link ‘healthy’ to ‘sweetener.’ Our protein binds to the sweet receptors in the tongue just like any sweetener but has absolutely no interaction as a sweetener with the microbiome, liver and kidneys. It is digested to amino acids just like any protein,” Samish says. His award-winning startup has collaborations with food industry giants, including cranberry juice maker Ocean Spray. Aiming to get Amai’s product into beverages and yogurts starting in 2022, food-engineering expert Prof. Yoav D. Livney from the Technion-Israel Institute of Technology is leading a consortium composed of Amai Proteins, PepsiCo, Danone and the Technion. The consortium won two grants from the European Union’s EIT-Foodinitiative to support a two-year project in Livney’s lab. They’ll develop a microencapsulation-type technology to protect the sweet protein and perfect its taste profile so that the powder could replace sugar in high proportions. “We do not have a single sweetener today that can replace more than 30% of sugar without sacrificing taste or health,” says Samish. “Right now, our protein powder can replace 35% to 80% of the sugar, depending on the product. Our collaboration with Prof. Livney will allow us to increase the reduction without hampering taste and sensory profile.” DouxMatok’s Incredo Sugar Recently profiled in The New Yorker, Israeli startup DouxMatok began five years ago with industrial chemist Avraham Baniel’s restructuring of sugar crystals. (DouxMatok combines the French and Hebrew words for “sweet.”) DouxMatok’s Incredo is 99.9% sugar with a tiny grain of silica added to each crystal. This boosts the sweet sensation on taste buds — so much so, that the amount of sugar can be reduced by about half. “Sales of sugar-laden products have shot up during the pandemic,” says Eran Baniel, Avraham’s son and the CEO of the company. “DouxMatok is at the epicenter as probably the only existing sugar-based sugar reduction solution.” Incredo offers an attractive alternative to sugar substitutes, such as sucralose and aspartame, that consumers associate with an off taste and health concerns. It is debuting in Israel, where many food manufacturers want to get sugar content below 9.8% to avoid a government-mandated red label warning. “Our first products are already on the shelf through the Piece of Cake bakery chain and others are coming up soon,” says Baniel. In January, DouxMatok will be launched in North America inside products formulated in Israel and manufactured in the United States, in cooperation with Rogers Sugar of Canada. That will be followed by further product launches in the US and then in the UK, where obesity is rising and the government is pressuring food makers to cut added sugar. Incredo potentially can do more than replace sugar; it could also incorporate dietary fibers and proteins to add nutritional value without changing the flavor profile. A Fruity Lift Getting back to the Garden of Eden theme, Israel’s Gat Foods is developing Fruitlift, an all-natural liquid composed of 90% fruit components, to replace table sugar fully or partially in breakfast cereals. The sweet liquid could be added to the flour mix of puffed cereals in a mild apple, apple-orange or apple-mango-citrus flavor; or sprayed as an apple, pineapple, citrus or lemon-flavored coating onto finished cereal. It could also be formulated without a fruit flavor. As Gat Foods’ international marketing director told ISRAEL21c, people don’t want to give up sweet breakfast cereal but they are increasingly concerned that refined sugar makes up 15-40% of the product. Gat Foods completed an initial round of Fruitlift trials in a pilot lab in the UK and has built a full-scale pilot lab in northern Israel where manufacturers can test and tweak Fruitlift formulations for their needs. Another Israeli company, Inno-Bev, has introduced BioLift. This low-caffeine, 41-calorie botanical energy drink — with ginkgo biloba, elderberry and guarana — contains 9 grams of added sugar from carob and apple extracts. (In comparison, Gatorade has 36 grams of sugar per serving and Red Bull has 27.) “BioLift is the first beverage in the United States that is sweetened only by a low-glycemic carob extract designed to reduce [blood] sugar fluctuation,” says product developer Eli Faraggi. Putting the Squeeze on Fruit-Juice Sugars Rehovot-based Better Juice, the first food-tech startup targeting the sugars in orange juice, is getting closer to market. The company, incubated at The Kitchen food-tech hub by Strauss (as was Amai Proteins) has set up a pilot plant where potential partners can test it out. Better Juice’s enzymatic technology converts fructose, glucose and sucrose into prebiotic dietary fibers and other non-digestible molecules. It can reduce up to 80% of simple sugar in orange juice, making OJ a low-cal but still sweet natural beverage. “We’ve signed collaboration agreements with several global juice producers so far,” said Eran Blachinsky, founder and CEO of Better Juice. “Juice and beverage manufacturers are increasingly aware of the need to reduce the sugar levels in their products before new labeling initiatives go into action. Our goal is to attain full industrial scale and supply to the market within a year.” Better Juice was founded December 2017 by a team of biochemists and microbiologists from the industry and from the Hebrew University in Jerusalem. To read the original article click here. For more articles from Israel21c click here.

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What Is the Oral Microbiome? How to Balance It to Improve Overall Health

AHA Publisher — Tue, 13 Oct 2020 07:00:25 +0000

Jillian Levy, CHHC via Dr. Axe – The mouth (aka the oral cavity) is considered to be a major gateway to the rest of the body. Oftentimes, what’s happening in the oral microbiome is representative of what’s happening elsewhere in the body. It’s believed there are between 300 and 700 different microbial species living in the average human’s mouth. According to an article published in the Journal of Oral and Maxillofacial Pathology, the oral microbiome is the second largest microbial community in humans second to the gut, which is often simply called “the microbiome.” Microbes populating the mouth play an important role in functions such as digestion, metabolism, blood pressure regulation and maintenance of the structure of the teeth. How can you take care of the community of organisms living in your mouth? As you’ll learn below, practicing the right type of oral hygiene, eating a healthy diet and consuming probiotics are some of the best strategies. What Is the Oral Microbiome? What exactly is a “human oral microbiome”? The oral microbiome refers tothe hundreds of billions of microorganisms that live inside of the oral cavity (the mouth). Most of these microorganisms are bacteria, both the “good” types and the “bad,” while some are yeast, viruses and fungi. Examples of microbes that live in the oral cavity include Streptococcus and Corynebacteria species. As defined by the Human Microbiome Project, the oral cavity has nine sitesspanning the inside of the mouth: tongue palate tonsils sub- and supra-gingival plaque on teeth keratinized gingiva buccal mucosa throat saliva Together these microbes form an “ecosystem” that operates similarly to the human gut. Each part of the mouth has a unique surface and therefore tends to contain its own array of microbes. For example, the tongue contains a different community from what’s on the gums or teeth, due to how their surfaces sustain the life of different microbes. Dental plaque and the surface of the tongue are especially dense with microbes. They are considered to be “among the densest microbial habitats on Earth.” How It Relates to Health Microbiomes (communities of tiny organisms) actually exist everywhere in nature, and they play an important role in dictating human health and sustaining various ecosystems. The Human Oral Microbiome Database catalogs the genomes of hundreds of bacterial species found in the human mouth. Within one’s mouth there are some bacteria that contribute to overall health, such as by facilitating digestion, and others that can contribute to problems such as gum disease, infections and potentially even cancer. Some of the positive roles that microorganisms living in the oral microbiome have include: Carrying out digestive and metabolic processes, which support a normal metabolism — for example, some bacteria participate in nitrate metabolism, which helps support healthy blood pressure Facilitating the process of breaking down foods via saliva and turning nutrients from food into energy Transporting ionic minerals from saliva around the mouth Supporting remineralization of the teeth Carrying oxygen to the gums and soft tissues Fighting infections by protecting us from harmful environmental organisms Preventing oxidative stress and inflammation Removing waste products from the mouth’s surface Signs of Issues Certain bacteria, viruses and fungi that populate the oral cavity are linked to health concerns that affect various parts of the body, including some you wouldn’t expect, such as the heart disease and reproductive issues. That’s because some bacteria are capable of making their way from the mouth into other parts of the body, including the blood vessels and gut. How do you know if you’re experiencing an imbalance in microbes living in your mouth (also called dysbiosis)? Signs and conditions linked to an unbalanced/unhealthy oral microbiome can include: Increased plaque on the teeth that is thick, sticky, smelly and off-white (it can form a film on your teeth in the morning) Bad breath Bleeding gums and receding gums Sensitive teeth Mouth ulcers Oral thrush, or oral candidiasis, is a fungal condition in which candida fungus (usually C. albicans) overgrows Gum disease (periodontitis) Cavities and tooth decay (caries) Endodontic infections (root canal) and alveolar osteitis (dry socket) Tonsillitis Respiratory infections Heart disease and stroke Certain types of cancer How do cavities relate to your microbiome? Many people are under the impression that certain harmful bacteria cause cavities, but it’s now understood that the causes of tooth decay, cavities and gum disease, such as gingivitis, are actually related to imbalances in the oral microbiome, rather than the presence of bacteria itself. In other words, certain “pathogenic” bacteria won’t cause problems for someone who has an overall healthy microbiome — however they can trigger disease in others who lack enough healthy bacteria to counteract the pathogens’ effects. Experts now believe that when the microbiome shifts from being composed of mostly aerobic bacteria to more anaerobic bacteria (such as Streptococcus mutans and Porphymonas gingervali), this creates a hypertrophic biofilm inside the mouth, which makes tooth erosion and gum disease more likely to develop. Why is there a connection between the oral microbiome and cancer? Oral cancer is thought to develop in part due to the effects of harmful bacteria in the mouth. Some studies suggest that a common type of mouth bacterium known as Fusobacterium nucleatum may also be involved in the development of colon cancer. This type of bacteria seems capable of penetrating the cheeks and invading the immune system, most of which is located in the gastrointestinal tract. By contributing to inflammation and free radical damage, bacteria like Fusobacterium nucleatum may play a role in the development of cancer. How to Balance Oral Microbiome Maintaining homeostasis in the oral microbiome can help prevent some types of bacteria and microbes from “behaving badly” and contributing to disease. Wondering, “How can I improve my oral microbiome?” Here are steps you can take to help improve the health of your second largest microbiome: 1. Practice Smart Oral Hygiene While cleaning the inside of the mouth too much can actually contribute to problems, proper “interdental cleansing”— which includes flossing, brushing with natural toothpaste and sometimes the use of picks — is thought to help support balance within the oral environment. Certain harsh products used in the mouth, such as some toothpastes and mouthwashes, can eliminate beneficial bacteria in the mouth, contributing to dysfunction of the microbiome. Experts recommend avoiding products such as detergent-based toothpastes and alcohol-containing/antiseptic mouthwashes, including those that are made with these questionable ingredients: Sodium laurel sulfate (SLS) Sodium fluoride Triclosan Artificial sweeteners (such as sodium saccharin, aspartame, xylitol and erythritol) Artificial color dyes (often made from coal tar) Propylene glycol Diethanolamine (DEA) Microbeads (tiny solid plastic particles) 2. Consume Probiotics Probiotic supplements and foods can help populate the mouth with friendly bacteria, much in the same way as how they support gut health. They work by creating a protective biofilm that supports the health of teeth and gums and reduce inflammation, while blocking bad bacteria from reaching enamel or vulnerable tissues. They may also help alter the pH of the mouth to stop cavity growth and improve saliva quality to support remineralization of enamel. What is the best oral probiotic to take? Dentists believe that oral microbiome probiotics are most effective when delivered directly to the mouth in lozenge, milk or chewable form. Oral microbiome probiotic strains considered most beneficial to oral health (which should be taken for at least two to three months) include: Lactobacillus salivarius L. reuteri Streptococcus salivarius K12 and M18 L. sakei L. brevis L. acidophilus L. rhamnosus L. reuteri L. casei Bifidobacillus S. thermophilus The main differences between gut probiotics and oral probiotics comes down to the specific types of organisms included in each, although there is some overlap. While gut probiotics are usually taken in tablet/capsule form, oral probiotics can be taken as drinks, mouth washes, lozenges and chewable tablets. Ideally, look for an oral probiotic supplement with a high strain count (CFUs), such as at least 3 billion CFUs. Try taking it in the morning prior to eating. 3. Eat a Nutrient-Dense Diet Our diets are a major way in which we take in microorganisms from our environments. For instance, eating plant foods like veggies and fruits provides us with not only nutrients, but also some dirt, water and bacteria. Some foods help beneficial bacteria thrive, while others promote the growth of pathogens and unfriendly bacteria. Foods to emphasize in your diet are those that are alkalizing, anti-inflammatory and high-antioxidant foods. The following foods should be eaten regularly in order to support oral health: Green leafy vegetables Berries, citrus fruits and other fruits Cruciferous veggies like broccoli, kale, cauliflower, etc., plus all over fresh veggies Organically raised meat, poultry and eggs Wild-caught fish Healthy fats like olive oil, avocado, nuts and seeds Algae and seaweed Probiotic, fermented foods like yogurt, kefir, kombucha, sauerkraut, and dill pickles Prebiotic foods including onions, leeks, dandelion greens, garlic, artichokes, chicory root, asparagus, jicama, apples and flaxseeds Plenty of water, herbal teas and green/black tea, and coffee in moderation You want to avoid consuming too much sugar and refined carbohydrates, especially from sugary beverages and highly processed foods. Certain types of bacteria thrive on a high-sugar diet and then contribute to tooth- and gum-related diseases, such as erosion of enamel and tooth decay. A diet high in refined carbohydrates and sugar can also cause a shift in the oral microbiome from slightly alkaline to a more acidic, which makes it more susceptible to infections and other issues. 4. Approach Oral Health Holistically It may not seem obvious that there’s an association between lack of exercise, chronic stress and poor oral health, however we know that a generally unhealthy lifestyle and lots of stress can lead to a decrease in saliva, which affects which types of microbes that populate the mouth. Changes in saliva impact how well microbes carry minerals like calcium and phosphorus from saliva to the teeth enamel and can also create a more acidic environment in the mouth that changes the overall ecosystem. Stress can trigger dry mouth, loss of appetite, TMJ, teeth grinding and other issues affecting the mouth and jaw. Managing stress and getting enough exercise are both important for keeping inflammation under control. Exercise and other mind-body practices, such as yoga and mediation, can help decrease the stress-induced, inflammatory flight-or-fight response that leads to a compromised immune system. Exercise is also beneficial for boosting circulation and detoxification via the lymphatic system, which helps keep the teeth, gums and tissues in the mouth in good shape. Conclusion The human oral microbiome refers to the community of tiny microbes that live in the human mouth, which includes the teeth, tongue, palate, inside cheeks, plaque, throat and gums. Experts believe that different parts of the mouth have different bacterial communities, and the way these communities interact with one another is very important for our overall health. To help maintain oral homeostasis, use gentle/natural cleansers in the mouth as well as floss, eat a healthy diet and avoid too much sugar, increase your intake of probiotics, and exercise and manage stress. To read the original article click here. For more articles from Dr. Axe click here.

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Oat and Rye Bran Fibres Alter Gut Microbiota, Reducing Weight Gain and Hepatic Inflammation

AHA Publisher — Wed, 08 Jul 2020 07:00:06 +0000

University of Eastern Finland via Newswise – In a newly published experimental study, the consumption of dietary fibre from oat and rye brans supported the growth of beneficial gut microbiota, which in turn ameliorated cholesterol metabolism, enhanced gut barrier function and reduced hepatic inflammation. In addition, diets enriched with oat or rye bran were shown to attenuate weight gain. The effects of oat and rye were partly different, but both were beneficial for health. The study was conducted within the research collaboration between the Institute of Public Health and Clinical Nutrition of the University of Eastern Finland, VTT Technical Research Centre of Finland and the School of Biological Sciences of The University of Hong Kong. The health benefits of oat, rye and other whole grain products have been widely studied, and their use has been associated with decreased inflammation and improved glucose, lipid and adipose tissue metabolism in human and animal experimental research. In addition, they have been linked to a decreased risk of obesity, metabolic syndrome, cardiovascular diseases and type 2 diabetes. Different dietary fibres are also known to have differing health effects. Until recently, the mechanisms underlying the health effects or oat and rye bran fibres have not been well understood. Dietary fibre is known to induce changes in gut microbiota function and to thus modulate gut environment in a beneficial manner.How this modulation is associated with metabolic pathways is, however, largely unclear. The aim of this experimental study was to investigate differences in metabolites produced by gut microbiota and their interactions with host metabolism in response to supplementation with oat and rye bran fibres. The study was an animal experiment during which mice were fed a high-fat Western diet for 17 weeks. Two groups were fed the same diet enriched with 10% of either oat or rye bran. Among the various gut microbial metabolites, this study focused on those especially relevant to the development of fatty liver disease, which is often associated with obesity. Thus, microbial metabolites were assessed by measuring cecal short chain fatty acids (SCFAs), ileal and fecal bile acids, and the expression of genes related to tryptophan metabolism. The findings suggest that both brans have the capacity to create a favourable environment in the gut by supporting the growth of beneficial microbes. The abundance of Lactobacillus genera was increased in the oat group, whereas Bifidobacterium genera was increased in the rye group. Via these microbiota changes, oats modified bile acid-related receptor function and rye modified bile acid production, which led to an improved cholesterol metabolism. Both bran fibres enhanced the production of SCFAs, leading to improved gut integrity, reduced liver inflammation, and diversion of tryptophan metabolism to a more beneficial pathway, that is, from serotonin synthesis to microbial indole production. In addition, both oat and rye supplementation were shown to attenuate weight gain associated with a high-fat diet. To read the original article click here.

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Diet, Gut Microbes Affect Cancer Treatment Outcomes, Research Suggests

AHA Publisher — Mon, 15 Jun 2020 07:00:10 +0000

University of Virginia Health System via EurekAlert – What we eat can affect the outcome of chemotherapy – and likely many other medical treatments – because of ripple effects that begin in our gut, new research suggests. University of Virginia scientists found that diet can cause microbes in the gut to trigger changes in the host’s response to a chemotherapy drug. Common components of our daily diets (for example, amino acids) could either increase or decrease both the effectiveness and toxicity of the drugs used for cancer treatment, the researchers found. The discovery opens an important new avenue of medical research and could have major implications for predicting the right dose and better controlling the side effects of chemotherapy, the researchers report. The finding also may help explain differences seen in patient responses to chemotherapy that have baffled doctors until now. “The first time we observed that changing the microbe or adding a single amino acid to the diet could transform an innocuous dose of the drug into a highly toxic one, we couldn’t believe our eyes,” said Eyleen O’Rourke, PhD, of UVA’s College of Arts & Sciences, the School of Medicine’s Department of Cell Biology and the Robert M. Berne Cardiovascular Research Center. “Understanding, with molecular resolution, what was going on took sieving through hundreds of microbe and host genes. The answer was an astonishingly complex network of interactions between diet, microbe, drug and host.” How Diet Affects Chemotherapy Doctors have long appreciated the importance of nutrition on human health. But the new discovery highlights how what we eat affects not just us but the microorganisms within us. The changes that diet triggers on the microorganisms can increase the toxicity of a chemotherapeutic drug up to 100-fold, the researchers found using the new lab model they created with roundworms. “The same dose of the drug that does nothing on the control diet kills the [roundworm] if a milligram of the amino acid serine is added to the diet,” said Wenfan Ke, a graduate student and lead author of a new scientific paper outlining the findings. Further, different diet and microbe combinations change how the host responds to chemotherapy. “The data show that single dietary changes can shift the microbe’s metabolism and, consequently, change or even revert the host response to a drug,” the researchers report in their paper published in Nature Communications. In short, this means that we eat not just for ourselves but for the more than 1,000 species of microorganisms that live inside each of us, and that how we feed these bugs has a profound effect on our health and the response to medical treatment. One day, doctors may give patients not just prescriptions but detailed dietary guidelines and personally formulated microbe cocktails to help them reach the best outcome. Researchers have observed microbes and diet affecting treatment outcomes before. However, the new research stands out because it is the first time that the underlying molecular processes have been fully dissected. A New Model The researchers’ new model is an extremely simplified version of the complex microbiome – collection of microorganisms – found in people. Roundworms serve as the host, and non-pathogenic E. coli bacteria represent the microbes in the gut. In people, the relationships among diet, microorganisms and host is vastly more complex, and understanding this will be a major task for scientists going forward. The research team noted that drug developers will need to take steps to account for the effect of diet and microbes during their lab work. For example, they will need to factor in whether diet could cause the microorganisms to produce substances, called metabolites, that could interfere or facilitate the effect of the drugs. The researchers suggest that the complexity of the interactions among drug, host and microbiome is likely “astronomical.” Much more study is needed, but the resulting understanding, they say, will help doctors “realize the full therapeutic potential of the microbiota.” “The potential of developing drugs that can improve treatment outcomes by modulating the microbes that live in our gut is enormous,” O’Rourke said. “However, the complexity of the interactions between diet, microbes, therapeutics and the host that we uncovered in this study is humbling. We will need lots of basic research, including sophisticated computer modeling, to reveal how to fully exploit the therapeutic potential of our microbes.” To read the original article click here.

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