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Impact of Free‐Living Nutrition Intervention on Microbiome in College Students at Risk for Disease: FRUVEDomic Pilot Study
Author(s) -
Famodu Oluremi A,
Cuff Christopher F,
Cockburn Andrew,
Downes Marianne T,
Murray Pamela J,
McFadden Joseph W,
Colby Sarah E,
Morrell Jesse S,
Olfert I Mark,
Olfert Melissa D.
Publication year - 2016
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.30.1_supplement.146.7
Subject(s) - medicine , calorie , firmicutes , waist , bacteroidetes , microbiome , blood pressure , prebiotic , obesity , food science , biology , bioinformatics , 16s ribosomal rna , bacteria , genetics
Objective We tested the hypothesis that an 8 week, free‐living nutrition intervention (emphasizing increased fruits and vegetables) in 18–28 year old college students “at risk” for Metabolic Syndrome (MetS) will result in significant changes in microbiome and improve health indicators. Methods Thirty‐seven subjects were recruited at West Virginia University and randomized into one of three groups: Half fruit & vegetables (“Fruved”); “Fruved” plus low‐refined carbohydrate (Fruved+LowCHO); and “Fruved” plus low‐fat (Fruved+LowFat). Venous blood and stool samples were collected pre and post intervention. Alterations in the fecal microbiome were assessed using high throughput sequencing. Results All individuals significantly decreased empty calories (p<0.0001) and increased fiber (p<0.001) and cups of fruit and vegetable (p<0.0001) after 8 weeks, with no differences between groups. Improvements in weight, waist circumference, systolic blood pressure and body fat significantly decreased in all individuals (p<0.05, p<0.0001, p<0.01 and p<0.05 respectively). Additionally, insulin sensitivity improved (p<0.05) and total cholesterol decreased (p<0.05) after intervention. Alpha diversity was found across individuals, but no differences were seen across groups. Although not significant, individuals at “lower‐risk” for MetS at the beginning of the intervention had lower Bacteroidetes and higher Firmicutes than those considered “higher‐risk”. After the nutrition intervention, trends were seen with decreasing Bacteroidetes and increasing Firmicutes in all “at‐risk” groups, however there was no significant differences seen (p=0.109). Conclusions and Implications Specific profiles in phylum level microbiota for those considered “at‐risk” of MetS were identified, with individuals of “higher‐risk” having a higher Firmicutes to Bacteroidetes ratio before the intervention, typically associated with obesity and inflammation. Healthy diet produced significant microbiota changes in the “higher‐risk” versus “lower‐risk” for MetS and improved cardiovascular health in all individuals. Future analysis needs to include investigation at the family level of microbiome, as well as between treatment groups in order to identifying markers among “at risk” individuals which may help to direct precision medicine approaches and generate individually tailored nutrition prescription. Support or Funding Information Funding provided by the WV Clinical and Translational Science Institute (NIH/MIGMS Award Number U54GM104942) and the WVU Mountains of Excellence Pilot Grant Program