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Probiotics and fermented foods from the soil to the dinner table; quality matters

8月

27日

Kimchi and sauerkraut are among the popular fermented foods today. Source: dreamtime.com

Naturopathic Doctor Ningma Talib is quoted in an August 05 2020 Coveteur.com article that "probiotics are great for most people." . . . "More than 70 percent of your immune system is in your gut,” she says. “Supporting your gut is supporting your immune function.” (1). Dr. Talib identified high quality lactobacillus and bifidobacteria DDS- 1 strains as among the most well studied and most important for your health.

Fermented foods have been around for a very long time. An August 11 2020 article in Refinery 29 said as early as 7000 BC, ancient Chinese consumed a fermented beverage called Kiu. Around 3500 BC there’s evidence of the ancient Egyptian practice of using yeast to leaven bread. By 2000 BC, across China, the fermentation of vegetables (kimchi) and home-brewed tea (kombucha) was a widespread practice (2). Germany and Russia followed in later years with sauerkraut and pickles, respectively.

In China, Japan, and Korea miso soup, tofu, and kimchi remain popular dishes today. Refinery 29 reported that fermented foods saw an 140% increase in popularity on American restaurant menus in 2018. It was based on a survey by restaurant management software company, Upserve. Kombucha grossed 1.67 billion dollars globally in 2019 (2).

Fermented foods waste is also known to have health benefits. Soil experts and farmers in Japan found that soil fertilized with compost made from fermented food waste yielded hardy, disease-resistant vegetables (3). So even at the pre-food soil level where food production begins, microbes are important. Japanese agronomist Yoshida Toshimichi states that "the repeated use of agrochemicals can upset the microbiota in the soil, which leaves plants susceptible to disease and insect pests."

Yoshida refers to the three dietary pillars of a strong immune system which are the elements of the traditional Japanese diet. These are fermented foods, high-fiber organic vegetables, and marine and soy products rich in minerals and micronutrient, he adds (3).

1. https://coveteur.com/2020/08/05/probiotics-health-benefits/
2. https://www.refinery29.com/amp/en-us/how-fermentation-works-food
3. https://www.nippon.com/en/japan-topics/c08001/

For more information on probiotics, see
a. https://en.bloguru.com/healthtech/369673/can-probiotics-like-kimchi-aid-against ; and
b. Risks and benefits- https://en.bloguru.com/healthtech/362470/benefits-and-risks-of-taking-probiotics

#ai #bacteria #datascience #gutmicrobiome #health #healthinnovation #healthtech #longevity #microbiome #nutrition #wellness

Traditional Japanese diet incorporates organics and "kin", or microorganisms

8月

19日

Yoshida Toshimichi, a devout believer in the power of microbes, has been a leading advocate of schools and daycare centers growing their own organic vegetables. In his Nagasaki Prefecture, he has been a leading advocate of traditional Japanese diet, incorporating "kinchan" or friendly microorganisms into farming and diet. It includes incorporating these vegetables into school lunches along with fermented foods and dried fish.

The three "pillars" of this healthy Japanese diet are "fermented foods, high-fiber organic vegetables, and marine and soy products rich in minerals and micronutrients", according to Yoshida in a May 11, 2020 Nippon.com article (1).

One such school is Mami Nursery School which after implementing Yoshida's plan, saw a major drop in school absences due to illness had dropped from an average of 5.4 days to 0.6 days per year. The key is friendly microorganisms, a lesson Yoshida learned in the context of soil improvement as a soil improvement specialist for the Nagasaki Prefecture government. Microorganisms are supported by pesticide free compost made from fermented food waste yielded hardy, disease-resistant vegetables.

1. https://www.nippon.com/en/japan-topics/c08001/

#ai #bacteria #datascience #gutmicrobiome #health #healthinnovation #healthtech #obesity

Predicting Pre-diabetes by one's gut bacteria

8月

16日

A July 15, 2020 article in New Atlas report on a University of Gothenburg study (originally published in the journal Cell Metabolism), found that a person’s unique gut bacteria composition can help predict a person's propensity to develop type 2 diabetes.

1,000 patients were studied showing signs of pre-diabetes, such as abnormal blood sugar readings from impaired glucose tolerance. Using a control group, researchers found distinct gut microbiome differences in the prediabetic subjects. The results shows increasing signs of diabetes as connected to lower levels of butyrate-producing bacteria, though theyou could not determine the direct causal relationship.

University of Gothrnburg study leader Fredrik Bäckhed is quoted in the New Atlas article, “Our study shows clearly that the composition of the gut microbiota may have a great potential for helping us to understand the risks of developing type 2 diabetes, and therefore improve our chances of detecting, preventing and treating the disease.”

https://newatlas.com/health-wellbeing/prediabetes-glucose-bacteria-gut-microbiome/

#ai #bacteria #datascience #gutmicrobiome #health #healthinnovation #healthtech #obesity #prediabetes

Research finds connection between changes in human DNA and gut bacterial changes

8月

13日

A July 18 2020 SCITECH Daily article reported a University of Bristol led study of 3,890 individuals, identified 13 DNA changes related to changes in the presence or quantity of gut bacteria, particularly bifidobacteria.

While the study identified a direct connection between changes in DNA and gut bacteria, researchers seek to identify their connection to human illness or disorders. The study led by Dr. David Hughes, Senior Research Associate in Applied Genetic Epidemiology, said the next step is "dissecting how exactly these DNA changes might impact bacterial composition.”

https://scitechdaily.com/pioneering-research-reveals-certain-human-genes-relate-to-gut-bacteria/amp/

#DNA #ai #bacteria #datascience #gutmicrobiome #health #healthinnovation #healthtech

What's all the fuss about beetroot?

8月

9日

There have been numerous studies about the health benefits of beetroot in recent years. The benefits of beetroot can be narrowed down in part to its high inorganic nitrate content. Nitrate converts into Nitric oxide in the body and boosts oxygenation and offers benefits to the circulatory and immune systems (1).

Nutri Advanced News reported that beetroot provides additional benefits to individuals from Alzheimer’s disease. It is believed that Alzheimer’s may in part be caused by a build-up of sticky protein fragments called beta-amyloid which causes clumping, promotes inflammation and oxidation, and eventually kills nearby brain cells. Researchers identified that betanin in beetroot may help to protect against this process.

In addition, betanin may also help reduce blood pressure, improving digestion, and lowering the risk of diabetes, according to a November 2019 article in Medical News Today (2). Also, the report also says beetroot's green, leafy vegetables such as beet tops provide high levels of dietary nitrate. Cooked beet tops are a great source of iron, vitamin C, vitamin A, magnesium, potassium, and folate.

1. https://www.nutriadvanced.co.uk/news/can-beetroot-help-to-protect-against-alzheimers/
2. https://www.medicalnewstoday.com/articles/277432

#ai #bacteria #datascience #gutmicrobiome #health #healthinnovation #healthtech #longevity #microbiome #nutrition #wellness

Gut bacteria linked to living longer

7月

30日

Shou is the symbol of longevity. The three main life goals in traditional Chinese culture are happiness (fú 福), professional success or prosperity (lù 祿), and longevity (shòu 壽).

A July 20 2020 article in Medical News Today says research by the Ohio State University Prof. Joseph Krzycki shows evidence of a gut bacteria that could help people live longer. The research found that people who live for longer than 100 years have, on average, 15 times more of the bacterium Eubacterium limosum (E. Limosum) in their gut.

It is believed to reduce the amount of trimethylamine (TMA) in the gut, which has been linked to atherosclerosis. Dr. Krzycki's lab found evidence that E. Limosum may prevent the production of TMA chemicals in our gut. E. limosum produces an enzyme that removes a chemical group called methyl from L-carnitine. This, in turn, prevents other bacteria in the gut from converting the nutrient into TMA, according to the Medical News Today article.

See full article at https://www.jbc.org/content/early/2020/06/22/jbc.RA120.012934.short; and https://www.medicalnewstoday.com/amp/articles/gut-bug-may-help-prevent-heart-disease-and-promote-longevity

#ai #bacteria #datascience #gutmicrobiome #health #healthinnovation #healthtech #longevity #microbiome #nutrition #wellness

Evidence of lactate producing gut bacteria as a key memory-boosting molecule

7月

21日

Calcium lactate crystals on the surface of cheese. Source: dreamtime.com

An April 29 2020 article published by the Department of Energy Pacific Northwest National Laboratory and it's counterpart at Berkeley Lab found new evidence of tangible links between the gut and the brain. The team found that lactate, a molecule produced by all species of one gut microbe, as a key memory-boosting molecular messenger.

Said Janice Jansson, a microbial ecologist at Pacific Northwest National Laboratory, “our study shows that the microbiome might partner with genetics to affect memory.” Researchers discovered that the Lactobacillus and L. reuteri strains were linked to improved memory, as well as two additional strains of Lactobacilli. The team fed lactate (produced by Lactobacillus) to mice that had poor memory and noticed that their memory improved. Gamma-aminobutyric acid (GABA), a molecular messenger linked to memory formation in their brains. This is another step foreward and a factor in the gut-brain axis, though not yet complete, admits Jansson.

https://www.pnnl.gov/news-media/scientists-explore-links-between-genetics-gut-microbiome-and-memory

https://newscenter.lbl.gov/2020/04/29/genetics-microbiome-memory/

#ai #bacteria #cardiovasculardisease #datascience #gutmicrobiome #health #healthinnovation #healthtech #obesity

A "disease quadrangle"- gut microbiome link to COVID -19

7月

10日

Recent June 25-26 2020 news articles in Medical News Today suggests there is a connection between our gut microbiome and various viruses including COVID-19.

One study in Cell says "microorganisms are increasingly recognized as ecosystem-relevant components because they affect the population dynamics of hosts," suggesting a four-tier influence or "disease quadrangle" by host, host microbiome, pathogen, and environment (1). This report recommends better understanding the role of microbiomes in disease dynamics. A Medical News Today article implies the traditional "disease triangle" may be obsolete. For example, in the case of malaria, a mosquito is less likely to become vulnerable to the malaria parasite if it has more bacteria belonging to the Enterobacteriaceae family in its gut (2). The Enterobacteriaceae species protects against malarial infection. Researchers have found that climate temperature has a strong effect on the growth of pathogens and gut bacteria, and therefore the spread of disease.

Which brings us to our current COVID-19 problem. It is already known that gastrointestinal symptoms are common among people testing positive for COVID-19. A stronger link still as reported by Medical News Today say research found the presence of SARS-CoV-2 in the stool of COVID-19 patients (3). Though more research is required to conclusively prove these links, there is strong evidence that these links affect the severity and risk level of patients.

One point that can't be denied is that a significant paradigm shift has arrived with the fourth factor in how we look at disease and disease prevention. Host microbiome, is a critical part of understanding how we treat and prevent diseases.

1 https://www.cell.com/trends/parasitology/fulltext/S1471-4922(20)30107-0

2 https://www.medicalnewstoday.com/amp/articles/microbiome-may-mediate-link-between-climate-change-and-new-diseases

3 https://www.medicalnewstoday.com/articles/covid-19-could-gut-bacteria-be-involved

#bacteria #gutmicrobiome #health #healthinnovation #healthtech

Recommended Salt intake positively influences gut microbiome

6月

25日

source: pixabay.com

According to a June 09 2020 study of 145 patients with untreated hypertension, "daily sodium intake close to the 2,300 milligrams recommended by groups like the American Heart Association, resulted in increased levels of short-chain fatty acids, an indicator of a healthy microbiome, circulating in the blood". The study was conducted by the Augusta University Medical College of Georgia led by molecular geneticist Dr. Haidong Zhu.

Short-chain fatty acids, or SCFAs, are known to play a key role in regulating your blood pressure. Dr. Zhu claims it is the first ever human study to look at how "decreasing salt intake in humans affects circulating short-chain fatty acids." However, Zhu found that the study's results were more conclusive for women than men. The article quotes Dr. Zhu saying, "We need to study it further. . . It may be that high-salt affects blood pressure through different pathways in males and females."

The study was reported by the American Association for the Advancement of Science, https://www.eurekalert.org/pub_releases/2020-06/mcog-hdi060920.php .

#ai #bacteria #cardiovasculardisease #datascience #gutmicrobiome #health #healthinnovation #healthtech #obesity #salt #sodium

"One man's food is another man's poison"

6月

21日

Naveen Jain, CEO, Viome.

What if? What if our current understanding of microbiomes is not ‘what if’, but ‘what is’? Because today, our understanding of healthcare has gone full circle to the conclusion that “there is no such thing as a universal healthy diet.” There is no universal healthcare solution, since every person is different down to the molecular level. Naveen Jain, CEO of Viome adds, “a diet that’s good for you, is not good for me. A diet that's good for me now won't be good for me three months from now because our microbiomes are constantly changing,” he says. “Our microbiomes to some extent controls our brain through the way they are constantly communicating with it back and forth. In fact, these bugs in our gut are like a puppet master. They tell our brain when we are hungry, they tell us what we crave. So when you crave chocolate, don't blame your brain, blame your microbiomes.”

“The interesting thing is they communicate with the micro RNA in your brain in the amygdala and prefrontal cortex. That means they (contribute to) controlling our emotional behavior and they (contribute to) controlling our decision making. They in fact modify the genetic expression of our human genes. That means it's not even what our DNA tells us. Our DNA is simply a potential of what could happen. Our genetic expression tells you actually what is happening and these guys (microbiomes) control what is actually being expressed.”

“It's really to some extent what Hypocrates stated, ‘all diseases start in the gut.’ That was two thousand years ago. ‘One man's food is another man's poison. And that is true today.’ So when your mother says to you ‘listen to your gut; do your gut check.’ That is the best science advice you can get. She knows what she is talking about.”

Referring to Viome’s transcriptome testing technology, “The technology is able to look at every single thing that's happening in the body. What genes are being expressed by your mitochondria; What genes are being expressed by your blood; What genes are being expressed by your microbiome; And it looks at all of that with artificial intelligence and tells you exactly what food to eat and what food to avoid.”

From a small stool sample, Viome is able to do this. It is able to perform a complete sequencing and identify the strain and genetics expression of a person’s entire microbiome content. This includes all the person’s bacteria, viruses, bacteriophages, archaea, fungi, yeast, and parasites, and the range of chemicals, or metabolites they create. The metabolites these microbiomes create are important to one’s health because they can produce healthy B vitamins, for example, or they can produce cancer causing agents. No other company can claim this breadth of data.

To find out more information, visit http://Viome.com .

#ai #bacteria #cardiovasculardisease #datascience #gutmicrobiome #health #healthinnovation #healthtech #obesity

Herbsprout.com

フリースペース

Probiotics and fermented foods from the soil to the dinner table; quality matters

Traditional Japanese diet incorporates organics and "kin", or microorganisms

Predicting Pre-diabetes by one's gut bacteria

Research finds connection between changes in human DNA and gut bacterial changes

What's all the fuss about beetroot?

Gut bacteria linked to living longer

Evidence of lactate producing gut bacteria as a key memory-boosting molecule

A "disease quadrangle"- gut microbiome link to COVID -19

Recommended Salt intake positively influences gut microbiome

"One man's food is another man's poison"

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