Precision nutrition and the microbiome, part I: current state of the science

Show simple item record Mills, Susan Stanton, Catherine Lane, Jonathan A. Smith, Graeme J. Ross, R. Paul 2019-11-19T12:09:49Z 2019-11-19T12:09:49Z 2019-04-24
dc.identifier.citation Mills, S., Stanton, C., Lane, J.A., Smith, G.J. and Ross, R.P., 2019. Precision Nutrition and the Microbiome, Part I: Current State of the Science. Nutrients, 11(4), (923). DOI:10.3390/nu11040923 en
dc.identifier.volume 11 en
dc.identifier.issued 4 en
dc.identifier.startpage 1 en
dc.identifier.endpage 45 en
dc.identifier.issn 2072-6643
dc.identifier.doi 10.3390/nu11040923 en
dc.description.abstract The gut microbiota is a highly complex community which evolves and adapts to its host over a lifetime. It has been described as a virtual organ owing to the myriad of functions it performs, including the production of bioactive metabolites, regulation of immunity, energy homeostasis and protection against pathogens. These activities are dependent on the quantity and quality of the microbiota alongside its metabolic potential, which are dictated by a number of factors, including diet and host genetics. In this regard, the gut microbiome is malleable and varies significantly from host to host. These two features render the gut microbiome a candidate ‘organ’ for the possibility of precision microbiomics—the use of the gut microbiome as a biomarker to predict responsiveness to specific dietary constituents to generate precision diets and interventions for optimal health. With this in mind, this two-part review investigates the current state of the science in terms of the influence of diet and specific dietary components on the gut microbiota and subsequent consequences for health status, along with opportunities to modulate the microbiota for improved health and the potential of the microbiome as a biomarker to predict responsiveness to dietary components. In particular, in Part I, we examine the development of the microbiota from birth and its role in health. We investigate the consequences of poor-quality diet in relation to infection and inflammation and discuss diet-derived microbial metabolites which negatively impact health. We look at the role of diet in shaping the microbiome and the influence of specific dietary components, namely protein, fat and carbohydrates, on gut microbiota composition. en
dc.format.mimetype application/pdf en
dc.language.iso en en
dc.publisher MDPI en
dc.rights © 2019 by the authors. Licensee MDPI, Basel, Switzerland en
dc.rights.uri en
dc.subject Personalised nutrition en
dc.subject Precision nutrition en
dc.subject Probiotics en
dc.subject Prebiotics en
dc.subject Gut microbiome en
dc.subject Immunity en
dc.subject Metabolic disease en
dc.subject Gut en
dc.subject Genetics en
dc.title Precision nutrition and the microbiome, part I: current state of the science en
dc.type Article (peer-reviewed) en
dc.internal.authorcontactother Paul Ross, College of Science, Engineering and Food Science, University College Cork, Cork, Ireland. +353-21-490-3000 Email: en
dc.internal.availability Full text available en
dc.description.version Published Version en
dc.description.status Peer reviewed en
dc.identifier.journaltitle Nutrients en
dc.internal.IRISemailaddress en
dc.identifier.articleid 923 en

Files in this item

This item appears in the following Collection(s)

Show simple item record

© 2019 by the authors. Licensee MDPI, Basel, Switzerland Except where otherwise noted, this item's license is described as © 2019 by the authors. Licensee MDPI, Basel, Switzerland
This website uses cookies. By using this website, you consent to the use of cookies in accordance with the UCC Privacy and Cookies Statement. For more information about cookies and how you can disable them, visit our Privacy and Cookies statement