Camargo Antonio, Vals-Delgado Cristina, Alcala-Diaz Juan F, Villasanta-Gonzalez Alejandro, Gomez-Delgado Francisco, Haro Carmen, Leon-Acuña Ana, Cardelo Magdalena P, Torres-Peña Jose D, Guler Ipek, Malagon Maria M, Ordovas Jose M, Perez-Martinez Pablo, Delgado-Lista Javier, Lopez-Miranda Jose
Lipids and Atherosclerosis Research Unit, Internal Medicine Unit, Reina Sofia University Hospital, Cordoba, 14004, Spain.
Maimonides Biomedical Research Institute of Cordoba (IMIBIC), Cordoba, Spain.
Mol Nutr Food Res. 2020 Dec;64(23):e2000730. doi: 10.1002/mnfr.202000730. Epub 2020 Oct 29.
The differences between the baseline gut microbiota of patients who developed type 2 diabetes (T2D) consuming a low-fat (LF) or a Mediterranean (Med) diet are explored and risk scores are developed to predict the individual risk of developing T2D associated with the consumption of LF or Med diet.
All the patients from the CORDIOPREV study without T2D at baseline (n = 462) whose fecal sample are available, are included. Gut microbiota is analyzed by 16S sequencing and the risk of T2D after a median follow-up of 60 months assessed by Cox analysis. Linear discriminant analysis effect size (LEfSe) analysis shows a different baseline gut microbiota in patients who developed T2D consuming LF and Med diets. A higher abundance of Paraprevotella, and lower Gammaproteobacteria and B. uniformis are associated with T2D risk when an LF diet is consumed. In contrast, higher abundances of Saccharibacteria, Betaproteobacteria, and Prevotella are associated with T2D risk when a Med diet is consumed.
The results suggest that different interactions between the microbiome and dietary patterns may partially determine the risk of T2D development, which may be used for selecting personalized dietary models to prevent T2D.
探讨了食用低脂（LF）或地中海（Med）饮食的2型糖尿病（T2D）患者基线肠道微生物群之间的差异，并开发了风险评分以预测与食用LF或Med饮食相关的个体患T2D的风险。
纳入了CORDIOPREV研究中所有基线时无T2D且有可用粪便样本的患者（n = 462）。通过16S测序分析肠道微生物群，并通过Cox分析评估中位随访60个月后的T2D风险。线性判别分析效应大小（LEfSe）分析显示，食用LF和Med饮食的T2D患者基线肠道微生物群不同。食用LF饮食时，副普雷沃氏菌丰度较高，γ-变形菌和单形拟杆菌丰度较低与T2D风险相关。相比之下，食用Med饮食时，糖菌、β-变形菌和普雷沃氏菌丰度较高与T2D风险相关。
结果表明，微生物群与饮食模式之间的不同相互作用可能部分决定T2D发生的风险，这可用于选择个性化饮食模式以预防T2D。
