BIOTA Inc., Tokyo, 101-0022, Japan.
Graduate School of Medicine, Kyoto University, Kyoto, 606-8501, Japan.
FEMS Microbiol Lett. 2023 Jan 17;370. doi: 10.1093/femsle/fnad120.
The skin microbiome, which varies widely between individuals, plays a crucial role in human health. It also interacts with the environment in various ways, including during the preparation of fermented food. Nukadoko is a pickle and traditional fermented food in Japan that utilizes lactic acid bacteria to ferment vegetables. When preparing or maintaining Nukadoko, it is mixed with bare hands. Despite the known interaction between Nukadoko and human skin, no studies have explored its impact on Nukadoko quality or skin microbiome changes. This study examines these effects during Nukadoko maintenance. Three participants were asked to stir commercially available late-stage Nukadoko for 14 days and not stir it for the remaining 14 days to examine microbial settlement and shedding. Microbiome analysis was performed on human skin and Nukadoko. We found that microorganisms from rice bran beds can temporarily settle on human skin but are shed quickly. Stirring rice bran beds by hand may have short-term effects on the skin microbiome. This study provides insights into the communication between human and food microbiomes in traditional Japanese fermented foods.
皮肤微生物组在个体之间差异很大，对人类健康起着至关重要的作用。它还以各种方式与环境相互作用，包括在发酵食品的制备过程中。Nukadoko 是日本的一种泡菜和传统发酵食品，利用乳酸菌发酵蔬菜。在制备或维持 Nukadoko 时，它是用手混合的。尽管人们已经知道 Nukadoko 与人类皮肤之间存在相互作用，但尚无研究探讨其对 Nukadoko 质量或皮肤微生物组变化的影响。本研究在 Nukadoko 维持过程中对此进行了研究。要求三名参与者搅拌市售的晚期 Nukadoko 14 天，其余 14 天不搅拌，以检查微生物沉降和脱落。对人体皮肤和 Nukadoko 进行了微生物组分析。我们发现，米糠床中的微生物可以暂时沉降在人体皮肤上，但很快就会脱落。用手搅拌米糠床可能会对皮肤微生物组产生短期影响。本研究提供了对传统日本发酵食品中人类和食物微生物组之间交流的见解。
