Department of Food Science and Biotechnology, College of Life Science, Sejong University, Seoul, 05006, Republic of Korea.
Carbohydrate Bioproduct Research Center, College of Life Science, Sejong University, Seoul, 05006, Republic of Korea.
J Microbiol. 2024 Nov;62(11):965-972. doi: 10.1007/s12275-024-00176-3. Epub 2024 Oct 16.
Makgeolli, a traditional Korean liquor, contains components such as lactic acid bacteria and dietary fiber, which can induce changes in the gut microbiome. Since variations in microbiome responses may exist between enterotypes-classifications based on the dominant bacterial populations in the gut-we hypothesized that the consumption of makgeolli leads to enterotype-dependent differences in gut microbial structures among healthy participants. This study aimed to determine the effect of makgeolli consumption on gut microbial structures by stratifying all participants into two enterotype groups: Bacteroides-dominant type (B-type, n = 7) and Prevotella-dominant type (P-type, n = 4). The B-type showed an increase in alpha diversity, while no significant difference was observed in the P-type following makgeolli consumption. The composition of gut microbiota significantly changed in the B-type, whereas no noticeable alteration was observed in the P-type after makgeolli consumption. Notably, Prevotella exhibited the most significant changes only in the P-type. In line with the increased abundance of Prevotella, the genes associated with carbohydrate metabolism, including pentose/glucuronate interconversions, fructose/mannose metabolism, starch/sucrose metabolism and amino sugar/nucleotide sugar metabolism were significantly enriched following makgeolli consumption in the P-type. These findings suggest that makgeolli consumption induces enterotype-dependent alterations in gut microbial composition and metabolic pathways, highlighting the potential for personalized dietary interventions.
马格利酒是一种传统的韩国酒，含有乳酸菌和膳食纤维等成分，可引起肠道微生物组的变化。由于肠道微生物组的反应变化可能存在于基于肠道中主要细菌种群的肠型（分类）之间，因此我们假设马格利酒的摄入会导致健康参与者的肠道微生物结构出现肠型依赖性差异。本研究旨在通过将所有参与者分为两种肠型组（拟杆菌优势型（B 型，n = 7）和普雷沃氏菌优势型（P 型，n = 4））来确定马格利酒摄入对肠道微生物结构的影响。B 型的 alpha 多样性增加，而 P 型在马格利酒摄入后没有显著差异。B 型的肠道微生物组成发生了显著变化，而 P 型在马格利酒摄入后没有明显变化。值得注意的是，只有在 P 型中，普雷沃氏菌的变化最为显著。与普雷沃氏菌丰度的增加一致，与碳水化合物代谢相关的基因，包括戊糖/葡糖醛酸相互转化、果糖/甘露糖代谢、淀粉/蔗糖代谢和氨基糖/核苷酸糖代谢，在 P 型中马格利酒摄入后显著富集。这些发现表明，马格利酒摄入会引起肠道微生物组成和代谢途径的肠型依赖性改变，突出了个性化饮食干预的潜力。
