Classification of the Occurrence of Dyslipidemia Based on Gut Bacteria Related to Barley Intake.

barley dyslipidemia gut bacteria machine learning responder

Journal

Frontiers in nutrition
ISSN: 2296-861X
Titre abrégé: Front Nutr
Pays: Switzerland
ID NLM: 101642264

Informations de publication

Date de publication:
2022
Historique:
received: 25 11 2021
accepted: 28 02 2022
entrez: 11 4 2022
pubmed: 12 4 2022
medline: 12 4 2022
Statut: epublish

Résumé

Barley is a grain rich in β-glucan, a soluble dietary fiber, and its consumption can help maintain good health and reduce the risk of metabolic disorders, such as dyslipidemia. However, the effect of barley intake on the risk of dyslipidemia has been found to vary among individuals. Differences in gut bacteria among individuals may be a determining factor since dietary fiber is metabolized by gut bacteria and then converted into short-chain fatty acids with physiological functions that reduce the risk of dyslipidemia. This study examined whether gut bacteria explained individual differences in the effects of barley intake on dyslipidemia using data from a cross-sectional study. In this study, participants with high barley intake and no dyslipidemia were labeled as "responders" to the reduced risk of dyslipidemia based on their barley intake and their gut bacteria. The results of the 16S rRNA gene sequencing showed that the fecal samples of responders (

Identifiants

pubmed: 35399681
doi: 10.3389/fnut.2022.812469
pmc: PMC8988889
doi:

Types de publication

Journal Article

Langues

eng

Pagination

812469

Informations de copyright

Copyright © 2022 Maruyama, Matsuoka, Hosomi, Park, Nishimura, Murakami, Konishi, Miyachi, Kawashima, Mizuguchi, Kobayashi, Ooka, Yamagata and Kunisawa.

Déclaration de conflit d'intérêts

The department of ZY has received research grants for other studies from Hakubaku Co., Ltd. SM, TM, MN, and TK are employees of Hakubaku Co., Ltd. The authors declare that this study received funding from Hakubaku Co., Ltd. The funder had the following involvement in the study: conceptualization, project administration, investigation, writing original draft, revising, and editing.

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Auteurs

Satoko Maruyama (S)

Research and Development Department, Hakubaku Co., Ltd., Yamanashi, Japan.
Laboratory of Vaccine Materials, Center for Vaccine and Adjuvant Research and Laboratory of Gut Environmental System, National Institutes of Biomedical Innovation, Health and Nutrition, Osaka, Japan.

Tsubasa Matsuoka (T)

Research and Development Department, Hakubaku Co., Ltd., Yamanashi, Japan.
Laboratory of Vaccine Materials, Center for Vaccine and Adjuvant Research and Laboratory of Gut Environmental System, National Institutes of Biomedical Innovation, Health and Nutrition, Osaka, Japan.
Department of Health Sciences, School of Medicine, University of Yamanashi, Yamanashi, Japan.

Koji Hosomi (K)

Laboratory of Vaccine Materials, Center for Vaccine and Adjuvant Research and Laboratory of Gut Environmental System, National Institutes of Biomedical Innovation, Health and Nutrition, Osaka, Japan.

Jonguk Park (J)

Artificial Intelligence Center for Health and Biomedical Research, National Institutes of Biomedical Innovation, Health and Nutrition, Osaka, Japan.

Mao Nishimura (M)

Research and Development Department, Hakubaku Co., Ltd., Yamanashi, Japan.
Laboratory of Vaccine Materials, Center for Vaccine and Adjuvant Research and Laboratory of Gut Environmental System, National Institutes of Biomedical Innovation, Health and Nutrition, Osaka, Japan.

Haruka Murakami (H)

Department of Physical Activity Research, National Institutes of Biomedical Innovation, Health and Nutrition, Tokyo, Japan.

Kana Konishi (K)

Department of Physical Activity Research, National Institutes of Biomedical Innovation, Health and Nutrition, Tokyo, Japan.

Motohiko Miyachi (M)

Department of Physical Activity Research, National Institutes of Biomedical Innovation, Health and Nutrition, Tokyo, Japan.

Hitoshi Kawashima (H)

Artificial Intelligence Center for Health and Biomedical Research, National Institutes of Biomedical Innovation, Health and Nutrition, Osaka, Japan.

Kenji Mizuguchi (K)

Artificial Intelligence Center for Health and Biomedical Research, National Institutes of Biomedical Innovation, Health and Nutrition, Osaka, Japan.
Laboratory of Computational Biology, Institute for Protein Research, Osaka University, Osaka, Japan.

Toshiki Kobayashi (T)

Research and Development Department, Hakubaku Co., Ltd., Yamanashi, Japan.

Tadao Ooka (T)

Department of Health Sciences, School of Medicine, University of Yamanashi, Yamanashi, Japan.

Zentaro Yamagata (Z)

Department of Health Sciences, School of Medicine, University of Yamanashi, Yamanashi, Japan.

Jun Kunisawa (J)

Laboratory of Vaccine Materials, Center for Vaccine and Adjuvant Research and Laboratory of Gut Environmental System, National Institutes of Biomedical Innovation, Health and Nutrition, Osaka, Japan.
Department of Microbiology and Immunology, Kobe University Graduate School of Medicine, Hyogo, Japan.
Graduate Schools of Medicine, Graduate School of Pharmaceutical Sciences, Graduate Schools of Science, Graduate School of Dentistry, Osaka University, Osaka, Japan.
International Research and Development Center for Mucosal Vaccines, The Institute of Medical Science, The University of Tokyo, Tokyo, Japan.
Research Organization for Nano and Life Innovation, Waseda University, Tokyo, Japan.

Classifications MeSH