Predicting Personalized Diets Based on Microbial Characteristics between Patients with Superficial Gastritis and Atrophic Gastritis.


Journal

Nutrients
ISSN: 2072-6643
Titre abrégé: Nutrients
Pays: Switzerland
ID NLM: 101521595

Informations de publication

Date de publication:
09 Nov 2023
Historique:
received: 08 10 2023
revised: 04 11 2023
accepted: 07 11 2023
medline: 27 11 2023
pubmed: 25 11 2023
entrez: 25 11 2023
Statut: epublish

Résumé

gastritis is a common stomach disease with a high global incidence and can potentially develop into gastric cancer. The treatment of gastritis focuses on medication or diets based on national guidelines. However, the specific diet that can alleviate gastritis remains largely unknown. we propose a microbiota-directed dietary strategy that investigates potential food factors using microbial exogenous metabolites. Given the current lack of understanding of the repeatable characteristics of gastric microbiota, we conducted a meta-analysis to identify the features of gastric bacteria. Local samples were collected as validation cohorts. Furthermore, RevEcoR was employed to identify bacteria's exogenous metabolites, and FooDB was used to retrieve foods that can target specific bacteria. Bacteroides, Weissella, Actinomyces, Atopobium, Oribacterium, Peptostreptococcus, and Rothia were biomarkers between superficial gastritis (SG) and atrophic gastritis (AG) (AG_N) without this study firstly profiled the gastric microbiota of AG and SG with or without

Sections du résumé

BACKGROUND BACKGROUND
gastritis is a common stomach disease with a high global incidence and can potentially develop into gastric cancer. The treatment of gastritis focuses on medication or diets based on national guidelines. However, the specific diet that can alleviate gastritis remains largely unknown.
METHODS METHODS
we propose a microbiota-directed dietary strategy that investigates potential food factors using microbial exogenous metabolites. Given the current lack of understanding of the repeatable characteristics of gastric microbiota, we conducted a meta-analysis to identify the features of gastric bacteria. Local samples were collected as validation cohorts. Furthermore, RevEcoR was employed to identify bacteria's exogenous metabolites, and FooDB was used to retrieve foods that can target specific bacteria.
RESULTS RESULTS
Bacteroides, Weissella, Actinomyces, Atopobium, Oribacterium, Peptostreptococcus, and Rothia were biomarkers between superficial gastritis (SG) and atrophic gastritis (AG) (AG_N) without
CONCLUSIONS CONCLUSIONS
this study firstly profiled the gastric microbiota of AG and SG with or without

Identifiants

pubmed: 38004131
pii: nu15224738
doi: 10.3390/nu15224738
pmc: PMC10675729
pii:
doi:

Types de publication

Meta-Analysis Journal Article

Langues

eng

Sous-ensembles de citation

IM

Subventions

Organisme : National Natural Science Foundation of China
ID : 32122067
Organisme : National Natural Science Foundation of China
ID : 32021005
Organisme : Natural Science Foundation of Jiangsu Province
ID : BK20200084
Organisme : Key Talents Project of "Strengthening Health through Science and Education" of Wuxi Health and Family Planning Commission
ID : ZDRC039
Organisme : Top Talents Project of "Six-one Project" for High-level Health Talents in Jiangsu Province
ID : LGY2018016

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Auteurs

Xiaoxiang Gao (X)

State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China.
School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.

Pingping Yin (P)

State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China.
School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.

Yilin Ren (Y)

Department of Gastroenterology, Affiliated Hospital of Jiangnan University, Wuxi 214122, China.

Leilei Yu (L)

State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China.
School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.

Fengwei Tian (F)

State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China.
School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.

Jianxin Zhao (J)

State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China.
School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.

Wei Chen (W)

State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China.
School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
National Engineering Research Center for Functional Food, Jiangnan University, Wuxi 214122, China.

Yuzheng Xue (Y)

Department of Gastroenterology, Affiliated Hospital of Jiangnan University, Wuxi 214122, China.

Qixiao Zhai (Q)

State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China.
School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.

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