Dose and age dependent effects of lactate supplementation in shaping gut microbiota

IF 3.8 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Functional Foods Pub Date : 2024-09-18 DOI:10.1016/j.jff.2024.106467

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Abstract

Effects of lactate supplementation on gut microbiota composition included profound inconsistency, leaving significant gaps in understanding its impacts on gut microbiome. This study investigated the effects of lactate supplementation on gut microbiota composition, focusing on age-dependent responses. A meta-analysis of 217 datasets (5,359 subjects) evaluated lactate’s impact on core microbiota. Results showed that lactate supplementation significantly increased beneficial bacteria, such as Lactobacillus and Bifidobacterium, with consistent effects in young adults, while older adults showed more variability. Lactate also decreased the Firmicutes-to-Bacteroidetes ratio, indicating potential gut function improvements. Pathogen abundance, including Bacteroides, was unaffected. Regression analysis revealed a linear increase in Lactobacillus abundance with doses exceeding 2,000 mg/day, while Bifidobacterium increased at doses between 10 and 5,500 mg/day. Clostridium abundance was significantly reduced at doses above 3,000 mg/day. These findings highlight the dose- and age-dependent benefits of lactate supplementation on gut microbiota and overall gut health.

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补充乳酸盐对塑造肠道微生物群的剂量和年龄影响

乳酸盐补充剂对肠道微生物群组成的影响极不一致，因此在了解其对肠道微生物群的影响方面存在很大差距。本研究调查了补充乳酸盐对肠道微生物群组成的影响，重点是与年龄相关的反应。通过对 217 个数据集（5359 名受试者）进行荟萃分析，评估了乳酸盐对核心微生物群的影响。结果表明，补充乳酸盐能显著增加乳酸杆菌和双歧杆菌等有益菌群，对年轻人的影响一致，而老年人则表现出更大的差异性。乳酸盐还降低了固着菌与类杆菌的比例，表明肠道功能可能得到改善。病原体（包括乳酸杆菌）的丰度未受影响。回归分析显示，乳酸杆菌的丰度在剂量超过 2,000 毫克/天时呈线性增长，而双歧杆菌则在剂量为 10 至 5,500 毫克/天时有所增加。梭状芽孢杆菌的数量在剂量超过 3,000 毫克/天时显著减少。这些发现强调了乳酸盐补充剂对肠道微生物群和整体肠道健康的益处与剂量和年龄有关。

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来源期刊

Journal of Functional Foods FOOD SCIENCE & TECHNOLOGY-

CiteScore

9.60

自引率

1.80%

发文量

428

审稿时长

76 days

期刊介绍： Journal of Functional Foods continues with the same aims and scope, editorial team, submission system and rigorous peer review. We give authors the possibility to publish their top-quality papers in a well-established leading journal in the food and nutrition fields. The Journal will keep its rigorous criteria to screen high impact research addressing relevant scientific topics and performed by sound methodologies. The Journal of Functional Foods aims to bring together the results of fundamental and applied research into healthy foods and biologically active food ingredients. The Journal is centered in the specific area at the boundaries among food technology, nutrition and health welcoming papers having a good interdisciplinary approach. The Journal will cover the fields of plant bioactives; dietary fibre, probiotics; functional lipids; bioactive peptides; vitamins, minerals and botanicals and other dietary supplements. Nutritional and technological aspects related to the development of functional foods and beverages are of core interest to the journal. Experimental works dealing with food digestion, bioavailability of food bioactives and on the mechanisms by which foods and their components are able to modulate physiological parameters connected with disease prevention are of particular interest as well as those dealing with personalized nutrition and nutritional needs in pathological subjects.