Abstract
BackgroundYoghurt contains live bacteria that could contribute via modulation of the gut microbiota to its reported beneficial effects such as reduced body weight gain and lower incidence of type 2 diabetes. To date, the association between yoghurt consumption and the composition of the gut microbiota is underexplored. Here we used clinical variables, metabolomics, 16S rRNA and shotgun metagenomic sequencing data collected on over 1000 predominantly female UK twins to define the link between the gut microbiota and yoghurt-associated health benefits.ResultsAccording to food frequency questionnaires (FFQ), 73% of subjects consumed yoghurt. Consumers presented a healthier diet pattern (healthy eating index: beta = 2.17 ± 0.34; P = 2.72x10−10) and improved metabolic health characterised by reduced visceral fat (beta = −28.18 ± 11.71 g; P = 0.01). According to 16S rRNA gene analyses and whole shotgun metagenomic sequencing approach consistent taxonomic variations were observed with yoghurt consumption. More specifically, we identified higher abundance of species used as yoghurt starters Streptococcus thermophilus (beta = 0.41 ± 0.051; P = 6.14x10−12) and sometimes added Bifidobacterium animalis subsp. lactis (beta = 0.30 ± 0.052; P = 1.49x10−8) in the gut of yoghurt consumers. Replication in 1103 volunteers from the LifeLines-DEEP cohort confirmed the increase of S. thermophilus among yoghurt consumers. Using food records collected the day prior to faecal sampling we showed than an increase in these two yoghurt bacteria could be transient. Metabolomics analysis revealed that B. animalis subsp. lactis was associated with 13 faecal metabolites including a 3-hydroxyoctanoic acid, known to be involved in the regulation of gut inflammation.ConclusionsYoghurt consumption is associated with reduced visceral fat mass and changes in gut microbiome including transient increase of yoghurt-contained species (i.e. S. thermophilus and B. lactis).
Highlights
Yoghurt contains live bacteria that could contribute via modulation of the gut microbiota to its reported beneficial effects such as reduced body weight gain and lower incidence of type 2 diabetes
Yoghurt consumption is associated with reduced visceral fat mass and healthier dietary habits In total, 4117 volunteers from the TwinsUK cohort completed a Food Frequency Questionnaire (FFQ) between 1993 and 2015
Yoghurt eaters presented on average lower visceral fat mass (VFM) and reduced insulin levels after correction for age, gender, body mass index (BMI) and family structure
Summary
Yoghurt contains live bacteria that could contribute via modulation of the gut microbiota to its reported beneficial effects such as reduced body weight gain and lower incidence of type 2 diabetes. The yoghurt bacteria, S. thermophilus and L. bulgaricus survive the gastrointestinal (GI) transit but generally reach low faecal concentrations (104 to 106 CFU/g faeces) in comparison with resident microbes [8,9,10,11,12]. Other strains contained in fermented milks such as Bifidobacterium animalis may better survive the transit and reach alive the colonic compartment with a higher abundance (up to 1 08 CFU/ g faeces [13, 14]), indicating that they may have an increased contribution to microbiota changes compare to yoghurts starters. Part of the beneficial effects of fermented milk product including yoghurt are thought to be mediated via modulation of the gut ecosystem
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