Animal-Source Food Consumption and Gut Microbiota
- Authors: Ermolaev A.V.1,2, Lyamin A.V.1, Gorbachev D.O.1
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Affiliations:
- Samara State Medical University
- 1026 of the Center of State Sanitary and Epidemiological Surveillance
- Issue: Vol 32, No 3 (2025)
- Pages: 195-206
- Section: ORIGINAL STUDY ARTICLES
- URL: https://journal-vniispk.ru/1728-0869/article/view/314582
- DOI: https://doi.org/10.17816/humeco642725
- EDN: https://elibrary.ru/YIPDKR
- ID: 314582
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Abstract
BACKGROUND: In the modern world, nutrition is essential for human health and well-being. An inadequate diet may result in a variety of nutrition-related disorders. In organized closed groups, where diets are often standardized and restricted, the risk of nutrition-related disorders increases. Insufficient dietary diversity, low food quality, and a lack of consumption control can contribute to acute infectious and chronic diseases.
AIM: The work aimed to assess the characteristics of gut microbiota depending on animal-source food consumption.
METHODS: The study included 120 male participants who were part of a highly structured, limited-access group (closed institutional group). Dietary intake was assessed using the 24-hour dietary recall method. The gut microbiota was analyzed by culture-based techniques using an extended set of growth media, with all isolated microorganisms identified by MALDI-ToF mass spectrometry. Statistical analysis was performed using the specialized software package StatTech v.4.2.6.
RESULTS: Consumption of milk and dairy products was significantly associated with Salmonella spp.; egg products with Agromyces spp., Geobacillus spp., and Roseomonas spp.; meat products with Lactococcus spp.; fish products with Limosilactobacillus spp., Salmonella spp., and Micrococcus spp.; and animal-derived fats with Klebsiella spp. and Lactococcus spp.
CONCLUSION: The study revealed several specific features in the gut microbiota composition associated with the consumption of certain animal-source foods. Significant correlations were established between the consumption of processed meat and fish and the detection of Lactococcus spp., Limosilactobacillus spp., Salmonella spp., and Micrococcus spp. Moreover, associations were found between the intake of dairy and egg products and the isolation of Salmonella spp., Agromyces spp., Geobacillus spp., and Roseomonas spp.
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##article.viewOnOriginalSite##About the authors
Alexander V. Ermolaev
Samara State Medical University; 1026 of the Center of State Sanitary and Epidemiological Surveillance
Author for correspondence.
Email: a.v.ermolaev@samsmu.ru
ORCID iD: 0000-0003-4044-9139
SPIN-code: 1541-8495
Russian Federation, Samara; Samara
Artem V. Lyamin
Samara State Medical University
Email: a.v.lyamin@samsmu.ru
ORCID iD: 0000-0002-5905-1895
SPIN-code: 6607-8990
MD, Dr. Sci. (Medicine), Associate Professor
Russian Federation, SamaraDmitrii O. Gorbachev
Samara State Medical University
Email: d.o.gorbachev@samsmu.ru
ORCID iD: 0000-0002-8044-9806
SPIN-code: 1276-2740
MD, Dr. Sci. (Medicine), Associate Professor
Russian Federation, SamaraReferences
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