A1 Refereed original research article in a scientific journal
Fermented foods affect the seasonal stability of gut bacteria in an Indian rural population
Authors: Jeyaram, Kumaraswamy; Lahti, Leo; Tims, Sebastian; Heilig, Hans G. H. J.; van Gelder, Antonie H.; de Vos, Willem M.; Smidt, Hauke; Zoetendal, Erwin G.
Publisher: Springer Science and Business Media LLC
Publication year: 2025
Journal: Nature Communications
Journal name in source: Nature Communications
Article number: 771
Volume: 16
eISSN: 2041-1723
DOI: https://doi.org/10.1038/s41467-025-56014-6
Web address : https://doi.org/10.1038/s41467-025-56014-6
Self-archived copy’s web address: https://research.utu.fi/converis/portal/detail/Publication/477996909
The effect of fermented foods on healthy human gut microbiota structure and function, particularly its seasonal preference and frequent long-term consumption, has been largely uncharacterised. Here, we assess the gut microbiota and metabolite composition of 78 healthy Indian agrarian individuals who differ in the intake of fermented milk and soybean products by seasonal sampling during hot-humid summer, autumn and dry winter. Here we show that, seasonal shifts between the Prevotella- and Bifidobacterium/Ruminococcus-driven community types, or ecological states, and associated fatty acid derivatives, with a bimodal change in Bacteroidota community structure during summer, particularly in fermented milk consumers. Our results associate long-term fermented food consumption with reduced gut microbiota diversity and bacterial load. We identify taxonomic groups that drive the seasonal fluctuation and associated shifts between the two ecological states in gut microbiota. This understanding may pave the way towards developing strategies to sustain a healthy and resilient gut microbiota through dietary interventions.
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Funding information in the publication:
This research was supported by the Department of Biotechnology (DBT), Ministry of Science and Technology, Government of India through the DBT-CREST award (Department of Biotechnology Cutting-edge Research Enhancement and Scientific Training Award) to K.J. (BT/IN/CREST-Awards/44/KJ/2010-11). The financial support of the Institute of Bioresources and Sustainable Development (IBSD), India, to K.J. is also gratefully acknowledged. Spinoza's grant of WMdV for the HITChip analyses and the Research Council of Finland (decisions 295741, 330887) support to LL are gratefully acknowledged.
