Communities of microorganisms live both within the body and on the surface of different areas of the human body, with the gut being the most densely colonised site. Microbial communities that live in the intestinal tract, known as the gut microbiome, can be beneficial, neutral, or detrimental to the host. The gut microbiome can impact human health through immune function, digestion, vitamin synthesis, and pathogen colonisation. The composition of the gut microbiome is affected by diet, lifestyle, cigarette smoking, medication and alcohol consumption.
Microbial diversity is required for healthy gut function, with a loss of diversity associated with an increased risk of disease. In healthy adults, the gut microbiome comprises eight dominant phyla (groups), [Firmicutes, Bacteroidetes, Actinobacteria, Proteobacteria, Fusobacteria, and Verrucomicrobia]. There has been a lot of evidence in recent years confirming the links between the change in the intestinal microbiome (dysbiosis) and many diseases such as cancer, diabetes, autoimmune diseases and neurodegenerative diseases.
There are many strains of beneficial bacteria in the gut. One of their mechanisms of action is they ferment fibres from the food we eat and produce metabolites called short chain fatty acids (SCFA’s). These act in numerous beneficial ways including enhancing our immune responses and as anti-cancer compounds. To name a few of these SCFA’s are butyrate, propionate and acetate. There are many bacterial strains that produce these beneficial SCFA’s.
Regarding the gut microbiome and MGUS/SMM/MM
Researchers have identified differences in the gut microbiome composition and their metabolites during the progression from MGUS to SMM to MM. Specifically, it has been observed that there is a reduction in these short-chain fatty acid (SCFA) producers (ie the microbial species that produce these) in patients with active multiple myeloma compared to MGUS and SMM patients.
Additionally, when levels of butyrate were measured in the serum, researchers found a decrease in myeloma patients compared to MGUS and SMM ie serum levels of butyrate inversely correlated with disease progression.
In a laboratory setting, these metabolites have been found to decrease the growth of multiple myeloma cell lines.
Curcumin and the gut microbiome
Even though curcumin is characterized by poor bioavailability and rapid metabolism, many studies have found it to have a wide impact on human health. Its mechanisms of action are numerous and recent studies have found that curcumin can modify the composition of the gut microbiome, acting as a promoter of proliferation of pro-health intestinal bacteria, such as Bifidobacterium and Lactobacilli by having a positive effect of these bacteria’s use of nutrients, such as sugars. Additionally, curcumin can be bio-transformed by certain gut bacteria into its active metabolites.
Curcumin metabolism can vary from person to person because each person has his or her own microflora composition. Thus, the beneficial effects may be different due to the individual’s different bacterial content. Modification of the intestinal microflora and its metabolites, as well as curcumin metabolites, will provide further evidence of the importance of the gut microbiome and the way one may respond to curcumin (and other medication).
So how do we improve our gut microbiome?
Foods that contain prebiotics and probiotics should be part of one’s daily diet.
What are Prebiotics
Prebiotics are nondigestible fibres that nourish the good bacteria in the gut such as Lactobacilli and Bifidobacteria, and promote their growth and activity. There are many types of prebiotics and each type of prebiotic has unique qualities and advantages for health. These prebiotic substances are able to withstand digestion in the upper gastrointestinal tract and make it all the way to the colon, where they act as substrates for fermentation by beneficial gut bacteria.
To name a few types of prebiotics – pectin, inulin, resistant starch, arabinoxylan, lactulose, B-glutans.
Some of the foods that contain these prebiotics are garlic, onions, leeks, asparagus, bananas, Jerusalem artichokes, chicory root, whole grains, legumes, seeds, cooked and cooled potatoes, oats, barley, yeast (Saccharomyces cerevisiae), mushrooms (shiitake and maitake), berries, peels of citrus fruits and apples.
Prebiotics act as a substrate in the colon for the fermentation of beneficial microbes
like Lactobacillus species and Bifidobacterium. Short-chain fatty acids (SCFAs), like butyrate, propionate, and acetate, are produced during this fermentation process and offer a number of health advantages ie they help to lower the pH in the gut to about 5.5 from 6.5, creating an acidic environment that is unfavourable for the growth of pathogenic bacteria. This acidic environment promotes the growth of beneficial bacteria, which thrive under these conditions.
The colonocytes, which are the cells lining the colon, primarily obtain their energy from SCFAs, especially butyrate. SCFAs support the preservation of the integrity of the gut barrier and encourage the regeneration of the gut epithelium by supplying this energy. SCFAs are also involved in the regulation of immune responses by improving the performance of phagocytes and lymphocytes, two important immune system cells that are involved in identifying and getting rid of pathogens.
What are probiotics?
Probiotics are described as “live microorganisms that, when administered in suitable proportions, confer a health benefit on the host”. Lactobacillus, Bifidobacteria, and yeasts like Saccharomyces boulardii are the most often utilized probiotic species. Certain probiotics have the ability to create antimicrobial substances, such as Lactobacillus reuteri, which produces reuterin, which directly kills pathogenic bacteria and stimulates the host’s immune system. Bifidobacterium can improve the way the mucosal intestinal barrier works, and lessen intestinal inflammation. Moreover, it has been observed that Bifidobacterium lowers the quantity of dangerous bacteria in stool samples. They are essential for preserving the equilibrium of gut microbes, fortifying the intestinal barrier, regulating the immune system, and generating metabolites that impact the physiology of the host. Probiotics boost immune cell activity that is involved in tumour surveillance and eradication by stimulating the immune response. Probiotics generate metabolites that have anti-tumor properties, like bacteriocins and short-chain fatty acids (SCFAs). There are numerous clinical studies demonstrating the beneficial effects of probiotics on multiple health outcomes.
Live beneficial bacteria, or probiotics, are found in fermented foods like kefir, kimchi, sauerkraut and yogurt.
What are synbiotics?
The synergy between prebiotics and probiotics, often referred to as “synbiotics,” is an area of growing interest and research in nutrition and overall health. The term synbiotic refers to synergism where the prebiotic component is selectively favoured by the live probiotic organism for example Beta-glucan (found in mushrooms) enhances the growth and survival of lactobacillus which produces butyrate. The synbiotic combination is intended to enhance the survival and activity of proven probiotics to promote or enhance the beneficial properties of both products.
See some natural symbiotic food combinations below:
Here are the research papers that I have referred to in this article!!
Clin Cancer Res; 30(4) February 15, 2024 9
Journal of Functional Foods 119 (2024) 106337\
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