Tag Archives: microbiota

Resistance Training Could Enhance Gut Microbiota Health

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Strength training

Strength training can support your gut microbiome

Juliana Yamada/Los Angeles Times via Getty Images

While noticeable muscle growth, like bulging biceps, is a clear advantage of weightlifting, research indicates that strength training can also be beneficial for your gut microbiota.

No singular cluster of microorganisms ensures good health, yet certain compositions are linked with enhanced medical outcomes, including a stronger immune system and healthier aging. Key players include faecalibacterium, Akkermansia, and Rose Buria Hominis, all of which generate short-chain fatty acids such as butyric acid that support the intestinal lining and combat inflammation.

While diet is undeniably significant, studies suggest that aerobic exercise—like cycling and running—can create an environment favorable for these microbial species to thrive. This may occur via improved blood flow, hormonal shifts, or metabolic by-products associated with physical activity, including lactic acid. Research on resistance training has yielded mixed results; some studies indicate significant changes, while others show negligible effects. “Current research is somewhat limited,” notes Matieu Krauss from the Norwegian Sports Science School in Oslo.

For clarity, Sven Nahnsen, from the University of Tübingen in Germany, along with his team, studied a sizable group of 150 sedentary adults who underwent an eight-week training regimen that included a variety of resistance exercises like lateral pulls, seated rows, chest presses, and leg curls.

In contrast to past research, participants utilized an “intelligent” machine that automatically adjusted weights and range of motion based on individual performance, thereby keeping a meticulous record of progress. “The data is precise as every lift is digitally documented,” shares Nahnsen.

Prior to starting, and at intervals during the program, participants submitted stool samples, which researchers analyzed for genetic and metabolic fingerprints of commonly found gut microorganisms.

Across the group, there was no average alteration in microbiome composition post-program. The outcome seemed to vary based on each individual’s training response, showing a correlation between increased intensity and microbiota changes.

High-achieving participants who reaped significant muscle strength benefits exhibited an increased percentage of faecalibacterium and Rose Buria Hominis by the program’s conclusion. “These species were more abundant in those who gained substantially more strength,” summarized Nahnsen.

The reasons why some individuals responded better to the training compared to others remain ambiguous. One might assume it relates to their effort, yet compliance levels were similar across low and high performers. An alternative explanation could be that successful participants altered their diets following their exercise routines. This lifestyle adjustment could reasonably influence both microbiota and muscle strength. However, despite attempts to account for this through dietary assessments, researchers found no substantial differences in food intake, “a factor we couldn’t completely discount,” according to Nahnsen.

Another intriguing prospect is that the microorganisms themselves may partially facilitate the improvements in strength. In high-performing individuals, changes in the microbiome may enhance the production of short-chain fatty acids, enabling muscles to better respond to the eight-week training regimen. However, Nahnsen emphasizes that this warrants further investigation.

He aspires that this research will serve as a foundation for exploring potential mechanisms. “Our goal was to establish a ‘dictionary’ of microorganisms likely affected by resistance training to assist other researchers in uncovering the mechanisms,” he stated. Strategies to promote beneficial shifts in the microbiota post-training could represent a novel approach to enhancing exercise’s health benefits and sports performance.

It’s worth noting that the trial did not include a control group of participants who remained inactive. Nevertheless, Klaus, who did not participate in the study, is optimistic about the findings. “These results reinforce the idea that exercise positively impacts gut health, regardless of the specific type, and highlight that resistance training can induce microbiome-related changes tied to specific health benefits,” he remarked. “This underscores the importance of integrating both endurance and resistance training into health promotion strategies aimed at improving microbiome health.”

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Source: www.newscientist.com

Impact of Microbiota Composition, pH, and Temperature on Key Flavor Characteristics of Premium Chocolate

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Cocoa (Theobroma cacao) bean fermentation is a natural process characterized by various interactions that influence the flavor profile of high-quality chocolate. By grasping these intricate interactions, one can effectively reproduce the sought-after flavor characteristics in a controlled environment. Research utilizing bean samples fermented at Columbia Farm has demonstrated that pH, temperature, and the composition of microbiota—encompassing both bacteria and fungi—significantly impact the essential flavor qualities of premium chocolate. This discovery lays the groundwork for developing fermentation starters aimed at consistently recreating the attributes of fine chocolate.

Gopaulchan et al. We have confirmed the previously suggested role of pH and temperature variations as reliable indicators of chocolate flavor properties. Image credit: Sci.News.

The creation of fermented products like chocolate relies on the metabolic activities of microbial communities.

These communities transform raw cocoa beans into essential precursors for chocolate production.

Once harvested, cocoa beans undergo several processing stages before becoming chocolate, but fermentation remains a spontaneous process.

“The distinctive flavor of chocolate is shaped by the fermentation of cocoa beans,” stated a representative from University of Nottingham.

“In contrast to the fermentation of wine, cheese, or dough, where specific microorganisms are added to enhance flavor, cocoa bean fermentation occurs naturally, and the microorganisms involved are not well understood.”

“The flavor profile of the beans is closely tied to the geographical location of the farm, resulting in variations in chocolate quality and taste.”

In this research, Dr. Castrillo and co-authors performed DNA sequence-based analyses on fermented cocoa beans from three separate farms in Colombia.

They discovered that a unique microbial community underpins the distinctive fermentation processes at Antioch farms, yielding a superior flavor, as validated by professional tasters.

By analyzing sequencing data, the authors identified the microbial interactions and metabolic pathways involved in fermentation.

This allowed for the design of microbial communities that could mimic the exquisite flavor of chocolate in laboratory settings. This was confirmed through evaluations by the same expert tasters and chocolate metabolite analyses.

Further studies could inform the development of industrial fermentation starters, eliminating the geographical limitations on chocolate flavor.

“The findings from this study enhance our understanding of how the composition of microbial communities during fermentation is a crucial factor in determining chocolate flavor properties,” stated the researchers.

“We have created a reliable methodology to design fermentation starters that facilitate the controlled domestication of the unpredictable microbial fermentations that occur on cocoa farms.”

“This paves the way for the evolution of the modern chocolate industry, akin to the beer and cheese sectors, based on regulated cocoa fermentation utilizing synthetic microbial starters that can consistently replicate the unique flavor characteristics of cocoa beans and chocolate.”

The team’s study was published in the journal Nature Microbiology this week.

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D. Gopaulchan et al. The defined microbial community recreates the attributes of finely flavored chocolate fermentation. Nat Microbiol Published online on August 18th, 2025. doi:10.1038/s41564-025-02077-6

Source: www.sci.news

Unlocking Rich Chocolate Flavors: The Role of Cocoa Bean Microbiota

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Chocolate is produced through the fermentation of cocoa beans sourced from cacao tree fruits.

Mimi Chu Leon

With the identification of fungi and bacteria that generate fruity caramel notes from cocoa beans, we were able to immediately experience a novel type of chocolate.

Typically, chocolate is crafted through the fermentation of cocoa beans extracted from the fruits of cocoa trees, followed by drying, roasting, and grinding them into a paste that is divided into cocoa butter and cocoa solids, mixed in varying ratios with different ingredients to create dark, milk, or white chocolate.

Throughout the fermentation process, surrounding microorganisms break down the cocoa fruit and create various compounds that enhance the chocolate’s flavor. This often results in a rich, earthy taste, according to David Salt from the University of Nottingham, UK. However, finely crafted chocolate can also exhibit fruity characteristics, which are frequently found in products from artisanal chocolate makers.

To investigate which microorganisms are responsible for these flavors, Salt and his team gathered samples of fermented beans from a cocoa farm in Colombia. By analyzing the genetic information within the samples, they discovered five types of bacteria and four fungi consistently present in batches of beans known for their exceptional flavor.

The researchers then introduced sterile cocoa beans to various microorganisms, fermented them with nine different microbial agents, and subsequently processed the beans into a liquid referred to as cocoa liquor. A panel of chocolate flavor experts assessed this liquor and noted the presence of fruity notes absent in samples made from beans without these microorganisms. “The infusion of these microorganisms imparted citrus, berry, floral, tropical, and caramel flavors,” says Salt.

The research indicates that incorporating these microorganisms into the fermentation blend may help cocoa growers enhance the flavor profile of their cocoa, leading to increased profits from their beans.

“We don’t necessarily need to introduce all nine microorganisms. There’s likely a practical approach to influence the microbiota favorably. For instance, we can confirm that specific fungi are naturally present outside of the cocoa pod,” he notes.

However, the group of microorganisms responsible for superior flavors may vary based on distinct cocoa farms, especially where environmental conditions differ. Further investigation is warranted, Salt advises.

Nonetheless, the study highlights that specific microorganisms can significantly amplify chocolate flavor, a finding that may also apply to varieties created from lab-grown cocoa, says Salt. Moreover, introducing a new microbial mix could even yield an entirely new type of chocolate.

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  • Microbiology/
  • Food and drink

Source: www.newscientist.com

Genetically Enhanced Microorganisms Could Optimize the Microbiota

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The human gut microbiota plays a crucial role in health

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Genetically modified enterobacteria can effectively degrade compounds linked to kidney stones. This innovative approach to regulating gut microbiota could extend beyond just treating kidney stones, opening pathways for new therapies for various conditions, such as inflammatory bowel disease and colon cancer.

“The gut microbiota significantly influences our health and presents an exciting opportunity for intervention,” says Weston Whitaker from Stanford University in California. However, prior efforts in this area have encountered challenges. Bacteria, whether they are naturally occurring probiotics or genetically engineered strains, often struggle to colonize the large intestine because they must compete with the existing microbial flora.

In an innovative twist, Whitaker and his team decided to genetically modify bacteria that are already prevalent in most people’s intestines, specifically Phocaeicola vulgatus. “We aimed for a strain that would assimilate well into the gut environment,” he explains.

The research team made three key genetic modifications. The first enabled the bacteria to break down a compound called oxalates, which is known to contribute to kidney stones. The second modification allowed them to digest porphyran, a carbohydrate found in red seaweed, providing a competitive edge since most gut microbes do not utilize porphyran. The final adjustments made the bacteria dependent on porphyran for survival, allowing researchers to manage microbial growth effectively.

The researchers conducted a study involving 12 rats on a high-oxalate diet over four days, half of which were treated with genetically modified bacteria that could process oxalate. All rats received porphyran in their daily diet. After six days, those receiving the engineered bacteria had an average of 47% less oxalate in their urine compared to the control group.

The team also examined nine engineered microorganisms in cases of intestinal hyperoxaluria, a condition where excessive oxalate absorption leads to recurrent kidney stones. All subjects consumed 10 grams of porphyran daily for 28 days. On average, participants with the condition but without treatment displayed 27% more oxalate in their urine compared to those receiving the modified strains.

While this reduction in oxalate was not statistically significant, likely due to the small sample size, Whitaker notes that existing clinical trials indicate a 20% decrease in oxalate is sufficient to alleviate symptoms. Therefore, there remains hope for bacteria to help prevent kidney stones.

No serious side effects were reported among participants; however, those treated with genetically modified gut microorganisms were more prone to mild gastrointestinal issues such as abdominal discomfort and diarrhea.

A significant concern emerged from the genetic analysis of the gut microbiota of human subjects, conducted eight weeks post-supplementation, which revealed that only four individuals retained the engineered bacteria capable of digesting porphyran. This suggests that the modified bacteria exchanged genetic material with the resident gut microorganisms. Although this shouldn’t pose safety risks for participants, Whitaker emphasizes the necessity for further investigation in this area.

“This [approach] represents a major breakthrough,” states Christophe Thaiss at Stanford University, who was not involved in the study. He highlights the potential for designing intestinal microorganisms with therapeutic properties that can be reliably integrated into the gut, offering strategies to address various medical conditions.

“We understand that our gut microbiota is linked to many diseases, including diabetes, heart disease, and cancer,” Whitaker observes. “However, the specific relationship between the microbiota and disease causation or prevention remains unclear,” he adds, emphasizing the need for further exploration into this approach.

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Source: www.newscientist.com

Gut Microbiota Alterations Associated with Fertility Challenges in PCOS Patients

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Restoring the levels of specific intestinal microorganisms may help treat fertility problems in people with PCOS

Science Photo Library / Alamy Stock Photo

Women diagnosed with polycystic ovarian syndrome (PCOS) seem to face a heightened risk of pregnancy complications linked to lower levels of gut microorganisms.

PCOS stands as the most prevalent hormonal disorder among women of reproductive age and is a leading cause of infertility. Yet, the underlying causes and effective management remain somewhat elusive. For instance, it remains unclear why women with PCOS who do conceive are more susceptible to complications such as miscarriage, premature birth, and gestational diabetes.

Aixia Liu from Z Jiang University in China and her research team tracked the pregnancy outcomes of 220 women across 44 cities, half of whom had PCOS. All were younger than 35 and provided blood samples as well as stool and tissue samples from the endometrial (internal lining of the uterus).

Despite having comparable pregnancy rates, women with PCOS exhibited nearly double the likelihood of facing pregnancy complications, including miscarriage, premature birth, gestational diabetes, and delivering babies with low birth weight. Furthermore, researchers determined that women with PCOS have roughly half the quantity of gut bacteria, particularly Parabacteroides merdae, which was more closely linked to pregnancy outcomes than in those without the condition.

P. merdae aids in converting specific nutrients, like the amino acid isoleucine, into beneficial compounds known as short-chain fatty acids, which are crucial for reproductive health. This likely accounts for the 39% higher average isoleucine levels in the blood samples of PCOS participants and their 10% lower levels of short-chain fatty acids. Additionally, high isoleucine concentrations were noted in the endometrial tissue.

In laboratory settings, when researchers cultured the participants’ endometrial cells and introduced isoleucine, they observed increased markers of cell senescence, indicating wear or damage in the cells that compromised their function. Isoleucine seemed to disrupt the processes endometrial cells typically undergo during pregnancy.

“These findings suggest age-related changes within the uterus,” Li remarked in a statement from the annual meeting of the European Breeding Association, where the data was revealed. “Our research points to high levels of isoleucine from P. merdae potentially impairing endometrial health, even in women under 35.”

Such results suggest that alterations in the gut microbiome could play a role in PCOS-related fertility challenges; however, Andrea Dunaif at the Icahn School of Medicine at Mount Sinai, New York, expresses skepticism. Her studies indicate that reproductive aging in PCOS is more delayed than accelerated. “Reproductive issues often improve in your 30s,” Dunaif notes. “This leads me to doubt the significance of endometrial findings and their true responsibility for pregnancy outcomes.”

Nonetheless, these insights could pave the way for enhanced fertility treatments for women with PCOS. “Where might we intervene in the microbiome and adjust with various probiotics?” Dunaif suggests.

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Source: www.newscientist.com

Unexpected connection between gut microbiota and quality sleep

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A bad night's sleep can be caused by many things, including screen time, stress, and drinking too much alcohol. Now, there's another culprit. It's the microorganisms in your intestines.

This article is part of a special series exploring important questions about sleep. Click here for details.

It's long been known that our microbiome has a powerful influence on our health, but new research has revealed that this extends to our sleep as well. But it's a complex two-way relationship. “The microbiome influences your sleep, and sleep influences the microbiome,” he says. elizabeth holzhausen At the University of Colorado Boulder. The good news is that there are ways we can intervene.

At first glance, the connection between your stomach and sleep patterns may not be obvious, but a growing body of research is revealing how they influence each other. For example, a 2023 study of 720 people found that: Diversity of microorganisms in the gut It was associated with improved sleep quality. Similarly, researchers at King's College London (KCL) and other institutions, in collaboration with personalized nutrition company Zoe, surveyed nearly 1,000 people and found that irregular sleep patterns are associated with sleep disorders. It turned out. Increase in the number of “undesirable” bacterial species It is associated with poor health.

Furthermore, changes in the composition of the gut microbiome are associated with several sleep states. For example, rapid eye movement sleep behavior disorder, in which sleepers physically act out their dreams during REM sleep, Decrease in intestinal bacteria It produces the short-chain fatty acid butyrate, which causes an increase in bacteria that worsens inflammation.

Source: www.newscientist.com

Gamers Uncover Traits of Human Gut Microbiota

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Scientific research revolves around solving complex problems, and so do computer games. In 2008, a group of scientists developed the first video game that allows non-scientists to aid research by solving puzzles based on real scientific data. That’s what they called the game foldit.

Since then, other scientists have developed similar games and contributed to fields such as genetics and physics. These games are collectively called: citizen science games Or CSG. Traditionally, researchers designed CSG games to focus on science elements rather than game elements. However, they report that this approach limits user engagement and primarily appeals to participants who already have a strong interest in science.

To overcome this challenge, a group of researchers from Switzerland, Canada, and the United States developed a CSG using game-first design principles. This means that they prioritized the entertainment aspect of the game before incorporating any scientific questions into it. They used this approach in their next game. borderlands science or BLS. The scientific objective of this game is to help researchers analyze the genome sequences of one million microorganisms from the human digestive system to understand their relationships and functions in human health. Scientifically, the analysis that the player was assisting with is called: Multiple sequence alignment.

The researchers used 953,000 sequenced fragments of genetic material called . 16S rRNA From human stool samples provided by participants. american gut project. These fragments are part of specific regions within the genome that are used to identify and compare different microorganisms. They first grouped the sequences into over 10,000 clusters, then removed outliers, and finally focused on a final set of 9,667 clusters for the game.

They designed puzzles for the BLS game based on sequences within these clusters. Players saw a grid of colorful bricks, each representing a DNA base such as A, T, C, or G. Their goal was to insert gaps between bricks based on unique patterns to improve matching and alignment of different colors and arrangements. – Matching skills used by humans when playing the game. Players had a limited number of moves, each level of the game had a score to clear before moving on to the next level, and players were challenged to find the best placement with as few moves as possible.

The researchers explained that they were not recruiting people to play the game. Instead, they released the game through an existing commercial video game called Borderlands 3. They noted that the game was released in 2020 and the data reported in the paper represents the first 16 months after release.

Researchers collected over 1.4 million puzzle solutions and filtered them based on how well they were ordered and how well they matched other players' solutions to keep only the highest quality ones. Ta. They combined the filtered solutions to create a composite alignment, which they used to construct a family tree showing the evolutionary relationships among gut microbes.

The team validated the results by comparing the alignment and tree to the results of existing alignment and tree construction methods. They showed that player-generated solutions outperformed these existing methods and improved their ability to infer microbial relationships. The researchers also investigated how BLS results can help detect meaningful biological patterns from these microorganisms. relationship. They reported that the BLS alignment grouped gut microbes based on several lifestyle factors, such as diabetes and alcohol intake, that influence the host's digestive health.

Researchers reported that more than 4 million participants have completed real-world scientific tasks since the release of BLS. This is a high retention rate compared to previous CSG efforts. They proposed that this BLS performance demonstrates that scientific tasks can be embedded within video games and achieve high levels of player engagement.

Additionally, the researchers sought feedback from players as part of the game's quality assurance. Players cited curiosity about science as the most common reason for participating. The team argued that a game-first design approach to developing citizen science games like BLS has benefits, including increasing scientific literacy among the public.

The researchers reported that BLS outperformed traditional sequence alignment methods in terms of scientific output without compromising data integrity. They concluded that the results showed that video games can provide the human resources needed to analyze vast amounts of genomic data that would otherwise be completed by small teams of scientists. Ta.


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Source: sciworthy.com