Journal
NATURE MICROBIOLOGY
Volume 4, Issue 12, Pages 2052-2063Publisher
NATURE PUBLISHING GROUP
DOI: 10.1038/s41564-019-0569-4
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Categories
Funding
- National Institutes of Health [R01HL122593, F32DK101154]
- Boston Nutrition Obesity Research Center
- Harvard Dean's Competitive Fund for Promising Scholarship
- William F. Milton Fund
- Defense Advanced Research Projects Agency [HR0011516183]
- UCSF Department of Microbiology and Immunology
- Natural Sciences and Engineering Research Council of Canada
- Damon Runyon Cancer Research Foundation [DRR-42-16]
- Searle Scholars Program [SSP-2016-1352]
- Leakey Foundation
- G.W. Hooper Foundation
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Diet is a critical determinant of variation in gut microbial structure and function, outweighing even host genetics(1-3). Numerous microbiome studies have compared diets with divergent ingredients(1-5,) but the everyday practice of cooking remains understudied. Here, we show that a plant diet served raw versus cooked reshapes the murine gut microbiome, with effects attributable to improvements in starch digestibility and degradation of plant-derived compounds. Shifts in the gut microbiota modulated host energy status, applied across multiple starch-rich plants, and were detectable in humans. Thus, diet-driven host-microbial interactions depend on the food as well as its form. Because cooking is human-specific, ubiquitous and ancient(6,7), our results prompt the hypothesis that humans and our microbiomes co-evolved under unique cooking-related pressures.
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