Cooking shapes the structure and function of the gut microbiome

Rachel N. Carmody; Jordan E. Bisanz; Benjamin P. Bowen; Corinne F. Maurice; Svetlana Lyalina; Katherine B. Louie; Daniel Treen; Katia S. Chadaideh; Vayu Maini Rekdal; Elizabeth N. Bess; Peter Spanogiannopoulos; Qi Yan Ang; Kylynda C. Bauer; Thomas W. Balon; Katherine S. Pollard; Trent R. Northen; Peter J. Turnbaugh

doi:10.1038/s41564-019-0569-4

Cooking shapes the structure and function of the gut microbiome

Rachel N. Carmody, Jordan E. Bisanz, Benjamin P. Bowen, Corinne F. Maurice, Svetlana Lyalina, Katherine B. Louie, Daniel Treen, Katia S. Chadaideh, Vayu Maini Rekdal, Elizabeth N. Bess, Peter Spanogiannopoulos, Qi Yan Ang, Kylynda C. Bauer, Thomas W. Balon, Katherine S. Pollard, Trent R. Northen, Peter J. Turnbaugh

Research output: Contribution to journal › Letter › peer-review

106 Scopus citations

Abstract

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.

Original language	English (US)
Pages (from-to)	2052-2063
Number of pages	12
Journal	Nature Microbiology
Volume	4
Issue number	12
DOIs	https://doi.org/10.1038/s41564-019-0569-4
State	Published - Dec 1 2019

All Science Journal Classification (ASJC) codes

Microbiology
Immunology
Applied Microbiology and Biotechnology
Genetics
Microbiology (medical)
Cell Biology

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10.1038/s41564-019-0569-4

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Carmody, R. N., Bisanz, J. E., Bowen, B. P., Maurice, C. F., Lyalina, S., Louie, K. B., Treen, D., Chadaideh, K. S., Maini Rekdal, V., Bess, E. N., Spanogiannopoulos, P., Ang, Q. Y., Bauer, K. C., Balon, T. W., Pollard, K. S., Northen, T. R., & Turnbaugh, P. J. (2019). Cooking shapes the structure and function of the gut microbiome. Nature Microbiology, 4(12), 2052-2063. https://doi.org/10.1038/s41564-019-0569-4

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title = "Cooking shapes the structure and function of the gut microbiome",

abstract = "Diet is a critical determinant of variation in gut microbial structure and function, outweighing even host genetics1–3. Numerous microbiome studies have compared diets with divergent ingredients1–5, 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 ancient6,7, our results prompt the hypothesis that humans and our microbiomes co-evolved under unique cooking-related pressures.",

author = "Carmody, {Rachel N.} and Bisanz, {Jordan E.} and Bowen, {Benjamin P.} and Maurice, {Corinne F.} and Svetlana Lyalina and Louie, {Katherine B.} and Daniel Treen and Chadaideh, {Katia S.} and {Maini Rekdal}, Vayu and Bess, {Elizabeth N.} and Peter Spanogiannopoulos and Ang, {Qi Yan} and Bauer, {Kylynda C.} and Balon, {Thomas W.} and Pollard, {Katherine S.} and Northen, {Trent R.} and Turnbaugh, {Peter J.}",

note = "Publisher Copyright: {\textcopyright} 2019, The Author(s), under exclusive licence to Springer Nature Limited.",

year = "2019",

month = dec,

day = "1",

doi = "10.1038/s41564-019-0569-4",

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Carmody, RN, Bisanz, JE, Bowen, BP, Maurice, CF, Lyalina, S, Louie, KB, Treen, D, Chadaideh, KS, Maini Rekdal, V, Bess, EN, Spanogiannopoulos, P, Ang, QY, Bauer, KC, Balon, TW, Pollard, KS, Northen, TR & Turnbaugh, PJ 2019, 'Cooking shapes the structure and function of the gut microbiome', Nature Microbiology, vol. 4, no. 12, pp. 2052-2063. https://doi.org/10.1038/s41564-019-0569-4

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T1 - Cooking shapes the structure and function of the gut microbiome

AU - Carmody, Rachel N.

AU - Bisanz, Jordan E.

AU - Bowen, Benjamin P.

AU - Maurice, Corinne F.

AU - Lyalina, Svetlana

AU - Louie, Katherine B.

AU - Treen, Daniel

AU - Chadaideh, Katia S.

AU - Maini Rekdal, Vayu

AU - Bess, Elizabeth N.

AU - Spanogiannopoulos, Peter

AU - Ang, Qi Yan

AU - Bauer, Kylynda C.

AU - Balon, Thomas W.

AU - Pollard, Katherine S.

AU - Northen, Trent R.

AU - Turnbaugh, Peter J.

PY - 2019/12/1

Y1 - 2019/12/1

N2 - Diet is a critical determinant of variation in gut microbial structure and function, outweighing even host genetics1–3. Numerous microbiome studies have compared diets with divergent ingredients1–5, 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 ancient6,7, our results prompt the hypothesis that humans and our microbiomes co-evolved under unique cooking-related pressures.

AB - Diet is a critical determinant of variation in gut microbial structure and function, outweighing even host genetics1–3. Numerous microbiome studies have compared diets with divergent ingredients1–5, 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 ancient6,7, our results prompt the hypothesis that humans and our microbiomes co-evolved under unique cooking-related pressures.

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JF - Nature Microbiology

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Cooking shapes the structure and function of the gut microbiome

Abstract

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