Table 1.
Effects of bioactive dietary components on gut microbial and metabolite profiles.
| Diets | Microbial Profiles | Metabolite Profiles |
|---|---|---|
| High fat diet | ↓ Bacteroides, Prevotella, Lactobacillus [19,154], and Bifidobacterium [19] | ↓ SCFAs (acetic, propionic acids, butyric, and isobutyric) [154,155] |
| ↑ Clostridium [151] and Firmicutes/Bacteroidetes ratio [154,155] | ↑ 3-hydroxybutyrate, acetone and acetoacetate, and 2-oxoisocaproate [151] | |
| ↑ isoleucine, leucine, and valine [151] and ↓ alanine, proline [151] | ||
| ↑ o-phosphocholine, cytidine [151] | ||
| Curcumin, e.g., turmeric | ↑ Akkermansia, Bacteroides, Parabacteroides, Alistipes, and Alloprevotella [155] | ↑ acetate, propionic acid, butyric, and isobutyric [155] |
| ↓ Firmicutes/Bacteroidetes ratio, Desulfovibrio, and Ruminococcaceae [155] | ||
| Sulforaphane, e.g., kale | ↑ Bacteroides fragilis, Clostridium cluster 1 [156], Bacteroidetes, and Lactobacillus [153] | ↑ butyric acid [156] |
| ↓ Actinobacteria, Proteobacteria, and Lactococcus [153] | ||
| Green tea polyphenol | ↑ Bifidobacterium [157] and Bacteroidetes [153] | ↑ acetate and propionate [157] |
| ↓ Clostridium perfringens, C. difficile, [157,158], and Proteobacteria [153] | ↑ isobutyrate, valerate, and hexanoate [153] | |
| Prebiotics, e.g., banana | ↑ Bifidobacterium and Bacteroides/Prevotella spp. [151] | ↑ myo-inositol [151] |
| ↓ Methanobrevibacter spp., Roseburia spp., Clostridium coccoides, and C. leptum [151] | ↑ arginine, ornithine, citrulline, and proline [151] | |
| Diallyl disulfide, e.g., garlic | ↓ Parabacteroides, Faecalibacterium, Escherichia-Shigella, and Streptococcus [159] | ↑ 4-(2-aminophenyl)-2,4-dioxobutanoic acid, and kynurenic acid [159] |
| ↑ Ruminiclostridium, Oscillibacter, Ruminococcaceae, and Prevotellaceae [159] | ↑ 5-hydroxyindoleacetic acid, quinoline-4,8-diol, 4-(2-amino-3-hydroxyphenyl)-2,4-dioxobutanoic acid, 3-methyldioxyindole, 2-formaminobenzoylacetate, lipoxin A4, and cholic acids [159] | |
| ↑ Bifidobacterium, Bacteroidetes, and Lactobacillus [152] | ||
| ↑ Bacteroidetes/Firmicutes ratio [152] | ||
| ↑ SCAFs (acetate, valine) [152] | ||
| Soy | ↑ Bacteroidetes, proteobacteria, Enterococcus, Lactobacilli, and Bifidobacterium [160,161,162] | ↑ SCAFs (butyric acid and lactic acid) [160,161,163] |
| ↓ Clostridia, Enterobacteria, Firmicutes [160,163] | ||
| ↑ Blautia and Veillonellaceae [164] | ||
| Resveratrol, e.g., grapes | ↑ Lactobacillus, Bacteroidetes/Firmicutes ratio, and Bifidobacterium [135,165] | 3, 4′-dihydroxy-trans-stilbene and 3,4′-dihydroxy benzyl (lunularin) [135] |
| ↓ Enterococcus faecalis [135], Clostridia spp., Parabacteroides distasonis, and Gracilibacter thermotolerans [165] | glucuronide, sulfate [136,166] | |
| ↓ TMAO [167] | ||
| Quercetin, e.g., citrus fruits | ↓ Firmicutes/Bacteroidetes ratio, Eubacterium cylindroides [165], Escherichia-shigella [168], Desulfovibrio, and Helicobacter [169] | ↑ butyrate [168,169], acetate, and propionate [169] |
| Pectin, e.g., apples | ↑ Lactobacillus, Bifidobacterium [170,171,172] and Bacteroidetes [171] | ↑ acetate [171,173], propionate, and butyrate [171,172,173] |
| ↓ C. perfringens, Enterobacteriaceae, Pseudomonas [170], and Firmicutes [171] |
↑ refers increase and ↓ refers decrease.