In This Issue:
Fermented foods and their effects on human health have gained attention in recent years, and scientists are gaining a better understanding of the relationship between the foods we eat and the ecosystem of our gut microbiome. In this issue, we explore the current research findings and the ways in which soy may benefit the microbiome.
Understanding of the Role of the Gut Microbiome in Health and Disease and the Potential for Microbiome-based, Personalized Nutrition
By Levi Teigen, PhD, RD
Recent technological advancements allow us to explore, at new depths, the relationship between us as hosts and our intestinal microbes. As discussed by Staley et al., developing a meaningful understanding of the dynamics of the gut microbiome requires viewing the microbiome as an ecosystem where the microbes interact with, and relate to, one another in complex ways. This approach resists the simple classification of microbes as “good” or “bad”. Furthermore, when understood as a dynamic community, it places an emphasis on moving beyond composition to include measures of functionality. The most common measure of microbial composition utilizes the 16s rRNA amplicon sequencing technique. Approaches to measure the function of the gut microbiome range from shotgun metagenomics, which provides a measure of functional genes, to metabolomics, which is a direct measure of a given metabolite of interest. Investigators studying the gut microbiome often utilize a combination of techniques that incorporate measures of both composition and function.
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Soy and the Microbiota/Microbiome
By Mark Messina, PhD, MS
The health effects of soy foods and various soybean components have been widely investigated, although with respect to the latter, most focus has been on protein and isoflavones. A wide range of outcomes has been examined including many chronic diseases in epidemiologic studies and many risk factors for or markers of chronic diseases in clinical studies. One outcome for which a better understanding is needed is the impact of soy on the microbiota/microbiome. Fortunately, several ongoing trials funded by Soy Nutrition Institute (SNI) Global, involving both children and adults, will help address this need.
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Fermented Foods and Soy
By Rosanne Rust, MS, RDN
Have your clients asked about the impact of fermented foods on health? Fermentation is a process by which bacteria break down carbohydrates into alcohol or organic acids. As a result, fermented foods have a slightly distinct and acidic smell to them. Examples of fermented foods and beverages include cheese, sauerkraut, kimchi, kefir, yogurt, kombucha, sourdough bread, stinky tofu, tempeh, miso, and natto. Fermented foods are considered probiotics because they can increase levels of certain bacteria in the gut.
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