Abstract
Background
Relatively high serum carotenoid levels are associated with reduced risks of chronic
diseases, but inter-individual variability in serum carotenoid concentrations is modestly
explained by diet. The bacterial community in the colon could contribute to the bioaccessibility
of carotenoids by completing digestion of plant cells walls and by modulating intestinal
permeability.
Objective
To evaluate whether colonic bacterial composition is associated with serum and colon
carotenoid concentrations.
Design
The study was a randomized dietary intervention trial in healthy individuals who were
at increased risk of colon cancer. Colon mucosal biopsy samples were obtained before
and after 6 months of intervention without prior preparation of the bowels.
Participants/setting
Participants were recruited from Ann Arbor, MI, and nearby areas from July 2007 to
November 2010. Biopsy data were available from 88 participants at baseline and 82
participants after 6 months.
Methods
Study participants were randomized to counseling for either a Mediterranean diet or
a Healthy Eating diet for 6 months.
Results
At baseline, bacterial communities in biopsy samples from study participants in the
highest vs the lowest tertile of total serum carotenoid levels differed by several
parameters. Linear discriminant analysis effect size identified 11 operational taxonomic
units that were significantly associated with higher serum carotenoid levels. In linear
regression analyses, three of these accounted for an additional 12% of the variance
in serum total carotenoid concentrations after including body mass index, smoking,
and dietary intakes in the model. These factors together explained 36% of the inter-individual
variance in serum total carotenoid concentrations. The bacterial community in the
colonic mucosa, however, was resistant to change after dietary intervention with either
a Mediterranean diet or Healthy Eating diet, each of which doubled fruit and vegetable
intakes.
Conclusions
The colonic mucosal bacterial community was associated with serum carotenoid concentrations
at baseline but was not appreciably changed by dietary intervention.
Keywords
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Biography
Z. Djuric is with the Department of Family Medicine, College of Medicine, and Department of Nutritional Sciences, School of Public Health, University of Michigan, Ann Arbor.
Biography
C. M. Bassis is with the Department of Internal Medicine, University of Michigan, Ann Arbor.
Biography
D. K. Turgeon is with the Department of Internal Medicine, University of Michigan, Ann Arbor.
Biography
M. A. Plegue is with the Department of Family Medicine, University of Michigan, Ann Arbor.
Biography
J. Ren is with the Department of Family Medicine, University of Michigan, Ann Arbor.
Biography
R. Chan is with the Department of Biostatistics, School of Public Health, University of Michigan, Ann Arbor; at the time of the study, she was with the Department of Family Medicine, University of Michigan, Ann Arbor.
Biography
E. Sidahmed is with the T.H. Chan School of Public Health, Harvard University, Cambridge, MA; at the time of the study, she was with the Department of Nutritional Sciences, School of Public Health, University of Michigan, Ann Arbor.
Biography
M. T. Ruffin is with the Barbara Ann Karmanos Cancer Institute, Wayne State University, Detroit, MI.
Biography
I. Kato is with the Department of Family and Community Medicine, Penn State Hershey Medical Center, Hershey, PA.
Biography
A. Sen is with the Department of Family Medicine, College of Medicine, and Department of Biostatistics, School of Public Health, University of Michigan, Ann Arbor.
Article info
Publication history
Published online: December 21, 2017
Accepted:
September 18,
2017
Received:
March 15,
2017
Footnotes
Supplementary materials: Table 3, Figure 2, and Figure 3 are available at www.jandonline.org
STATEMENT OF POTENTIAL CONFLICT OF INTEREST No potential conflict of interest was reported by the authors.
FUNDING/SUPPORT Support was provided by the University of Michigan Medical School Host Microbiome Initiative and National Institutes of Health (NIH) grant RO1 CA120381, Cancer Center Support grant P30 CA046592, and the Rose and Lawrence C. Page, Sr., Family Charitable Foundation (D. K. Turgeon). R. Chan was supported by the Cancer Biology Training Program grant T32 CA009676. The research used core resources supported by a Clinical Translational Science Award, NIH grant UL1RR024986 (the Michigan Clinical Research Unit), by the Michigan Diabetes Research Center, NIH grant 5P60 DK20572 (Chemistry Laboratory), the Michigan Nutrition and Obesity Research Center, and NIH grant P30 DK089503.
ClinicalTrials.gov (registration no. NCT00475722).
Identification
Copyright
© 2018 by the Academy of Nutrition and Dietetics.
