Uncovering the link between gut microbiome, highly processed food consumption and diet quality through bioinformatics methods

Abstract

AbstractThe consumption of highly processed foods, along with other dietary and lifestyle poor habits, has an impact on health by increasing the risk of several non-communicable pathologies, such as diabetes. Gut microbiome composition, in specific, can be modulated by nutrients, deriving in different metabolic outcomes that have an influence on this high disease susceptibility and making it a possible therapeutic target for these comorbidities. In this work, gut microbiome of 60 and 46 individuals from 2 different studies focused, among other aspects, on diet-microbiome interactions, was characterised. By means of differential abundance analyses and supervised machine learning techniques based on random forest, gradient boosting and support vector machines, a set of microbial genera that could be potential biomarkers for the differentiation of individuals with poorer dietary patterns was discovered, after comparing coincidences in these taxa among classifiers and testing them for significant differences. Among these,Dialister,PhoceaandPseudoflavonifractorwere suggested to have a role in the way highly processed foods affect health negatively, along withPrevotellaceae NK3B31 groupand an undetermined genus fromMuribaculaceaein the opposite sense. Furthermore, all the identified genera in this study had already been linked to type 2 diabetes, among whichBacteroidesandPseudoflavonifractorproved to be differentially abundant in groups of individuals with different levels of biomarkers for this disease. Nevertheless, further research via longitudinal studies and experimental validation of these genera should be carried out to confirm the association of these taxa with diet and diabetes.