Dietary-protein sources modulate host susceptibility to Clostridioides difficile infection through the gut microbiota

Kyosuke Yakabe, Seiichiro Higashi, Masahiro Akiyama, Hiroshi Mori, Takumi Murakami, Atsushi Toyoda, Yuta Sugiyama, Shigenobu Kishino, Kenji Okano, Akiyoshi Hirayama, Aina Gotoh, Shunyi Li, Takeshi Mori, Takane Katayama, Jun Ogawa, Shinji Fukuda, Koji Hase, Yun Gi Kim

研究成果: Article査読

抄録

Clostridioides difficile causes nosocomial antibiotic-associated diarrhea on a global scale. Susceptibility to C. difficile infection (CDI) is influenced by the composition and metabolism of gut microbiota, which in turn are affected by diet. However, the mechanism underlying the interplay between diet and gut microbiota that modulates susceptibility to CDI remains unclear. Here, we show that a soy protein diet increases the mortality of antibiotic-treated, C. difficile-infected mice while also enhancing the intestinal levels of amino acids (aas) and relative abundance of Lactobacillus genus. Indeed, Ligilactobacillus murinus-mediated fermentation of soy protein results in the generation of aas, thereby promoting C. difficile growth, and the process involves the anchored cell wall proteinase PrtP. Thus, mutual interaction between dietary protein and the gut microbiota is a critical factor affecting host susceptibility to CDI, suggesting that dietary protein sources can be an important determinant in controlling the disease.

本文言語English
論文番号111332
ジャーナルCell Reports
40
11
DOI
出版ステータスPublished - 2022 9月 13

ASJC Scopus subject areas

  • 生化学、遺伝学、分子生物学(全般)

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