Journal of Food: Microbiologia, Segurança e Higiene
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Molecular Diversity of Gut Microbiota and Short Chain Fatty Acids in Egyptian Adults Following Dietary Intervention with Fermented Sobya

Eid Labib, Michael Blaut, Laila Hussein, Mostafa Goud, Denise Lynette Kramer, Oleg Paliy, Bhanu Ganesh, Peter Schumann, Rüdiger Pukall, Anni Woting and Mohamed T Fouad

This study aimed to explore the dominant fecal microbiota and fecal short chain fatty acid metabolites in Egyptian adults. The impact of a three week dietary intervention with fermented sour sobya (SS) providing daily 1.56 ± 0.22 and 1.79 ± 0.14 billion colonies forming units of Lactobacilli and yeasts, respectively on the fecal microbiota and metabolites in healthy adults were also investigated. The abundances of 12 bacterial taxa were characterized before and after three-week daily intake of SS by quantitative real time PCR. Fecal short chain fatty acids were analyzed in parallel with gas chromatography. The intervention with SS led to more than 46-fold average increase in genome numbers of Lactobacillus rhamnosus, potential probiotic present in SS. Fecal Enterobacteriaceae and its genus Escherichia, which are often associated with pathogenic traits and inflammation, were reduced significantly following the three week intake of SS. The intake of SS was also associated with significant increase in fecal short chain fatty acids including butyrate. These data provide evidence of unique beneficial effects for the use of microbiome-based therapies such as fermented sour sobya in clinical and molecular nutrition and medicine.