Gut bacteria responding to dietary change encode sialidases that exhibit preference for red meat-associated carbohydrates

Abstract

Dietary habits have been associated with alterations of the human gut resident microorganisms contributing to obesity, diabetes, and cancer 1 . In Western diets, red meat is one of the frequently eaten foods 2 , but long-term consumption has been associated with increased risk of disease 3,4 . Red meat is enriched in N-glycolylneuraminic acid (Neu5Gc) that cannot be synthesized by humans 5 . However, consumption can cause Neu5Gc incorporation into cell surface glycans 6 , especially in carcinomas 4,7 . As a consequence, an inflammatory response is triggered when Neu5Gc-containing glycans encounter circulating anti-Neu5Gc antibodies 8,9 . Although bacteria can utilize free sialicacids as a nutrient source [10][11][12] , it is currently unknown if gut microorganisms contribute to releasing Neu5Gc from food. We found that a Neu5Gc-rich diet induces changes in the gut microbiota, with Bacteroidales and Clostridiales responding for the most. Genome assembling of mouse and human shotgun metagenomic sequencing identified bacterial sialidases with previously Users may view, print, copy, and download text and data-mine the content in such documents, for the purposes of academic research, subject always to the full Conditions of use:

Nutritional Components in Western Diet Versus Mediterranean Diet at the Gut Microbiota–Immune System Interplay. Implications for Health and Disease

“…In particular, changes in Fusobacterium nucleatum , Streptococcus bovis/gallolyticus , Escherichia coli , and Bacteroides fragilis have been reported due to excessive red meat consumption, interacting with the other negative factors contained in red meats, including proper heme, N-nitroso compounds and heterocyclic amines [ 384 ]. Another key element contained in red and processed meats, N-glycolylneuraminic acid (Neu5Gc), could also be regulated by specific gut microbiota bacteria, thereby increasing or reducing the pro-inflammatory effects of this substance, known as xenosialitis [ 385 ].…”

Carbohydrates great and small, from dietary fiber to sialic acids: How glycans influence the gut microbiome and affect human health

“…While the major part of sialidase research focuses on Neu5Ac, some recent studies have examined the activity of gut microbe sialidases on Neu5Gc. Zaramela et al 116 reported the discovery of Neu5Gc-preferential sialidases from the gut microbiome of the Hadza hunter-gatherer group, 4 with four out of the five selected Bacteroides sialidases displaying preferential release of Neu5Gc over Neu5Ac in at least one of the tested conditions. Further exploration of metabolism of these and other sialic acid modifications will undoubtedly reveal more novel microbial strategies to harvest sialic acids.…”

“… 4 A different study, focusing specifically on sialidases, re-analyzed the Hadza data and found specific enrichment of an organism encoding a sialidase to release Neu5Gc from glycans in the dry season samples. 116 Since Neu5Gc is not made by humans, but is specifically enriched in red meat, this finding indicates that a Neu5Gc-metabolizing microbe becomes more abundant in the Hadza gut microbiota when levels of Neu5Gc increase in the diet.…”

“… 94 Feeding of Neu5Gc in a Cmah −/ – mouse model (without the Ldlr −/ – deletion) showed distinct changes in the gut microbiome, with Bacteroides, Barnesiella, Clostridium, Parabacteroides, Roseburia , and Turicibacter significantly enriched compared to feeding with Neu5Ac. 116 Examining the effects of Neu5Gc-feeding on the microbiome of the Cmah −/ – Ldlr −/ – model and potential relationships between these changes and atherosclerosis could further our current understanding of the role the gut microbiome plays in cardiovascular disease.…”

Auxiliary antitumor effects of fungal proteins from Hericium erinaceus by target on the gut microbiota

“…Barbecued food‐derived compounds are thought to be metabolized by the gut microbiota in metabolic by‐product, associated with DNA damage (Tappel et al, 2007). Particularly, some bacteria can convert amino acids in nitrosamines and induce DNA alkanisation and mutations (Kim, Lee, Jung, & Kim, 2017; Ma, Tian, Wu, & Ma, 2017; Sasso & Latella, 2018; Zaramela et al, 2019). In contrast, a low‐protein diet was shown to activate immune responses to inhibit the growth of mouse lymphoma, melanoma, and colorectal cancer (Rubio‐Patiño et al, 2018), while the plant‐derived protein (Bonturi et al, 2018; Møller et al, 2019), in particular, the fungal proteins from some mushrooms have been shown to have an effective immunomodulatory effect (Akanbi, Post, & van Putten, 2013; Hassan, Rouf, Tiralongo, May, & Tiralongo, 2015; Hsin et al, 2011), and improvement on gut microbiota (Chen et al, 2017).…”