Succinate metabolism and its regulation of host-microbe interactions

Microbiota based personalized nutrition improves hyperglycaemia and hypertension parameters and reduces inflammation: A prospective, open label, controlled, randomized, comparative, proof of concept study

“…The most important characteristic of P. succinatutens is that it is a succinate-utilizing bacterium, that exclusively uses succinate produced by other bacteria [such as Bacteroides species] as the substrate for propionate production 58,59,61,62 . Further, a Mediterranean [plat rich] diet has been found to increase the ratio of succinate-consuming bacteria [Like, P. succinatutens , Odoribacteraceae and Clostridaceae] to succinate producing bacteria [like Prevotella copri , and other species of Prevotellaceae and Veillonellaceae] 57,58 . This pattern was also observed in the current study, where the succinate producing Prevotella copri was observed to be reduced in abundance by 9.791%, while the succinate consuming P. succinatutens was found to be significantly increased in its abundance [by 4.5-fold [log2 fold change]], post implementation of microbiome-based personalized diet.…”

“…This pattern was also observed in the current study, where the succinate producing Prevotella copri was observed to be reduced in abundance by 9.791%, while the succinate consuming P. succinatutens was found to be significantly increased in its abundance [by 4.5-fold [log2 fold change]], post implementation of microbiome-based personalized diet. Further, as highlighted above, maintenance of optimal levels of succinate is key during glucolipid metabolism to regulate glucose homeostasis and ameliorate hyperglycemia 57 . A larger study simultaneous measurements of HbA1c, succinate and other serum parameters should confirm this observation and open up prospects for using specific succinate consuming bacteria that are beneficial to host health.…”

“…Decreasing abundance of Prevotella and increasing abundance of Phascolarctobacterium along with Levilactobacillus brevis and Roseburia could be the correlating factor for the observed reduction in inflammation. Furthermore, succinate has potential as a target for immune monitoring 57,63 , and recently, reducing the succinate concentration has shown promise in treating gut chronic inflammatory diseases and obesity-related inflammation, suggesting a new way to alleviate these diseases 66,67 . Hence, the personalization of diet based on one’s gut microbiome might have true potential in addressing various inflammatory diseases.…”

“…The comparative abundance plots of some of these species are displayed in [Figure 7 A-H] Some of the more interesting correlations, between the above highlighted reduction in HbA1c and CRP levels, were observed at species level. To begin with, maintenance of optimal levels of succinate is key during glucolipid metabolism, where succinate regulates glucose homeostasis to ameliorate hyperglycemia 57 .…”

Comment on Frampton et al. 2023: Propionate, not acetate, lactate or succinate, may explain carbohydrate effects on satiety

“…that plasma acetate and succinate are important influences on GLP‐1 expression ignored the fact that GLP‐1 expression is more strongly influenced by propionate concentrations in the caecum than by acetate. Moreover, succinate and lactate are key intermediate substrates for the production of propionate by selected gut microbial species (Koh et al., 2016; Wei et al., 2023). As Allen et al.…”