The Efficacy of Short-Term Weight Loss Programs and Consumption of Natural Probiotic Bryndza Cheese on Gut Microbiota Composition in Women

Abstract

Weight loss interventions with probiotics have favourable effects on gut microbiota composition and derived metabolites. However, little is known about whether the consumption of natural probiotics, such as Bryndza cheeses, brings similar benefits. The purpose of the study was to find the effect of short-term weight loss programs and Bryndza cheese consumption on the structure of the gut microbiota, microbiota-derived metabolites and body composition in middle-aged women. We conducted a randomised controlled intervention study. Twenty-two female participants with a body fat percentage ≥25% underwent a short weight loss program (4 weeks). Subjects were randomised to either the control or intervention group according to diet. The intervention group comprised 13 participants, whose diet contained 30 g of “Bryndza” cheese daily (WLPB). The control group comprised nine participants without the regular consumption of Bryndza cheese (WLP) in their diet. Both interventions lead to a significant and favourable change of BMI, body fat, waist circumference and muscle mass. Moreover, the relative abundance of Erysipelotrichales significantly increased in both groups. However, the relative abundance of lactic acid bacteria (Lactobacillales, Streptococcaceae, Lactococcus and Streptococcus) significantly increased only in the WLPB group. Furthermore, short-chain fatty acid producers Phascolarctobacterium and Butyricimonas increased significantly in the WLPB group. A short-term weight loss program combined with Bryndza cheese consumption improves body composition and increases the abundance of lactic acid bacteria and short-chain fatty acid producers in middle-aged women.

Effect of High-intensity Training and Probiotics on Gut Microbiota Diversity in Competitive Swimmers: Randomized Controlled Trial

“…We randomly divided athletes into two groups, i.e., those with “only” high-intensity training (HIT) and those with high-intensity training and the use of probiotic cheese (HITB). Exclusive criteria set to avoid skewed microbial data were as previously described [ 13 ].…”

“…Amplicons were used for the preparation of DNA libraries and sequenced using the Illumina MiSeq platform by 300 bp pair-end reads (Illumina, San Diego, CA, USA). Details of this DNA sequencing procedure can be found in Hric et al [ 13 ].…”

“…A significant association between changes in training structure over six weeks and bacterial composition has been reported in collegiate swimmers [ 11 ]. Interestingly, shorter lasting HIIT is reported to have no effect on the overall bacterial diversity or community structure of lean and overweight men [ 12 ] and women [ 13 ]. Changes in the abundance of several bacterial taxa can even be observed after a one-day extreme endurance event (163 km mountain footrace) [ 14 ].…”

“…Moreover, the positive effects of dairy and non-dairy fermented foods and of lactic acid bacteria (LAB) on human health through the modulation of the gut microbiome are well documented [ 17 – 19 ]. We have recently reported the effect of traditional Slovakian fermented sheep cheese, among many probiotic foods, on the composition of gut microbiota [ 13 ].…”

“…Therefore, the purpose of this study was to compare the gut microbiome and metabolome of young swimmers before and after the completion of seven weeks of their pre-competition training program. Based on our recent research with naturally fermented foods, one of our goals was to determine whether the consumption of probiotic Bryndza cheeses can bring additional benefits to the gut microbiome and metabolic variables [ 13 ].…”