TY - JOUR

T1 - The role of the gut microbiome in the association between habitual anthocyanin intake and visceral abdominal fat in population-level analysis

AU - Jennings, Amy

AU - Koch, Manja

AU - Jensen, Majken K.

AU - Bang, Corinna

AU - Kassubek, Jan

AU - Müller, Hans Peter

AU - Nöthlings, Ute

AU - Franke, Andre

AU - Lieb, Wolfgang

AU - Cassidy, Aedín

PY - 2020/2/1

Y1 - 2020/2/1

N2 - Background: Flavonoid intake modifies the composition of the gut microbiome, which contributes to the metabolism of flavonoids. Few studies have examined the contribution of the gut microbiome to the health benefits associated with flavonoid intake. Objectives: We aimed to examine associations between habitual intakes of flavonoid subclasses and MRI-determined visceral (VAT) and subcutaneous (SAT) adipose tissue. Uniquely, we also identified associations between the aforementioned measurements and gut microbiome composition sequenced from 16S ribosomal RNA genes. Methods: We undertook cross-sectional analyses of 618 men and women (n = 368 male), aged 25-83 y, from the PopGen cohort. Results: Higher intake of anthocyanins was associated with lower amounts of VAT [tertile (T)3-T1:-0.49 dm3; β:-8.9%; 95% CI:-16.2%,-1.1%; P = 0.03] and VAT:SAT ratio (T3-T1:-0.04; β:-7.1%; 95% CI:-13.5%,-0.3%; P = 0.03). Higher intakes of anthocyanin-rich foods were also inversely associated with VAT [quantile (Q)4-Q1:-0.39 dm3; β:-9.9%; 95% CI:-17.4%,-1.6%; P = 0.02] and VAT:SAT ratio (Q4-Q1:-0.04; β:-6.5%; 95% CI:-13.3%,-0.9%; P = 0.03). Participants with the highest intakes of anthocyanin-rich foods also had higher microbial diversity (Q4-Q1: β: 0.18; 95% CI: 0.06, 0.31; P < 0.01), higher abundances of Clostridiales (Q4-Q1: β: 449; 95% CI: 96.3, 801; P = 0.04) and Ruminococcaceae (Q4-Q1: β: 313; 95% CI: 33.6, 591; P = 0.04), and lower abundance of Clostridium XIVa (Q4-Q1: β:-41.1; 95% CI:-72.4,-9.8; P = 0.04). Participants with the highest microbial diversity, abundances of Clostridiales and Ruminococcaceae, and lower abundance of Clostridium XIVa had lower amounts of VAT. Up to 18.5% of the association between intake of anthocyanin-rich foods and VAT could be explained by the gut microbiome. Conclusions: These novel data suggest that higher microbial diversity and abundance of specific taxa in the Clostridiales order may contribute to the association between higher intake of anthocyanins and lower abdominal adipose tissue.

AB - Background: Flavonoid intake modifies the composition of the gut microbiome, which contributes to the metabolism of flavonoids. Few studies have examined the contribution of the gut microbiome to the health benefits associated with flavonoid intake. Objectives: We aimed to examine associations between habitual intakes of flavonoid subclasses and MRI-determined visceral (VAT) and subcutaneous (SAT) adipose tissue. Uniquely, we also identified associations between the aforementioned measurements and gut microbiome composition sequenced from 16S ribosomal RNA genes. Methods: We undertook cross-sectional analyses of 618 men and women (n = 368 male), aged 25-83 y, from the PopGen cohort. Results: Higher intake of anthocyanins was associated with lower amounts of VAT [tertile (T)3-T1:-0.49 dm3; β:-8.9%; 95% CI:-16.2%,-1.1%; P = 0.03] and VAT:SAT ratio (T3-T1:-0.04; β:-7.1%; 95% CI:-13.5%,-0.3%; P = 0.03). Higher intakes of anthocyanin-rich foods were also inversely associated with VAT [quantile (Q)4-Q1:-0.39 dm3; β:-9.9%; 95% CI:-17.4%,-1.6%; P = 0.02] and VAT:SAT ratio (Q4-Q1:-0.04; β:-6.5%; 95% CI:-13.3%,-0.9%; P = 0.03). Participants with the highest intakes of anthocyanin-rich foods also had higher microbial diversity (Q4-Q1: β: 0.18; 95% CI: 0.06, 0.31; P < 0.01), higher abundances of Clostridiales (Q4-Q1: β: 449; 95% CI: 96.3, 801; P = 0.04) and Ruminococcaceae (Q4-Q1: β: 313; 95% CI: 33.6, 591; P = 0.04), and lower abundance of Clostridium XIVa (Q4-Q1: β:-41.1; 95% CI:-72.4,-9.8; P = 0.04). Participants with the highest microbial diversity, abundances of Clostridiales and Ruminococcaceae, and lower abundance of Clostridium XIVa had lower amounts of VAT. Up to 18.5% of the association between intake of anthocyanin-rich foods and VAT could be explained by the gut microbiome. Conclusions: These novel data suggest that higher microbial diversity and abundance of specific taxa in the Clostridiales order may contribute to the association between higher intake of anthocyanins and lower abdominal adipose tissue.

KW - abdominal adipose tissue

KW - anthocyanins

KW - flavonoids

KW - gut microbiota

KW - microbial diversity

KW - subcutaneous fat

KW - visceral fat

U2 - 10.1093/ajcn/nqz299

DO - 10.1093/ajcn/nqz299

M3 - Journal article

C2 - 31826255

AN - SCOPUS:85079020776

VL - 111

SP - 340

EP - 350

JO - American Journal of Clinical Nutrition

JF - American Journal of Clinical Nutrition

SN - 0002-9165

IS - 2

ER -