PRJNA726866
Effects of a diet based on foods from symbiotic agriculture on the gut microbiota of subjects at risk for metabolic syndrome
Diet is a major driver of gut microbiota variation and plays a key role in the development of metabolic disorders, including metabolic syndrome (MS). Mycorrhized foods from symbiotic agriculture (SA) exhibit improved nutritional properties, but their potential benefits have never been investigated in humans.We conducted a pilot interventional study on 60 adults with less than 1 risk factors for MS, of whom 33 consumed SA-derived fresh foods and 27 received probiotics over 30 days, with a 15-day follow-up.Stools, urine and blood were collected over time to explore changes in gut microbiota, metabolome, and biochemical, inflammatory and immunologic parameters; previous dietary habits were investigated through a validated food-frequency questionnaire.The baseline microbiota showed alterations typical of metabolic disorders, mainly an increase in Coriobacteriaceae and a decrease in health-associated taxa, which were partly reversed after the SA-based diet. Improvements were observed in the metabolome (e.g., a decrease in TMAO) and in other risk factors for MS. Changes were more pronounced with less healthy dietary habits at baseline. Probiotics had a marginal - and not entirely favorable - effect.These findings suggest that improved dietary patterns can modulate the host microbiota and metabolome, counteracting the risk of developing MS and related disorders.