Microbiome and Nutrition
The complex community of bacteria, yeasts and viruses living in our intestines, collectively known as the gut microbiome, is shaped, in part, by what we eat. Genetics, environment, and other factors also influence an individual’s microbial community. Research at the NRI investigates these complex relationships and their impact on disease risk. We use animal models and bioinformatics to study the associations between nutritional metabolites, gut microbiome, and health. What happens in the gut doesn’t stay in the gut. Your microbiome can play a role in cardiovascular disease, obesity and diabetes, and even cancer. Our team envisions a future where analysis of your microbiome can determine disease risk, and medical foods can be prescribed to treat and prevent disease by regulating the microbiome.
Publications
Microbiome and Nutrition Publications
2020
Population studies of TMAO and its precursors may help elucidate mechanisms. Meyer K
2019
Association of dietary patterns with the gut microbiota in older, community-dwelling men. Meyer K
2018
Meta-analysis of human genome-microbiome association studies: the MiBioGen consortium initiative. Meyer K
Human microbiota, blood group antigens, and disease. Sumner S
2017
Trimethylamine N-Oxide, the Microbiome, and Heart and Kidney Disease. Zeisel S
2016
Diet and Gut Microbial Function in Metabolic and Cardiovascular Disease Risk. Meyer K
Antibiotic-mediated gut microbiome perturbation accelerates development of type 1 diabetes in mice. Sumner S
Related News
Researchers Say Absolutely No Drinking While Pregnant
October 21, 2015 • Fetal Alcohol Syndrome (FAS) in the United States has long been estimated at no more than three children per 1,000. A new study published in the journal of Drug and Alcohol Dependence reports that the prevalence of fetal alcohol syndrome (FAS) is between 3 and 8 per 1,000 and when combined with partial FAS (PFAS) the prevalence of both actually ranges between 11 to 25 children per 1,000.
Lead researcher Philip May, Ph.D., research professor with the UNC Nutrition Research Institute (NRI) at the NC Research Campus in Kannapolis, NC, emphasized that the study “Prevalence and characteristics of fetal alcohol syndrome and partial fetal syndrome in Rocky Mountain Region City” is only the second population-based study completed in the United States that aimed to establish more accurate rates of FAS and PFAS.
October 2015
October 8, 2015 • In this month’s soundbite you will learn how “antioxidants” affect the body’s immune system. Sign up for this month’s AFL presentation by Dr. Surzenko. Also it’s not too early to buy a Christmas present. Consider giving a memorial brick in the NRI’s plaza.
Our Built-In “Antioxidant” System
October 1, 2015 • Antioxidants have been in the popular press for more than 20 years and, while many people may not understand what exactly antioxidants do, they have the right idea that consuming foods known to contain high levels of the compounds is better than not consuming them. In its simplest form, an antioxidant is a compound that can be consumed or that the body makes to defend against damaging effects of free radicals, highly reactive molecules that can damage cells and tissues. We are exposed to free radicals through everyday living.
Sunset Slaw
September 24, 2015 • Sunset Slaw recipe designed by Chef Mark Allison, Dole Food Company.
Impact Report 2014-15
Steve H. Zeisel, institute director, addressing faculty and staff in his lab. In the past year scientists at the Nutrition Research Institute have made significant advances in our understanding of the roles genetics and nutrition play in determining our individual susceptibility and resistance to disease. This is our bold mission: to discover the mechanisms by which diet can prevent or lessen the negative effects of chronic diseases and aging, and improve human development, even prior to concep
New Study Shows How Phytochemicals Build Natural Defenses Against Free Radicals
September 21, 2015 • A new study from scientists at the NC Research Campus (NCRC) in Kannapolis, NC, found that certain phytochemicals build natural, cellular defenses against damaging free radicals and reactive oxygen species dispelling other popular theories of how some antioxidants work.