Cooking shapes the structure and function of the gut microbiome

• Published in: Nature microbiology Vol. 4; no. 12; pp. 2052 - 2063
• Main Authors: Carmody, Rachel N., Bisanz, Jordan E., Bowen, Benjamin P., Maurice, Corinne F., Lyalina, Svetlana, Louie, Katherine B., Treen, Daniel, Chadaideh, Katia S., Maini Rekdal, Vayu, Bess, Elizabeth N., Spanogiannopoulos, Peter, Ang, Qi Yan, Bauer, Kylynda C., Balon, Thomas W., Pollard, Katherine S., Northen, Trent R., Turnbaugh, Peter J.
• Format: Journal Article
• Language: English
• Published: London Nature Publishing Group UK 01.12.2019; Nature Publishing Group
• Subjects: 631/326/2565/2134; 631/45/320; Adult; Animals; Bacteria - classification; BASIC BIOLOGICAL SCIENCES; Biomedical and Life Sciences; Cooking; Diet; Digestibility; Energy balance; Feces - microbiology; Female; Food; Gastrointestinal Microbiome; Genetic Variation; Germ-Free Life; Hot Temperature; Humans; Infectious Diseases; Intestinal microflora; Letter; Life Sciences; Male; Medical Microbiology; Metabolomics; Mice; Mice, Inbred BALB C; Mice, Inbred C57BL; Microbiology; Microbiomes; Microbiota; Parasitology; Plants; Raw Foods - analysis; RNA, Ribosomal, 16S - genetics; Starch; Structure-function relationships; Transcriptome; Virology; Young Adult

Diet is a critical determinant of variation in gut microbial structure and function, outweighing even host genetics 1 – 3 . Numerous microbiome studies have compared diets with divergent ingredients 1 – 5 , but the everyday practice of cooking remains understudied. Here, we show that a plant diet se...