Dietary manipulation of the gut microbiome in inflammatory bowel disease patients: Pilot study
Barbara Olendzki,
Vanni Bucci,
Caitlin Cawley,
Rene Maserati,
Margaret McManus,
Effie Olednzki,
Camilla Madziar,
David Chiang,
Doyle V. Ward,
Randall Pellish,
Christine Foley,
Shakti Bhattarai,
Beth A. McCormick,
Ana Maldonado-Contreras
Affiliations
Barbara Olendzki
Department of Population and Quantitative Health Sciences, University of Massachusetts Medical School, Worcester, Massachusetts, USA
Vanni Bucci
Department of Microbiology and Physiological Systems and Program of Microbiome Dynamics. University of Massachusetts Medical School, Worcester, Massachusetts, USA
Caitlin Cawley
Department of Microbiology and Physiological Systems and Program of Microbiome Dynamics. University of Massachusetts Medical School, Worcester, Massachusetts, USA
Rene Maserati
Department of Microbiology and Physiological Systems and Program of Microbiome Dynamics. University of Massachusetts Medical School, Worcester, Massachusetts, USA
Margaret McManus
Center for Clinical and Translational Science, University of Massachusetts Medical School, Worcester, Massachusetts, USA
Effie Olednzki
Center for Applied Nutrition, University of Massachusetts Medical School, Worcester, Massachusetts, USA
Camilla Madziar
Department of Population and Quantitative Health Sciences, University of Massachusetts Medical School, Worcester, Massachusetts, USA
David Chiang
Department of Medicine,University of Massachusetts Medical School Worcester, Massachusetts, USA
Doyle V. Ward
Department of Microbiology and Physiological Systems and Program of Microbiome Dynamics. University of Massachusetts Medical School, Worcester, Massachusetts, USA
Randall Pellish
UMass Memorial Medical Center University Campus, Department of Gastroenterology
Christine Foley
Department of Population and Quantitative Health Sciences, University of Massachusetts Medical School, Worcester, Massachusetts, USA
Shakti Bhattarai
Department of Microbiology and Physiological Systems and Program of Microbiome Dynamics. University of Massachusetts Medical School, Worcester, Massachusetts, USA
Beth A. McCormick
Department of Microbiology and Physiological Systems and Program of Microbiome Dynamics. University of Massachusetts Medical School, Worcester, Massachusetts, USA
Ana Maldonado-Contreras
Department of Microbiology and Physiological Systems and Program of Microbiome Dynamics. University of Massachusetts Medical School, Worcester, Massachusetts, USA
Diet is a modifiable, noninvasive, inexpensive behavior that is crucial in shaping the intestinal microbiome. A microbiome “imbalance” or dysbiosis in inflammatory bowel disease (IBD) is linked to inflammation. Here, we aim to define the impact of specific foods on bacterial species commonly depleted in patients with IBD to better inform dietary treatment. We performed a single-arm, pre-post intervention trial. After a baseline period, a dietary intervention with the IBD-Anti-Inflammatory Diet (IBD-AID) was initiated. We collected stool and blood samples and assessed dietary intake throughout the study. We applied advanced computational approaches to define and model complex interactions between the foods reported and the microbiome. A dense dataset comprising 553 dietary records and 340 stool samples was obtained from 22 participants. Consumption of prebiotics, probiotics, and beneficial foods correlated with increased abundance of Clostridia and Bacteroides, commonly depleted in IBD cohorts. We further show that specific foods categorized as prebiotics or adverse foods are correlated to levels of cytokines in serum (i.e., GM-CSF, IL-6, IL-8, TNF-alpha) that play a central role in IBD pathogenesis. By using robust predictive analytics, this study represents the first steps to detangle diet-microbiome and diet-immune interactions to inform personalized nutrition for patients suffering from dysbiosis-related IBD.
