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Background <p>Fermented milk products are part of the staple diet for many Mediterranean populations. Most of these traditional foods are enriched with lactobacilli and other lactic acid bacteria, as well as with metabolites resulting from lactose fermentation. Currently, there is very little scientific knowledge on how dietary supplementation with fermented milk affects the composition of the gut microbiota and its metabolic activities.</p> Results <p>We integrated 16&#xa0;S rRNA gene-based taxonomic profiling with metaproteomics-based functional analysis to investigate gut microbiota changes in rats exposed to an 8-week dietary supplementation with <i>casu axedu</i>, a traditional fermented milk produced within rural communities in Sardinia (Italy). Several microbial taxa showed a significantly increased abundance at the end of the dietary treatment, including <i>Phascolarctobacterium</i>, <i>Prevotella</i>, <i>Blautia glucerasea</i>, and <i>Lactococcus lactis</i>, while <i>Bacteroides dorei</i> and <i>Helicobacter rodentium</i> were decreased compared to the control rats. Metaproteomic analysis highlighted a striking reshaping of the <i>Prevotella</i> proteome in agreement with its blooming in <i>casu axedu</i>-fed animals, suggesting an increase of the glycolytic activity through the Embden-Meyerhof-Parnas pathway over the Entner-Doudoroff pathway. Moreover, an increased production of enzymes involved in succinate biosynthesis was observed, which in turn significantly boosted the abundance of <i>Phascolarctobacterium</i> and its production of propionate. Fermented milk consumption also promoted microbial synthesis of branched chain essential amino acids L-valine and L-leucine. Finally, metaproteomic data indicated a reduction of bacterial virulence factors and host inflammatory markers, suggesting that the consumption of <i>casu axedu</i> can have beneficial effects on the gut mucosa health.</p> Conclusions <p>Our integrated multi-omics approach reveals that dietary supplementation with the traditional Sardinian fermented milk, <i>casu axedu</i>, induces significant shifts in the rat gut microbiota composition and function, characterized by the enrichment of beneficial taxa and metabolic pathways associated with improved gut health and reduced inflammation.</p>

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Consumption of traditional Sardinian fermented milk promotes changes in the rat gut microbiota composition and functions

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2025年9月24日

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  • Marcello Abbondio,
  • Antonio Palomba,
  • Monica Serra,
  • Cristina Fraumene,
  • Carola Di Meo,
  • Fabio Marongiu,
  • Rosangela Sau,
  • Daniela Pagnozzi,
  • Ezio Laconi,
  • Alessandro Tanca,
  • Sergio Uzzau

摘要

Background

Fermented milk products are part of the staple diet for many Mediterranean populations. Most of these traditional foods are enriched with lactobacilli and other lactic acid bacteria, as well as with metabolites resulting from lactose fermentation. Currently, there is very little scientific knowledge on how dietary supplementation with fermented milk affects the composition of the gut microbiota and its metabolic activities.

Results

We integrated 16 S rRNA gene-based taxonomic profiling with metaproteomics-based functional analysis to investigate gut microbiota changes in rats exposed to an 8-week dietary supplementation with casu axedu, a traditional fermented milk produced within rural communities in Sardinia (Italy). Several microbial taxa showed a significantly increased abundance at the end of the dietary treatment, including Phascolarctobacterium, Prevotella, Blautia glucerasea, and Lactococcus lactis, while Bacteroides dorei and Helicobacter rodentium were decreased compared to the control rats. Metaproteomic analysis highlighted a striking reshaping of the Prevotella proteome in agreement with its blooming in casu axedu-fed animals, suggesting an increase of the glycolytic activity through the Embden-Meyerhof-Parnas pathway over the Entner-Doudoroff pathway. Moreover, an increased production of enzymes involved in succinate biosynthesis was observed, which in turn significantly boosted the abundance of Phascolarctobacterium and its production of propionate. Fermented milk consumption also promoted microbial synthesis of branched chain essential amino acids L-valine and L-leucine. Finally, metaproteomic data indicated a reduction of bacterial virulence factors and host inflammatory markers, suggesting that the consumption of casu axedu can have beneficial effects on the gut mucosa health.

Conclusions

Our integrated multi-omics approach reveals that dietary supplementation with the traditional Sardinian fermented milk, casu axedu, induces significant shifts in the rat gut microbiota composition and function, characterized by the enrichment of beneficial taxa and metabolic pathways associated with improved gut health and reduced inflammation.