Functional modulation of the human gut microbiome by bacteria vehicled by cheese

作者：Christian Milani, Giulia Longhi, Giulia Alessandri, Federico Fontana, Martina Viglioli, Chiara Tarracchini, Leonardo Mancabelli, Gabriele Andrea Lugli, Silvia Petraro, Chiara Argentini, Rosaria Anzalone, Alice Viappiani, Elisa Carli, Federica Vacondio, Douwe van Sinderen, Francesca Turroni, Marco Mor, Marco Ventura · 发表于：Applied and Environmental Microbiology · 年份：2025 · DOI：10.1128/aem.00180-25 · 被引用次数：14 · 研究领域：Probiotics and Fermented Foods、Gut microbiota and health、Polyamine Metabolism and Applications

ABSTRACT Since cheese is one of the most commonly and globally consumed fermented foods, scientific investigations in recent decades have focused on determining the impact of this dairy product on human health and well-being. However, the modulatory effect exerted by the autochthonous cheese microbial community on the taxonomic composition and associated functional potential of the gut microbiota of human is still far from being fully dissected or understood. Here, through the use of an in vitro human gut-simulating cultivation model in combination with multi-omics approaches, we have shown that minor rather than dominant bacterial players of the cheese microbiota are responsible for gut microbiota modulation of cheese consumers. These include taxa from the genera Enterococcus , Bacillus , Clostridium, and Hafnia . Indeed, they contribute to expand the functional potential of the intestinal microbial ecosystem by introducing genes responsible for the production of metabolites with relevant biological activity, including genes involved in the synthesis of vitamins, short-chain fatty acids, and amino acids. Furthermore, tracing of cheese microbiota-associated bacterial strains in fecal samples from cheese consumers provided evidence of horizontal transmission events, enabling the detection of particular bacterial strains transferred from cheese to humans. Moreover, transcriptomic and metabolomic analyses of a horizontally transmitted (cheese-to-consumer) bacterial strain, i.e.,...