A recent study led by Jun Kunisawa from the National Institutes of Biomedical Innovation, Japan, explores the relationship between high barley consumption, natto intake, and gut microbiota composition in non-obese individuals. Barley, rich in β-glucan, is known for its potential role in obesity prevention. Since dietary fiber is metabolized by gut microbiota, researchers investigated the microbial profile of individuals with high barley intake.
Analyzing data from 185 participants enrolled in “The cohort study on barley and the intestinal environment (UMIN000033479),” the study examined physical health, blood markers, dietary habits, and gut microbiome composition. Participants were categorized based on their barley consumption levels, identifying non-obese individuals with high intake as responders and those with obesity as non-responders.
Findings revealed that barley responders consumed more natto, a fermented soybean product, compared to non-responders. Gut microbiome analysis showed that Butyricicoccus and Subdoligranulum were more abundant in responders even after adjusting for confounding factors. Bacillus subtilis, found in natto, plays a role in glycolysis, while Butyricicoccus and Subdoligranulum contribute to butyrate production, which supports gut health.
These results suggest a connection between dietary fiber intake, fermented food consumption, and gut microbiota composition. The presence of butyrate-producing bacteria in barley responders may enhance fiber metabolism and influence gut health, providing new insights into the potential health benefits of dietary choices. Further research is needed to explore the broader implications of these findings.
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