Master of Science, The Ohio State University, 2024, Food Science and Technology
In the human gut, there are trillions of microorganisms shaping complex networks, so-called ‘human gut microbiota'. The members of human gut microbiota are linked to each other by metabolic interactions and the functions encoded in their genome, which is called ‘human gut microbiome'. The gut microbiome interacts with humans, the host, in various paths. For example, their metabolites modulate cellular physiology by being attached to surface receptors or involving in epigenetic modifications. In addition, cellular components of gut microorganisms work as a ligand of pattern recognition receptors, which is important in host immunological modulation. Moreover, those kinds of exposures in a proper time window of the human growth stage are crucial in early life development. Hence, gut microbiome affects human health from one's birth to death.
There are multiple factors affecting the human gut microbiome, which can be classified into two, internal (e.g., genetic) and external (e.g., environmental, social, behavioral, cultural) factors. Based on the internal attributes of the host, gut microbiota colonizes and changes via interacting with external factors. Among external factors, delivery mode, breastfeeding, antibiotics treatment, lifestyle, and diet have been studied extensively. Yet, the most important factors affecting gut microbiome has been agreeable to be diet in many studies.
As an energy source of gut microbiota, foods, administered into large intestine shapes gut microbial composition. Properties of macronutrients and micronutrients in food, such as digestibility and physicochemical characteristics are important in shaping gut microbiome.
However, since many people still do not have such profound knowledge of nutrition, their dietary behavior is determined by social factors, including socioeconomic status, demographical, belief and philosophy, culture, or religion. Therefore, the objective of this thesis was examining how such social and environmental (open full item for complete abstract)
Committee: Jiyoung Lee (Advisor); Vanessa Hale (Committee Member); Ahmed Yousef (Committee Member)
Subjects: Food Science