Gut microbiome and genetic heterogeneity in the impact of dietary fat consumption from different sources on cholesterol metabolism in humans
| dc.contributor.author | Rajendiran, Ethendhar | |
| dc.contributor.examiningcommittee | Aliani, Michel (Food and Human Nutritional Sciences) | en_US |
| dc.contributor.examiningcommittee | Kumar, Ayush (Microbiology) | en_US |
| dc.contributor.examiningcommittee | Ma, David (Human Health and Nutritional Sciences, University of Guelph) | en_US |
| dc.contributor.supervisor | Vanu Ramkumar, Ramprasath (Food and Human Nutritional Sciences) House, James (Food and Human Nutritional Sciences) | en_US |
| dc.date.accessioned | 2020-09-21T16:39:58Z | |
| dc.date.available | 2020-09-21T16:39:58Z | |
| dc.date.copyright | 2020-05-27 | |
| dc.date.issued | 2020 | en_US |
| dc.date.submitted | 2020-05-27T22:13:08Z | en_US |
| dc.degree.discipline | Food and Human Nutritional Sciences | en_US |
| dc.degree.level | Doctor of Philosophy (Ph.D.) | en_US |
| dc.description.abstract | The extent to which consumption of dairy products influences the risk of cardiovascular disease (CVD) is not resolved and remains as a challenging area of research. In a multicenter randomized crossover trial, participants consumed five isoenergetic diets, including cheese, butter, monounsaturated fatty acids (MUFA), polyunsaturated fatty acids (PUFA) and low-fat carbohydrate (CHO) for 4-weeks. First, the effect of dairy fat on gut microbiome and the potential link with CVD risk was examined. Post-intervention stool samples were analysed for changes in gut microbiome. Significant differences in phylum level were observed for Firmicutes between PUFA (74.40 ± 3.81) vs. CHO (65.90 ± 3.48), and for Verrucomicrobia between cheese (0.10 ± 1.52) vs. butter (4.64 ± 1.52) containing diets. Further, the participants were categorized into two groups, overweight (OW) and obese (OB); no effects were observed in the OW group with respect to β-diversity whereas significant differences were observed between PUFA vs. MUFA (p=0.007), PUFA vs. butter (p=0.039), PUFA vs. CHO (p=0.018), PUFA vs. cheese (p=0.002), MUFA vs. CHO (p=0.004), MUFA vs. cheese (p=0.003), butter vs. CHO (p=0.014) and butter vs. cheese (p=0.002) in the OB group. Second, the genetic associations with selected single nucleotide polymorphisms (SNPs) were investigated. Few SNPs show genotype-diet interaction on serum lipids. In addition, partial least squares (PLS) analysis for DF (cheese + butter) vs. UFA (MUFA + PUFA) suggested that combinations of various SNPs explain the variance in HDL-C, LDL-C, total cholesterol and triglyceride levels. Overall, this study indicated that the dietary fat from various sources impact the gut microbial β-diversity, and BMI exerts major influences in altering gut microbiome. Predictive analysis showed that a group of SNPs potentially provide opportunities for personalized dietary recommendations partly based on their genetic characteristics, in order to lower their CVD risk. | en_US |
| dc.description.note | October 2020 | en_US |
| dc.identifier.uri | http://hdl.handle.net/1993/35082 | |
| dc.language.iso | eng | en_US |
| dc.rights | open access | en_US |
| dc.subject | Gut microbiome | en_US |
| dc.subject | Dairy fats | en_US |
| dc.subject | Single-nucleotide polymorphisms | en_US |
| dc.subject | Dietary fats | en_US |
| dc.subject | Human clinical trial | en_US |
| dc.subject | CVD | en_US |
| dc.title | Gut microbiome and genetic heterogeneity in the impact of dietary fat consumption from different sources on cholesterol metabolism in humans | en_US |
| dc.type | doctoral thesis | en_US |