Identification of gut bacteria associated with taste perception in humans

Introduction The microbial composition of the human gut is complex and dynamic. It is shaped by genetic factors of the host and environmental factors like nutrition. Intestinal bacteria can influence taste perception and thus alter their host’s nutritional behavior. The aim of the study was to associate gut bacteria to the proband’s individual taste perception.

Probands / Methods The taste perception study, in which 1789 subjects participated, included bitter and salty tasting drinking solutions. Analysis of the gut microbiome was conducted using 16S rDNA sequencing. Statistical analysis was carried out with R. The confounder BMI, age, gender and smoking were considered.

Results 182 OTUs of the core measurable microbiome were analysed in hurdle models, revealing 2 OTUs in bitter (both Veillonella sp.) and 5 OTUs in the salty taste tests (twice Veillonella sp., Roseburia sp. and twice Clostridium_cluster XIVa) all being positively associated with taste sensitivity (except one Veillonella sp.). Co-occurrence analysis of those identified candidates with all other gut bacteria showed for both Veillonella sp. and Roseburia sp. mainly positive (67-68 %, 97 %), and for both Clostridium_cluster XIVa mainly negative (87 %) pairwise presences or absences, respectively.

Conclusions Here we show that Veillonella sp., Roseburia sp. and Clostridium cluster XIVa are associated with a taste-sensitive phenotype for bitter and salty and that those bacteria co-occur/potentially conflict with other members of the intestinal community. The question of the direction in which the association with taste perception is heading, or whether it is of a bi-directional nature could be addressed in future studies.

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Artikel online veröffentlicht:
06. Mai 2021