ArticleNature communications2025
Fermented foods affect the seasonal stability of gut bacteria in an Indian rural population.
Article in Nature communications, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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Who cites it
8 citing papers in PubMed.
- Effects of ginger on microbial succession and flavor formation during Zao Chili fermentation.Food chemistry: X · 2026Article
- Reconstructing community dynamics from limited observations.Microbiome · 2026Article
- Obesity-derived metabolites modulate anti-tumor immunity in the tumor microenvironment: from mechanisms to clinical applications.BMC medicine · 2026Review
- Integrating physicochemical and microbial characterization of red rice broth fermented over an 18-hour period augmented with metagenomic and metabolomic approaches.RSC advances · 2026Article
- Decoding the Microbial Diversity of Indian Fermented Foods: Integrating Ethnobiology, Multi-Omics and Functional Insights.Foods (Basel, Switzerland) · 2026Review
- Microbiome-targeted dietary therapy in health and disease: Challenges, opportunities, and pathways forward.Gut microbes reports · 2026Review
- Single-cell RNA sequencing reveals that kimchi dietary intervention modulates human antigen-presenting and CD4⁺ T cells.NPJ science of food · 2025Article
- Associations between food consumption with T cell activation and antibody responses following SARS-CoV-2 mRNA vaccination.Gut microbes reports · 2025Article
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Authors and funding
8 authors.
Funding
Abstract
The effect of fermented foods on healthy human gut microbiota structure and function, particularly its seasonal preference and frequent long-term consumption, has been largely uncharacterised. Here, we assess the gut microbiota and metabolite composition of 78 healthy Indian agrarian individuals who differ in the intake of fermented milk and soybean products by seasonal sampling during hot-humid summer, autumn and dry winter. Here we show that, seasonal shifts between the Prevotella- and Bifidobacterium/Ruminococcus-driven community types, or ecological states, and associated fatty acid derivatives, with a bimodal change in Bacteroidota community structure during summer, particularly in fermented milk consumers. Our results associate long-term fermented food consumption with reduced gut microbiota diversity and bacterial load. We identify taxonomic groups that drive the seasonal fluctuation and associated shifts between the two ecological states in gut microbiota. This understanding may pave the way towards developing strategies to sustain a healthy and resilient gut microbiota through dietary interventions.
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