bioRxiv2025
BackgroundGut microbiome plays a crucial role in human health. This study investigated the impact of two soy-based foods, soymilk-burkina (SMB), a traditional fermented Ghanaian beverage) and soymilk-millet blend (SMMB), on the gut microbiome of women of reproductive age. MethodsFecal samples were collected from two cohorts of women consuming either SMB or SMMB soymilk-burkina or a soymilk-millet blend) at 2 weeks pre-intervention, baseline, during an 8-week intervention, and 4 weeks post-intervention. 16S rRNA gene amplicon sequencing was used to analyze the composition and diversity of the gut microbiome. Results{beta}-diversity analysis revealed no significant differences in overall community composition between the two cohorts. -diversity indices (Chao1, Shannon, Simpson) showed no significant differences in richness, evenness, or diversity between cohorts, suggesting a balanced gut ecosystem after both interventions. However, 20 dominant bacterial species were identified, including both beneficial (e.g., Faecalibacterium prausnitzii and Bacteroides vulgatus) and potentially harmful (e.g., Eubacterium rectale and Bacteroides fragilis) taxa. Soymilk-burkina consumption of soymilk-burkina significantly reduced the abundance of Eubacterium rectale (associated with colon cancer) and increased the abundance of F. prausnitzii (beneficial), suggesting potential gut health benefits. However, these effects were transient, highlighting the need for sustained dietary interventions. ConclusionThis study provides insights into the dynamic interplay between diet and the gut microbiome, particularly in the context of traditional fermented foods such as soymilk-burkina. Although short-term changes were observed, the long-term benefits may require consistent consumption. Further research is required to explore the mechanisms underlying these effects and their implications on broader health outcomes. Plain Language SummaryThe human body, particularly the gastrointestinal tract, hosts trillions of microorganisms, predominantly bacteria. These "gut microbes" play a crucial role in nutrient digestion, vitamin synthesis, and disease prevention. Dietary intake can significantly alter the composition of these microbial communities. This study investigated whether a traditional fermented beverage, soymilk-burkina, could enhance the gut health of women in Ghana. A comparative unfermented soymilk-millet blend was also examined. Forty women were randomly assigned to two groups, each consuming one of the soy beverages daily for an eight-week period. Fecal samples were collected at baseline, during, and after the intervention to analyze bacterial profiles. The results indicated no dramatic overall changes in the diversity or types of gut bacteria between the two groups. However, women who consumed fermented soymilk-burkina exhibited notable shifts, specifically a reduction in Eubacterium rectale, a bacterium associated with colon cancer, and an increase in beneficial Faecalibacterium prausnitzii, known for its positive impact on gut health. These positive alterations, however, appeared to be transient. Approximately one month after discontinuing the fermented product, the participants gut bacterial levels began reverting to their pre-study states. In conclusion, this study suggests that fermented soymilk-burkina may offer short-term benefits to gut health by promoting beneficial bacteria and reducing potentially harmful ones. Nevertheless, sustained consumption of this beverage is necessary to maintain these benefits. This research underscores the influence of diet on gut microbiota and highlights the potential of traditional fermented foods like soymilk-burkina for further exploration, although more research, particularly concerning long-term effects, is warranted.