Bacteria possess thousands of genes and functions that we, as human hosts, lack. For example, they can aid in fiber digestion, bolster our immune systems, and facilitate the absorption of essential nutrients. However, harnessing the benefits of “good bacteria” is no easy feat.
Currently, the market is flooded with as many types of probiotics as there are people on the planet. This plethora of options makes it challenging for the average consumer to discern which ones are truly beneficial for their bodies or specific ailments.
Dr. Andrea Azcarate-Peril, an associate professor of medicine and nutrition at UNC’s School of Medicine, is dedicated to understanding how to tailor probiotic prescriptions to individual microbiomes – the collection of genomes from all microbes that naturally inhabit our bodies.
“Probiotics have been in use for a very long time,” said Azcarate-Peril. “We’ve studied them for decades. The challenge is that while some people experience miraculous effects from probiotics, they may not work the same for everyone.”
Azcarate-Peril emphasizes the need for more FDA regulations on probiotics to ensure that consumers receive live, active bacteria in their probiotic supplements.
To enhance and diversify your microbiome more effectively, Azcarate-Peril suggests rotating your probiotics and consuming a variety of fermented foods such as kimchi, kombucha, kefir, yogurt, and cheeses.
“Rotate your probiotics,” she advises. “You don’t need to commit to just one type. Additionally, prioritize the consumption of fermented foods. If you can tolerate lactose, these foods are ideal, as they are rich in non-pathogenic bacteria.”
Azcarate-Peril also highlights the importance of the food preparation process. When making a burger at home, even after washing and cutting vegetables, they still harbor a healthy amount of bacteria that can help replenish your microbiome. However, fast-food chains’ food preparation processes often eliminate these beneficial bacteria.
The UNC Microbiome Core, which Azcarate-Peril directs, provides UNC-Chapel Hill’s research community with the facilities and expertise needed to characterize complex microbial communities and interactions. The core is currently involved in several projects.
One such project focuses on probiotics and cognitive decline. Azcarate-Peril and John Gunstad, PhD, of Kent State University, conducted a study on middle-aged and older adults to investigate the relationship between probiotics and mild cognitive impairment. They found that patients who consumed Lactobacillus rhamnosus experienced a decrease in the relative abundance of Prevotella and Dehalobacterium bacteria, which coincided with improved cognitive scores.
Azcarate-Peril is also collaborating with Dr. Scott Magness, an associate professor in the UNC/NCSU Joint Department of Biomedical Engineering, to study intestinal tissues and the microbiome using bioengineering techniques. By collecting stem cells and growing organoids from donated intestinal tissue, they can study the bacteria that inhabit the small intestine, an area that has been understudied in microbiome research.
In conclusion, Azcarate-Peril emphasizes that a happy tummy leads to overall happiness, while an unhappy tummy can lead to discomfort. For media inquiries, please contact Kendall Daniels, Communications Specialist at UNC Health | UNC School of Medicine.
