Exercise Fuels Gut Microbiome: Athlete Insights Emerge
New Research Links Physical Activity to Microbial Health
The profound connection between exercise and our gut’s microscopic inhabitants is coming into sharper focus, with emerging evidence revealing how physical activity actively reshapes both the composition and function of the gut microbiome.
The Athlete’s Inner Ecosystem
Dr. Cotter, speaking at the NutraIngredients Active Nutrition Summit in Vienna, highlighted a critical triad: diet, exercise, and the gut microbiota. He emphasized that understanding the microbiomes of athletes offers valuable clues for boosting athletic performance and overall well-being.
Over the past decade, scientific understanding of the athlete microbiome has advanced significantly. A key discovery is the marked diversity in gut microorganisms among athletes, with distinct microbial profiles often correlating to specific sports disciplines.
Particular attention is being paid to bacteria like *Akkermansia*, known for its association with a leaner physique and its production of beneficial short-chain fatty acids.
“The levels and abundance of *Akkermansia* observed in the athlete microbiome are significant more broadly, as *Akkermansia* has been associated with a lean phenotype in numerous studies,” said Dr. Cotter. “In fact, from a commercial perspective, one company has even developed a postbiotic based on this association”.
Dr. Cotter further explained that various dietary components, including probiotics, prebiotics, synbiotics, and postbiotics, can actively enhance gut health. These modulators are seen as promising tools for nurturing a balanced gut microbiome.
He also underscored the importance of whole foods, citing recent research on specific milk kefir strains.
“We’ve conducted extensive research on fermented foods, particularly milk kefir, and identified one type that not only helps control weight gain but also impacts cholesterol levels,” he shared. “The microbial strains present in this kefir appear to be the key components behind these benefits.”
However, a significant hurdle remains for many fermented products, as Dr. Cotter noted:
“It’s an exciting finding. However, a major challenge with many fermented products is that they’re often made on a small scale, sometimes in someone’s kitchen, which makes consistency and broader application difficult,” he added.
Scaling Up for Wider Benefit
The path forward, according to Dr. Cotter, lies in pinpointing the specific beneficial microbes. This knowledge is crucial for scaling up production and making these beneficial microbial products accessible to a wider audience.
Previously, scaling up proved challenging due to the poorly defined microbial communities in many fermented foods, often containing 20-30 species. However, production processes are becoming more scientific, facilitating easier scale-up.
“Traditionally, the industry would scale up using just two or three strains, aiming for consistency but often without optimizing for health benefits or flavor,” Dr. Cotter explained. “Now, we’re finding a happy medium: creating more complex fermented foods using five to 10 carefully selected strains, allowing us to harness the key attributes of the food while optimizing both health and flavor.”
The Rise of Personalized Microbiome Care
Looking ahead, Dr. Cotter foresees substantial growth in personalized health solutions, particularly in empowering individuals to understand and effectively manage their gut microbiomes.
This advancement necessitates improvements in testing technologies and greater consumer awareness regarding scientific rigor. As an example, a major European initiative is employing wearable video technology to meticulously track individuals’ diets, enabling personalized dietary recommendations for enhanced health.
“I think there’s room for improvement in commercial microbiome testing,” he commented. “Consumers need to be cautious and ensure that the companies they engage with are using rigorous science—not just the kind of science that produces a microbiome profile suitable for printing on a t-shirt or a mug. That’s really key.”