Our Microbiome: Old Friends With New Opportunities for Health and Wellness

In this informative video, Maria Marco, PhD, a distinguished professor in the Department of Food Science and Technology at UC Davis, explores the fascinating world of our gut microbiomes. Dr. Marco delves into how microorganisms, particularly lactic acid bacteria, play a crucial role in food fermentation and human health. Viewers will learn about the composition and diversity of our microbiota, the impact of diet on our gut health, and the potential health benefits of live dietary microbes.

This video offers valuable insights into the latest research advancements in microbiome science, practical applications for enhancing health, and the intricate connections between our gut, diet, and overall well-being. Whether you’re a food science enthusiast, a healthcare professional, or someone interested in nutrition and health, this video provides a comprehensive overview of the exciting opportunities our microbiomes present for improving health and wellness. 

Quick insights

• The evolutionary connection with microorganisms: microbes have been on Earth for 3.7 billion years and play an essential role in the health of ecosystems, plants, and human bodies.
• Human-microbiome ratio: the human body consists of about 1% human cells and 99% microorganisms, which are vital for various functions, including digestion, immunity, and metabolism.
• Diversity of the microbiota: our microbiota includes bacteria, fungi, viruses, and other microorganisms, with bacteria being the most studied. Each individual has a unique microbial composition.
• Impact of the gut microbiome on health: microbiomes are crucial for digesting food, synthesizing vitamins and amino acids, detoxifying drugs, and protecting against pathogens. They also influence immune responses and mental health.
• Microbial dysbiosis: imbalances in gut microbiota, called dysbiosis, can contribute to various health problems, including inflammatory diseases, diabetes, and mental health disorders.
• Diet’s role in microbiota: fiber-rich foods and fermented products encourage the growth of beneficial bacteria, while processed, high-fat, and sugary diets may cause dysbiosis.
• Probiotics and fermented foods: fermented foods and probiotics provide beneficial microbes, supporting gut health. Studies show that regular consumption of microbe-rich foods is linked to improved cardiovascular health and lower disease risk.

Featured expert: Maria Marco, PhD

Maria Marco, PhD, is a distinguished professor in the Department of Food Science and Technology at the University of California, Davis. She holds a PhD in Microbial Biology from the University of California, Berkeley, and a BS in Microbiology with Honors and Distinction from Pennsylvania State University. Dr. Marco’s research focuses on the study of microorganisms in foods and intestinal ecosystems, with a particular emphasis on lactic acid bacteria. Her work explores the roles these bacteria play in the production of fermented foods and beverages and their contributions to human health and well-being. Utilizing systems biology, genetics, and ecology, Dr. Marco and her team investigate the unique properties of individual bacterial strains and the functional capacities of food and gut microbiomes. She teaches courses on Food Microbiology (FST104) and Advanced Food Microbiology (FST204) and has been recognized with numerous awards, including being named a Distinguished Lecturer by the American Society for Microbiology.

LinkedIn Profile | Google Scholar Profile

Video highlights

00:11 – Introduction and topic  

Dr. Marco, a renowned expert in Food Science and Technology and Chair of the Food Science Graduate Group at UC Davis, introduces the topic of our microbiomes, referring to them as old friends with new opportunities for health and wellness. 

00:42 – Where do we stand with microorganisms?  

Dr. Marco explains that while humans have been on Earth for less than a million years, microorganisms have existed for 3.7 billion years, making them essential to the health of our soil, plants, water bodies, atmosphere, animals, and humans. She emphasizes that humans have evolved to coexist with many microorganisms, making up 99% of our genetic content. Currently, each person harbors more microbes than the total number of humans who have ever lived. 

00:30 – What is our microbiota?  

Microbiota refers to the collection of all microorganisms in a defined environment, including bacteria, fungi, yeasts, protozoa, helminths, and viruses. Dr. Marco focuses on bacteria, the most abundant and easily monitored microorganisms, explaining that we have hundreds of billions of them in our bodies. 

03:50 – Advances in microbiome research  

Recent advancements in genetic analysis and computational power over the past 20-30 years have significantly improved our ability to study microorganisms. These discoveries have provided a clearer picture of the different types, amounts, and functions of microorganisms in various environments, including our bodies. 

04:30 – Bacterial composition in the human body  

At a high taxonomic level, the bacterial composition in our bodies is simpler than previously thought, with only a few (6-7) important phyla. These phyla are found in different proportions across various parts of our body, including the skin, digestive tract, and hair. 

05:40 – Species diversity in our microbiomes 

 At the species level, there are thousands of different bacterial species in our microbiomes. Each person has a unique composition of species and strains, the latter representing the deepest taxonomic level with an almost infinite number of variations. 

06:50 – Football stadium analogy for bacterial taxonomy  

Using a football stadium analogy, Dr. Marco explains that species can be likened to groups of fans in team colors, while each individual represents a strain. The diversity and stability of our microbiomes are so personalized that they could potentially be used as unique identifiers, like fingerprints. 

07:50 – Metagenome and microbial Functions  

Despite having different microbes, people share overlapping bacterial species that perform similar functions. The metagenome refers to the collective genomes and genes of microbiota members, highlighting functional similarities across individuals. 

09:45 – The digestive tract and microbiome  

The digestive tract hosts the most microorganisms in our body, with each part having its own set of microbes. Our diet, physiology, genes, and adaptations influence these microbial communities, affecting factors like oxygen levels, pH, antimicrobial peptides, bile acids, and short-chain fatty acids. 

12:43 – Impact of gut microbiomes on health  

Our gut microbiomes are crucial for food digestion, vitamin and amino acid synthesis, detoxification, pathogen protection, metabolism regulation, immune function, and gut-brain communication. Current research is exploring how microbial metabolites influence our health. 

15:45 – Potential harm from microbes  

Dr. Marco discusses the potential harm from both external pathogens and our own microbes under certain conditions. Gut dysbiosis, an imbalance in the gut microbiome, can contribute to various health issues, including inflammatory bowel disease, gluten sensitivity, allergies, diabetes, depression, and obesity. 

18:30 – Factors influencing microbiome composition  

Research has identified factors influencing our microbiome, such as medication, body weight, existing health conditions, blood parameters, and diet. However, much remains unexplained, with ongoing studies exploring the combined effects of these factors on microbiome composition and health outcomes. 

20:23 – Medical interventions for microbiomes  

Medical interventions like fecal transplants are costly and case-specific, primarily used for treating Clostridioides difficile infections. Dr. Marco emphasizes the importance of diet in shaping our gut microbiome and overall health. 

22:35 – Dietary impacts on gut microbiota  

Different dietary patterns, such as plant-based versus animal-based diets, significantly affect our gut microbiota. Diets rich in fiber, like the Mediterranean diet, promote beneficial microbiota, whereas processed, high-fat, and high-sugar diets can lead to dysbiosis. 

26:01 – Biodiversity hypothesis  

The biodiversity hypothesis suggests that reduced exposure to diverse microbes due to industrialization has led to microbial imbalances, disturbed immune responses, and increased inflammatory diseases. This idea aligns with observations from epidemiological studies on allergic diseases and inflammatory bowel disease. 

29:01 – Hygiene hypothesis and microbial exposure 

 Our ancestors had more diverse microbial exposure due to a lack of food preservation methods. Modern food processing has reduced this diversity, impacting our mucosal immune system, which serves as the first line of defense against microbes and dietary antigens. 

31:00 – Increasing microbial intake through diet  

Dr. Marco discusses the potential benefits of increasing live microbial intake through fermented foods, probiotics, and whole foods. She highlights the need for more research to understand the impact of live dietary microbes on health. 

32:40 – Probiotics 

Probiotics are live microorganisms that confer health benefits when consumed in adequate amounts. Research is ongoing to identify specific strains and their effects on the body, with most studies focusing on lactobacilli and bifidobacteria. 

33:00 – Dr. Marco’s research with ISAPP  

Dr. Marco’s research with the International Scientific Association for Probiotics and Prebiotics (ISAPP) aims to understand the health benefits of live dietary microbes. Using the NHANES database, her team is investigating the relationship between microbe-rich foods and health outcomes, finding that only a fraction of the US population consumes sufficient live microbes. 

37:00 – Associations with health outcomes  

Dr. Marco’s team found associations between live microbe consumption and improved cardiovascular health metrics, such as body mass, blood pressure, cholesterol, and triglyceride levels. These findings suggest that live microbe foods can positively impact health. 

39:00 – Fermented foods and nutrition media  

Dietitians classify fermented foods as superfoods, but clear definitions are lacking. Dr. Marco advises looking for fermented foods in the refrigerated section to ensure they contain live microbes. 

42:00 – Summary and takeaways  

Dr. Marco concludes by emphasizing the importance of our microbiomes for overall well-being. The microbiome era offers exciting opportunities for disease treatment and health enhancement, with diet playing a crucial role in supporting our microbial friends. 

Resources

• The American Gut Project
• Video on Probiotics and Gut Health
• Marco Lab
• ResearchGate Profile
• Google Scholar Profile

Want to learn more?

Discover more insights and practical tips from leading experts by exploring more Wellness Academy sessions, curated to support you wherever you are in your wellness journey.

Watch more Wellness Academy videos

Empower yourself with knowledge and take the next step in your wellness journey—one session at a time.

References