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Background <p>Sauerkraut is a fermented food that has been suspected to have a beneficial impact on the gut microbiome, but scientific evidence is sparse. In this crossover intervention trial with 87 participants (DRKS00027007), we investigated the impact of daily consumption of fresh or&#xa0;pasteurized sauerkraut for 4&#xa0;weeks on gut microbial composition and the&#xa0;metabolome in a healthy study population.</p> Results <p>Using shotgun metagenomic sequencing, we observed changes in single bacterial species following fresh and pasteurized sauerkraut consumption. More pronounced changes were observed in the pasteurized sauerkraut intervention arm. Only pasteurized sauerkraut consumption increased serum short-chain fatty acids (SCFAs).</p> Conclusions <p>The gut microbiome of healthy individuals is rather resilient to short-term dietary&#xa0;interventions even though single species might be affected by sauerkraut consumption.</p> <p><MediaObject ID="MOESM2"> <VideoObject FileRef="MediaObjects/40168_2024_2016_MOESM2_ESM.mp4" VideoID="8SR_NnwFbM-jC9uq-JPqaW"> <Caption Language="En" xml:lang="en"> <CaptionContent> <p>Video Abstract</p> </CaptionContent> </Caption> </VideoObject> </MediaObject></p>

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The impact of regular sauerkraut consumption on the human gut microbiota: a crossover intervention trial

  • 期刊论文

  • 出版模式：

    开放获取

  • 发表日期：

    2025年2月12日

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  • Nelly Schropp,
  • Alexander Bauer,
  • Virginie Stanislas,
  • Kun D. Huang,
  • Till-Robin Lesker,
  • Agata Anna Bielecka,
  • Till Strowig,
  • Karin B. Michels

摘要

Background

Sauerkraut is a fermented food that has been suspected to have a beneficial impact on the gut microbiome, but scientific evidence is sparse. In this crossover intervention trial with 87 participants (DRKS00027007), we investigated the impact of daily consumption of fresh or pasteurized sauerkraut for 4 weeks on gut microbial composition and the metabolome in a healthy study population.

Results

Using shotgun metagenomic sequencing, we observed changes in single bacterial species following fresh and pasteurized sauerkraut consumption. More pronounced changes were observed in the pasteurized sauerkraut intervention arm. Only pasteurized sauerkraut consumption increased serum short-chain fatty acids (SCFAs).

Conclusions

The gut microbiome of healthy individuals is rather resilient to short-term dietary interventions even though single species might be affected by sauerkraut consumption.

Video Abstract