Summary of Study ST002723

This data is available at the NIH Common Fund's National Metabolomics Data Repository (NMDR) website, the Metabolomics Workbench,, where it has been assigned Project ID PR001689. The data can be accessed directly via it's Project DOI: 10.21228/M8CT6V This work is supported by NIH grant, U2C- DK119886.


This study contains a large results data set and is not available in the mwTab file. It is only available for download via FTP as data file(s) here.

Show all samples  |  Perform analysis on untargeted data  
Download mwTab file (text)   |  Download mwTab file(JSON)   |  Download data files (Contains raw data)
Study IDST002723
Study SummaryThe goal of this project is to elucidate interactions among the gut microbiome, anti-inflammatory food metabolomic signatures, and human inflammation phenotypes. Inflammation plays both direct and indirect roles in the development of type 2 diabetes (T2D), atherogenic cardiovascular diseases, and other causes of morbidity and mortality. In preliminary USDA-NIFA funded studies, we found that individuals of distinct low and high inflammation phenotypes have distinct metabolomic signatures in their blood. Anthocyanins and fiber of bioactive components of foods that have been shown to lower inflammation. However, there is tremendous inter-individual variability in bioavailability of anthocyanins and production of phenolic and aromatic metabolites in the colon that depends, at least in part, on digestive metabolism by microorganisms (the microbiota) in the gut. Fiber which acts as a prebiotic to enrich favorable gut microbes and as a fermentation substrate to produce favorable or unfavorable metabolites according to the unique makeup of the gut microbiota. However, little is known about the complex interactions among the gut microbiome, anti-inflammatory food metabolomic signatures, and human inflammation phenotypes. We propose a of human mechanistic clinical trials and mice humanized with fecal microbiome transplants to disentangle these complex interactions. To determine the metabolomic signatures anti-inflammatory foods and key bioactive components and determine associations with constituents of the gut microbiome (Aim 1A), we will measure in a human cohort the makeup of the gut microbiome and metabolomic changes induced by acute (3 d) ingestion of 1) chokeberry and chokeberry anthocyanins (n=75), and 2) lentils and lentil fiber (n=75). To determine whether these foods are related to the metabolomic signatures of low versus high inflammation phenotypes (Aim 1B), we will compare the metabolites and associated metabolic pathways of chokeberry, chokeberry anthocyanins, lentils, and lentil fiber to those associated with low and high inflammation phenotypes. To determine the impact of inter-individual variability of the gut microbiome on metabolomic signatures (Aim 2A), we will humanize mice with a diverse collection of human gut microbiomes and determine whether the makeup of the microbiome predicts features (metabolites) of chokeberry/anthocyanin, lentils/fiber metabolomic signatures. Findings from these experiments directly address the PAR-18-727 program area priority of “identification and validation of food and nutrient specific metabolic signatures that correlate with nutrient quality and efficacy and provide insights to develop synergistic food prebiotic based therapies to convert humans from high to low inflammation phenotypes to reduce disease risk and severity.
Montana State University
Last NamePeach
First NameJesse
AddressPO Box 173400, Bozeman, MT 59717
Submit Date2023-05-28
Raw Data AvailableYes
Raw Data File Type(s)d
Analysis Type DetailLC-MS
Release Date2023-06-26
Release Version1
Jesse Peach Jesse Peach application/zip

Select appropriate tab below to view additional metadata details:


Treatment ID:TR002838
Treatment Summary:At baseline (T0), regular drinking water was replaced with ARO or CON juice to begin a two-week familiarization period with the juice. ARO mice received an unpasteurized blend of Aronia juice, and CON mice received a sugar-matched beverage containing water, sorbitol, glucose, and fructose. The mice were housed in cages with free access to their respective juice. During the familiarization period, all mice received standard chow (LabDiet 5013).  After the 2-week familiarization period (T2), mice began a 6-week high-fat diet, delivered ad libitum concomitant with juice consumption. The HFD (Teklad TD.96132) was chosen to induce obesity and present an inflammatory stimulus (Duan et al., 2018) . The HFD mimics a Western style diet and consisted of 40.6% fat, 40.7% carbohydrate, and 18.7% protein and was particularly rich in sugars and trans-fatty acids. All chow provided was sterilized via autoclaving or irradiation. A total of 150 mL of juice was provided per cage each week. Juice was refilled three times each week.