Faecalibacterium prausnitzii (F. prausnitzii) is a prevalent and beneficial bacterium in the human gut. It is one of the most abundant bacterial species in a healthy gut microbiome, often making up between 5% and 15% of the total bacterial population. Its abundance and observed associations with various aspects of human health make it a significant focus of scientific inquiry.
The Role of Faecalibacterium prausnitzii in Gut Health
F. prausnitzii maintains gut health by producing butyrate, a short-chain fatty acid (SCFA) from dietary fiber fermentation. Butyrate is the primary energy source for colonocytes, the cells lining the colon, supporting their function and overall colon health.
Butyrate also helps maintain gut barrier integrity, preventing harmful substances from entering the bloodstream. F. prausnitzii produces other anti-inflammatory molecules, including shikimic and salicylic acids, and a microbial anti-inflammatory molecule (MAM). These compounds help regulate the immune response within the gut, fostering a balanced environment.
Health Conditions Associated with Faecalibacterium prausnitzii
Altered levels of F. prausnitzii are linked to various health conditions. Lower levels are frequently correlated with inflammatory bowel diseases (IBD), including Crohn’s disease and ulcerative colitis. A higher abundance of F. prausnitzii may reduce IBD risk, attributed to its anti-inflammatory properties and ability to strengthen the gut barrier.
F. prausnitzii levels are also linked to irritable bowel syndrome (IBS), with reduced abundance in affected individuals. Lower F. prausnitzii levels are also associated with metabolic disorders like obesity and type 2 diabetes. This bacterium may influence metabolism by improving insulin sensitivity and aiding in body weight regulation, helping address chronic low-grade inflammation.
Strategies to Support Faecalibacterium prausnitzii Levels
Dietary approaches can encourage F. prausnitzii growth. Increasing dietary fibers and prebiotics is a primary strategy. These non-digestible compounds serve as food for beneficial gut bacteria, promoting their proliferation.
Foods rich in inulin, fructo-oligosaccharides (FOS), and galacto-oligosaccharides (GOS) are particularly effective. These include chicory root, dandelion greens, Jerusalem artichoke, onions, leeks, and asparagus. Oats and slightly unripe bananas, containing resistant starch, also provide fermentable substrates. Lentils and root vegetables offer various fibers that nourish gut bacteria.
The Complexity of Faecalibacterium Probiotic Supplements
Despite its recognized benefits, F. prausnitzii is not widely available as a commercial probiotic supplement. This limitation stems from its strict anaerobic nature, as it thrives only in oxygen-free environments. Cultivating, packaging, and maintaining its viability outside the gut presents significant technical challenges.
Researchers are exploring methods to overcome these hurdles, including developing next-generation probiotics. This involves adapting F. prausnitzii to tolerate oxygen exposure or focusing on postbiotic strategies, which use beneficial metabolites rather than the live organism. Such advancements could make F. prausnitzii more accessible as a targeted gut health intervention.