It has been suggested that gut microbiota influence Parkinson’s disease (PD) via the gut–brain axis. Here, we examine associations between diet and gut microbiome composition and its predicted functional pathways in patients with PD. We assessed gut microbiota in fecal samples from 85 PD patients in central California using 16S rRNA gene sequencing. Diet quality was assessed by calculating the Healthy Eating Index 2015 (HEI-2015) based on the Diet History Questionnaire II. We examined associations of diet quality, fiber, and added sugar intake with microbial diversity, composition, taxon abundance, and predicted metagenomic profiles, adjusting for age, sex, race/ethnicity, and sequencing platform. Higher HEI scores and fiber intake were associated with an increase in putative anti-inflammatory butyrate-producing bacteria, such as the genera Butyricicoccus and Coprococcus 1. Conversely, higher added sugar intake was associated with an increase in putative pro-inflammatory bacteria, such as the genera Klebsiella. Predictive metagenomics suggested that bacterial genes involved in the biosynthesis of lipopolysaccharide decreased with higher HEI scores, whereas a simultaneous decrease in genes involved in taurine degradation indicates less neuroinflammation. We found that a healthy diet, fiber, and added sugar intake affect the gut microbiome composition and its predicted metagenomic function in PD patients. This suggests that a healthy diet may support gut microbiome that has a positive influence on PD risk and progression.

有人认为肠道微生物群通过肠-脑轴影响帕金森病（PD）。在这里，我们研究了帕金森病患者的饮食和肠道微生物组组成及其预测的功能途径之间的关联。我们使用 16S rRNA 基因测序评估了加利福尼亚州中部 85 名 PD 患者粪便样本中的肠道微生物群。根据饮食史问卷 II 计算 2015 年健康饮食指数 (HEI-2015)，评估饮食质量。我们检查了饮食质量、纤维和添加糖摄入量与微生物多样性、组成、分类群丰度和预测的宏基因组图谱的关联，并根据年龄、性别、种族/民族和测序平台进行了调整。较高的 HEI 分数和纤维摄入量与假定的抗炎丁酸产生细菌（例如丁酸球菌属和粪球菌属）的增加有关 1 。相反，较高的添加糖摄入量与假定的促炎细菌（例如克雷伯氏菌属）的增加有关。预测宏基因组学表明，参与脂多糖生物合成的细菌基因随着 HEI 分数的升高而减少，而参与牛磺酸降解的基因同时减少表明神经炎症较少。我们发现健康饮食、纤维和添加糖的摄入量会影响帕金森病患者的肠道微生物组组成及其预测的宏基因组功能。这表明健康的饮食可能支持肠道微生物群，对帕金森病的风险和进展产生积极影响。