首页|The impact of short-term changes in sleeping and eating patterns on glucometabolic health and gut microbiota in healthy young adults:a proof-of-concept controlled feeding study

The impact of short-term changes in sleeping and eating patterns on glucometabolic health and gut microbiota in healthy young adults:a proof-of-concept controlled feeding study

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Epidemiological studies showed that night workers are at higher risk of developing chronic metabolic diseases.However,no study has investigated the changes in circadian rhythms caused by a combined effect of sleep and diet in a real-life setting on cardiometabolic health,gut microbiota,and psychological status in healthy people.A 4-week step-wise misaligned-realigned controlled-feeding trial with a 2 × 2 factorial design(sleep and diet)was conducted on healthy young adults.At first,subjects experienced a one-week circadian rhythm misalignment with a high-fat fast-food diet,extended eating window,and delayed sleep schedules,then gradually transited to a complete circadian rhythm realignment with a high-fiber balanced diet,8-h time-restricted eating,and normal sleep schedules.Circadian rhythm misalignment led to significantly higher levels of fasting glucose and homeostatic model assessment for insulin resistance(HOMA-IR)of subjects compared to baseline and failed to recover to the baseline level in circadian rhythm realignments.Notably,the incremental area under the curve(iAUC)of postprandial glucose decreased with circadian rhythm adjustments as compared to that in circadian rhythm misalignment,suggesting circadian rhythm realignment by sleep or/and diet could partly restore glucose metabolism impaired by a short-term circadian rhythm misalignment.However,circadian rhythm changes did not result in overall perturbations of gut microbiota diversities.

Circadian rhythmGlucose metabolismGut microbiotaDietary patternsSleep schedulePsychological status

Jiehua Chen、Ruijie Zhang、Chao Zhou、Louise Weiwei Lu、Dana Feng、Haiqiao Zou、Ran Gao、Xinying Zhang、Peiyi Chen、Jiayue Zhu、Haoxie Xu、Nina Zeng、Cijuan Zhang、Bin Liu、Mingfu Wang、Qian Ge、Caiqun Ouyang、Feng Chen

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Institute for Innovative Development of Food Industry,Shenzhen University,Shenzhen 518060,China

Shenzhen Key Laboratory of Marine Microbiome Engineering,Institute for Advanced Study,Shenzhen University,Shenzhen 518060,China

Department of Nutritional Sciences,University of Connecticut,Storrs,CT 06269,USA

Department of Bioinformatics and Biostatistics,School of Life Sciences and Biotechnology,Shanghai Jiao Tong University,Shanghai 200240,China

School of Biological Sciences,University of Auckland,Auckland 1010,New Zealand

Department of Hematology,Sun Yat-Sen Memorial Hospital,Sun Yat-Sen University,Guangzhou 510120,China

Food Quality and Design Group,Wageningen University & Research,Wageningen 6700 AA,Netherlands

Department of Orthopaedics,North Shore Hospital,Auckland 0620,New Zealand

Department of Radiation Oncology,Shenzhen People's Hospital(The Second Clinical Medical College,Jinan University

The First Affiliated Hospital,Southern University of Science and Technology),Shenzhen 518020,China

Department of Nutrition,Shenzhen People's Hospital(The Second Clinical Medical College,Jinan University

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2024

10.26599/FSHW.2023.9250038

食品科学与人类健康(英文)

食品科学与人类健康(英文)

CSTPCD
ISSN：
年,卷(期)：2024.13(6)