MICROBIOME IN FOOD DIGESTION: EXPLORING THE ROLE OF GUT MICROFLORA IN NUTRIENT ABSORPTION, METABOLISM, AND FOOD SENSITIVITIES

Abstract

This study investigated the influence of gut microflora on nutrient absorption, metabolism, and food sensitivities using a mixed-methods experimental design that integrated dietary interventions, microbiome sequencing, metabolite profiling, and participant interviews. A cohort of 150 adults was randomly assigned to high-fiber, high-protein, or control diets over eight weeks, with microbial composition and metabolic markers tracked throughout the intervention. Quantitative analyses revealed that the high-fiber group exhibited greater microbial diversity, significantly elevated short-chain fatty acid (SCFA) concentrations, and improved glucose and lipid absorption efficiency compared to controls. Regression models identified strong associations between the abundance of Bacteroides and Lactobacillus and enhanced nutrient bioavailability, while multivariate analyses highlighted persistent reductions in triglyceride and serum glucose levels. Qualitative findings complemented these outcomes, as participants reported improved tolerance to fiber-rich foods, reduced gastrointestinal discomfort, and increased satiety. Notably, follow-up assessments demonstrated sustained improvements in microbial composition and metabolic health, indicating that diet-driven microbiome changes are stable over time. These results confirm that gut microflora are central mediators of digestion and metabolism, and that targeted dietary modulation offers a viable strategy for enhancing nutrient absorption and managing food sensitivities. The integration of biological and experiential perspectives underscores the promise of microbiome-informed dietary interventions in advancing precision nutrition and long-term metabolic resilience.