# Understanding mechanisms by which microbial strains and metabolites in fermented foods decrease systemic inflammation

> **NIH NIH F32** · STANFORD UNIVERSITY · 2022 · $67,582

## Abstract

Project Summary
Chronic inflammation is common in developed countries and is associated with the development of cancer, heart
disease, and diabetes. Chronic inflammation is caused by immune dysregulation and has been linked to
dysbiotic, low diversity gut microbiotas. Dietary intervention has shown promise in the treatment of these
disorders, but the mechanisms underlying this effect are unclear and which type of foods will be effective are
under debate. This project leverages collected samples and data from a recently conducted fermented food
(yogurt, sauerkraut, kimchi, etc.) dietary intervention study in healthy adults, in which inflammatory markers
decreased over the course of the intervention. Here, I will perform high resolution metagenomic, metabolomic,
and immune profiling on fecal and blood samples from this study to better understand the extent and basis of
fermented foods impacting the human immune system and endogenous microbiome (Aim 1), and additionally
perform a series of highly-controlled mouse experiments to determine the specific components of fermented
foods that are responsible for immune modulating effects (Aim 2). My previous experience in computational
biology and bioinformatics make me well-equipped to analyze the large amount of data that will be generated,
and the expertise in animal models for microbiome analysis, immunological profiling, and metabolomic analysis
honed by my mentoring team make Stanford University an ideal location to learn the skills I will need to perform
the technical experiments. Completion of these aims will generate a detailed understanding of the effects that
fermented foods have on the mammalian immune system and endogenous microbiome, identify specific
microbial strains and metabolites associated with decreased inflammation in humans, and establish the specific
components of fermented foods that improve immune system regulation, paving the way for evidence-based
guidance on the consumption of fermented foods and the development of precision therapeutics to reduce
chronic inflammation and prevent acute disease.

## Key facts

- **NIH application ID:** 10377338
- **Project number:** 5F32DK128865-02
- **Recipient organization:** STANFORD UNIVERSITY
- **Principal Investigator:** Matthew Raymond Olm
- **Activity code:** F32 (R01, R21, SBIR, etc.)
- **Funding institute:** NIH
- **Fiscal year:** 2022
- **Award amount:** $67,582
- **Award type:** 5
- **Project period:** 2021-04-01 → 2023-11-30

## Primary source

NIH RePORTER: https://reporter.nih.gov/project-details/10377338

## Citation

> US National Institutes of Health, RePORTER application 10377338, Understanding mechanisms by which microbial strains and metabolites in fermented foods decrease systemic inflammation (5F32DK128865-02). Retrieved via AI Analytics 2026-05-24 from https://api.ai-analytics.org/grant/nih/10377338. Licensed CC0.

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