Dietary-protein sources modulate host susceptibility to Clostridioides difficile infection through the gut microbiota

Kyosuke Yakabe, Seiichiro Higashi, Masahiro Akiyama, Hiroshi Mori, Takumi Murakami, Atsushi Toyoda, Yuta Sugiyama, Shigenobu Kishino, Kenji Okano, Akiyoshi Hirayama, Aina Gotoh, Shunyi Li, Takeshi Mori, Takane Katayama, Jun Ogawa, Shinji Fukuda, Koji Hase, Yun Gi Kim

Research output: Contribution to journalArticlepeer-review

5 Citations (Scopus)


Clostridioides difficile causes nosocomial antibiotic-associated diarrhea on a global scale. Susceptibility to C. difficile infection (CDI) is influenced by the composition and metabolism of gut microbiota, which in turn are affected by diet. However, the mechanism underlying the interplay between diet and gut microbiota that modulates susceptibility to CDI remains unclear. Here, we show that a soy protein diet increases the mortality of antibiotic-treated, C. difficile-infected mice while also enhancing the intestinal levels of amino acids (aas) and relative abundance of Lactobacillus genus. Indeed, Ligilactobacillus murinus-mediated fermentation of soy protein results in the generation of aas, thereby promoting C. difficile growth, and the process involves the anchored cell wall proteinase PrtP. Thus, mutual interaction between dietary protein and the gut microbiota is a critical factor affecting host susceptibility to CDI, suggesting that dietary protein sources can be an important determinant in controlling the disease.

Original languageEnglish
Article number111332
JournalCell Reports
Issue number11
Publication statusPublished - 2022 Sept 13


  • CP: Microbiology
  • Clostridioides difficile infection
  • Lactobacillus
  • amino acids
  • dietary protein sources
  • proteinase
  • soy protein

ASJC Scopus subject areas

  • Biochemistry, Genetics and Molecular Biology(all)


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