Fermented and non-fermented pickles modulate gut microbiota in older adults with dysphagia: A pilot crossover study.

Non-fermented pickles significantly increased the abundance of Actinobacteriota, including Bifidobacteriales, Bifidobacteriaceae, and Bifidobacterium.

• The increase in Bifidobacterium and related taxa was statistically significant (p = 0.012).
• Non-fermented pickles were texture-modified (finely shredded and cut) to be suitable for older adults with dysphagia.
• This finding was notable because many dysphagia-friendly foods are non-fermented and lack live lactic acid bacteria.
• Changes were evaluated using Wilcoxon's signed-rank test on fecal samples collected before and after each intervention.

Fermented pickles significantly increased the abundance of several short-chain fatty acid (SCFA)-associated taxa.

• The SCFA-associated taxa increased included [Eubacterium] coprostanoligenes group and Marvinbryantia genus.
• Fermented pickles consisted of finely shredded sauerkraut cut into 1-mm strips.
• Changes were evaluated using Wilcoxon's signed-rank test on fecal samples collected before and after each intervention.
• These taxon-specific shifts occurred without corresponding changes in global microbial diversity.

Neither non-fermented nor fermented pickle interventions produced significant changes in α-diversity or β-diversity.

• Shannon diversity p-values were 0.273 and 0.414 for the two conditions, respectively.
• β-diversity assessed by Bray-Curtis permutational multivariate analysis of variance yielded p = 0.993 and p = 0.999.
• α-diversity metrics assessed included Shannon, Chao1, and Simpson indices.
• The absence of global diversity changes indicates that taxon-specific shifts occurred without broader restructuring of the microbial community.

The pilot crossover study enrolled 13 older adult participants with dysphagia risk.

• The study was a pilot, single-blind, 2 × 2 crossover design (UMIN-CTR UMIN000046319).
• Participants were alternately allocated to receive non-fermented or fermented pickles first, with a 2-week washout period between intervention periods.
• Fecal samples were collected before and after each intervention period.
• Gut microbiotal composition was analyzed using 16S rRNA gene amplicon sequencing with bioinformatic processing via QIIME2.

Both texture-modified non-fermented and fermented pickles were safely and feasibly consumed by older adults with dysphagia risk.

• The study specifically targeted older adults with dysphagia, a population for whom standard pickle textures are often contraindicated.
• Fermented pickles were prepared as finely shredded sauerkraut cut into 1-mm strips to adapt texture for dysphagia safety.
• The authors note these findings 'demonstrate feasibility and suggest taxon-level trends requiring confirmation in larger, randomized trials.'
• No adverse events related to texture or swallowing safety were reported as precluding participation.

It remains unclear whether texture-modified, non-fermented pickles can favorably influence gut microbiota, motivating this exploratory study.

• Many dysphagia-friendly foods are non-fermented and lack live lactic acid bacteria.
• Dysphagia is common among older adults and often leads to dietary restrictions, reduced appetite, malnutrition, and decreased quality of life.
• Pickles are widely enjoyed by older adults, but dysphagia-friendly pickles are often avoided owing to their texture.
• The study was described as 'exploratory, microbiotal-focused' to examine 'preliminary, taxon-level gut microbiotal signals.'