Ancient Indian Diet – A Balanced Diet for the Healthy Diversity of Gut Microbiota and Management of Asthma

Abstract

Modernization, a stressful lifestyle, attachment to a Western diet, and the use of preserved and processed foods lead to a loss of homeostasis of intestinal microbial diversity. The use of refined flour and refined sugar, which lack of micro biota-accessible carbohydrates (MAC), means dietary fiber high salt consumption, and saturated fats in fried and packaged foods cause gut microbiota dysbiosis. Microbial dysbiosis caused by high fat, salt, and lack of fiber causes several metabolic diseases, including asthma.

The objective of the study is to develop a hypothetic model that “Ancient Indian diet” which is inspired by thousands of years of Indian science, including Yoga, Ayurveda, and Naturopathy may maintain the diversity of the gut microbiota and may inhibits the asthmatic symptoms by enhancing the growth of antiasthmatic bacteria.

A keyword search utilizing the phrases "western diet, beneficial microbiota, asthma, gut microbial dysbiosis, Ancient Indian diet" was conducted electronically search through the SCOPUS ,Science Direct ,PubMed, Web of Science, and PsycINFO databases. Search criteria are divided into two arms the first one includes different full-text research papers including how Indian diet altered gut microbial composition. The second one, we included the full text including how presence of certain gut microbiota can prevents the asthmatic attack. To find publications that met the eligibility requirements, the first and third authors separately reviewed each publication's title and abstract using the previously described inclusion criteria. We have included 124 research articles, which is published between 1989 to 2024.

A plant-based ancient Indian diet increases the diversity of Bacteroidetes, Actinobacteria, Prevotella, Bifidobacterium, Lactobacillus, Ruminococcus, Roseburia, Lactobacillus, Lachnospira, Akkermansia and shows inhibitory effects against Clostridium, E. coli, Staphylococcus, Haemophilus, Moraxella and Neisseria.

The ancient Indian diet a low-fat lacto-vegetarian diet maintains gut microbiota homeostasis, and suppresses the growth of pathogenic asthmatic bacteria and promotes the growth of beneficial asthmatic bacteria.

Introduction

In developed countries, allergies, and asthma have become more common in recent years¹. Th2 cell activation by an allergen or an antigen is the first step in the development of asthma or allergy. Cytokines including IL-4, IL-5, and IL-13 are released by activated Th2 cells and are crucial mediators of asthmatic or allergic inflammation. Eosinophil infiltration, mast cell degranulation, and elevated IgE concentrations are the hallmarks of asthma². Even while genetics have a major role in the development of asthma, western lifestyle modifications in food contribute to an increase in asthma symptoms. Symbiotic human gut microbiota is responsible for preserving homeostasis between various tissues ³. The wide spectrum of the gut microbiota is influenced by several factors, and nutrition is crucial in preserving this diversity. Low microbiota-available carbohydrates (MACS) in the Western diet, which also reduces the fiber content, excessive sugar, fat, and cholesterol, lowers microbial diversity and may result in the extinction of bacterial species⁴. Dysbiosis is caused by the decline of microbial species. Inflammatory diseases like allergies and asthma can be brought on by the dysbiosis of the gut microbiota.⁵

Ayurveda, Naturopathy, and Yoga were the three primary components of the ancient Indian diet⁶. According to geography and season, Ayurveda outlined what to eat. It is linked to Indian culture through traditional food (Sadya is a typical dish in Kerala), festival food (Mohan bhog Thali in North India), food served in temples, and seasonal dishes (Badam ka halwa in North India during the winter season). To maintain the nutritious integrity of the food, Indian temples have kept an antiquated cooking technique (cooking in clay pots with ancient grains and lentils). The fundamental tenet of this tradition and ritual is the consumption of wholesome foods that are rich in all the nutrients and shield the body from illness. Naturopathy is a different type of therapy, though, and it places a strong emphasis on eating foods that are fresh, preservative-free, in season, and green. A healthy person should eat a variety of cooked and raw foods, according to naturopathy⁷. Indian cuisine places a strong emphasis on eating foods raw or uncooked, such as Kusumbari, a dish from Karnataka made of raw vegetables and raw lentils. Naturopathic ideas hold that “food is medicine” and recommend leaving one-fourth of the stomach empty, as advised by yoga. A rigorous yogic diet (no-spice, vegetarian, low-fat diet) for the Satvic guna promotes clarity and tranquillity while being beneficial to the body. Water, some spices, grains, vegetables, legumes, fruits, nuts, fresh milk, and its derivatives (ghee, butter, cream, cheese, and yogurt), as well as unpasteurized and homogenized fresh milk, are examples of such meals⁸. In this review, we propose that the traditional vegetarian, high-fiber diet of ancient India may enhance gut microbial diversity and lessen asthma symptoms. The aim of this review is to explore the potential of the ancient Indian diet in enhancing gut microbial diversity and increasing the population of beneficial probiotic bacteria, with the potential to alleviate symptoms of asthma.

Materials and methods

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Search Process

A keyword search utilizing the phrases “western diet, beneficial microbiota, asthma, gut microbial dysbiosis, Ancient Indian diet” was conducted electronically through the SCOPUS ,Science Direct PubMed, Web of Science, and PsycINFO databases. Books are also included in the PsycINFO database, which was We included in this narrative review are the RCTS, Systematic reviews, case studies and review article that look at how ancient Indian diet consumption maintain the gut microbial diversity, which may prevent gut microbial dysbiosis. preemptively removed from the search.

Inclusion criteria

Search criteria are divided into two arms the first one includes different full-text research papers including how Indian diet altered gut microbial composition. The second one, we included the full text including how presence of certain gut microbiota can prevents the Asthmatic attack. No limitation was set with regard to study participants as to the effect of Ancient Indian on gut microbiota.

Study selection

To find publications that met the eligibility requirements, the first and second authors separately reviewed each publication's title and abstract using the previously described inclusion criteria. We have included 124 research articles, which is published between 1989 to 2024.

Western diet and asthma

Soft drinks, fried foods, and fast food are all heavy in trans fats, sugar, and salt, and Western diets tend to be low in antioxidants and high in pro-inflammatory foods (omega-6 fatty acids)⁹. Omega-6 fatty acids obtained through fast food and junk food are converted to arachidonic acid, arachidonic acid acts as a precursor molecule for leukotrienes and prostaglandins (inflammatory mediators).¹⁰Antioxidants are lacking when fruits and vegetables aren't consumed frequently. Antioxidants typically neutralize reactive oxygen species (ROS), and antioxidant deprivation causes NF-kB factors to become activated. The Western diet is dominated by highly processed foods, highly refined carbohydrates, high fats, especially high saturated fat, highly processed food and preservatives. According to one study a large increase in the consumption of animal fats ,vegetable oils ,sugar and sweeteners is associated with the development of asthma ¹¹.In patients with asthma, eating a high-fat mixed meal has been demonstrated to raise sputum and neutrophil levels four hours after the meal¹². Higher fat and lower fiber intake have been linked to increased eosinophilic airway inflammation in persons with severe asthma ¹³. A high fat diet activates several genes involved in immune system functions in sputum, including TLR 4, which suggests increased inflammation of the airways ¹⁴. Many studies have shown that high salt intake causes all types of asthma. Moreover, a study suggested that low salt intake improves lung function in allergic and exercise-induced asthma¹⁵. According to one study, eating a lot of ultra processed food was positively correlated with wheezing and asthma among teenage Brazilians¹⁶. Another study discovered that eating more than four servings of processed meat per week, as opposed to fewer than one, is linked to worsening symptoms of asthma ¹⁷.

Western diet and the diversity of Gut microbiota

The development of allergic disease depends on homeostasis between epithelial cells, regulatory T cells, and the gut microbiome¹⁸. The Western diet is a rich source of simple sugars and fats, increases intracellular prooxidants, and causes changes in the diversity and function of the intestinal microbiota⁹. ¹⁹Changes in the diversity and composition of the microbiota are known as dysbiosis. Lack of fiber in the Western diet reduces the intestinal microbiota population, leads to impaired short-chain fatty acids (SCFA) synthesis, and increases the inflammatory state, leading to chronic metabolic disease. Decreased absorption of SCFA increases the concentration of bicarbonate ions in the large intestine. A higher concentration of bicarbonate ion promotes the increase of pH. A high pH Favors the growth of pathogenic bacteria, while a low pH (5.5) in the ileum and cecum inhibits the growth of pathogenic bacteria (Firmicutes phylum). In mice given a high-fat diet for 12 weeks, there are increases in Rikenellaceae and decreases in Ruminococcaceae²⁰. There were significantly fewer rats in the high-fat diet group than in the normal diet group that had virrucomicrobia, a form of bacteria that is common in the mucosa and which will decrease in high-fat diets, obesity, and other disorders ²¹. Significant microbial changes, increased susceptibility to microbial stimulation in blood and bone marrow-derived monocytes, and a lack of ileal defense were all brought on by a high-sucrose meal that was ingested for a short time. These findings suggest that even in the presence of a high-sugar diet, there is potential for rapid and significant changes in gut microbial composition and systemic immune response²².

Clostridium is a pathogenic bacterium belonging to the genus Firmicutes that causes excessive inflammation and increases the number of pathogenic immune cells leading to asthma ^23.The abundance of the genera Lachnospira, Veillonella and Faecalibacterium (phylum Firmicutes) increases the risk of asthma during the first 100 days of life²⁴. If the pH value of the large intestine is increased, butyrate-producing bacteria (Faecalibacterium, Roseburia, and Eubacterium phylum) decrease and the population of acetate- and propionate-producing bacteria (Bacteroidetes phylum) increases. High pH also Favors the growth of harmful microorganisms (inflammatory endotoxin from lipopolysaccharide producers) and oxygen-resistant microorganisms that damage the intestinal epithelial lining²⁵. Higher populations ofHaemophilus and Moraxella are associated with severe airway obstruction and airway neutrophilia ^26.Staphylococcuscontains various endotoxin-like proteases, such as SPLS, which binds to protease-activated receptors on epithelial cells and stimulate secretion of the cytokine-like IL-33 and TSLP, which induces Th2 cell activation leading to asthma²⁷. People on a long-term western diet (rich in animal protein, the nutrient choline and saturated fat) have a high diversity ofBacteroides bacteria and a low concentration of Prevotella²⁸ . However, refined carbohydrates (bran and non-fibrous grains) are consumed in the Western world, including bread, white pasta, starch, sucrose and fructose syrup. High sugar intake increases the population ofEnterobacteriaceae and reduces Lactobacilliassociated with both intestinal and brain inflammation in rodents²⁹.

Concept of Ancient Indian Balanced Diet

The Indian diet shows its uniqueness due to its diversity, history, geography, immigrants, and complexity. The country's diversity has not only shaped its social and political status in today's world, but it has also influenced food culture across the continent. The beauty of traditional Indian food is not only that it is versatile, but also has great nutritional value³⁰. From North India to South India, the tradition of combining grains and legumes provides all the essential amino acids and other macro and micronutrients. Typically, an Indian would eat Khichidi (rice, lentils, vegetables, and ghee), Dalia (crushed wheat, vegetables, and ghee), Dosa (rice, lentils, and butter or ghee), Idly (rice and lentils), and Samber (lentils, vegetables, oil, tamarind with spices), as well as chutney (typically peanut chutney, pudina (peppermint leaf) , Upma (crushed whole grains with vegetables and Hindi), Khij (finger millet khichdi), Roti with ghee (Bajara roti, Makka ki roti), North Indian thali (Dal, Roti, vegetable curries, ghee or curd), South Indian thali (Rice, Samber, Rasam, vegetable curry, ghee), Rajama chawal (broad grain rice), Kadi chawal (curd, gramme flour, and spices), chole bature (wheat flour and horse gram). According to Indian custom, a meal made out of grains, lentils, vegetables, fruits, spices, nuts, oil, milk, and buttermilk with ghee or butter makes the food more compact. Indian cuisine is a type of balanced diet that includes every essential nutrient, and this diet is currently acknowledged as a lacto-vegetarian diet³¹. It includes all of the macronutrients (carbohydrates, proteins, and fats), fiber, MUFA, PUFA, antioxidants (vitamins C, E, A, and K), and prevents inflammation³². Green leaves of the plant are a rich source of phytochemicals, fibres, and minerals with great anti-inflammatory and antibacterial effects, coupled with edible flowers³³.

Every meal should balance the six primary tastes (sweet, salty, sour, bitter, pungent, and astringent), according to Ayurveda ³⁴. Starting with the meal from Kerala, Sadya, it has each of the six flavors³⁵. Every traditional Indian dish, not just those from Kerala, is rich in all flavours and provides a balanced combination of carbs, proteins, fats, vitamins, minerals, and phytochemicals.

Result

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Discussion

The body receives all the macro and micronutrients from the traditional Indian practise of eating dishes with all the flavours (sweet, sour, bitter, salty, and spicy) in one meal. It is not a part of Indian cuisine culture to eat canned food, processed food, or fried food. Fresh, thoroughly cooked, and balanced food is required. The Indian diet is full of anti-inflammatory and antioxidant foods that protect the body's symbiotic microbial variety and prevent the growth of harmful microbes.¹⁰¹

Dietary fibres and prebiotics

: Grains, fruits, vegetables, legumes, leaves, edible flowers and nuts are all sources of fibre. Consuming greater amounts of fibre promotes the growth of Bifidobacterium and Lactobacillus species. Resistant starch and whole grain barley can also increase the number of lactic acid bacteria, including Ruminococcus, Eubacterium rectste and Roseburia. Bifidobacteriumand Lactobacilli play a protective role against pathogenic bacteria and maintain intestinal permeability^36,102. Dietary fiber acts as a substrate for intestinal bacterial metabolism and SCFAs as an end product of metabolism¹⁰³. The main SCFAs are acetate and propionate (used as substrates for metabolism of lipids, glucose and cholesterol) and butyrate (which plays a key role in immunoregulation and maintenance of tissue barrier function), which act as energy substrates for intestinal epithelial cells¹⁰⁴. Curd is rich in Lactobacillus bacteria. Bioactive compounds such as hydrogen peroxide and reuterin produced by Lactobacillus bacteria inhibit the growth of pathogenic bacteria, especially E. coli, Bacillusand Staphylococcus aureus⁵⁴.

Phytochemicals

In contrary, Phytochemicals are noncaloric plant compounds found in grains, legumes, fruits, vegetables, nuts, and spices¹⁰⁵. Phytochemicals include polyphenols and derivatives, carotenoids and thiol sulfides, mainly anti-inflammatory, antibiotic and antioxidant. Polyphenols are the most versatile phytochemicals, which are mainly divided into four different types. Flavonoids, phenolic acids, stibenoids (resveratrol), lignans^106,107 . Fruits such as grapes, blueberries, sweet soap, mango and citrus fruits, vegetables, herbs, microalgae, herbs, seeds, grains are good sources of polyphenols¹⁰⁴. Polyphenols have been shown to increase the number of Bifidobacterium and Lactobacillus species. The reduction of pathogenic Clostridium perfringi and Clostridium histolyticum is probably due to the consumption of polyphenols ⁴⁵. Ingestion of mango peel and pulp increases Lactobacillus, Bifidobacterium, Akkermansia, Faecalibacteriumanddecreases Clostridium leptum⁷⁴. Curcumin is a good source of polyphenols, which significantly increases the number of Prevotellaceae, Bacteroidaceae and Rickenellaceae bacteria (Shen et al., 2017). The addition of garlic to the diet increases the number of Lachnospiraceae and Allobaculum and has a bactericidal effect on some bacterial species, including Escherichia coli, Salmonellatyphimurium and Neisseria gonorrhoeae^52,53,73. Essential oil of cinnamon inhibits opportunistic pathogenic bacteria including Streptococcus, Staphylococcus, Enterococcus and Pseudomonas aeruginosa ⁶⁴. The polyphenol in the ginger supplement was able to increase SCFA production by increasing the abundance of SCFA-producing species such as Allobaculumand Bifidobacterium and reducing Clostridia ⁵⁹. Almond phytochemicals increase Clostridium, Roseburia ,Lachnospira decrease Oscillospira, Parabacteroides, Allistipes, Butyricimonas, Bifidobacterium⁵⁷ . Phytochemicals in walnuts increase the diversity of Faecalibacterium, Clostridium, Roseburia, Dialister, Coprococcus, Bifidobacterium and decrease Oscillospira, Ruminococcus and Ruminococcus ⁵⁸.

Plant based fat and milk-based fat

Indians consume vegetable fat and milk-based fat (ghee), which comes mainly obtained from grains, oilseeds, nuts, vegetables and milk. Plant fats are low-fat diets that contain mono- and polyunsaturated fats and alter gut microbial composition by increasing the Bacteroidetes: Firmicutes ratio. Coconut oil is characterized by the presence of both medium and long chain fatty acids and an increased abundance of beneficial bacteria such asLactobacillus, AllobaculumandBifidobacterium species⁴⁶. Ghee is rich in medium-chain fatty acids and MUFA, the MUFA-enriched diet induced Bifidobacteriaceae, Lactobacillus, Bacteroidetes, Ruminococcaceae and reduced the growth of Firmicutes and Proteobacteria^52,53,108.

Plant-based protein and milk-based protein

The protein in peas increased Bifidobacterium and Lactobacillus populations and increases intestinal SCFA levels. Pea protein has an inhibitory effect on pathogenic C. perfingens and Bacteroides fragilis species ⁴⁵. Casein is a milk protein that can increase the communities of Lactobacilliand Bifidobacterium and reduce the abundance of Staphylococci and Streptococci^55,56.

Vitamins

Vitamins, including vitamin K and vitamin B complexes (biotin, cobalamin, folate, nicotinic acid, pantothenic acid, pyridoxine, riboflavin, thiamine) participate in bacterial metabolism, few of them are synthesized in the intestine microbiota ¹⁰⁹However, a study reported that carotenoids such as black fluo-lutein increased Bifidobacterium and Lactobacillusspp and decreased Bacteroides spp and Clostridium spp populations³⁹.¹¹⁰ An abundance of vitamin A in the diet may cause Clostridium to grow while Enterococcus and Bacteroides decrease. Kids who don't get enough vitamin A in their diets have less diverse gut microbiomes and more Enterococcus in their excrement ¹¹¹.Lactobacillus species could become much more prevalent in a mouse model if vitamin A was given¹¹². The delivery of retinoic acid, a physiologically active metabolite of vitamin A, was shown in this study to significantly boost the number of Lactobacillus spp. during a norovirus infection.

The authors postulated that the presence of Lactobacillus in the gut was partially responsible for naro virus suppression after Lactobacillus demonstrated antiviral activity against the norovirus in an in vitro model. Additionally, it was demonstrated that the treatment of retinoic acid raised the number of Allobaculum, Aggregatibacter, Bifidobacterium, Dialister,and Enhydrobacter ^113,114. The colonization of Bacteroides thetaiotaomicrons in the gut of an experimental gnotobiotic mouse model was reported to be enhanced by vitamin B12 administration ¹¹⁵. A small group of free-living people with stable cystic fibrosis were assessed, and the results showed that vitamin C intake was negatively correlated with Bacteroidetes and negatively co-related with Firmicutes and its lower taxa¹¹⁶. An investigation on early-weaned pigs revealed the antioxidant potential of vitamin C in scavenging free radicals, repairing the gut microbiota microenvironment, and raising the numbers of Lactobacillus and Bifidobacterium in the gut ¹¹⁷.

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Ancient Indian diet on Asthmatic bacteria

The Indian diet is a low-fat, plant-based diet that is rich in all micro- and macronutrients and has a significant impact on gut microbial diversity. The density of the food ensures antioxidant, antimicrobial and anti-inflammatory effects on pathogenic asthmatic bacteria and increases the diversity of antiasthmatic bacteria. A plant-based diet increases the diversity of Bacteroidetes, Actinobacteria, Prevotella, Bifidobacterium, Lactobacillus, Ruminococcus, Roseburia, Lactobacillus, Lachnospira, Akkermansia and reduces the risk of asthma by stimulating the production of SCFAs. SCFAs bind to a G protein-coupled receptor on the surface of naïve CD4⁺T cells. In turn, the SCFA-GPR 43 complex promotes acetylation of the T reg transcription factor. Increase T reg differentiation and suppress pathogenic immune cells. Bifidobacterium infantis can increase the number of CD4⁺, CD25⁺, FoxP3⁺ cells in the spleen .CD4⁺, CD25⁺ T cells can suppress the activation and proliferation of other CD4⁺ and CD8+ cells in an antigen-nonspecific manner and reduce the incidence of asthma¹¹⁸. Lactobacillus species have also been shown to increase FoxP3 expression by CD25 cells. in vitro. Supplementation with Lactobacillus reuteri increases Treg in splenocytes and developed key features of asthmatic reactions and methacholine hyperreactivity . Consumption of probiotic bacteria such as Lactobacilli/Casei/Lactis/acidophilus and Bifidobacteria bifidium/lactis reduced allergic diseases⁴². Prebiotic consumption at a very early age increases the abundance of Firmicutes and Actinobacteria, as well as the proliferation of CD Treg cells and cecal butyrate concentration. Oral administration of Bifidobacterium lactis or Lactobacillus rhamnosus to newborn mice suppressed all aspects of the asthma phenotype ¹¹⁹.

Bacteroides fragilis is sufficient to induce the expression of a specific subset of IL-10-producing CD4⁺, CD25+, Fox P3⁺, Treg cells. Bacteria such as Lactobacillus and Helicobacter pylori have been reported to be protective against asthma ¹²⁰.Antigenic peptide of Akkermansia causes the activation of T cell and increases the peripheral T reg population¹²¹. Lachnospirapromotes the T reg cell differention ²⁴Traditional Indian food shows antimicrobial activity against Clostridium, E. coli, Staphylococcus, Haemophilus, Moraxella and Neisseria. The above-mentioned facts are supported by the studies which demonstrated that Haemophilusinfluenza,Streptococcus Pneumoniae, and Moraxella cause respiratory diseases and asthma risk in children ⁵⁵.Higher concentration of Clostridium increases the concentration of fecal IgE level in asthmatic children ,promotes inflammation and increases the incidence of asthma²³.Staphylococcus aureus produces exotoxin serine protease like (SPLS),which promotes the development of eosinophilic asthma ¹²².Higher population of Haemophilusand Moraxella increases the incidence of childhood asthma ¹²³.Pseudomonas aeruginosa having a protein flagellin increases secretion of IL-6 and IL-8 ,which act as a neutrophil chemoattractant ¹²⁴.

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Conclusion

People are demonstrating their preference for fast food and canned goods as the world becomes more westernised. Inflammation and other chronic disorders like asthma are brought on by a fast-paced lifestyle, stress, and modern cuisine. A balanced, nutrient-rich diet (heavy in fibre, antioxidants, anti-inflammatory, and probiotic foods) and ancient Indian cooking techniques are being used today. Bacteria in the human digestive tract are significantly influenced by the ancient Indian diet. It promotes the growth of symbiotic helpful bacteria while inhibiting the growth of harmful bacteria that take advantage of opportunities. Consuming a traditional Indian cuisine may conserve gut microbial variety, populations, and avoid the extinction of helpful microbial species (dysbiosis), according to our hypothesis. The ancient Indian cuisine is high in fibre, which boosts the population of bacteria that produce SCFAs. A high SCFA content lowers the absorption of bicarbonate ions and raises the pH of the GI tract. Pathogenic bacteria cannot infect a person when the pH is acidic. In several animal models, dietary change decreases airway hyperresponsiveness, lung inflammation, and enhances gut microbial diversity.

Acknowledgement

We sincerely acknowledge all the faculties of the Department of microbiology, Bharathidasan University, Trichy for their concomitant support.

Funding sources

No financial support was received for the preparation of this manuscript.

Conflict of Interest

We hereby declare that there is no conflict of interest among the authors for both conceptualization and preparation of the manuscript

Authors contribution

Ms. Monalisa Das: -Conceptualization, Methodology, data analysis, writing draft preparation

Dr. Nooruddin Thajuddin: -Visualization, Supervision

Dr. Sanjib Kumar Patra: -Writing, Reviewing, Editing, Investigation

Ms. Megha Pundir: -Software, Validation

Data Availability Statement

Not applicable

Ethics Approval statement

As it is a review article there is no need of ethical statement

Future direction

Till date, no direct research has been done to investigate the impact of the ancient Indian diet on the gut flora of humans.Future research in this field may shed light for a deeper comprehension.

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