Gut Bacterium Lachnospira eligens Produces Metabolites That May Protect Against Muscle Wasting in Leukemia
Researchers found that Lachnospira eligens, a gut bacterium reduced in acute myeloid leukemia (AML) patients, produces fermentation byproducts that counteract muscle cell atrophy in laboratory studies. The bacterium's levels correlated positively with muscle strength in AML patients, and its culture supernatant prevented atrophy in mouse muscle cells. The findings suggest gut bacteria and their metabolic products may play a role in muscle health during cancer, though translating this to effective treatment requires overcoming challenges in maintaining adequate blood levels of these protective compounds.
A bioRxiv preprint reports that Lachnospira eligens, a gut bacterium found at reduced levels in acute myeloid leukemia patients, produces mixed acid fermentation byproducts—acetate, formate, and D-lactate—that protect muscle cells from atrophy in vitro. The researchers analyzed L. eligens in multiple patient cohorts, sequenced six clinical isolates, and tested their culture supernatant on dexamethasone- and interleukin-6-induced muscle cell atrophy models. The anti-atrophic effect was conserved across strains and dependent on anaerobic fermentation conditions. Blood acetate levels were decreased in AML patients, and increased aerobic bacteria were observed in their feces. However, when tested in a mouse leukemia model, bacterial supernatant failed to prevent muscle weakness, likely because blood levels of the protective metabolites remained insufficient. The authors conclude that gut electron acceptor availability (such as oxygen) may be an important factor in muscle health during hematological malignancies.
What's missing
The preprint does not specify the sample sizes for the independent patient cohorts analyzed, limiting assessment of statistical power. The mechanisms by which AML reduces L. eligens abundance are not explored. The study acknowledges that bacterial supernatant failed in the mouse model but does not fully characterize why bioavailability was insufficient or propose specific interventions to overcome this barrier. Long-term clinical relevance and whether oral supplementation or dietary interventions could restore L. eligens levels remain unanswered.
What different sources said
- bioRxivCenter
Mixed acid fermentation products from Lachnospira eligens counteract myotube atrophy
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