THE DIETARY INTERVENTION OF XANTHOPHYLL-ENRICHED FOODS COULD POTENTIALLY CONTRIBUTE TO MAINTAINING GUT MICROBIOME HOMEOSTASIS AND REDUCTION AND PREVENTION OF CHRONIC INFLAMMATION IN HUMANS, THROUGH UNCLEAR MECHANISMS. SALMON IS A COMMONLY CONSUMED SEAFOOD CONTAINING HIGH XANTHOPHYLLS, PREDOMINANTLY ASTAXANTHIN, A FAT-SOLUBLE CAROTENOID, METABOLIZED BY Β-CAROTENE OXYGENASE 2 (BCO2). THERE REMAINS A SUBSTANTIAL KNOWLEDGE GAP REGARDING THE ROLE OF THE GUT MICROBIOME IN MEDIATING THE PURPORTED HEALTH BENEFITS OF DIETARY XANTHOPHYLLS. THUS, WE PROPOSE AN INTEGRATED, TRANSLATIONAL, AND MECHANISTIC BENCH TO CLINIC RESEARCH APPROACH USING OBESE PREDIABETIC HUMAN SUBJECTS AND MICE AS MODELS TO PURSUE THE FOLLOWING TWO SPECIFIC OBJECTIVES. THE RESULTS FROM THISRESEARCH ARE EXPECTED TO HAVE A SIGNIFICANT IMPACT ON PUBLIC HEALTH BY PROVIDING NEW INSIGHTS IN ASTAXANTHIN-ENRICHED SALMON AS A HEALTHY DIETARY OPTION THAT COULD REDUCE LOCAL AND SYSTEMATIC INFLAMMATION, THROUGH GUT MICROBIOME HOMEOSTASIS. OUR PROPOSAL IS HIGHLY RESPONSIVE TO THEFOOD AND HUMAN HEALTHPRIORITY AREAS, WHICH HAS PLACED A HIGH PRIORITY ON THE PROJECTS THAT USE A WHOLE-FOOD APPROACH TO PROTECT INFLAMMATION, PROMOTE GASTROINTESTINAL HEALTH AND HUMAN MICROBIOME, COVERING PRIORITY AREAS OF THE USDA-NIFA A1343 PROGRAM.

Oklahoma State University, Stillwater OK

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