Exploring the gut microbiome: probiotics, prebiotics, synbiotics, and postbiotics as key players in human health and disease improvement

IF 2.4 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

Food Science and Biotechnology Pub Date : 2024-06-27 DOI:10.1007/s10068-024-01620-1

You-Tae Kim, David A. Mills

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引用次数: 0

Abstract

The human gut microbiome accompanies us from birth, and it is developed and matured by diet, lifestyle, and environmental factors. During aging, the bacterial composition evolves in reciprocal communication with the host’s physiological properties. Many diseases are closely related to the gut microbiome, which means the modulation of the gut microbiome can promote the disease targeting remote organs. This review explores the intricate interaction between the gut microbiome and other organs, and their improvement from disease by prebiotics, probiotics, synbiotics, and postbiotics. Each section of the review is supported by clinical trials that substantiate the benefits of modulation the gut microbiome through dietary intervention for improving primary health outcomes across various axes with the gut. In conclusion, the review underscores the significant potential of targeting the gut microbiome for therapeutic and preventative interventions in a wide range of diseases, calling for further research to fully unlock the microbiome's capabilities in enhancing human health.

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探索肠道微生物组：益生菌、益生元、合成益生菌和后益生菌是改善人类健康和疾病的关键角色

人类的肠道微生物群从出生起就伴随着我们，并在饮食、生活方式和环境因素的影响下发展和成熟。在衰老过程中，细菌的组成与宿主的生理特性相互影响，不断演变。许多疾病都与肠道微生物组密切相关，这意味着调节肠道微生物组可以促进针对远处器官的疾病。本综述探讨了肠道微生物组与其他器官之间错综复杂的相互作用，以及益生菌、益生菌、合成益生菌和后益生菌对疾病的改善作用。综述的每个部分都有临床试验支持，这些临床试验证实了通过饮食干预调节肠道微生物组对改善肠道各轴心的初级健康结果的益处。总之，综述强调了以肠道微生物组为目标对多种疾病进行治疗和预防干预的巨大潜力，呼吁进一步开展研究，以充分释放微生物组在增强人类健康方面的能力。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Science and Biotechnology FOOD SCIENCE & TECHNOLOGY-

CiteScore

5.40

自引率

3.40%

发文量

174

审稿时长

2.3 months

期刊介绍： The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.