Role of dietary fiber and short-chain fatty acids in preventing neurodegenerative diseases through the gut-brain axis

IF 3.8 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Functional Foods Pub Date : 2025-05-09 DOI:10.1016/j.jff.2025.106870

Uyory Choe

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引用次数: 0

Abstract

As global life expectancy rises, maintaining physical and mental health is increasingly vital, particularly for aging populations. Neurodegenerative diseases like Alzheimer's, Parkinson's, amyotrophic lateral sclerosis, and multiple sclerosis significantly affect quality of life and pose public health challenges. Emerging evidence highlights dietary fiber and its metabolites, short-chain fatty acids (SCFAs), as crucial in promoting gut health and preventing these diseases.

This review explores current mechanistic insights into how SCFAs influence gut-brain communication and provides an integrative perspective by comparing fiber-based and non-fiber-based dietary interventions, such as Mediterranean-DASH intervention for neurodegenerative delay (MIND) and ketogenic diets.

It also highlights emerging synergistic approaches that combine dietary fiber with functional foods like polyphenols, offering novel opportunities for dietary modulation of neurodegenerative disease risk. These findings support the development of fiber-focused dietary interventions to promote the production of SCFAs and potentially delay neurodegenerative disease progression in elderly populations.

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膳食纤维和短链脂肪酸通过肠-脑轴预防神经退行性疾病的作用

随着全球预期寿命的延长，保持身心健康变得越来越重要，尤其是对老龄人口而言。神经退行性疾病，如阿尔茨海默氏症、帕金森氏症、肌萎缩侧索硬化症和多发性硬化症，严重影响生活质量，并对公共卫生构成挑战。越来越多的证据表明，膳食纤维及其代谢物短链脂肪酸（SCFAs）在促进肠道健康和预防这些疾病方面至关重要。这篇综述探讨了SCFAs如何影响肠-脑通讯的机制，并通过比较纤维和非纤维饮食干预，如地中海- dash干预神经退行性延迟（MIND）和生酮饮食，提供了一个综合的视角。它还强调了新兴的协同方法，将膳食纤维与多酚等功能性食品结合起来，为饮食调节神经退行性疾病的风险提供了新的机会。这些发现支持以纤维为重点的饮食干预的发展，以促进scfa的产生，并可能延缓老年人神经退行性疾病的进展。

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来源期刊

Journal of Functional Foods FOOD SCIENCE & TECHNOLOGY-

CiteScore

9.60

自引率

1.80%

发文量

428

审稿时长

76 days

期刊介绍： Journal of Functional Foods continues with the same aims and scope, editorial team, submission system and rigorous peer review. We give authors the possibility to publish their top-quality papers in a well-established leading journal in the food and nutrition fields. The Journal will keep its rigorous criteria to screen high impact research addressing relevant scientific topics and performed by sound methodologies. The Journal of Functional Foods aims to bring together the results of fundamental and applied research into healthy foods and biologically active food ingredients. The Journal is centered in the specific area at the boundaries among food technology, nutrition and health welcoming papers having a good interdisciplinary approach. The Journal will cover the fields of plant bioactives; dietary fibre, probiotics; functional lipids; bioactive peptides; vitamins, minerals and botanicals and other dietary supplements. Nutritional and technological aspects related to the development of functional foods and beverages are of core interest to the journal. Experimental works dealing with food digestion, bioavailability of food bioactives and on the mechanisms by which foods and their components are able to modulate physiological parameters connected with disease prevention are of particular interest as well as those dealing with personalized nutrition and nutritional needs in pathological subjects.