Weitong Liu, Jinghan Guo, Yuxin Dong, Jingxin Li, Yanqing Wang
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引用次数: 0
Abstract
Alzheimer's disease (AD) is a progressive neurodegenerative disorder characterized by cognitive decline and behavioral changes. Emerging evidence suggests that the gut microbiota influences central nervous system function. Probiotic interventions may offer a promising therapeutic approach by modulating the gut microbiota composition and potentially improving cognitive outcomes in AD patients. This meta-analysis aimed to assess the effects of probiotic supplementation on cognitive function in AD patients by analyzing randomized controlled trials (RCTs). Following PRISMA 2020 guidelines and registered with PROSPERO (CRD42024508725), we conducted a comprehensive search across PubMed, Embase, Cochrane Library, and ClinicalTrials.gov through April 9th, 2024. Only double-blind RCTs comparing probiotic supplementation to placebo in patients aged 65 or older with clinically diagnosed AD were included. Primary outcomes were cognitive function scores from validated tools like MMSE and TYM. Our stringent inclusion criteria identified four double-blind RCTs with 251 participants aged 65 or older with clinically diagnosed AD. Statistical analysis using a random-effects model revealed significant cognitive improvement in probiotic-treated groups compared to placebo controls (Standardized Mean Difference [SMD] = 0.67; 95% CI [0.14, 1.19]; P < 0.05), though substantial heterogeneity was observed (I2 = 79.16%). Subgroup analyses indicated that probiotic formulation type, dosage, and baseline AD severity may influence cognitive outcomes. While these findings suggest probiotics may offer cognitive benefits for AD patients, the high heterogeneity and limited study number necessitate additional well-designed clinical trials to confirm these promising results and establish optimal treatment protocols for clinical implementation.
期刊介绍:
The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science.
The range of topics covered in the journal include:
-Concise Reviews and Hypotheses in Food Science
-New Horizons in Food Research
-Integrated Food Science
-Food Chemistry
-Food Engineering, Materials Science, and Nanotechnology
-Food Microbiology and Safety
-Sensory and Consumer Sciences
-Health, Nutrition, and Food
-Toxicology and Chemical Food Safety
The Journal of Food Science publishes peer-reviewed articles that cover all aspects of food science, including safety and nutrition. Reviews should be 15 to 50 typewritten pages (including tables, figures, and references), should provide in-depth coverage of a narrowly defined topic, and should embody careful evaluation (weaknesses, strengths, explanation of discrepancies in results among similar studies) of all pertinent studies, so that insightful interpretations and conclusions can be presented. Hypothesis papers are especially appropriate in pioneering areas of research or important areas that are afflicted by scientific controversy.