Tyliszczak Michał, Wiatrak Benita, Danielewski Maciej, Szeląg Adam, Kucharska Alicja Z, Sozański Tomasz
Department of Pharmacology, Wroclaw Medical University, Wrocław, Poland.
Department of Pharmacology, Wroclaw Medical University, Wrocław, Poland.
Exp Gerontol. 2023 Dec;184:112332. doi: 10.1016/j.exger.2023.112332. Epub 2023 Nov 21.
Fermented food is commonly viewed as healthy, mostly due to its probiotic and digestion-enhancing properties and recently it has been examined with regard to the development of new therapeutic and preventive measures for Alzheimer's disease. Fermented food has been shown to have anti-inflammatory and antioxidant properties and to alter the gut microbiota. However, the exact pathogenesis of Alzheimer's disease is still unknown and its connections to systemic inflammation and gut dysbiosis, as potential targets of fermented food, require further investigation. Therefore, to sum up the current knowledge, this article reviews recent research on the pathogenesis of Alzheimer's disease with emphasis on the role of the gut-brain axis and studies examining the use of fermented foods. The analysis of the fermented food research includes clinical and preclinical in vivo and in vitro studies. The fermented food studies have shown promising effects on amyloid-β metabolism, inflammation, and cognitive impairment in animals and humans. Fermented food has great potential in developing new approaches to Alzheimer's disease treatment.
发酵食品通常被视为有益健康，这主要归功于其益生菌和促进消化的特性。最近，人们对发酵食品在开发阿尔茨海默病新治疗和预防措施方面进行了研究。发酵食品已被证明具有抗炎和抗氧化特性，并能改变肠道微生物群。然而，阿尔茨海默病的确切发病机制仍然未知，其与全身炎症和肠道微生物失调的联系，作为发酵食品的潜在靶点，需要进一步研究。因此，为了总结当前的知识，本文综述了阿尔茨海默病发病机制的最新研究，重点是肠-脑轴的作用以及对发酵食品使用的研究。对发酵食品研究的分析包括临床和临床前的体内和体外研究。发酵食品研究已显示出对动物和人类的淀粉样β蛋白代谢、炎症和认知障碍有显著影响。发酵食品在开发阿尔茨海默病新治疗方法方面具有巨大潜力。
