Department of Food Science and Engineering, College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen, 518060, China.
Shenzhen Key Laboratory of Marine Microbiome Engineering, Institute for Advanced Study, Shenzhen University, Shenzhen 518060, China.
Food Funct. 2024 Apr 22;15(8):3920-3938. doi: 10.1039/d3fo03805j.
Alzheimer's disease (AD) currently lacks effective treatments, making its prevention a critical focus. While accumulating evidence supports that plant-based fermented foods may contribute to AD prevention, the neuroprotective effect of plant-based fermented foods on AD has not been comprehensively reviewed. In this study, we conducted a systematic review of preclinical studies on the efficacy of plant-based fermented foods in AD. The literature search was based on databases including PubMed, Embase, Web of Science, and Scopus. The PICO approach was employed for report inclusion, and each report was assessed for risk of bias using the SYRCLE's RoB tool. From the analysis of 25 retrieved reports, we extracted essential details, including bibliographic information, animal models and characteristics, sources of plant-based fermented foods, dosages, administration routes, durations, and outcome measures. Our findings indicate that plant-based fermented foods may positively impact acute and long-term cognitive function, as well as beta-amyloid-mediated neurodegeneration. This review sheds light on the potential neuroprotective benefits of plant-based fermented foods for various AD-related aspects, including oxidative stress, synaptotoxicity, neuroinflammation, tau hyperphosphorylation, dysfunctional amyloidogenic pathways, and cognitive deficits, as observed in rodent models of AD. However, the small number of studies obtained from our literature search and the finding that many of them were of moderate methodological quality suggest the need for further investigation to substantiate the beneficial potential of this class of functional food for the management of AD.
阿尔茨海默病（AD）目前缺乏有效的治疗方法，因此预防成为了关键的关注点。虽然越来越多的证据表明植物发酵食品可能有助于预防 AD，但植物发酵食品对 AD 的神经保护作用尚未得到全面综述。在本研究中，我们对植物发酵食品预防 AD 的功效进行了系统的文献回顾。文献检索基于包括 PubMed、Embase、Web of Science 和 Scopus 在内的数据库。采用 PICO 方法进行报告纳入，并用 SYRCLE 的 RoB 工具评估每个报告的偏倚风险。通过对 25 篇检索报告的分析，我们提取了基本信息，包括文献信息、动物模型和特征、植物发酵食品的来源、剂量、给药途径、持续时间和结果测量。我们的研究结果表明，植物发酵食品可能对急性和长期认知功能以及β-淀粉样蛋白介导的神经退行性变产生积极影响。本综述揭示了植物发酵食品对 AD 相关方面的潜在神经保护作用，包括氧化应激、突触毒性、神经炎症、tau 过度磷酸化、功能失调的淀粉样蛋白形成途径和认知缺陷，这些作用在 AD 啮齿动物模型中得到了观察。然而，我们从文献检索中获得的研究数量较少，并且发现其中许多研究的方法学质量中等，这表明需要进一步研究来证实这类功能性食品对 AD 管理的有益潜力。
