Current Food Science and Technology Reports, Journal Year: 2025, Volume and Issue: 3(1)
Published: Jan. 8, 2025
Language: Английский
Nature Reviews Gastroenterology & Hepatology, Journal Year: 2023, Volume and Issue: 21(4), P. 248 - 266
Published: Dec. 11, 2023
Language: Английский
Citations
95
Nutrients, Journal Year: 2024, Volume and Issue: 16(6), P. 777 - 777
Published: March 8, 2024
The main topic of this research is the relationship between dietary intake live microbe-containing (LMC) foods, recreational physical activity (RPA), and systemic immune-inflammation index (SII). This study presented a cohort 26,254 individuals in National Health Nutrition Examination Survey (NHANES), representing an estimated weighted population 193,637,615 United States. Weighted multivariable linear regression models were used consideration multi-stage sampling design. Results: found that medium-LMC foods negatively associated with SII [β (95% CI): −4.807 (−7.752, −1.862), p = 0.002], indicating their was correlated lower levels SII. However, no significant associations low- or high-LMC foods. also explored RPA SII, finding more time spent −0.022 (−0.034, −0.011), < 0.001]. A mediation analysis conducted to investigate role food revealed had notable indirect effect, contributing 6.7% overall change Overall, suggests may have beneficial effects on immune inflammation.
Language: Английский
Citations
73
Applied Physiology Nutrition and Metabolism, Journal Year: 2024, Volume and Issue: 49(8), P. 1014 - 1024
Published: April 3, 2024
Current research has shown promising associations between factors such as diet, total physical activity, and mental health outcomes, acknowledging the intricate interplay these variables. However, role of dietary intake live microbes, coupled with leisure-time activity (LTPA), in their relationship to depressive symptoms necessitates further exploration. The present study examined a cohort 25 747 individuals who participated National Health Nutrition Examination Survey years 2007 2018. Patient's Questionnaire (PHQ-9) was employed, whereby scoring ≥ 10 were classified exhibiting depression. LTPA status reported by Global Physical Activity calculated metabolic equivalent-minutes/week. Foods consumed participants evaluated microbes per gram, which categorized into three groups: low, medium, high. After controlling for all covariates, findings indicated that negatively associated (OR (95% confidence interval (CI): 0.983 (0.976, 0.990),
Language: Английский
Citations
51
Microbial Biotechnology, Journal Year: 2024, Volume and Issue: 17(2)
Published: Feb. 1, 2024
Fermented foods (FFs) are part of the cultural heritage several populations, and their production dates back 8000 years. Over last ~150 years, microbial consortia many most widespread FFs have been characterised, leading in some instances to standardisation production. Nevertheless, limited knowledge exists about communities local traditional possible effects on human health. Recent findings suggest they might be a valuable source novel probiotic strains, enriched nutrients highly sustainable for environment. Despite increasing number observational studies randomised controlled trials, it still remains unclear whether how regular FF consumption is linked with health outcomes enrichment gut microbiome health-associated species. This review aims sum up associated microbiomes, outlining role fermentation respect boosting nutritional profiles attempting establish link between health-beneficial outcomes.
Language: Английский
Citations
38
Clinical Nutrition, Journal Year: 2024, Volume and Issue: 43(7), P. 1675 - 1682
Published: May 23, 2024
This study aimed to investigate the potential association between dietary live microbe intake and sarcopenia.
Language: Английский
Citations
22
Nature Communications, Journal Year: 2025, Volume and Issue: 16(1)
Published: Jan. 17, 2025
The effect of fermented foods on healthy human gut microbiota structure and function, particularly its seasonal preference frequent long-term consumption, has been largely uncharacterised. Here, we assess the metabolite composition 78 Indian agrarian individuals who differ in intake milk soybean products by sampling during hot-humid summer, autumn dry winter. Here show that, shifts between Prevotella- Bifidobacterium/Ruminococcus-driven community types, or ecological states, associated fatty acid derivatives, with a bimodal change Bacteroidota consumers. Our results associate food consumption reduced diversity bacterial load. We identify taxonomic groups that drive fluctuation two states microbiota. This understanding may pave way towards developing strategies to sustain resilient through dietary interventions.
Language: Английский
Citations
3
Annual Review of Food Science and Technology, Journal Year: 2023, Volume and Issue: 15(1), P. 211 - 239
Published: Dec. 6, 2023
Interest in fermented foods is increasing because are promising solutions for more secure food systems with an increased proportion of minimally processed plant and a smaller environmental footprint. These developments also pertain to novel which no traditional template exists, raising the question how develop starter cultures such fermentations. This review establishes framework that integrates scientific knowledge selection suitable cultures. Safety considerations, use organisms fermentations, link phylogeny metabolic properties provide criteria culture selection. Such approaches can select microbial strains have health benefits. A science-based approach development substantially advance their value through systems, products health-promoting microbes, provision improve human health.
Language: Английский
Citations
32
The journal of nutrition health & aging, Journal Year: 2024, Volume and Issue: 28(3), P. 100171 - 100171
Published: Feb. 28, 2024
Diets rich in live microbes can bring various health benefits. However, the association between dietary microbe intake and frailty has not been studied. The study utilized data from National Health Nutrition Examination Survey (NHANES) 2007–2018. A total of 11,529 participants were included. Sanders et al. classified level foods into low (<104 CFU/g), medium (104–107 or high (>107 CFU/g). With methodology questionnaire data, divided three groups: (1) group (only low-level foods), (2) (medium but high-level (3) (any foods). Additionally, with content aggravated as MedHi. Frailty index ≥0.25 is defined frailty. weighted logistic regression analysis was conducted to examine relationship restricted cubic splines (RCS) employed detect nonlinear relationships. In fully adjusted model, had a significantly lower risk than those (OR = 0.67, 95% CI: 0.56, 0.79). For every 100 grams MedHi food consumed, decreased by 11% 0.89, 0.85, 0.92) after adjusting all covariates. RCS indicated existence non-linear who consumed less MedHi, increasing may reduce frailty, exceeding grams, curve gradually levels off. Our results suggested that associated more research needed verify this.
Language: Английский
Citations
15
Trends in Food Science & Technology, Journal Year: 2024, Volume and Issue: 150, P. 104569 - 104569
Published: June 1, 2024
Language: Английский
Citations
15
Journal of Affective Disorders, Journal Year: 2023, Volume and Issue: 344, P. 198 - 206
Published: Oct. 10, 2023
Language: Английский
Citations
18