Editorial: Dietary polysaccharides and brain health

Author: mycolabadmin
7/25/2023
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Summary

This editorial examines how eating foods rich in polysaccharides, such as grains, fruits, and mushrooms, may help protect brain health and cognitive function as we age. The research suggests these foods work through the gut microbiota, which communicates with the brain via the gut-brain axis. While single fiber sources show modest effects, combining different types of fermentable fibers may be more effective for improving memory and preventing age-related cognitive decline.

Background

Population aging presents significant challenges for cognitive health, with age-related cognitive dysfunction and depression becoming increasingly prevalent. Nutritional strategies have shown potential in reducing the risk of neurodegenerative diseases and slowing brain disease progression. Recent research suggests that dietary polysaccharides may influence brain health through intestinal microbiota regulation and the gut-brain axis.

Objective

This editorial aimed to explore the latest discoveries regarding nutritional interventions using natural polysaccharides, particularly from food sources, on cognitive dysfunction related to aging and depression. The research topic covers mechanisms of action, structure-activity relationships, and the effects of various polysaccharide sources on brain health.

Results

Extruded wheat bran increased serum short-chain fatty acids but did not modulate psychobiological functions in healthy men. L. barbarum berry showed potential as an antiaging supplement for neurodegenerative diseases. β-glucan supplementation improved cognitive behavior with associations to microglia status and colonic M2 macrophages. Fermented food consumption showed no significant association with cognitive performance but high intake was associated with depressive and anxiety symptoms.

Conclusion

Dietary polysaccharides show promise for brain health through gut-brain axis mechanisms, though single fiber sources may be insufficient; combinations of highly fermentable fibers may be more effective. Future research should focus on identifying active components, structure-activity relationships, and molecular mechanisms of dietary polysaccharides on cognitive function and brain health.

Published in:Frontiers in Nutrition,
Study Type:Editorial Review,
Source: 10.3389/fnut.2023.1249498, PMID: 37560058