short-chain fatty acids – Page 3

Dietary Pineapple Pomace Complex Improves Growth Performance and Reduces Fecal Odor in Weaned Piglets by Modulating Fecal Microbiota, SCFAs, and Indoles

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Pineapple pomace, a leftover byproduct from pineapple processing, was tested as a feed ingredient for young piglets. When added at 2% to their diet, it significantly improved their growth rate and feed efficiency better than expensive imported fish meal. The pineapple pomace also made the pigs’ manure smell better by reducing foul-smelling compounds, while increasing beneficial gut bacteria that improve digestion and health.

In vitro fermentation characteristics and prebiotic activity of herbal polysaccharides: a review

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This review explores how plant-based polysaccharides from traditional herbs can benefit our health by feeding good bacteria in our gut. When these polysaccharides are fermented by our gut microbiota, they break down into smaller compounds that produce short-chain fatty acids, which have anti-inflammatory and immune-boosting effects. The research shows that different herbs have different structures that are recognized by specific beneficial bacteria, which suggests we can develop personalized functional foods tailored to promote specific health benefits.

Neuroprotective Effects of Mushroom Biomass Digestive Fractions and Gut Microbiota Metabolites in Microglial and Caenorhabditis elegans Models of Neurodegeneration

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This study tested whether common and medicinal mushrooms could protect against Alzheimer’s disease by reducing harmful reactive oxygen species in brain cells. Researchers tested three mushroom types using digestive simulation to see what the body could absorb, plus key compounds made by gut bacteria. The mushroom extracts and certain bacterial metabolites successfully reduced cellular damage markers and improved behavior in disease-model worms, suggesting mushroom-rich diets may help prevent neurodegeneration.

From Microbes to Myocardium: A Comprehensive Review of the Impact of the Gut-Brain Axis on Cardiovascular Disease

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Your gut bacteria play a surprising role in heart health through a communication network called the gut-brain axis. When the balance of gut bacteria is disrupted (dysbiosis), it can lead to heart disease, high blood pressure, and clogged arteries. Beneficial bacteria produce helpful compounds like short-chain fatty acids that reduce inflammation and protect blood vessels, while harmful bacteria produce compounds that increase heart disease risk. Simple interventions like eating more fiber, taking probiotics, managing stress, and exercising can help maintain a healthy gut microbiome and improve heart health.

Glycosylation and sugar variations in tyrosol yield promising prebiotic-like effects

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This study tested whether chemically modified versions of tyrosol, a natural compound found in olives and red wine, could boost beneficial gut bacteria better than the original form. Researchers gave mice three different versions: plain tyrosol, natural salidroside (tyrosol with glucose attached), and a lab-created version with galactose attached instead. The galactose version worked best, promoting the most beneficial bacteria like Bifidobacteria and reducing harmful bacteria, potentially offering health benefits similar to prebiotic supplements.

Anti-Hyperlipidemic and Anti-Atherogenic Effect of Citrus Peel Pectin Against Cholesterol and Cholic Acid Induced Hyperlipidemia in Sprague Dawley Rats

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Researchers tested whether pectin extracted from citrus peels could help treat high cholesterol and fat levels in the blood using rats. When rats were given different amounts of citrus peel pectin mixed into their food, their cholesterol and triglyceride levels decreased significantly while their good cholesterol (HDL) increased. The treatment also protected their heart, liver, and kidney tissues from damage. This suggests citrus peel pectin, usually thrown away by juice companies, could become a useful and natural remedy for managing high cholesterol.

Editorial: Dietary polysaccharides and brain health

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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.

Effects of a biotechnologically produced Pleurotus sapidus mycelium on gut microbiome, liver transcriptome and plasma metabolome of broilers

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Researchers tested whether mushroom mycelium (the root structure of mushrooms) grown in large bioreactors could be used as a supplement in chicken feed as a sustainable alternative to traditional ingredients. Over 5 weeks, broilers received feed with 0%, 2.5%, or 5% mushroom mycelium, with no negative effects on growth, digestion, or overall health observed. The study suggests that this biotechnologically produced mushroom biomass is a safe and potentially sustainable feed ingredient for poultry production.

Benefits, side effects, and uses of Hericium erinaceus as a supplement: a systematic review

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Lion’s Mane mushroom shows promising benefits for brain health, potentially improving memory and reducing symptoms of anxiety and depression. It may help prevent cancer by triggering cancer cell death and supports digestive health by promoting beneficial gut bacteria. While generally safe, some people experience mild side effects like stomach discomfort or headaches, making it an accessible supplement for overall wellness.

Inonotus hispidus Protects against Hyperlipidemia by Inhibiting Oxidative Stress and Inflammation through Nrf2/NF-κB Signaling in High Fat Diet Fed Mice

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Inonotus hispidus is an edible mushroom that may help treat obesity and high cholesterol by reducing fat levels and inflammation in the body. In mice fed a high-fat diet, the mushroom improved cholesterol profiles, reduced liver damage, and promoted beneficial gut bacteria. The beneficial effects appear to work through activating the body’s natural antioxidant defenses and reducing inflammation-causing proteins.

Research Keyword: short-chain fatty acids