Research Topic: gut-brain axis

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.

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Assessment of Lab4P Probiotic Effects on Cognition in 3xTg-AD Alzheimer’s Disease Model Mice and the SH-SY5Y Neuronal Cell Line

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Researchers tested a probiotic supplement called Lab4P on mice genetically engineered to develop Alzheimer’s-like symptoms and on human brain cells exposed to damaging proteins. The supplement successfully improved memory and cognitive function in the mice while protecting brain cells from damage, with stronger benefits when the mice were also on a high-fat diet. These findings suggest that probiotics might help prevent or slow cognitive decline related to Alzheimer’s disease.

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Specific Foods Associated with Depressive Symptoms among Young Adults and Their Bioactive Effects

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This research examined how specific everyday foods like milk, eggs, bananas, oranges, sweet potatoes, mushrooms, and kimchi may help reduce depression symptoms in young adults. The study found that people eating more of these foods had significantly lower rates of depression. These foods contain natural compounds like vitamins, minerals, and antioxidants that support brain health and mood regulation. While more research is needed, the findings suggest that dietary choices could be an important part of managing depression.

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Three Different Types of β-Glucans Enhance Cognition: The Role of the Gut-Brain Axis

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Researchers tested three types of β-glucans—fiber compounds found in mushrooms, oats, and other foods—to see if they could improve memory in mice. All three types enhanced recognition memory and reduced brain inflammation, while only oat β-glucan significantly changed gut bacteria composition. The findings suggest that different β-glucans may help prevent cognitive decline through different mechanisms involving the gut-brain connection.

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