Flavor molecules regulate appetite through the gut-brain Axis: An emerging perspective.

Area of Science:

• Nutritional Neuroscience
• Microbiome Research
• Metabolic Regulation

Background:

• Bioactive flavor molecules influence appetite and energy metabolism.
• Their complex mechanisms involve the gut-brain axis but lack integrated understanding.
• Existing research often focuses on single components, limiting a holistic view.

Purpose of the Study:

• To synthesize the integrated mechanisms of bioactive flavor molecules on appetite and energy metabolism.
• To consolidate regulatory pathways involving the gut microbiota, satiety signaling, and neural networks.
• To highlight the potential of these molecules in functional food development.

Main Methods:

• Systematic review of existing literature on bioactive flavor molecules.
• Analysis of pathways including microbiota modulation, receptor targeting, and neurotransmitter regulation.
• Integration of findings across microbial, endocrine, and neural systems.

Main Results:

• Identified three core regulatory pathways: microbiota enhancement, receptor activation, and neurotransmitter modulation.
• Demonstrated synergistic effects of molecules like eugenol, cinnamaldehyde, and capsaicin.
• Highlighted the role of short-chain fatty acids (SCFAs) and neurotransmitters (GABA, 5-HT, dopamine).

Conclusions:

• Bioactive flavor molecules act as multifunctional gut-brain modulators.
• Their synergistic actions offer novel strategies for targeting the gut microbiota.
• These findings support the development of functional foods for appetite and metabolic control.