饮食的炎症潜力及其对肠道微生物群的影响在轻度认知障碍患者中
Jinxiu Liu1, Yuping Zhang1, Xiaoqi Wu2
1The School of Nursing, Fujian Medical University, Fuzhou, China. qzliy2006@fjmu.edu.cn.
Food & function
|May 14, 2025
概括
促炎症饮食改变了轻度认知障碍 (MCI) 患者的肠道微生物,影响了认知功能. 与饮食相关的特定肠道细菌可能会影响大脑健康.
科学领域:
- 微生物学 微生物学
- 神经科学是一个神经科学.
- 营养科学 营养科学
背景情况:
- 饮食显著影响全身炎症和肠道微生物群的组成.
- 肠道失调和炎症与认知障碍的发展有关.
- 了解饮食-微生物群-认知轴对于管理轻度认知障碍 (MCI) 至关重要.
研究的目的:
- 研究饮食炎症对MCI患者肠道微生物群的影响.
- 探索特定肠道微生物与MCI认知功能之间的关系.
- 评估饮食炎症指数和认知表现之间的关联.
主要方法:
- 利用能量调整的饮食炎症指数 (E-DII) 来量化饮食炎症.
- 在MCI患者中使用16SrRNA基因测序分析了肠道微生物组成.
- 与认知测试成绩相关的微生物丰度和多样性 (MoCA,AVLT-LR,STT-A).
主要成果:
- 在E-DII组之间没有发现肠道微生物多样性的显著差异.
- 抗炎饮食与 *Christensenella* 和 *Oribacterium* 的较高丰度有关.
- 促进炎症的饮食与 *Streptococcus*, *Ruthenibacterium*, *Enterobacter* 和 *Conservatibacter* 的患病率增加有关.
- 特定的口腔和肠道微生物属与认知得分有显著的关联.
- 较高的E-DII得分与较差的整体认知功能有关,包括语言,注意力和执行功能的缺陷.
结论:
- 饮食模式,特别是炎症饮食,与MCI患者的肠道微生物特征有关.
- 特定的肠道微生物组成与MCI患者的认知表现有关.
- 通过饮食干预措施准肠道微生物群可能为管理认知衰退提供一种新的策略.
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