The cellular hallmarks of Parkinson’s disease (PD) are the loss of nigral dopaminergic neurons and the formation of α-synuclein-enriched Lewy bodies and Lewy neurites in the remaining neurons. Based on the topographic distribution of Lewy bodies established after autopsy of brains from PD patients, Braak and coworkers hypothesized that Lewy pathology primes in the enteric […]
Several bacterial species can generate hydrogen sulfide (H2S). Study evidence favors the view that the microbiome of the colon harbors increased amounts of H2S producing bacteria in Parkinson’s disease. Additionally, H2S can easily penetrate cell membranes and enter the cell interior. In the cells, excessive amounts of H2S can potentially release cytochrome c protein from
Hydrogen Sulfide Produced by Gut Bacteria May Induce Parkinson’s Disease Read More »
In recent years, an unstoppable trend toward minimally processed foods has increased the popularity of fermented foods as a beneficial nutritional and functional strategy. Within food fermentations, complex microbial communities trigger different biochemical reactions that result in the release of multiple bioactive compounds with beneficial effect on human health. In the present review the latest
Fermented foods: an update on evidence-based health benefits and future perspectives Read More »
Many studies have focused on the metabolic capacity of human gut microbiota to produce short-chain fatty acids and subsequent effects on host physiology. Given scarce data on how SCFAs produced by gut bacteria participate in cross-feeding to influence community structure and function, we evaluated the potential of SCFAs to modulate human gut microbiota in vitro.
Environmental exposures to agrochemicals and nutritional factors may be associated with Parkinson’s Disease (PD). None of the studies to date has examined the combined effects of diet and agricultural chemical exposure together. To address these research gaps, we aimed to assess the association of nutritional factors and agrochemical exposure with the risk of PD. A
Dopaminergic cells, which use dopamine as a neurotransmitter, arenot as numerous as other brain nerve cells such as serotonergic andGABAergic neurons. However, dopamine neurons project to a varietyof important brain regions to control movement, emotion, the rewardsystem, and the secretion of prolactin. Both schizophrenia andParkinson’s disease are disorders of the dopaminergic neurotransmissions, but schizophrenia has
Brain-Gut-Microbiota Axis in Schizophrenia and Parkinson’s
Disease Read More »
The process of preservation of various food sources, over time, gave rise to fermented foods. Traditionally, each ethnic group has its distinct fermented food(s) incorporated into their diet, both as culinary enjoyment and nutrition. Fermentation increases nutrient availability and enhances the texture and flavor of the original food. The benefits of fermented food consumption and
Review on Dietary Factors in Fermented Foods and their Efficacy in Disease Management Read More »
Mushrooms have been used as traditional medicine for millennia, fungi are the main natural source of psychedelic compounds. There is now increasing interest in using fungal active compounds such as psychedelics for alleviating symptoms of mental health disorders including majordepressive disorder, anxiety, and addiction. The anxiolytic, antidepressant and anti-addictive effectof these compounds has raised awareness
The role of Akkermansia muciniphila, one of the most abundant microorganisms of the intestinalmicrobiota, has been studied extensively in metabolic diseases, such as obesity and diabetes. Itis considered a next-generation probiotic microorganism. Although its mechanism of action hasnot been fully elucidated, accumulating evidence indicates the important role of A. muciniphilain brain functions via the gut-brain
We are grateful for the comment on our study.1 We are pleased to know that short chain fatty acids (SCFA), especially butyrate, in the intestine could stimulate the colonization of curli-producing Escherichia coli (E. coli). Curli are functional amyloids produced by gut microbes and act as cross-beta-sheet amyloid polymers to assist bacterial cells in binding to