Diet–gut microbiome interaction and ferulic acid bioavailability: implications on neurodegenerative disorders.

Saarika Pothuvan, Kunnummal and Mahejibin, Khan (2023) Diet–gut microbiome interaction and ferulic acid bioavailability: implications on neurodegenerative disorders. European Journal of Nutrition. pp. 1-16.

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Abstract

Purpose of the review Ferulic acid (FA), which occurs naturally as the feruloylated sugar ester in grains, fruits, and vegetables, is critical for combating oxidative stress and alleviating neurodegenerative diseases resulting from free radical-generated protein aggregates in brain cells. However, FA cannot be absorbed in conjugated form. Therefore, strategies to improve the bioavailability of FA are gaining more importance. Ferulic acid esterases (FAE) of the gut microbiota are critical enzymes that facilitate FA release from feruloylated sugar ester conjugates and influence systemic health. This review provides insight into a nutrition-based approach to preventing neurodegenerative disorders such as Alzheimer’s and Parkinson’s by altering the diversity of FAE-producing gut microbiota. Recent findings The human gut is a niche for a highly dense microbial population. Nutrient components and the quality of food shape the gut microbiota. Microbiota–diet–host interaction primarily involves an array of enzymes that hydrolyse complex polysaccharides and release covalently attached moieties, thereby increasing their bio-accessibility. Moreover, genes encoding polysaccharide degrading enzymes are substrate inducible, giving selective microorganisms a competitive advantage in scavenging nutrients. Summary Nutraceutical therapy using specific food components holds promise as a prophylactic agent and as an adjunctive treatment strategy in neurotherapeutics, as it results in upregulation of polysaccharide utilisation loci containing fae genes in the gut microbiota, thereby increasing the release of FA and other antioxidant molecules and combat neurodegenerative processes.

Item Type:	Article
Uncontrolled Keywords:	Polysaccharide utilisation loci · Ferulic acid · Feruloyl esterases · Gut microbial diversity · Neurological disorders · Nutritional intervention
Subjects:	500 Natural Sciences and Mathematics > 10 Plants > 01 Plant Cell 600 Technology > 08 Food technology > 32 Antioxidants
Divisions:	Food Microbiology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	08 Dec 2023 09:36
Last Modified:	08 Dec 2023 09:36
URI:	http://ir.cftri.res.in/id/eprint/16845

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