Appraising the role of biotics and fermented foods in gut microbiota modulation and sleep regulation

Akanksha, Singh and Pradeep Singh, Negi (2024) Appraising the role of biotics and fermented foods in gut microbiota modulation and sleep regulation. Journal of Food Science. pp. 1-40.

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Abstract

Sleep disturbances are increasingly prevalent, significantly impacting physical and mental health. Recent research reveals a bidirectional relationship between gut microbiota and sleep, mediated through the microbiota–gut–brain axis. This review examines the role of gut microbiota in sleep physiology and explores how biotics, including probiotics, prebiotics, synbiotics, postbiotics, and fermented foods, can enhance sleep quality. Drawing from animal and human studies, we discuss neurobiological mechanisms by which biotics may influence sleep, including modulation of neurotransmitters, immune responses, and hor- monal regulation. Key microbial metabolites, such as short-chain fatty acids, are highlighted for their role in supporting sleep-related neurochemical pro- cesses. Additionally, this review presents dietary strategies and food processing technologies, like fermentation, as innovative approaches for sleep enhance- ment. Although promising, the available research has limitations, including small sample sizes, variability in biotic strains and dosages, and reliance on sub- jective sleep assessments. This review underscores the need for standardized protocols, objective assessments such as polysomnography, and personalized biotic interventions. Emerging findings highlight the therapeutic potential of gut microbiota modulation for sleep improvement, though further large-scale human trials are essential to refine strain selection, dosage, and formulation. This interdisciplinary exploration seeks to advance food-based interventions and holistic strategies for managing sleep disorders and improving quality of life.

Item Type:	Article
Uncontrolled Keywords:	fermented foods, gut microbiota, probiotics, sleep regulation, synbiotics
Subjects:	600 Technology > 08 Food technology > 18 Processed foods > 02 Fermented foods
Divisions:	Fruit and Vegetable Technology
Depositing User:	Somashekar K S
Date Deposited:	07 Mar 2025 05:33
Last Modified:	07 Mar 2025 05:33
URI:	http://ir.cftri.res.in/id/eprint/19225

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