Gut Microbiota’s Relationship with Liver Disease and Role in Hepatoprotection by Dietary Natural Products and Probiotics

Meng, Xiao; Li, Sha; Li, Ya; Gan, Ren‐You; Li, Hua-Bin

doi:10.3390/nu10101457

Cited by 94 publications

(67 citation statements)

References 116 publications

(134 reference statements)

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“…In gut microbiota transplantation studies, germ-free C57BL/6J mice receiving intestinal bacteria from HFD-fed mice with high blood glucose were prone to develop liver steatosis and insulin resistance compared with counterparts that were transplanted with bacteria from healthy mice (Aron-Wisnewsky et al, 2013). Different degrees of liver pathology have also been linked with the different varieties of gut microbiota (Meng et al, 2018). Human studies have indicated that the abundance of Bacteroidetes in nonalcoholic fatty liver disease patients is much lower than that in simple steatosis and healthy groups (Fukui, 2015).…”

Section: The Causative Role Of Akkermansia Muciniphila In Liver Disormentioning

confidence: 99%

Function of Akkermansia muciniphila in Obesity: Interactions With Lipid Metabolism, Immune Response and Gut Systems

et al. 2020

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Obesity and its metabolic syndrome, including liver disorders and type 2 diabetes, are a worldwide epidemic and are intimately linked to diet. The gut microbiota interaction has been pointed to as a hot topic of research in the treatment of obesity and related metabolic diseases by influencing energy metabolism and the immune system. In terms of the novel beneficial microbes identified, Akkermansia muciniphila (A. muciniphila) colonizes the mucosa layer of the gut and modulates basal metabolism. A. muciniphila is consistently correlated with obesity. The causal beneficial impact of A. muciniphila treatment on obesity is coming to light, having been proved by a variety of animal models and human studies. A. muciniphila has been characterized as a beneficial player in body metabolism and has great prospects for treatments of the metabolic disorders associated with obesity, as well as being considered for next-generation therapeutic agents. This paper aimed to investigate the basic mechanism underlying the relation of A. muciniphila to obesity and its host interactions, as identified in recent discoveries, facilitating the establishment of the causal relationship in A. muciniphila-associated therapeutic supplement in humans.

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Section: The Causative Role Of Akkermansia Muciniphila In Liver Disormentioning

confidence: 99%

Function of Akkermansia muciniphila in Obesity: Interactions With Lipid Metabolism, Immune Response and Gut Systems

et al. 2020

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“…Some probiotics contributes to increased antioxidants, exopolysaccharides, bioactive proteins, fermented lyases and enzymes activity in modulation of oxidative stress, protecting cells against induced damage by carcinogens and reactive oxygen species generated during body metabolism (Meng et al, 2018). Glutathione, glutathione reductase, s-transferases, glutathione peroxidases, super-peroxide dismutase and catalase are among beneficial probiotics antioxidant enzymes involved in the complex skin antiaging mechanism (Cinque et al, 2017).…”

Section: Probiotics Application In Cosmeticsmentioning

confidence: 99%

Characterization, health benefits and applications of fruits and vegetable probiotics

James

Wang

2019

CyTA - Journal of Food

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Probiotics are live microorganisms that confer health benefits to human when administered in adequate amount. They are mainly lactic acid bacteria (LAB) of the genera Lactobacillus and Bifidobacterium, although the probiotics potential of other bacteria and yeast are not excluded. Modulation of the immune system, anti-inflammatory effect, improved intestinal functioning, inhibition of pathogens and treatment of diseases such as traveler's diarrhea are among probiotics benefits. While several health ailments such as inflammatory bowel, diabetes, hepatic, neurological, respiratory and cardiovascular diseases and some cancer like colorectal cancer are associated with probiotics imbalances. Probiotics are mainly isolated from the human microbiota pool, feces, breast milk and fermented products. Also, fermented fruits and vegetable described as prebiotics are among sources of probiotics. They are rich in functional antioxidants that synergistically provides health benefits to human. In the present work, fruits and vegetable probiotics, isolation, characterization, health benefits and their application are reviewed. Caracterización, beneficios para la salud y aplicaciones de probióticos de frutas y verduras RESUMEN Los probióticos son microorganismos vivos que brindan beneficios a la salud humana cuando son administrados en la cantidad adecuada. Se trata principalmente bacterias del ácido láctico (LAB) de los géneros Lactobacillus y Bifidobacterium, aunque no se excluye el potencial probiótico de otras bacterias y levaduras. Entre los beneficios ofrecidos por los probióticos pueden mencionarse: modulación del sistema inmunitario, efecto antiinflamatorio, mejor funcionamiento intestinal, inhibición de patógenos y tratamiento de enfermedades, por ejemplo, la diarrea del viajero. Por otra parte, diversas enfermedades, como intestino inflamatorio, diabetes, enfermedades hepáticas, neurológicas, respiratorias y cardiovasculares y algunos tipos de cáncer como el cáncer colorrectal, están asociadas con desequilibrios en los probióticos. Los mismos se aíslan principalmente del conjunto de microbiota humana, heces, leche materna y productos fermentados. Además, entre las fuentes de probióticos se encuentran las frutas y verduras fermentadas descritas como prebióticos. Son ricos en antioxidantes funcionales que proporcionan beneficios para la salud humana de manera sinérgica. En el presente trabajo se revisan los probióticos de frutas y verduras, y se estudia su aislamiento, su caracterización, los beneficios para la salud y su aplicación.

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“…The GM is known to be correlated with human health (Hooper, Littman, & Macpherson, ; Meng, Li, Li, Gan, & Li, ). In the present study, an interesting feature of the GM in the nomads in northern Xinjiang was that the Firmicutes to Bacteroidetes (F/B) ratio was extremely high, up to 5.2.…”

Section: Discussionmentioning

confidence: 99%

Relation Between Gut Microbiota Composition and Traditional Spontaneous Fermented Dairy Foods Among Kazakh Nomads in Xinjiang, China

Zheng²,

Yang

et al. 2019

Journal of Food Science

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The human gastrointestinal tract represents one of the most densely populated microbial ecosystems studied to date. Although this microbial consortium has been recognized to have a crucial impact on human health, its precise composition is still subject to intense investigation, as people from different regions have different gut microbiota structures. The Kazakh nomads in Xinjiang, China still retain their nomadic lifestyle and traditional diet. Their specific diet style and ancient genetic background shaped their gut microbiota to contain unique characteristics. In present study, the compositions of the gut microbiota and fermented dairy foods were assessed by high-throughput sequencing of the 16S rRNA gene. Twenty-nine Kazakh nomads were recruited, and 33 traditional fermented dairy foods were collected from five pasturing areas (Buerjin, Zhaosu, Nilka, Tekes, and Fuhai) in northern Xinjiang, China. The correlation of the physical index with the gut microbiota was also analyzed. The unique diet style of Kazakh may be a critical factor in keeping their gut microbiota in a balanced state and help them to remain in good health.

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Gut Microbiota’s Relationship with Liver Disease and Role in Hepatoprotection by Dietary Natural Products and Probiotics

Cited by 94 publications

References 116 publications

Function of Akkermansia muciniphila in Obesity: Interactions With Lipid Metabolism, Immune Response and Gut Systems

Function of Akkermansia muciniphila in Obesity: Interactions With Lipid Metabolism, Immune Response and Gut Systems

Characterization, health benefits and applications of fruits and vegetable probiotics

Relation Between Gut Microbiota Composition and Traditional Spontaneous Fermented Dairy Foods Among Kazakh Nomads in Xinjiang, China

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