Interaction of Polyphenols as Antioxidant and Anti-Inflammatory Compounds in Brain–Liver–Gut Axis

Singh, Amritpal; Yau, Yu Fung; Leung, Kwok Nam; El-Nezami, Hani; Lee, Jetty Chung‐Yung

doi:10.3390/antiox9080669

Cited by 57 publications

(38 citation statements)

References 102 publications

(206 reference statements)

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“…Both PAMPs and DAMPs are recognized by various pattern recognition receptors (PRRs), such as Toll-like receptors (TLRs) [18][19][20]. The activation of PRR induces intracellular signaling cascades, such as kinases and transcription factors [19,21]. The signaling pathways mentioned above can promote the production of a variety of inflammatory mediators (such as cytokines) for inflammation development.…”

Section: The Anti-inflammatory Activity Of Resveratrolmentioning

confidence: 99%

Anti-Inflammatory Action and Mechanisms of Resveratrol

et al. 2021

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Resveratrol (3,4′,5-trihy- droxystilbene), a natural phytoalexin polyphenol, exhibits anti-oxidant, anti-inflammatory, and anti-carcinogenic properties. This phytoalexin is well-absorbed and rapidly and extensively metabolized in the body. Inflammation is an adaptive response, which could be triggered by various danger signals, such as invasion by microorganisms or tissue injury. In this review, the anti-inflammatory activity and the mechanism of resveratrol modulates the inflammatory response are examined. Multiple experimental studies that illustrate regulatory mechanisms and the immunomodulatory function of resveratrol both in vivo and in vitro. The data acquired from those studies are discussed.

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Section: The Anti-inflammatory Activity Of Resveratrolmentioning

confidence: 99%

Anti-Inflammatory Action and Mechanisms of Resveratrol

et al. 2021

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“…Because of antioxidant properties and free-radical scavenging activity, they are believed to protect against various diseases, e.g., cancer, stroke and myocardial infarction, cardiovascular diseases, and some immunological and neurological disorders; they are also thought to have a beneficial impact on humans with diabetes and obesity [ 22 , 23 , 24 , 25 , 26 , 27 , 28 , 29 , 30 , 31 ]. Several in vitro and in vivo animal studies have demonstrated the antioxidant and anti-inflammatory effects of polyphenols in the brain–liver–gut axis [ 32 ], and polyphenols have been shown to target different stages of the inflammatory cascade to reduce the severity of inflammation. Polyphenols can also modulate various signal pathways, for example, through interaction with AMP-activated protein kinase (AMPK), CCAAT/enhancer-binding protein α (C/EBPα), peroxisome proliferator-activated receptor γ (PPARγ), and peroxisome proliferator-activated receptor-gamma coactivator 1-alpha (PGC-1α), sirtuin 1, and sterol regulatory element-binding protein-1c (SREBP1c) involved mainly in cellular energy metabolism and adipogenesis, as well as uncoupling proteins 1 and 2 (UCP1 and UCP2), and NF-κB that regulate antioxidant and anti-inflammatory responses [ 28 ].…”

Section: The Structure and Role Of Polyphenolsmentioning

confidence: 99%

The Interactions between Polyphenols and Microorganisms, Especially Gut Microbiota

et al. 2021

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This review presents the comprehensive knowledge about the bidirectional relationship between polyphenols and the gut microbiome. The first part is related to polyphenols’ impacts on various microorganisms, especially bacteria, and their influence on intestinal pathogens. The research data on the mechanisms of polyphenol action were collected together and organized. The impact of various polyphenols groups on intestinal bacteria both on the whole “microbiota” and on particular species, including probiotics, are presented. Moreover, the impact of polyphenols present in food (bound to the matrix) was compared with the purified polyphenols (such as in dietary supplements) as well as polyphenols in the form of derivatives (such as glycosides) with those in the form of aglycones. The second part of the paper discusses in detail the mechanisms (pathways) and the role of bacterial biotransformation of the most important groups of polyphenols, including the production of bioactive metabolites with a significant impact on the human organism (both positive and negative).

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“…The gut microbiota composition is highly variable among individuals. Its heterogeneity has an association with both intrinsic factors (genetics, genders, and age) and extrinsic factors (diet, herbs, polyphenols, age, antibiotics, lifestyle, and disease status) [ 72 ]. With aging, the diversity and amount of gut microbiota decrease.…”

Section: Improvement Of the Gut–liver–brain Axis By Chungkookjangmentioning

confidence: 99%

γ-PGA-Rich Chungkookjang, Short-Term Fermented Soybeans: Prevents Memory Impairment by Modulating Brain Insulin Sensitivity, Neuro-Inflammation, and the Gut–Microbiome–Brain Axis

Jeong¹,

Ryu²,

Yang³

et al. 2021

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Fermented soybean paste is an indigenous food for use in cooking in East and Southeast Asia. Korea developed and used its traditional fermented foods two thousand years ago. Chungkookjang has unique characteristics such as short-term fermentation (24–72 h) without salt, and fermentation mostly with Bacilli. Traditionally fermented chungkookjang (TFC) is whole cooked soybeans that are fermented predominantly by Bacillus species. However, Bacillus species are different in the environment according to the regions and seasons due to the specific bacteria. Bacillus species differently contribute to the bioactive components of chungkookjang, resulting in different functionalities. In this review, we evaluated the production process of poly-γ-glutamic acid (γ-PGA)-rich chungkookjang fermented with specific Bacillus species and their effects on memory function through the modulation of brain insulin resistance, neuroinflammation, and the gut–microbiome–brain axis. Bacillus species were isolated from the TFC made in Sunchang, Korea, and they included Bacillus (B.) subtilis, B. licheniformis, and B. amyloliquefaciens. Chungkookjang contains isoflavone aglycans, peptides, dietary fiber, γ-PGA, and Bacillus species. Chungkookjangs made with B. licheniformis and B. amyloliquefaciens have higher contents of γ-PGA, and they are more effective for improving glucose metabolism and memory function. Chungkookjang has better efficacy for reducing inflammation and oxidative stress than other fermented soy foods. Insulin sensitivity is improved, not only in systemic organs such as the liver and adipose tissues, but also in the brain. Chungkookjang intake prevents and alleviates memory impairment induced by Alzheimer’s disease and cerebral ischemia. This review suggests that the intake of chungkookjang (20–30 g/day) rich in γ-PGA acts as a synbiotic in humans and promotes memory function by suppressing brain insulin resistance and neuroinflammation and by modulating the gut–microbiome–brain axis.

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Interaction of Polyphenols as Antioxidant and Anti-Inflammatory Compounds in Brain–Liver–Gut Axis

Cited by 57 publications

References 102 publications

Anti-Inflammatory Action and Mechanisms of Resveratrol

Anti-Inflammatory Action and Mechanisms of Resveratrol

The Interactions between Polyphenols and Microorganisms, Especially Gut Microbiota

γ-PGA-Rich Chungkookjang, Short-Term Fermented Soybeans: Prevents Memory Impairment by Modulating Brain Insulin Sensitivity, Neuro-Inflammation, and the Gut–Microbiome–Brain Axis

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