The role of diet and gut microbiota in Alzheimer’s disease

D. M. Sithara Dissanayaka; Vijay Jayasena; Stephanie R. Rainey-Smith; Ralph N. Martins; W. M. A. D. Binosha Fernando

doi:10.3390/nu16030412

The role of diet and gut microbiota in Alzheimer’s disease

D. M. Sithara Dissanayaka, Vijay Jayasena, Stephanie R. Rainey-Smith, Ralph N. Martins, W. M. A. D. Binosha Fernando^*

^*Corresponding author for this work

Macquarie Medical School

Research output: Contribution to journal › Review article › peer-review

26 Citations (Scopus)

Abstract

Alzheimer’s disease (AD), the most prevalent form of dementia, is characterized by the accumulation of amyloid-beta (Aβ) plaques and hyperphosphorylated tau tangles. Currently, Alzheimer’s disease (AD) impacts 50 million individuals, with projections anticipating an increase to 152 million by the year 2050. Despite the increasing global prevalence of AD, its underlying pathology remains poorly understood, posing challenges for early diagnosis and treatment. Recent research suggests a link between gut dysbiosis and the aggregation of Aβ, the development of tau proteins, and the occurrence of neuroinflammation and oxidative stress are associated with AD. However, investigations into the gut–brain axis (GBA) in the context of AD progression and pathology have yielded inconsistent findings. This review aims to enhance our understanding of microbial diversity at the species level and the role of these species in AD pathology. Additionally, this review addresses the influence of confounding elements, including diet, probiotics, and prebiotics, on AD throughout different stages (preclinical, mild cognitive impairment (MCI), and AD) of its progression.

Original language	English
Article number	412
Pages (from-to)	1-17
Number of pages	17
Journal	Nutrients
Volume	16
Issue number	3
DOIs	https://doi.org/10.3390/nu16030412
Publication status	Published - Feb 2024

Bibliographical note

Copyright the Author(s) 2024. Version archived for private and non-commercial use with the permission of the author/s and according to publisher conditions. For further rights please contact the publisher.

Keywords

Alzheimer’s disease (AD)
dietary components
gut microbiota
gut–brain axis

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10.3390/nu16030412Licence: CC BY

Publisher version (open access)Final published version, 1.24 MBLicence: CC BY

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AU - Fernando, W. M. A. D. Binosha

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AB - Alzheimer’s disease (AD), the most prevalent form of dementia, is characterized by the accumulation of amyloid-beta (Aβ) plaques and hyperphosphorylated tau tangles. Currently, Alzheimer’s disease (AD) impacts 50 million individuals, with projections anticipating an increase to 152 million by the year 2050. Despite the increasing global prevalence of AD, its underlying pathology remains poorly understood, posing challenges for early diagnosis and treatment. Recent research suggests a link between gut dysbiosis and the aggregation of Aβ, the development of tau proteins, and the occurrence of neuroinflammation and oxidative stress are associated with AD. However, investigations into the gut–brain axis (GBA) in the context of AD progression and pathology have yielded inconsistent findings. This review aims to enhance our understanding of microbial diversity at the species level and the role of these species in AD pathology. Additionally, this review addresses the influence of confounding elements, including diet, probiotics, and prebiotics, on AD throughout different stages (preclinical, mild cognitive impairment (MCI), and AD) of its progression.

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The role of diet and gut microbiota in Alzheimer’s disease

Abstract

Bibliographical note

Keywords

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