Issue 3, 2024

Gut microbiome-based therapies for alleviating cognitive impairment: state of the field, limitations, and future perspectives

Abstract

Cognitive impairment (CI) is a multifaceted neurological condition that can trigger negative emotions and a range of concurrent symptoms, imposing significant public health and economic burdens on society. Therefore, it is imperative to discover a remedy for CI. Nevertheless, the mechanisms behind the onset of this disease are multifactorial, which makes the search for effective amelioration difficult and complex, hindering the search for effective measures. Intriguingly, preclinical research indicates that gut microbiota by influencing brain function, plays an important role in the progression of CI. Furthermore, numerous preclinical studies have highlighted the potential of probiotics, prebiotics, fecal microbiota transplantation (FMT), and diet in modulating the gut microbiota, thereby ameliorating CI symptoms. This review provides a comprehensive evaluation of CI pathogenesis, emphasizing the contribution of gut microbiota disorders to CI development. It also summarizes and discusses current strategies and mechanisms centered on the synergistic role of gut microbiota modulation in the microbiota–gut–brain axis in CI development. Finally, problems with existing approaches are contemplated and the development of microbial modulation strategies as therapeutic approaches to promote and restore brain cognition is discussed. Further research considerations and directions are highlighted to provide ideas for future CI prevention and treatment strategies.

Graphical abstract: Gut microbiome-based therapies for alleviating cognitive impairment: state of the field, limitations, and future perspectives

Article information

Article type
Review Article
Submitted
08 Jun 2023
Accepted
04 Jan 2024
First published
05 Jan 2024

Food Funct., 2024,15, 1116-1134

Gut microbiome-based therapies for alleviating cognitive impairment: state of the field, limitations, and future perspectives

L. Bu, C. Wang, J. Bai, J. Song, Y. Zhang, H. Chen and H. Suo, Food Funct., 2024, 15, 1116 DOI: 10.1039/D3FO02307A

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