Nanocomposite of Half-Fin Anchovy Hydrolysates/Zinc Oxide Nanoparticles Exhibits Actual Non-Toxicity and Regulates Intestinal Microbiota, Short-Chain Fatty Acids Production and Oxidative Status in Mice

Introduction: The intestinal microbiota has been the subject of research due to its association in physiological and pathological conditions. The production of short chain fatty acids obtained by fermentation of the intestinal microbiota has shown important effects on the gastrointestinal tract, adipose tissue, immune system and nervous system. Objective: This literature review aims to present different nutritional strategies with the potential to modulate the intestinal microbiota by increasing the production of short chain fatty acids. Methods: The research was considered a review work, through a bibliographic survey carried out from the collection of articles in English, published in the PubMed database, in the period from 2013 to 2020. The articles were selected from the descriptors: gut microbiota, soluble fiber, resistent starch, pectin, dietary fiber, short chain fatty acids (SCFA) with the combinations of the Boolean operators “and” and “or”. Studies considered as gray literature were excluded, as well as studies in which the titles were not related to the theme of the proposed research. Results: There are many benefits to consuming foods that may favor the increase of short chain fatty acids. This increase in the gastrointestinal tract is of fundamental importance for the maintenance of intestinal microbiota and prevention of diseases. Some nutritional strategies can be used in clinical therapy, such as increased consumption of fruits, vegetables and whole grains that are plant foods and important sources of fiber. The type of food must be observed, since each one can contain fibers of diverse types. Soluble fiber is the basis for the metabolization of short chain fatty acids and is found in various foods that can be inserted into the food plan, such as: bananas, apples, oats, barley, cooked and cooled potatoes, partially ground seeds, corn, morning cereal, agave, artichoke, asparagus, chicory root, garlic, onion, leeks and wheat. Conclusion: Scientific evidence of the relationship between nutrition, intestinal microbiota and short-chain fatty acid production demonstrates the importance of implementing simple nutritional strategies by health professionals, which can contribute to the modulation of the intestinal microbiota and the development of new perspectives in the development of therapies for prevention and treatment of diseases.

Download Full-text

Kidneys and microbiota

Ukrainian Journal of Nephrology and Dialysis ◽

10.31450/ukrjnd.1(65).2020.07 ◽

2019 ◽

pp. 48-57

Author(s):

Zh. Semydotska ◽

I. Chernyakova ◽

O. Avdeyeva

Keyword(s):

Chronic Kidney Disease ◽

Fatty Acids ◽

Kidney Disease ◽

Intestinal Microbiota ◽

General Circulation ◽

Short Chain Fatty Acids ◽

Uremic Toxins ◽

Short Chain ◽

Intestinal Lumen ◽

Chain Fatty Acids

The review article analyzes the results of studies of the bi-directional relationship of the intestinal microbiota and kidneys, the so-called colorenal interactive axis of interaction. The intestinal microbiota is considered as a kind of organ that influences the brain, cardiovascular and immune systems, as well as the kidneys of the "host". Short-chain fatty acids (SCFA) formed in the colon as the result of microbial metabolism from plant components of dietary fiber and acting as ligands for the olfactory receptor, paired G-proteins in the kidneys are recognized as the markers of this symbiosis. With the help of modern omix technologies, the development of dysbiosis taking into account patients with chronic kidney disease (CKD) has been proved, which leads to the accumulation of precursors of uremic toxins, a decrease in the production of SCFA, which have nephroprotective properties and play a key role in energy homeostasis. Changes in the composition of the intestinal microbiota in CKD, an increase in the content of uremic toxins in the intestinal lumen contribute to the appearance of the “leaky” intestinal barrier syndrome, the movement of bacteria from the intestine into the general circulation, the development of systemic inflammation, oxidative stress, comorbidity, the progression of CKD, and an increase in mortality. Diets with restriction of protein and potassium quotas, violation of nutritional status lead to the development of dysbiosis in CKD. A decrease in the diet of vegetables and fruit causes the expansion of bacteria producing uricase and urease, which are enzymes in the formation of uremic toxins and reduce the number and variety of bacteria producing short-chain fatty acids. Potential targeted effects on the axis of “intestinal microbiota - chronic kidney disease” are being discussed: the use of a diet enriched in plant fibers, heat-treated, then chilled potatoes and rice as prebiotics (sources of resistant starch), nuts, plant seeds, and pro-, pre-, synbiotics, fecal transplantation. Most of the proposed interventions in the structure and functions of the microbiota are not dangerous, side effects are minimal.

Download Full-text