1
|
Balasubramanian R, Schneider E, Gunnigle E, Cotter PD, Cryan JF. Fermented foods: Harnessing their potential to modulate the microbiota-gut-brain axis for mental health. Neurosci Biobehav Rev 2024; 158:105562. [PMID: 38278378 DOI: 10.1016/j.neubiorev.2024.105562] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2023] [Revised: 01/18/2024] [Accepted: 01/21/2024] [Indexed: 01/28/2024]
Abstract
Over the past two decades, whole food supplementation strategies have been leveraged to target mental health. In addition, there has been increasing attention on the ability of gut microbes, so called psychobiotics, to positively impact behaviour though the microbiota-gut-brain axis. Fermented foods offer themselves as a combined whole food microbiota modulating intervention. Indeed, they contain potentially beneficial microbes, microbial metabolites and other bioactives, which are being harnessed to target the microbiota-gut-brain axis for positive benefits. This review highlights the diverse nature of fermented foods in terms of the raw materials used and type of fermentation employed, and summarises their potential to shape composition of the gut microbiota, the gut to brain communication pathways including the immune system and, ultimately, modulate the microbiota-gut-brain axis. Throughout, we identify knowledge gaps and challenges faced in designing human studies for investigating the mental health-promoting potential of individual fermented foods or components thereof. Importantly, we also suggest solutions that can advance understanding of the therapeutic merit of fermented foods to modulate the microbiota-gut-brain axis.
Collapse
Affiliation(s)
- Ramya Balasubramanian
- APC Microbiome Ireland, University College Cork, Cork, Ireland; Department of Anatomy and Neuroscience, University College Cork, Cork, Ireland; Food Biosciences Department, Teagasc Food Research Centre, Moorepark, Fermoy, P61C996, County Cork, Ireland
| | | | - Eoin Gunnigle
- APC Microbiome Ireland, University College Cork, Cork, Ireland
| | - Paul D Cotter
- APC Microbiome Ireland, University College Cork, Cork, Ireland; Food Biosciences Department, Teagasc Food Research Centre, Moorepark, Fermoy, P61C996, County Cork, Ireland.
| | - John F Cryan
- APC Microbiome Ireland, University College Cork, Cork, Ireland; Department of Anatomy and Neuroscience, University College Cork, Cork, Ireland.
| |
Collapse
|
2
|
Zhao Y, Ding ZG, Yan YJ, Yang R, Qi MM, Pan SK, Xie JL, Sun YH, Xiang J. Teadenol B as a Component of Microorganism-Fermented Tea Extract Inhibited Breast Cancers by Promoting Autophagy. Molecules 2024; 29:872. [PMID: 38398624 PMCID: PMC10892666 DOI: 10.3390/molecules29040872] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2024] [Revised: 02/09/2024] [Accepted: 02/12/2024] [Indexed: 02/25/2024] Open
Abstract
Breast cancer is a significant threat to life and health, which needs more safe and effective drugs to be explored. Teadenol B is a characteristic chemical component of microbial fermented tea. This study discovered that teadenol B could exhibit obvious inhibitory effects on all four different clinical subtype characteristics of breast cancer cells. Proteomic studies show that deoxycytidine triphosphate deaminase (DCTD), which could block DNA synthesis and repair DNA damage, had the most significant and consistent reduction in all four types of breast cancer cells with the treatment of teadenol B. Considering MDA-MB-231 cells exhibit poor clinical prognosis and displayed substantial statistical differences in KEGG pathway enrichment analysis results, we investigated its impact on the size and growth of MDA-MB-231 triple-negative breast tumors transplanted into nude mice and demonstrated that teadenol B significantly suppressed tumor growth without affecting body weight significantly. Finally, we found that the conversion of LC3-I to LC3-II in MDA-MB-231 increased significantly with teadenol B treatment. This proved that teadenol B could be a strong autophagy promotor, which explained the down-regulation of DCTD to some extent and may be the potential mechanism underlying teadenol B's anti-breast cancer effects. This finding provides new evidence for drinking fermented tea to prevent breast cancer and highlights the potential of teadenol B as a novel therapeutic option for breast cancer prevention and treatment, necessitating further investigations to clarify its exact target and the details involved.
Collapse
Affiliation(s)
- Ying Zhao
- Ministry of Education Laboratory of Combinatorial Biosynthesis and Drug Discovery, School of Pharmaceutical Science, Wuhan University, Wuhan 430071, China; (Y.Z.); (Y.-J.Y.); (M.-M.Q.); (Y.-H.S.)
| | - Zhang-Gui Ding
- Pu-erh Tea Fermentation Engineering Research Center of Yunnan Province, Kunming 650271, China; (Z.-G.D.); (R.Y.); (S.-K.P.); (J.-L.X.)
- Key Laboratory of Pu-erh Tea Processing Technology, Ministry of Agriculture and Rural Affairs, Kunming 650271, China
- Yunnan Dayi Microbial Technology Co., Ltd., Kunming 650271, China
- Yunnan Institute of Microbiology, School of Life Sciences, Yunnan University, Kunming 650091, China
- Key Laboratory for Southwest Microbial Diversity of the Ministry of Education, Yunnan University, Kunming 650091, China
| | - Yu-Jie Yan
- Ministry of Education Laboratory of Combinatorial Biosynthesis and Drug Discovery, School of Pharmaceutical Science, Wuhan University, Wuhan 430071, China; (Y.Z.); (Y.-J.Y.); (M.-M.Q.); (Y.-H.S.)
| | - Rui Yang
- Pu-erh Tea Fermentation Engineering Research Center of Yunnan Province, Kunming 650271, China; (Z.-G.D.); (R.Y.); (S.-K.P.); (J.-L.X.)
- Key Laboratory of Pu-erh Tea Processing Technology, Ministry of Agriculture and Rural Affairs, Kunming 650271, China
- Yunnan Dayi Microbial Technology Co., Ltd., Kunming 650271, China
| | - Miao-Miao Qi
- Ministry of Education Laboratory of Combinatorial Biosynthesis and Drug Discovery, School of Pharmaceutical Science, Wuhan University, Wuhan 430071, China; (Y.Z.); (Y.-J.Y.); (M.-M.Q.); (Y.-H.S.)
| | - Shu-Kang Pan
- Pu-erh Tea Fermentation Engineering Research Center of Yunnan Province, Kunming 650271, China; (Z.-G.D.); (R.Y.); (S.-K.P.); (J.-L.X.)
- Key Laboratory of Pu-erh Tea Processing Technology, Ministry of Agriculture and Rural Affairs, Kunming 650271, China
- Yunnan Dayi Microbial Technology Co., Ltd., Kunming 650271, China
| | - Ji-Ling Xie
- Pu-erh Tea Fermentation Engineering Research Center of Yunnan Province, Kunming 650271, China; (Z.-G.D.); (R.Y.); (S.-K.P.); (J.-L.X.)
- Key Laboratory of Pu-erh Tea Processing Technology, Ministry of Agriculture and Rural Affairs, Kunming 650271, China
- Yunnan Dayi Microbial Technology Co., Ltd., Kunming 650271, China
| | - Yu-Hui Sun
- Ministry of Education Laboratory of Combinatorial Biosynthesis and Drug Discovery, School of Pharmaceutical Science, Wuhan University, Wuhan 430071, China; (Y.Z.); (Y.-J.Y.); (M.-M.Q.); (Y.-H.S.)
| | - Jin Xiang
- Ministry of Education Laboratory of Combinatorial Biosynthesis and Drug Discovery, School of Pharmaceutical Science, Wuhan University, Wuhan 430071, China; (Y.Z.); (Y.-J.Y.); (M.-M.Q.); (Y.-H.S.)
| |
Collapse
|
3
|
Akishino M, Aoki Y, Baba H, Asakawa M, Hama Y, Mitsutake S. Red algae-derived isofloridoside activates the sweet taste receptor T1R2/T1R3. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102186] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
|
4
|
Ameliorating prediabetic subject status via fermented tea supplementation: A randomized, double-blind, parallel-group comparison study. J Funct Foods 2022. [DOI: 10.1016/j.jff.2022.105257] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022] Open
|
5
|
Zhu QF, Ge YH, An N, Li N, Xiao Y, Huang GX, Zhang LL, Feng YQ, Wu JL. Profiling of Branched Fatty Acid Esters of Hydroxy Fatty Acids in Teas and Their Potential Sources in Fermented Tea. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:5369-5376. [PMID: 35445595 DOI: 10.1021/acs.jafc.2c01210] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
Branched fatty acid ester of hydroxy fatty acid (FAHFA) is a class of natural lipid with important biological functions. In this study, we first profiled natural-origin FAHFAs in different teas using the chemical labeling-assisted liquid chromatography-mass spectrometry method. Consequently, we observed rich molecular diversity of FAHFAs with multiple regioisomers in teas. Additionally, the FAHFA contents had a positive relationship with the tea fermentation degree and a negative relationship with homologous fatty acids. Moreover, the highly accumulated FAHFAs (e.g., 3-MAHMA) in some postfermented teas (e.g., Fu brick tea) were also basically interpreted with regiospecificity of FAHFAs in both teas and fungus. This study revealed that tea is a rich natural source of FAHFAs, and some abundant FAHFAs might be the functional molecules accounting for the antidiabetic function of teas.
Collapse
Affiliation(s)
- Quan-Fei Zhu
- State Key Laboratory of Quality Research in Chinese Medicine, Macau Institute for Applied Research in Medicine and Health, Macau University of Science and Technology, Avenida Wai Long, Taipa, 999078 Macau, P. R. China
| | - Ya-Hui Ge
- State Key Laboratory of Quality Research in Chinese Medicine, Macau Institute for Applied Research in Medicine and Health, Macau University of Science and Technology, Avenida Wai Long, Taipa, 999078 Macau, P. R. China
| | - Na An
- Department of Chemistry, Wuhan University, Wuhan 430072, P. R. China
| | - Na Li
- State Key Laboratory of Quality Research in Chinese Medicine, Macau Institute for Applied Research in Medicine and Health, Macau University of Science and Technology, Avenida Wai Long, Taipa, 999078 Macau, P. R. China
| | - Ying Xiao
- State Key Laboratory of Quality Research in Chinese Medicine, Macau Institute for Applied Research in Medicine and Health, Macau University of Science and Technology, Avenida Wai Long, Taipa, 999078 Macau, P. R. China
| | - Guo-Xin Huang
- State Key Laboratory of Quality Research in Chinese Medicine, Macau Institute for Applied Research in Medicine and Health, Macau University of Science and Technology, Avenida Wai Long, Taipa, 999078 Macau, P. R. China
| | - Li-Li Zhang
- State Key Laboratory of Quality Research in Chinese Medicine, Macau Institute for Applied Research in Medicine and Health, Macau University of Science and Technology, Avenida Wai Long, Taipa, 999078 Macau, P. R. China
| | - Yu-Qi Feng
- Department of Chemistry, Wuhan University, Wuhan 430072, P. R. China
- Frontier Science Center for Immunology and Metabolism, Wuhan University, Wuhan 430072, P. R. China
- School of Health Sciences, Wuhan University, Wuhan 430071, P. R. China
| | - Jian-Lin Wu
- State Key Laboratory of Quality Research in Chinese Medicine, Macau Institute for Applied Research in Medicine and Health, Macau University of Science and Technology, Avenida Wai Long, Taipa, 999078 Macau, P. R. China
| |
Collapse
|