Abstract
Alzheimer’s disease (AD), the most prevalent form of dementia, is characterized by the accumulation of amyloid-beta (A ) 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 A , 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.
RAS ID
62641
Document Type
Journal Article
Volume
16
Issue
3
Funding Information
Delite Agro Polymers PVT–Industrial scholarship / Alzheimer’s Research Australia / Edith Cowan University
PubMed ID
38337696
School
School of Medical and Health Sciences / Centre of Excellence for Alzheimer's Disease Research and Care
Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 License.
Publisher
MDPI
Included in
Dietetics and Clinical Nutrition Commons, Diseases Commons, Neurosciences Commons, Sports Sciences Commons
Comments
Dissanayaka, D. M. S., Jayasena, V., Rainey-Smith, S. R., Martins, R. N., & Fernando, W. M. A. D. B. (2024). The role of diet and gut microbiota in Alzheimer’s disease. Nutrients, 16(3), article 412. https://doi.org/10.3390/nu16030412