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Food Science and Human Wellness 2024, 13(2): 541-555 https://doi.org/10.26599/FSHW.2022.9250049
Open Access | Issue | Published: 25 September 2023

Diet and physical activity influence the composition of gut microbiota, benefit on Alzheimer’s disease

Show Author's Information Jinyue Zhoua,1,,  Min Tangb,1,  Wanyi Lib,  Rui Fanga,  Chunlan Tanga,b,c( ),  Qinwen Wanga( )
School of Public Health, Health Science Center, Ningbo University, Ningbo 315211, China
Department of Neurology, Ningbo Rehabilitation Hospital, Ningbo 3151000, China
Ningbo Institute of Life and Health Industry, University of Chinese Academy of Sciences, Ningbo 315100, China
Key Laboratory of Diagnosis and Treatment of Digestive System Tumors of Zhejiang Province, Ningbo 315100, China

1 These authors contributed equally to this work.

Peer review under responsibility of Tsinghua University Press.

Keywords:
Gut microbiota, Alzheimer’s disease, Diet, Physical activity, Brain-gut axis
Cite this article:
Zhou J, Tang M, Li W, et al. Diet and physical activity influence the composition of gut microbiota, benefit on Alzheimer’s disease. Food Science and Human Wellness, 2024, 13(2): 541-555. https://doi.org/10.26599/FSHW.2022.9250049
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Abstract Full text About this article

Alzheimer’s disease is a neurodegenerative disease with complex etiology. Gut microbiota influences the gut-brain axis, which may affect pathways related to the pathogenesis of Alzheimer’s disease. Additionally, diet and physical activity are likely to affect the pathology of Alzheimer’s disease as well as the gut microbiota. This demonstrates that it may be possible to prevent or halt the progression of Alzheimer’s disease by regulating the gut microbiota using diet and physical activity strategies. Therefore, the present study reviews the association between these two interventions and gut microbiota in the human body. It also summarizes how these two interventions benefit Alzheimer’s disease. Furthermore, the primary limitations of these two interventions are discussed and promising strategies are proposed, which may be beneficial to further study and develop the intervening measure for the progression of Alzheimer’s disease.


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About this article

Diet and physical activity influence the composition of gut microbiota, benefit on Alzheimer’s disease

Show Author's information Jinyue Zhoua,1,, Min Tangb,1, Wanyi Lib, Rui Fanga, Chunlan Tanga,b,c( ), Qinwen Wanga( )
School of Public Health, Health Science Center, Ningbo University, Ningbo 315211, China
Department of Neurology, Ningbo Rehabilitation Hospital, Ningbo 3151000, China
Ningbo Institute of Life and Health Industry, University of Chinese Academy of Sciences, Ningbo 315100, China
Key Laboratory of Diagnosis and Treatment of Digestive System Tumors of Zhejiang Province, Ningbo 315100, China

1 These authors contributed equally to this work.

Peer review under responsibility of Tsinghua University Press.

Abstract

Alzheimer’s disease is a neurodegenerative disease with complex etiology. Gut microbiota influences the gut-brain axis, which may affect pathways related to the pathogenesis of Alzheimer’s disease. Additionally, diet and physical activity are likely to affect the pathology of Alzheimer’s disease as well as the gut microbiota. This demonstrates that it may be possible to prevent or halt the progression of Alzheimer’s disease by regulating the gut microbiota using diet and physical activity strategies. Therefore, the present study reviews the association between these two interventions and gut microbiota in the human body. It also summarizes how these two interventions benefit Alzheimer’s disease. Furthermore, the primary limitations of these two interventions are discussed and promising strategies are proposed, which may be beneficial to further study and develop the intervening measure for the progression of Alzheimer’s disease.

Keywords: Gut microbiota, Alzheimer’s disease, Diet, Physical activity, Brain-gut axis

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Publication history

Received: 10 January 2022
Revised: 24 June 2022
Accepted: 07 August 2022
Published: 25 September 2023
Issue date: March 2024

Copyright

© 2024 Beijing Academy of Food Sciences. Publishing services by Tsinghua University Press.

Acknowledgements

This work is financially supported by National Natural Science Foundation of China (32171035), the major fund project of Ningbo Science and Technology Bureau (2019B10034), Opened-end Fund of Key Laboratory (KFJJ-202101, ZPKLP202202), Public Project of Ningbo (202002N3167), Project of Yinzhou(2022AS025) and Ningbo Rehabilitation Hospital (2022KY02), In addition, the work was also sponsored by a K.C. Wong Magna Fund in Ningbo University.

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This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).

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