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Review | Publishing Language: Chinese | Open Access

Progress in Research on the Involvement of Intestinal Flora in Depression Based on the “Microbial-Gut-Brain” Axis

Jinzhao XU Yanshi MADanping WANGXuyan ZHANGXiaoying YANGYansong YULongkai MAMengqi TANGXiaoxi XU ( )
Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, China
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Abstract

Depression is one of the most common mental disorders in modern society. The disease not only seriously harms people’s quality of life, but also brings a huge burden to families and society because of the high suicide rate and disability rate caused by it. Recent studies have shown that the intestinal flora plays an important role the occurrence and progression of depression and dysfunctional gut-brain communication may be an essential pathological mechanism of depression. The“microbiota-gut-brain” (MGB) axis allows the intestinal flora to participate in the two-way information exchange between the intestine and the brain. Most previous studies mainly focus on exploring the individual characteristics of the intestinal flora in patients with depression and the relationship between the intestinal flora and the occurrence of depression, revealing that maintaining a healthy intestinal flora may be a new idea for the prevention and treatment of depression in the future. This article summarizes recent progress in this research field. We hope that this review can provide insights into the action mechanism of anti-depressive agents from the perspective of the MGB axis, and also provide a reference for the application of probiotics in new depression treatments.

CLC number: TS201.4 Document code: A Article ID: 1002-6630(2023)05-0383-09

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Food Science
Pages 383-391

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Cite this article:
XU J, MA Y, WANG D, et al. Progress in Research on the Involvement of Intestinal Flora in Depression Based on the “Microbial-Gut-Brain” Axis. Food Science, 2023, 44(5): 383-391. https://doi.org/10.7506/spkx1002-6630-20220311-132

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Received: 11 March 2022
Published: 15 March 2023
© Beijing Academy of Food Sciences 2023.

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