Metabolic diseases and pro- and prebiotics: Mechanistic insights

Abstract

Metabolic diseases, such as obesity and type 2 diabetes, are world-wide health problems. The prevalence of metabolic diseases is associated with dynamic changes in dietary macronutrient intake during the past decades. Based on national statistics and from a public health viewpoint, traditional approaches, such as diet and physical activity, have been unsuccessful in decreasing the prevalence of metabolic diseases. Since the approaches strongly rely on individual’s behavior and motivation, novel science-based strategies should be considered for prevention and therapy for the diseases. Metabolism and immune system are linked. Both overnutrition and infection result in inflammation through nutrient and pathogen sensing systems which recognize compounds with structural similarities. Dietary macronutrients (fats and sugars) can induce inflammation through activation of an innate immune receptor, Toll-like receptor 4 (TLR4). Long-term intake of diets high in fats and meats appear to induce chronic systemic low-grade inflammation, endotoxicity, and metabolic diseases. Recent investigations support the idea of the involvement of intestinal bacteria in host metabolism and preventative and therapeutic potentials of probiotic and prebiotic interventions for metabolic diseases. Specific intestinal bacteria seem to serve as lipopolysaccharide (LPS) sources through LPS and/or bacterial translocation into the circulation due to a vulnerable microbial barrier and increased intestinal permeability and to play a role in systemic inflammation and progression of metabolic diseases. This review focuses on mechanistic links between metabolic diseases (mainly obesity and type 2 diabetes), chronic systemic low-grade inflammation, intestinal environment, and nutrition and prospective views of probiotic and prebiotic interventions for the diseases.

Prebiotics, gut microbiota and metabolic risks: Unveiling the relationship

“…The worldwide estimated cases of diabetes in the year 2000 were 171 million comprising 2.8% of the total population. This endemic is thought to put a huge burden due to several allied complications and mortality risks (Nakamura & Omaye, 2012). It is imperative to identify the modifiable risk factors involved in the development of this silent killer.…”

The human microbiota associated with overall health

“…Prebiotics are nondigestible food ingredients (mostly oligosaccharides) that improve health by modulating the gut microbiota. Probiotics are defined as ''live microorganisms which, when administered in adequate amounts, confer a health benefit on the host'' (Nakamura & Omaye, 2012). Most probiotic bacterial strains are lactic acid bacteria (LAB) belonging to the genera Lactobacillus and Bifidobacterium, and other microorganisms like yeasts and filamentous fungi can also be used as probiotics.…”

School breakfast and healthy nutritional education in elementary school

“…10 of them got a (33.3 %) so they were supervised when they finished the semester (Table 2) for what it is necessary to construct mechanisms of continuous congruent assessment with the guidelines and school materials to support with base in the scientific evidence and not in the idea of the equivalencies of the macronutrients. The review of menus is another area of opportunity (the only source of information in 50 % of the schools) since in different versions of which there are provided by the DIF and in the manual for mothers and family parents 21 , distributed in all the schools of the country, there are found recommendations that do not adjust to the healthy nutritionist from the perspective of them being more important the characteristics of the components of the food more than the equivalences of macronutrients [26][27] . On the other hand though, the teachers, the families and the students mentioned differences between "healthy food "…”