Food, immunity, and the microbiome.

Abstract:

:There is increasing evidence that ingested diet-borne components are involved in the pathogenesis of disorders such as inflammatory bowel diseases, atherosclerosis, and type 2 diabetes. Nutrients can have short- and long-term effects in shaping the composition of the microbiota. Western diets (enriched in fat, phosphatidylcholine, and L-carnitine) promote inflammation and atherosclerosis through specific fatty acids and degradation products such as trimethylamine N-oxide. Other dietary factors such as carbazoles or tryptophan-enriched proteins have anti-inflammatory properties-partly via activation of aryl hydrocarbon receptors. The microbiota and its metabolic machinery produce a myriad of metabolites that serve as important messengers between the diet, microbiota, and host. Short-chain fatty acids affect immune responses and epithelial integrity via G-protein-coupled receptors and epigenetic mechanisms. By increasing our understanding of interactions between diet, immunity, and the microbiota, we might develop food-based approaches to prevent or treat many diseases. There now is scientific evidence to support the adage "we are what we eat," and this process begins in early life.

journal_name

Gastroenterology

journal_title

Gastroenterology

authors

Tilg H,Moschen AR

doi

10.1053/j.gastro.2014.12.036

subject

Has Abstract

pub_date

2015-05-01 00:00:00

pages

1107-19

issue

6

eissn

0016-5085

issn

1528-0012

pii

S0016-5085(15)00012-8

journal_volume

148

pub_type

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