PLANT-DERIVED NUTRIENTS AFFECT THE BRAIN AND GUT CONNECTION

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PLANT-DERIVED NUTRIENTS AFFECT THE BRAIN AND GUT CONNECTION

Study tests link in overweight adults

    


Prebiotics are used to foster the colonization of beneficial bacteria in the gut. These indigestible dietary fibers are found in plant-derived foods such as onions, leeks, artichokes, wheat, and bananas and in high concentrations in chicory root. They support gut health by promoting the growth and activity of beneficial gut bacteria. Researchers have now investigated whether specific prebiotics can influence brain function by improving communication between the gut microbiome and the brain.

The interventional study led by the University of Leipzig Medical Center indicates that consumption of high-dose dietary prebiotics reduces reward-related brain activation in response to high-calorie food stimuli. "The results suggest a potential link between gut health and brain function, in this case, food decision-making," says PD Dr Veronica Witte, co-author of the study and a scientist at the University of Leipzig Medical Center.

Young to middle-aged adults with overweight were selected for the study who followed an omnivorous Western diet. The 59 volunteers consumed 30 grams of inulin, a prebiotic from chicory root, daily for 14 days. During functional MRI imaging, participants were shown pictures of food and asked how much they desired to eat the meals depicted. After the MRI experiment, they were given their highest-rated dish and asked to consume it.

The MRI examination was repeated at four-time points: before and after the prebiotic administration and before and after a placebo phase. The participants were given a preparation with identical energy density but without prebiotics. When the participants evaluated high-calorie foods, there was comparatively less activation of reward-related brain areas after they had consumed the prebiotic fiber. This effect was accompanied by a shift in the composition of the gut bacteria.

The findings, derived from advanced neuroimaging, next-generation sequencing of gut bacteria, and combined analyses of potential metabolic pathways, suggest that functional microbial changes may underlie the altered brain response towards high-caloric food cues. Fasting blood samples from the participants underwent examination for gastrointestinal hormones, glucose, lipids, and inflammatory markers. In addition, gut microbiota and their metabolites, namely short-chain fatty acids, were measured in stool samples. The research was conducted within the Collaborative Research Centre 1052, "Obesity Mechanisms."

"Further studies are needed to investigate whether treatments that alter the microbiome could open up new avenues for less invasive approaches to the prevention and treatment of obesity. A better understanding of the underlying mechanisms between the microbiome, gut, and brain could help develop new strategies to promote healthier eating habits in at-risk people," says Dr Witte. A follow-up study is underway, examining the effects of long-term, high-dose prebiotic administration over six months on eating behavior, brain function, and body weight in people with overweight and obesity.

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