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Increasing attention has been paid to the importance
of nutrition early in life, including the fetal milieu. The relationship
between diet, brain function and the risk of mental disorders has been the
subject of intense research in recent years. Nutritional guidelines around the
globe use very similar methods in presenting their concepts of the ideal
dietary pattern, and give consumers a selection of recommended food groups.
Despite the impact of fermented foods and beverages on gastro-intestinal
wellbeing and diseases, their many health benefits or recommended consumption
has not been widely translated to global inclusion in world food guidelines.
Nutrition research in cognitive development, mental health/well-being, with
normal or fermented food or beverage, reveals a direct influence of gut
microbiota. This is achieved by boosting the anti-oxidant and anti-inflammatory
activity or directly in gut-to-brain connections. The gut-microbiota-brain axis
controls bowel functionalities and influences the communication between the
immune and nervous systems and vice versa. Alterations in the intestine
microbiota composition in humans have been linked to a variety of
neuropsychiatric conditions. Mushroom biomass and fermented foods and beverages
have long been a part of the human diet and with further supplementation with
probiotics, in some cases, they offer nutritional and health attributes worthy
of recommendation of regular consumption namely on mental disorders.
INTRODUCTION
Human nutrition begins with milk. Fermented
milk products have been recognized as healthy foods since ancient times.
Fermentation processes and products are believed to have been developed around
10 000 years BC [1] in order to preserve food for times of deficiency, improve
flavor and reduce poisonous effects. Recommendations for the consumption of
certain nutritious foods date back to the Hippocratic Corpus of Ancient Greece
[2].
Increasing attention has been paid to the
importance of nutrition early in life, including the fetal milieu. Thousands of
different fermented foods and beverages are still unknown outside the native
area in which they have been produced for centuries, many going back even
before recorded history [3].
Our previous review, Bell et al. [4] examined
different nutritional guidelines, some case studies, providing insights and
discrepancies, in the regulatory framework of Food Safety Management of some of
the world’s economies.
Nutritional guidelines around the globe use
very similar methods in presenting their concepts of the ideal dietary pattern
and give consumers a selection of recommended food groups. Fermented foods and
beverages have long been a part of the human diet and with further
supplementation of probiotic microbes, in some cases, they offer nutritional
and health attributes worthy of recommendation of regular consumption [5].
However, not all forms of fermentation or fermented foods are beneficial. Some
fungi associated with
NUTRITION AND
PROGRESSIVE NEURODEGENERATIVE DISORDERS
The relationship between diet, brain function
and the risk of mental disorders has been the subject of intense research in
recent years. Neurodegenerative diseases (e.g. Parkinson’s, Alzheimer’s and
Huntington’s) are incurable and debilitating conditions that result in
progressive degeneration and/or death of nerve cells. This causes problems with
movement (ataxias) or mental functioning (dementias).
Energy homeostasis is kept through a complex
interplay of nutritional, neuronal and hormonal inputs that are integrated at
the level of the central nervous system (CNS). A disruption of this regulation
gives rise to several life-threatening conditions. The CNS regulates nutrient
intake by innate transmitting processes, which becomes disturbed in CNS
lesions. On the other hand, brain degenerative disorders may steadily affect
nutritional status. Adequate nutritional support is considered relevant
adjuvant therapy in retarding or inhibiting chronic neurological diseases, malnutrition
being a risk factor [7].
The gut microbiota provides essential
capacities for the fermentation of non-digestible substrates like dietary
fibres and endogenous intestinal mucus. It is well known since the 60’s [8]
that feeding a ruminant (e.g. cattle, sheep, goats) is feeding the vast
microflora requirements in two compartments, the rumen and the large intestine,
which by microbial fermentation produces short chain volatile fatty acids,
gases and microbial protein that subsequently may cover the animal requirements
in energy, protein and other nutrients [9].
We recall the outbreak of BSE (mad cow
disease, bovine spongiform encephalopathy) in 1986 an interesting disease from
a medical standpoint because of the causative agent, prions, which are
infectious proteins, not a virus, caused by intake of animal protein. This CNS
disease, with links to Creutzfeldt-Jacob Disease (CJD), clearly reveals the
connection of food and brain injury, characterized by spongiform changes
associated with neuronal loss, and a failure to induce inflammatory response.
Nutrition is a target of research in
cognitive and mental well-being and health, now known as nutritional
psychiatry. Patients with neurological diseases are at increased risk of
micronutrient deficiency and dehydration. On the other hand, nutritional
factors may be involved in the pathogenesis of neurological diseases [10].
Microbiome is the collective genomes of the
microorganisms in a particular environment while microbiota is the community of
microorganisms themselves. The gut resident microbes affect many aspects of
human physiology and are linked to mental health (e.g. anxiety and depression)
[11].
There is a tremendous complexity of the human
gut microbiota, established during infancy, in both health and disease states
and a healthy microbiota consists of an inter-dependent network of microbes
rather than a particular bacterial genera. Intestinal bacteria produce numerous
neurotoxic metabolites (e.g. lactic acid and ammonia) with potential encephalotoxicity.
Probiotics and prebiotics may limit production of lactic acid in the gut. The
direct effects of probiotics in the gut are well documented and include
up-regulation of immunoglobulins such as IgA, down-regulation of inflammatory
cytokines, and enhancement of gut barrier function [12].
The application of fermentation is an ancient
art and fermented food or beverage directly influences our own microbiota via
magnified antioxidant and anti-inflammatory activity or directly in
gut-to-brain communication via a beneficial shift in the intestinal microbiota
[13]. Depression and other mental health disorders are characterized by
chronic, low-grade inflammation and oxidative stress. High-fat or high-sugar and low nutrient-value
foods are commonly consumed by those with depression, anxiety, and high levels
of chronic distress [14].
The long-term gut-brain communication may
exist and may clarify the relationship between potentially beneficial
food-derived microorganisms and brain health although still unknown how to
enhance the microbiome [15].
FERMENTED FOODS
The shift away from traditional lifestyles
has been linked to increased rates of depression and other mental health
disorders [16]. The purposeful application of fermentation in food and beverage
preparation, as a means to provide palatability, nutritional value,
preservative, and medicinal properties, is an ancient practice. Fermented foods
and beverages continue to make a significant contribution to the overall
patterns of traditional dietary practices [17].
As our knowledge of the human microbiome
increases, including its connection to mental health (e.g. anxiety and
depression), it is becoming increasingly clear that there are untold
connections between our resident microbes and many aspects of physiology [18].
The consumption of mushrooms and fermented
foods may be particularly relevant to the emerging research linking traditional
dietary practices and positive mental health. The extent to which traditional
dietary items may mitigate inflammation and oxidative stress may be controlled,
at least to some degree, by microbiota. A properly controlled fermentation may
often increase the activity and bioavailability of a specific nutrient and
phytochemical content of foods, the ultimate value of which may be associated
with mental health [19]; furthermore, the microbes e.g. Lactobacillus and
Bifidobacteria species associated with fermented foods may also influence brain
health via direct and indirect pathways [20].
FERMENTATION AND
REDUCED INFLAMMATION
There are thousands of fermented foods and
beverages, and they are still absent as a category in different national food
guides. For understanding the inconsistencies in claims concerning fermented
foods among various regulatory systems, each legal system should be considered
unique.
The purposeful application of fermentation
for food preservation, palatability, and other reasons is an ancient art. The
connection between fermented dairy products and the growth of beneficial
intestinal microbes has been well described. However, the findings that
(non-dairy) fermented food, mushrooms and herbs can have a positive influence
on the intestinal microbiota and influence long-term gut-brain communication
[21].
Depression and other mental health disorders
are characterised by chronic, low-grade inflammation and oxidative stress.
Conversely, a traditional diet rich in antioxidant, anti-inflammatory foods may
confer some level of protection against depression [22].
An intestinal ‘inflammatory microbiome’
appears to exist, one that may contribute to altered mood via intestinal
permeability, systemic and local lipopolysaccharide (LPS) burden, and even
direct-to-brain microbe communication [23].
Thought to be a result of changes in diet and
lifestyle patterns, high density diets in energy (sugar and fat) and low
nutrient-value foods are commonly consumed by those with depression, anxiety
and high levels of chronic distress, thus contributing to the likelihood of an
inflammatory microbiome [24].
Traditional fermentation techniques of
conventional diets (e.g. breads, soy germ, wheat germ, rice bran) rich in
dietary fibre consisting of non-starch polysaccharides and other plant
components such as cellulose, resistant starch, resistant dextrins, inulin,
lignins, chitins, pectins, β-glucans and oligosaccharides, have been shown to
produce novel bioactive compounds capable of producing beneficial immune,
glycemic and anti-inflammatory activities [25]. The action of fermenting
cultures is determinant for the different degradation of the cell wall,
disrupting the protein-carbohydrate integration, thus reducing the solubility
of dietary fibre [26].
There are only a few medical problems that
evolution has not “resolved” and inflammation is one of them. Recent evidence
suggests that the health-promoting target of bioflavonoids, secondary
metabolites from plant and fungus (although functional foods such as mushrooms
do not contain flavonoids), is directed toward the human gut bacterial pool of
genes or metagenomes and that these benefits have an evolutionary origin and
benefit [27].
Researchers have examined the in vivo
properties of an herbal blend typically used in traditional medicine to treat
inflammatory disorders, comparing its effects in the unfermented and fermented
form. Markers of systemic inflammation were lower with fermented foods [28].
In India idli and dosa are two of the
healthiest and most popular breakfast foods using the same fermented batter but
the perfect idli is soft and fluffy whereas the perfect dosa is paper-thin and
crisp. There is still a debate if children can consume daily and in sufficient
quantities there fermented foods.
It can therefore be said that fermented foods
and beverages act through positive influence on nutritional status, via
magnified antioxidant and anti-inflammatory activity, reduction of intestinal
permeability, depletion of the detrimental effects of the endoxin
lipopolysaccharide, and improved glycemic control [29].
NEUROPROTECTIVE
EFFECTS OF MUSHROOMS
Chronic brain inflammation sustains the
progression of Alzheimer’s disease, so the objective is to find molecules that
can reduce brain inflammation; thereby providing a disease-modifying therapy
for dementia.
In the past ten years, the clinical
development of mushroom nutrition has determined that Coriolus versicolor biomass has viral protective properties, while
Hericium erinaceus biomass is
extremely high in super-oxide dismutase (SOD) content which is important given
that with herpes simplex virus infection, apoE4 intensifies virus latency and
is associated with the increased oxidative damage to the central nervous
system. In addition there is some evidence that herpes simplex virus infection
in combination with the apoE4 genotype may be associated with increased risk of
Alzheimer’s disease (AD) [30].
Consistent with this notion Coriolus versicolor biomass has a
clinically verified use in the reduction of viral load of Epstein-Barr virus
(EBV), cytomegalovirus (CMV) and human herpesvirus-6 (HHV-6) [31].
Alterations in the gut microbiota composition
in humans have also been linked to a variety of neuropsychiatric conditions,
including depression, autism and Parkinson's disease and the microbiota may be
a modifiable factor modulating the development or pathogenesis of
neuropsychiatric disorders [32].
Mushrooms [33] are particularly rich in
leucine and lysine, deficient in many grains, proteins, such as lectins, fungal
immunomodulatory proteins [34], ribosome inactivating proteins, ribonucleases,
laccases and other enzymes [35] have interesting biological activities
including anti-convulsant activity [36].
We have studied the role of feeding mushroom
(Coriolus versicolor) biomass on
Alzheimer’s disease [37]. Abnormal redox homeostasis and oxidative stress have
been proposed to play a role in the etiology of several neuropsychiatric
disorders and emerging interest has recently focused on markers of oxidative
stress and neuroinflammation in neurodegenerative disorders as well as in
different forms of chronic mental illness. Mushroom products, extracts or
biomass, known for their potent antioxidant property, have attracted interest
due to their potential in neuroprotection, antioxidant and anti-inflammatory
effects, in mitochondrial dysfunctions associated disorders [38].
This nutritional approach is not a cure, but
a stop-gap approach until a pharmaceutical alternative can be discovered and
confirmed.
CONCLUSION
As we are entering an era where we can
increasingly modify health through food and measure the effects through our
microbes or metabolites, modern research is emphasizing the likely value of
inherited dietary practices on mental health, and on resiliency against
depression in particular.
At the same time, there has been progress
toward better understanding of the role played by the low-grade inflammation
and the intestinal microbiome in human health and mental well-being.
The present global regulatory framework for
fermented foods and beverages is confusing and limiting. Foods prepared by
fermentation will increase in amount and use as they contribute to the
diversity of gut microbiota and indirectly impact on mental health and other
disorders. Future studies must account for possible microbiota-targeted
intervention strategies that could improve health status and prevent
psychiatric disorders. Hopefully, further research will illuminate the ways in
which fermentation might be connected to the emerging discipline of nutritional
psychiatry. Many challenges still remain regarding the establishment of dietary
guidelines integrating education, agriculture, health, environment and
industry.
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