Dose and age dependent effects of lactate supplementation in shaping gut microbiota

IF 3.8 2区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Journal of Functional Foods Pub Date : 2024-09-18 DOI:10.1016/j.jff.2024.106467
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引用次数: 0

Abstract

Effects of lactate supplementation on gut microbiota composition included profound inconsistency, leaving significant gaps in understanding its impacts on gut microbiome. This study investigated the effects of lactate supplementation on gut microbiota composition, focusing on age-dependent responses. A meta-analysis of 217 datasets (5,359 subjects) evaluated lactate’s impact on core microbiota. Results showed that lactate supplementation significantly increased beneficial bacteria, such as Lactobacillus and Bifidobacterium, with consistent effects in young adults, while older adults showed more variability. Lactate also decreased the Firmicutes-to-Bacteroidetes ratio, indicating potential gut function improvements. Pathogen abundance, including Bacteroides, was unaffected. Regression analysis revealed a linear increase in Lactobacillus abundance with doses exceeding 2,000 mg/day, while Bifidobacterium increased at doses between 10 and 5,500 mg/day. Clostridium abundance was significantly reduced at doses above 3,000 mg/day. These findings highlight the dose- and age-dependent benefits of lactate supplementation on gut microbiota and overall gut health.

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来源期刊
Journal of Functional Foods
Journal of Functional Foods FOOD SCIENCE & TECHNOLOGY-
CiteScore
9.60
自引率
1.80%
发文量
428
审稿时长
76 days
期刊介绍: Journal of Functional Foods continues with the same aims and scope, editorial team, submission system and rigorous peer review. We give authors the possibility to publish their top-quality papers in a well-established leading journal in the food and nutrition fields. The Journal will keep its rigorous criteria to screen high impact research addressing relevant scientific topics and performed by sound methodologies. The Journal of Functional Foods aims to bring together the results of fundamental and applied research into healthy foods and biologically active food ingredients. The Journal is centered in the specific area at the boundaries among food technology, nutrition and health welcoming papers having a good interdisciplinary approach. The Journal will cover the fields of plant bioactives; dietary fibre, probiotics; functional lipids; bioactive peptides; vitamins, minerals and botanicals and other dietary supplements. Nutritional and technological aspects related to the development of functional foods and beverages are of core interest to the journal. Experimental works dealing with food digestion, bioavailability of food bioactives and on the mechanisms by which foods and their components are able to modulate physiological parameters connected with disease prevention are of particular interest as well as those dealing with personalized nutrition and nutritional needs in pathological subjects.
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