The regulatory mechanism of intermittent fasting and probiotics on cognitive function by the microbiota-gut-brain axis

IF 3.2 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Journal of Food Science Pub Date : 2025-03-17 DOI:10.1111/1750-3841.70132

Yili Chen, Chi-Tang Ho, Xin Zhang

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Abstract

Intermittent fasting (IF) is an eating pattern that promotes health and cognitive improvement through periodic fasting and eating. It has been shown to enhance neuroplasticity and reduce oxidative stress and inflammation. Recent studies have demonstrated that probiotic supplementation enhances cognitive performance by modulating gut microbiota composition and increasing short-chain fatty acid production, which in turn promotes neurogenesis and synaptic plasticity. The microbiota-gut-brain axis (MGBA) is the communication bridge between gut microbiota and the brain, influencing cognitive function through the immune, endocrine, and nervous systems. The combination of probiotics and IF may exert complementary effects on cognitive function, with IF enhancing gut microbial diversity and metabolic efficiency, while probiotics further modulate gut barrier integrity and neurotransmitter synthesis. This review critically examines the interplay between probiotics and IF on cognitive function via the MGBA, identifying key mechanisms and potential therapeutic strategies that remain underexplored in current research.

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间歇性禁食和益生菌对微生物群-肠-脑轴认知功能的调节机制

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来源期刊

Journal of Food Science 工程技术-食品科技

CiteScore

7.10

自引率

2.60%

发文量

412

审稿时长

3.1 months

期刊介绍： The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science. The range of topics covered in the journal include: -Concise Reviews and Hypotheses in Food Science -New Horizons in Food Research -Integrated Food Science -Food Chemistry -Food Engineering, Materials Science, and Nanotechnology -Food Microbiology and Safety -Sensory and Consumer Sciences -Health, Nutrition, and Food -Toxicology and Chemical Food Safety The Journal of Food Science publishes peer-reviewed articles that cover all aspects of food science, including safety and nutrition. Reviews should be 15 to 50 typewritten pages (including tables, figures, and references), should provide in-depth coverage of a narrowly defined topic, and should embody careful evaluation (weaknesses, strengths, explanation of discrepancies in results among similar studies) of all pertinent studies, so that insightful interpretations and conclusions can be presented. Hypothesis papers are especially appropriate in pioneering areas of research or important areas that are afflicted by scientific controversy.