Title:Synergistic Two-Way Interactions of Dietary Polyphenols and Dietary Components on the Gut Microbial Composition: Is There a Positive, Negative, or Neutralizing Effect in the Prevention and Management of Metabolic Diseases?
Volume: 22
Issue: 4
Author(s): Mohammed Sharif Swallah*, Hansong Yu*, Chunhong Piao, Hongling Fu, Zakari Yakubu and Frederick Leo Sossah
Affiliation:
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118,China
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118,China
Keywords:
Bioavailability, diabetes, dietary polyphenol, dysbiosis, eubiosis, gut microbiota, metabolic diseases, obesity.
Abstract: Polyphenol is an intricate bioactive molecule abundant in humans/animals’ diet particularly
plant foods, and has been evidenced in numerous reports with health-promoting functions, owing
to its free radical scavenging properties and a broad spectrum of bioactivities. However, the
beneficial functions are linked and restricted to bioavailability, which is dictated by the diversity of
the gut microbiota. The human/animal’s gut harbours a complex community of trillions of microbial
species and their symbiotic relationship goes beyond mere aiding the host’s digestive system,
with important functions such as host nutrition and health by encouraging nutrient metabolism and
absorption, regulation of the gastrointestinal development, protection against pathogens, maintenance
of the gut mucosal barrier functions and host immune system. The disruption of the gut community
(i.e., dysbiosis) is suggested to reflect several pathological processes, such as diabetes, obesity,
and other metabolic-related comorbidities. Recent improvements in deep-sequencing technologies
and bioinformatics have enabled a more complex understanding of the reciprocal interactions
of dietary polyphenols and gut microbiota, as well as their metabolic impact. Hence this review
seeks to discuss the two-way synergistic interactions of dietary polyphenols and dietary constituents
on the gut microbial composition with an updated and pivotal finding from literature
suggesting whether these interactions depict a positive, negative, or neutralizing effect in the prevention
of metabolic diseases.
