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Polyunsaturated Fatty Acids as Prebiotics: Innovation or Confirmation?

The International Scientific Association for Probiotics and Prebiotics (ISAPP), in its last consensus statement about prebiotics, defined polyunsaturated fatty acids (PUFAs) as “candidate prebiotics” due to a lack of complete scientific evidence. Previous studies have demonstrated the ability of mic...

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Autores principales: Rinninella, Emanuele, Costantini, Lara
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8774454/
https://www.ncbi.nlm.nih.gov/pubmed/35053879
http://dx.doi.org/10.3390/foods11020146
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author Rinninella, Emanuele
Costantini, Lara
author_facet Rinninella, Emanuele
Costantini, Lara
author_sort Rinninella, Emanuele
collection PubMed
description The International Scientific Association for Probiotics and Prebiotics (ISAPP), in its last consensus statement about prebiotics, defined polyunsaturated fatty acids (PUFAs) as “candidate prebiotics” due to a lack of complete scientific evidence. Previous studies have demonstrated the ability of microbiota to metabolize PUFAs, although the role of the resulting metabolites in the host is less known. Recent partial evidence shows that these metabolites can have important health effects in the host, reinforcing the concept of the prebiotic action of PUFAs, despite the data being mostly related to omega-6 linoleic acid and to lactobacilli taxon. However, considering that the symbionts in our gut benefit from the nutritional molecules that we include in our diet, and that bacteria, like all living organisms, cannot benefit from a single nutritional molecule, the concept of the “correct prebiotic diet” should be the new frontier in the field of gut microbiota research.
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spelling pubmed-87744542022-01-21 Polyunsaturated Fatty Acids as Prebiotics: Innovation or Confirmation? Rinninella, Emanuele Costantini, Lara Foods Commentary The International Scientific Association for Probiotics and Prebiotics (ISAPP), in its last consensus statement about prebiotics, defined polyunsaturated fatty acids (PUFAs) as “candidate prebiotics” due to a lack of complete scientific evidence. Previous studies have demonstrated the ability of microbiota to metabolize PUFAs, although the role of the resulting metabolites in the host is less known. Recent partial evidence shows that these metabolites can have important health effects in the host, reinforcing the concept of the prebiotic action of PUFAs, despite the data being mostly related to omega-6 linoleic acid and to lactobacilli taxon. However, considering that the symbionts in our gut benefit from the nutritional molecules that we include in our diet, and that bacteria, like all living organisms, cannot benefit from a single nutritional molecule, the concept of the “correct prebiotic diet” should be the new frontier in the field of gut microbiota research. MDPI 2022-01-06 /pmc/articles/PMC8774454/ /pubmed/35053879 http://dx.doi.org/10.3390/foods11020146 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Commentary
Rinninella, Emanuele
Costantini, Lara
Polyunsaturated Fatty Acids as Prebiotics: Innovation or Confirmation?
title Polyunsaturated Fatty Acids as Prebiotics: Innovation or Confirmation?
title_full Polyunsaturated Fatty Acids as Prebiotics: Innovation or Confirmation?
title_fullStr Polyunsaturated Fatty Acids as Prebiotics: Innovation or Confirmation?
title_full_unstemmed Polyunsaturated Fatty Acids as Prebiotics: Innovation or Confirmation?
title_short Polyunsaturated Fatty Acids as Prebiotics: Innovation or Confirmation?
title_sort polyunsaturated fatty acids as prebiotics: innovation or confirmation?
topic Commentary
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8774454/
https://www.ncbi.nlm.nih.gov/pubmed/35053879
http://dx.doi.org/10.3390/foods11020146
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