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© 2021 by the authors. 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/). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.

Abstract

Dietary components have an important role on the structure and function of host gut microbial communities. Even though, various dietary components, such as carbohydrates, fats, proteins, fibers, and vitamins, have been studied in depth for their effect on gut microbiomes, little attention has been paid regarding the impact of several food antioxidants on the gut microbiome. The long-term exposure to reactive oxygen species (ROS) can cause microbial dysbiosis which leads to numerous intestinal diseases such as microbiota dysbiosis, intestinal injury, colorectal cancers, enteric infections, and inflammatory bowel diseases. Recently, it has been shown that the food derived antioxidant compounds might protect the host from intestinal oxidative stress via modulating the composition of beneficial microbial species in the gut. The present review summarizes the impact of food antioxidants including antioxidant vitamins, dietary polyphenols, carotenoids, and bioactive peptides on the structure as well as function of host gut microbial communities. Several in vitro, animal model, and clinical studies indicates that food antioxidants might modify the host gut microbial communities and their health status. However, still further clarification is needed as to whether changes in certain microbial species caused by food additives may lead to changes in metabolism and immune function.

Details

Title
Role of Food Antioxidants in Modulating Gut Microbial Communities: Novel Understandings in Intestinal Oxidative Stress Damage and Their Impact on Host Health
Author
Muhammad Shahid Riaz Rajoka 1   VIAFID ORCID Logo  ; Thirumdas, Rohit 2 ; Mehwish, Hafiza Mahreen 3 ; Umair, Muhammad 4   VIAFID ORCID Logo  ; Khurshid, Mohsin 5   VIAFID ORCID Logo  ; Hafiz Fakhar Hayat 5 ; Phimolsiripol, Yuthana 6   VIAFID ORCID Logo  ; Pallarés, Noelia 7   VIAFID ORCID Logo  ; Martí-Quijal, Francisco J 7   VIAFID ORCID Logo  ; Barba, Francisco J 7   VIAFID ORCID Logo 

 Health Science Center, School of Pharmaceutical Science, Shenzhen University, Shenzhen 518060, China; [email protected] (M.S.R.R.); [email protected] (H.M.M.); Food and Feed Immunology Group, Laboratory of Animal Food Function, Graduate School of Agricultural Science, Tohoku University, Sendai 980-8572, Japan; College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen 518060, China; [email protected] 
 College of Food Science and Technology, PJTSAU, Hyderabad 500030, India; [email protected] 
 Health Science Center, School of Pharmaceutical Science, Shenzhen University, Shenzhen 518060, China; [email protected] (M.S.R.R.); [email protected] (H.M.M.) 
 College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen 518060, China; [email protected] 
 Department of Microbiology, Government College University, Faisalabad Government College University, Faisalabad 38000, Pakistan; [email protected] (M.K.); [email protected] (H.F.H.) 
 Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand; [email protected] 
 Department of Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, 46100 València, Spain; [email protected] (N.P.); [email protected] (F.J.M.-Q.) 
First page
1563
Publication year
2021
Publication date
2021
Publisher
MDPI AG
e-ISSN
20763921
Source type
Scholarly Journal
Language of publication
English
ProQuest document ID
2584306008
Copyright
© 2021 by the authors. 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/). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.