Gut–Brain Cross Talk: Microbiome and Micronutrients

Abstract

A good diet may deliver micronutrients such as vitamins A, B6, B12, C, and D and minerals such as iron, copper, zinc, and selenium that have been implicated to have key roles for supporting immunity with reducing host infections. Most studies have shown that once the subject was infected, the immune system will be enhanced, which will require high levels of metabolic rate, energy requirements, different biosynthesis substances and regulatory molecules, which are obtained from dietary sources. Consequently, a healthy diet will result in a healthy gut by achieving well-balanced gut microbiota which enhances the immune system. The human gut microbiota consists of two major two groups: Firmicutes and Bacteroidetes. Some of these can beneficial, some can be detrimental to the host. Their composition can be modified by small changes in diet when beneficially supports the body’s repair, growth, and immunity. Dietary sources can be converted into beneficial metabolic end-products such as short chain fatty acids, i.e., acetate, propionate, and butyrate, fermented by the beneficial gut microbiota such as Lactobacillus and Bifidobacterium. This is achieved by an indirect nutrient strategy using pro/prebiotic. The gut microbiota cooperates with their hosts for metabolic and nervous systems development, in addition to the function of the immune system regulation via dynamic bidirectional communication known as the gut–brain axis. Indeed, studies have shown a correlation with anxiety, pain, cognition, and mood regulation in animal models studies, related to gut microbiota due to dietary carbohydrates. In addition, specific studies have demonstrated the link of gut microbiota on neurodevelopmental disorders, autism spectrum disorder, and Parkinson diseases. Furthermore, factors such as direct and indirect micronutrients, affecting and the gut–brain microbiome are anticipated with the use of probiotics and prebiotics as functional foods.