Effect of Diet Consumption on Gut Microbiota and Health

Abstract

        Diet has profound impacts on the composition of the gut microbiota because they produce metabolite products which have the potential to promote good health and be involved in pathogenesis in the host. Symbiotic bacteria manipulate a mutually beneficial relationship between bacteria and host. Their metabolites resist the invasion of pathogenic microorganisms. Some gut bacteria utilize dietary fiber that cannot be digested by enzymes in the digestive tract to produce short-chain fatty acids such as butyrate, propionate, and acetate in the fermentation process. They regulate the metabolic processes and prevent the development of non-communicable diseases and neurodegenerative diseases. Gut microbiota can break down amino acids from some protein foods that provide toxic metabolites in the cell, causing adverse effects on health. Meanwhile, indole-propionate acid from tryptophane maintains intestinal homeostasis and prevents inflammation. Consumption of high-fat and ultra-processed foods that are high in refined carbohydrates, simple sugar, and salt can cause the reduction of short-chain fatty acids producing gut microbiota, increasing pro-inflammation and oxidative stress. Consequently, these effects result in the development of non-communicable diseases and neurodegenerative diseases. On the other hand, consuming cereals, vegetables, and fruits that contain phytochemical compounds increases the health-promoting bacteria in the gut. Hence, understanding the effect of food consumption on gut bacteria and health should be applied as the daily diet eating guideline that can prevent diseases and promote healthy choices.