Propionic Acid Impact on Multiple Sclerosis: Evidence and Challenges

Immuno-nutritional therapy in experimental autoimmune encephalomyelitis: a translational pathway to multiple sclerosis management

Multiple sclerosis (MS) is a chronic autoimmune disorder characterised by myelin degeneration in the central nervous system (CNS), leading to significant neurological impairment. Affecting approximately 2.8 million people globally and has a multifactorial aetiology involving genetic predispositions and environmental factors, particularly dietary influences. This review explores the emerging field of immuno-nutritional therapy as a novel approach for managing experimental autoimmune encephalomyelitis (EAE), a widely accepted animal model of MS. We highlight the therapeutic potential of key nutritional components, such as omega-3 fatty acids, polyphenols, and vitamins A and D, which have been shown to modulate immune responses and promote neuroprotection. These nutrients exert their effects by regulating cytokine profiles, enhancing regulatory T-cell (Treg) differentiation, and maintaining blood-brain barrier (BBB) integrity. Evidence suggests that dietary interventions can significantly modulate disease severity and progression in EAE, offering valuable insights into potential therapeutic strategies for MS patients. However, translating the findings from EAE models to human MS requires careful consideration of differences in immune responses and environmental factors. Future clinical trials designed to evaluate the long-term efficacy of dietary interventions across diverse MS populations are essential. By integrating immunomodulatory treatments with tailored nutritional strategies, there is a potential for innovative therapies that can alter disease trajectories and improve patient outcomes. A collaborative approach among nutrition scientists, immunologists, and neurologists could pave the way for effective immuno-nutritional therapies in MS management, enhancing the quality of life of those affected by this debilitating condition.

Lactobacilli-Mediated Regulation of the Microbial-Immune Axis: A Review of Key Mechanisms, Influencing Factors, and Application Prospects

Lactobacilli, as the main member of food microorganisms, is an important component of the intestinal microbial community and plays crucial roles in regulating the immune capacity of the body. This review provides a comprehensive exploration of the key components of Lactobacilli-mediated immune regulation effects, including the immunogenic components (peptidoglycan and lipoteichoic acid) and metabolites (short-chain fatty acids, bacteriocins, and exopolysaccharides), which can interact with host immune cell receptors to initiate complex immune signaling pathways. In addition, the immunomodulatory activity can be influenced by multiple factors including species differences, host-related factors (age, physiological conditions, and gut microbiota), and environmental factors (nutrient substrates, temperatures, etc.), and the application strategies including precision probiotic development, gene-editing driven engineering, and nanocarrier systems have also been proposed to enhance the immunomodulatory potential. Finally, this review provides the theoretical basis for microbial intervention in immune-related diseases and offers prospects for applications in the food and pharmaceutical industries.

Bioactive Compounds and Antioxidant Properties of Sheep's Milk Yogurt Enriched with a Postbiotic Extract from Lactiplantibacillus plantarum UCLM56: Effects of In Vitro Digestion and Fermentation

Lactic acid bacteria present in yogurts produce bioactive compounds, such as gamma-aminobutyric acid (GABA) and short-chain fatty acids (SCFAs). Sheep's milk yogurt is an excellent medium to enhance their bioactive properties. In this study, the impact of adding an extract derived from the GABA-producing strain Lactiplantibacillus plantarum UCLM56 to sheep's milk yogurt was evaluated in terms of its bioactive and antioxidant properties. Samples were subjected to in vitro digestion and fermentation to simulate the effects of the gastrointestinal tract. GABA, SCFAs, amino acids, biogenic amines, antioxidant capacity, and organic acid levels were analyzed. Yogurt enriched with UCLM56 postbiotic extract showed higher levels of GABA and propionic acid, with increases of more than 360 and 260%, respectively, along with an improved antioxidant capacity (FRAP and DPPH methods) compared to conventional yogurt. After in vitro fermentation, the levels of lactic and propionic acids were significantly higher in the enriched yogurt (50 and 41% increases, respectively), as well as the antioxidant capacity (more than 200% improvement). In conclusion, the use of Lactiplantibacillus plantarum UCLM56 extract enhances the bioactive properties of sheep's milk yogurt, making it a promising option for developing functional dairy products with added value.