Changes in gut bacteria in Parkinson’s disease are associated with lower production of key nutrients and anti-inflammatory compounds, suggesting gut-targeted strategies may help support brain health and slow disease progression.
May 2024 – NPJ Parkinson’s Disease
Key takeaways
- Gut diversity rises, but not beneficially: While gut microbial diversity increased in people with Parkinson’s, this was due to a broader spread of bacterial types, not a healthier profile. Beneficial species that support gut health and reduce inflammation, like Faecalibacterium prausnitzii and Roseburia intestinalis, were actually diminished, suggesting a shift toward a less favourable microbial environment
- Loss of vitamin-producing bacteria: Parkinson’s patients showed a marked reduction in gut microbial genes involved in making riboflavin (B2) and biotin (B7). These vitamins are crucial for cellular energy, inflammation control, and nervous system health, indicating a possible microbial contribution to systemic nutrient deficiencies and neurodegeneration in Parkinson’s
- Decline in gut-derived anti-inflammatory compounds: The levels of short-chain fatty acids (SCFAs) and polyamines, both important for maintaining the gut barrier, immune balance, and brain health, were significantly lower in Parkinson’s patients. These reductions are linked to shifts in microbial composition and may contribute to increased gut permeability and inflammation
- Potential for nutritional and microbial therapies: The findings support exploring interventions like riboflavin and biotin supplementation, or gut microbiota modulation, to restore microbial balance and anti-inflammatory compound production. Tailored strategies may help slow neuroinflammation and preserve function in those at risk of or living with Parkinson’s
Read the article at: Nishiwaki, Hiroshi, et al. “Meta-analysis of shotgun sequencing of gut microbiota in Parkinson’s disease.” NPJ Parkinson’s Disease, 2024, https://doi.org/10.1038/s41531-024-00724-z.
