Cited by 292Gut microbiota and healthNutritional Studies and DietNutrition, Genetics, and Disease

Food, immunity, and the microbiome

Tilg, Herbert, Moschen, Alexander R.·2015·Gastroenterology

Abstract

There is increasing evidence that ingested diet-borne components are involved in the pathogenesis of disorders such as inflammatory bowel diseases, atherosclerosis, and type 2 diabetes. Nutrients can have short- and long-term effects in shaping the composition of the microbiota. Western diets (enriched in fat, phosphatidylcholine, and L-carnitine) promote inflammation and atherosclerosis through specific fatty acids and degradation products such as trimethylamine N-oxide. Other dietary factors such as carbazoles or tryptophan-enriched proteins have anti-inflammatory properties-partly via activation of aryl hydrocarbon receptors. The microbiota and its metabolic machinery produce a myriad of metabolites that serve as important messengers between the diet, microbiota, and host. Short-chain fatty acids affect immune responses and epithelial integrity via G-protein-coupled receptors and epigenetic mechanisms. By increasing our understanding of interactions between diet, immunity, and the microbiota, we might develop food-based approaches to prevent or treat many diseases. There now is scientific evidence to support the adage "we are what we eat," and this process begins in early life.

Integrity signals

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Crossref · 10.1053/j.gastro.2014.12.036

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102 of 102 references verified0 citation errors · 0 not checkable

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  • A significant body of evidence demonstrates that consuming a GM-favorable diet can positively influence the GM, improve health status, and enhance cognitive function.

    “A comprehensive review of this topic is beyond the scope of this review, however, a significant body of evidence demonstrates that consuming a GM-favorable diet can positively influence the GM, improve health status, and enhance cognitive function (506–510).”
  • The positive effects of a GM-favorable diet are likely due to the availability of prebiotics, probiotics, SCFAs, and polyphenols.

    “This is likely due to the availability of prebiotics, probiotics, SCFAs, and polyphenols.”

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Authors
Tilg, H., & Moschen, A. R.
Affiliations
Innsbruck Medical University (AT)
Corresponding author
Tilg, Herbert
Venue
Gastroenterology
Publisher
Elsevier BV
Published
2015-05
Volume
148
Issue
6
Pages
1107-1119
ISSN
0016-5085 (ISSN-L)
OpenAlex
W1988309547
Cited by
292
References
102
Citations by year
2026: 22 · 2025: 18 · 2024: 19 · 2023: 14 · 2022: 27 · 2021: 35 · 2020: 34 · 2019: 28 · 2018: 27 · 2017: 30 · 2016: 25 · 2015: 12
FWCI
3.04
Type
journal article
Language
en
Open access
closed
Locations
  • Gastroenterology (publishedVersion)
  • PubMed (publishedVersion)
Funders
Tiroler Wissenschaftsförderung
Topics
  • Life Sciences › Biochemistry, Genetics and Molecular Biology › Molecular Biology › Gut microbiota and health
  • Health Sciences › Medicine › Public Health, Environmental and Occupational Health › Nutritional Studies and Diet
  • Life Sciences › Biochemistry, Genetics and Molecular Biology › Genetics › Nutrition, Genetics, and Disease
Keywords
diet-microbiome interactions, gut microbiota, immune regulation, short-chain fatty acids, trimethylamine N-oxide, Western diet, atherosclerosis, inflammatory bowel disease, type 2 diabetes, aryl hydrocarbon receptor, carbazole, tryptophan, phosphatidylcholine, L-carnitine, microbial metabolites, G protein-coupled receptors, epigenetic mechanisms, epithelial barrier integrity, inflammation
MeSH terms
Animals, Diet, Energy Metabolism, Humans, Inflammation, Nutritional Status, Risk Factors, Immunity, Mucosal, Gastrointestinal Tract, Malnutrition, Host-Pathogen Interactions, Microbiota

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