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hlth 331 > Advanced Nutrition Final (3) > Flashcards

Advanced Nutrition Final (3) Flashcards

1
Q

What encompasses nutrition in special populations

A

1) Healthy aging
2) Physiological changes with aging
3) Nutritional requirements for healthy aging
4) Solutions

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2
Q

Healthspan

A

The amount of time an individual spends in life in a state of good health

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3
Q

Lifespan

A

The number of years in an individuals’ life

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4
Q

Healthspan vs lifespan

A

Healthspan is what matters and is of greater importance. The healthspan can be modified through habits such as exercise, healthy heart, proper nutrition, weightlifting.

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5
Q

Lifestyle behaviours that influence health

A

(not in slides).
1) Sleep
2) Healthy diet
3) Physical activity
4) Body weight
5) Smoking/alcohol
6) Stress and mental health

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6
Q

Do older adults have the same nutritional requirements as younger adults?

A

Want to say it is different.

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7
Q

Body Composition: lean tissue

A

Early life (growth and development phase): have a stronger composition.
Adult life (maintaining that peak composition): declining slowly but still strong
Older adults (minimizing loss): less lean tissue

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8
Q

Losing skeletal muscle

A

After approx 40 years we begin to lose skeletal muscle (sarcopenia). Percent of total muscle is at its highest before 50 years old. Slowly decreases as we age.

Muscle mass starts to decline - 0.5-1.0% per year
Muscle strength starts to decline - 1.2% per year

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9
Q

Sarcopenia

A
  • Loss of strength and function
  • Defined as an age-related continuous decline in muscle mass, quality, and strength
  • Characterized by overall decrease in size and number of skeletal muscle fibers, mostly the type 2 or fast twitch muscle fibers, and a marked infiltration of fibrous and adipose tissue into the skeletal muscle
  • Getting older and doing less physical activity
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10
Q
A
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11
Q

Frailty in older adults

A

Frailty = a reduction of the physiological functional reserve and a decreased homeostatic capacity leading to greater vulnerability to adverse health outcomes and increased risk of death

Causes:
1. Impaired mobility
2. Loss of strength
3. Slow gait speed (time is takes to walk)
4. Unintended weight loss

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12
Q

Why do we lose skeletal muscle with age?

A

Energy intake is reduced in healthy older adults compared to younger adults. Ie, at 40 we consume about 2500 calories per day, whereas at 90 we are consuming about 1900 calories per day

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13
Q

Why does energy intake reduce in older adults vs younger adults?

A
  1. REE (resting energy expenditure) declines with age (partly because of changes in fat free mass - lean body mass)
  2. Reduction in appetite
  3. Reduction in physical activity levels
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14
Q

Appetite regulation breakdown

A

Anorexigenic (appetite suppressor)
Orexigenic (appetite stimulator)

Hormones:
1. Insulin - suppressor
2. Ghrelin - stimulator
3. CKK GLP-1 PYY - suppressor
4. Leptin - suppressor

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15
Q

Appetite hormones pathway

A

Appetite hormones impact the arcuate nucleus (hypothalamus) which causes the release of neuropeptides. Responsible for feeding and metabolism

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16
Q

Orexigenic (appetite stimulator) pathway

A

Ghrelin is referred to as the hunger hormone. Once it is released in the bloodstream it travels to the arcuate nucleus (hypothalamus) and binds to receptors. Stimulates release of certain neurotransmitters, particulary neuropeptide (NPY) and agouti-related protein (AgRP) which increase food seeking behaviour.

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17
Q

Anorexigenic (appetite suppressor) pathway

A

These hormones play a role in reducing appetite and promoting feelings of satiety.

Leptin, insulin, CKK, PYY, and GLP-1 are released in the bloodstream and acts on receptors in the hypothalamus (arcuate nucleus). Leads to activation of signaling pathways that result in the release of neurotransmitters proopiomelanocortin (POMC) and cocaine-and amphetamine regulated transcript (CART). Ultimately reduce hunger

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18
Q

Diminished hunger and altered satiety mechanism

A

In older adults, there is a decrease in orexigenic hormones (ghrelin and NPY), meaning they are less hungry

There is an increase in anorexigenic hormones (CKK, PYY, leptin, insulin) meaning they are more full more often

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19
Q

Age-related gastrointestinal motility changes

A

Delayed gastric emptying causes postprandial satiety (the sensation of being excessively full for a prolonged time after a normal sized meal)

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20
Q

Appetite in older adults impacted by:

A
  1. DIminished hunger mechanisms
  2. Age-related changes in gastrointestinal area
  3. Other factors
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21
Q

Other factors to impact appetite

A
  • Depression
  • Medication
  • Economic state
  • Loneliness
  • Poor cognition
  • Cooking skills
  • Nursing home
  • Poor dentition (teeth)
  • Sensory impairment
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22
Q

Appetite regulation - less ghrelin production

A

Less ghrelin causes the hypothalamus to release fewer orexigenic neurotransmitters, NPY and AgRP, which causes less hunger overall

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23
Q

Appetite regulation - more anorexigenic production

A

When we have more leptin, insulin, CKK, PYY, and GLP-1 this causes the hypothalamus to release more anorexigenic neurotransmitters, POMC and CART which increase a person’s fullness

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24
Q

Leptin

A
  • Produced by the adipose tissue
  • Inhibits hunger
  • Increases with age
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25
Q

Insulin

A
  • Produced by the pancreas in response to high blood glucose
  • Suppresses appetite
  • Production and effect decreases with age
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26
Q

CKK

A
  • Produced by the small intestine in response to fat and protein
  • Suppresses appetite
  • Secretion and responsiveness increases with age
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27
Q

PYY

A
  • Produced by the small intestine
  • Suppresses appetite
  • Levels increase with age
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28
Q

Ghrelin

A
  • Produced by the stomach in response to fasting
  • Increases appetite
  • Secretion decreases with age
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29
Q

Anorexia of aging

A

Decrease in appetite and or food intake in old age. This decreases a person’s lifespan and health span

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30
Q

Anorexia of aging components

A
  1. Muscle wasting (decreased function of respiratory muscles - diaphragm, abdominal)
  2. Impaired immune function (reduced gut function)
  3. Cognitive decline (disability, increased risk of falls and fractures)
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31
Q

Sarcopenia, anorexia, and frailty

A

All influence each other. Risk factors cause anorexia, which causes sarcopenia and then frailty. This can lead to disability. Whereas the conditions can independently cause disability as well

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32
Q

Losing muscle mass as we age

A

Skeletal muscle is undergoing a constant state of turnover/remodelling. MPS, MPB, and amino acids all influence muscle protein. The balance between protein synthesis and breakdown.

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33
Q

Muscle protein balance

A

Feeding and contraction regulate skeletal muscle mass. Balance between muscle protein synthesis (MPS) and muscle protein breakdown (MPB).

After a meal dietary protein is broken down into amino acids which are absorbed into the bloodstream. They stimulate protein synthesis.

Muscle contraction during exercise also stimulates MPS and promotes muscle growth.

Balance between the two is essential for maintaining muscle mass and function, where feeding and exercise strategies can support

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34
Q

Balance between MPS and MPB

A

No change in muscle mass when there is even muscle protein synthesis and breakdown

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35
Q

More muscle protein synthesis (MPS) than MPB

A

Increase in muscle mass

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36
Q

More muscle protein breakdown (MPB) than MPS

A

Decrease in muscle mass as we are breaking down more protein than we are building

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37
Q

How much protein to eat?

A

RDA is 0.8kg/day
RDA is designed to prevent deficiency, it does not represent the optimal dose! It is the level sufficient to meet the requirement of nearly 98% of healthy individuals over 19

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38
Q

Example of optimal protein dose

A

Age is 68 years.
Body mass = 75kg
RDA protein = 60g
Sedentary person.

Protein intake at the RDA = 75kg x 0.8 = 60g

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39
Q

Rates of muscle protein synthesis determine the size of human muscle mass

A

More protein is equivalent to more muscle growth as we’re younger.

Change more often when we are young and are more constant as we age. Influenced by anabolic stimulus

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40
Q

Anabolic resistance in older adults

A

Anabolic resistance describes the reduced rise of muscle protein synthesis to the ingestion of protein/amino acids.

Refers to the reduced responsiveness of skeletal muscle to anabolic stimulus .

  • Older adults might require higher doses of protein or EAA to stimulate MPS at the same extent as younger individuals.
  • Elevated rates of MPB
  • Reduced activity can contribute to resistance
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41
Q

Solutions to reduced muscle mass

A

Older adults require more protein to maximally stimulate the muscle in a single meal. Should multiply body mass by 0.4 kg

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42
Q

Rates of MPS determine the size of human muscle mass

A

Older people should be aiming for 0.4g/kg/meal or about 30g of protein?

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43
Q

Usually protein intake in older adults is skewed

A

Eating low protein for breakfast, and extremely high for dinner. All over the place

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44
Q

What if protein intake was balanced and increased

A

Measured to about 0.4g/kg/meal. Hitting about the same target for every meal rather than it being scattered

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45
Q

Middle-aged adults

A

90g of protein in a mixed macronutrient meal. About 1.2g/kg/day. 30 grams per meal

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46
Q

Balanced protein intake enhances 24h MPS in middle-aged adults

A

Eating protein evenly for a week increases MPS compared to eating a skewed diet in protein for the week

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47
Q

Skewed vs balanced

A

Balanced = 33% of total protein per breakfast, lunch, and dinner.

Skewed = about 15% of protein for breakfast, 20% for lunch, 65% for dinner

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48
Q

Balanced protein intake does not alter skeletal MPS in older adults

A

However eating 2 x the RDA versus 1x the RDA did show improvement in muscle mass

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49
Q

Increased protein intake

A

Results in less loss of lean mass (meaning we are keeping the good mass on)

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50
Q

Oral nutritional supplements (ONS)

A
  • Dysphagia (difficulty in swallowing the pills for ex)
  • Older women may suffer from malnutrition
  • Increased nutrition and calorie intake via ONS is often used, particularly in hospital settings
  • Powders, liquids, pills, that provide micro and macro nutrients
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51
Q

No evidence that higher protein intake is detrimental towards renal function in healthy adults

A
  • No data that links protein diets to renal disease
  • Protein content is not related to progressive decline in kidney function
  • Suggestion that the decline of glomerular filtration rate occurs with advancing age in healthy people can be attenuated by reducing the protein in the diet that has no foundation
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52
Q

Efficacy of omega-3 fatty acid intake to promote muscle anabolism

A

Meta-analyses indicated that omega-3 fatty acid supplements at more than 2g/day may contribute to muscle mass gain and improve walking speed

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53
Q

Physical inactivity and older adults

A

Two weeks of acute physical inactivity reduces rates of muscle protein synthesis in OA. Ie, less than 1000 steps a day.

54
Q

Catabolic crisis model vs gradual sarcopenia model

A

Catabolic crisis = an acute illness or injury leading to extended bed rest. Can cause spikes and drops in lean muscle mass. Usually lead to incomplete recovery which deteriorates muscle mass even further. Bounces all over the place

Gradual sarcopenia model = straight downward diagonal line representing the gradual decrease in muscle mass. Casual loss

55
Q

Consuming essential amino acids (EAA) partially protect against declines in muscle protein synthesis. Ex, consuming more collagen and whey protein can help

A
56
Q

Physical inactivity is a major problem for middle-aged and older adults

A

Hit the disability threshold faster when they are bedridden or don’t exercise

57
Q

Staying physically active throughout life has major positive health implications

A

Ex, a 66 year old who does 13,000 steps per day and exercises for 130 min has a fat mass of 34kg and fat free mass of 36kg

66 year old who does 3000 steps and exercises for 20 min has a fat mass of 57kg and fat free mass of 13 kg

So exercise helps!!!

More FFM = positive

58
Q

Resistance training and protein stimulate muscle growth even in older adults

A

Combination of proper protein and strength, increases muscle growth

59
Q

Leg extension

A

Shows difference between 12 week mark and 24 week mark for muscle. They gained strength and muscle when exercising for more time

60
Q

Takeaways for lecture 10

A
  1. Sarcopenia is the progressive loss of skeletal muscle mass and strength
  2. Older adults require increased levels of protein intake spread throughout the day
  3. Physical activity in combination with adequate nutrition is the optimal strategy to mitigate Sarcopenia
61
Q

Components of lecture 11

A
  1. Cognition
  2. Macronutrients and brain health
  3. Micronutrients and brain health
  4. Mediterranean, DASH, and MIND diet
62
Q

Cognition

A

The process of acquiring knowledge and understanding, remembering, and using information

Includes
1. Social cognition
2. Perceptual-motor control
3. Complex attention
4. Learning and memory
5. Language

63
Q

Memory

A

The hippocampus is involved in memory, learning and emotion. It holds short-term memories and transfers them to long-term storage in our brains.

Working memory = small amount of information that can help in the mind and used in the execution of cognitive tasks
Long term memory = the storage and recall of information over a long period of time
Sensory memory = mental representation of events

64
Q

Memory formation

A

Involves changing the neurons involved in a neural activity pattern, which makes it easier to reactivate in the future.

Hippocampus = holds short term memories and transfers them to long term storage
- When a memory is created there is an increase in the level of neurotransmitters and the number of receptors found in a synapse
- Hippocampus is thought to control the neural rewiring in the brain to store long term memories

65
Q

Lipids and the brain

A

3 types of triglycerides
1. Saturated
- No double bonds
- Bad cholesterol

  1. Monounsaturated
    - One double bond in the fatty acid chain
    - Heart healthy
    - Avocados
  2. Polyunsaturated
    - Two or more double bonds in the FA chain
    - Reduce LDL
    - Omega 3 fatty acids
66
Q

Saturated fats and cognition

A

Increased saturated fat intake is associated with an increased risk of cognitive impairment.
1) Increased risk of Alzheimer’s
2) Perform worse on cognitive tests

Consumption of a high fat diet stimulates the hippocampus to produce a neuro-inflammatory response to even a mild immune challenge, resulting in memory deficits

67
Q

Higher saturated fat intake associated with worse 4-year trajectory of global cognition and verbal memory

A

Cognitive change skyrocketed in 5th year of testing showcasing how eating a poor diet is associated with worse cognitive conditions

68
Q

Why do saturated fats have an impact on cognition?

A

1) Oxidative stress
- Increases production of reactive oxygen species (ROS) and impairing antioxidant defence mechanisms
- Can damage lipids, proteins, and DNA within the brain
- Exacerbate inflammation contributing to Alzheimers

2) Reduced BDNF (brain derived neurotrophic factor) levels
- Hinders formation of new synapses and neuroplasticity

3) Increased insulin resistance
- Insulin regulates glucose metabolism
- Impairs functions

4) Inflammatory response
- Activates pro-inflammatory signaling pathways that release inflammatory mediators such as cytokines
- Chronic inflammation
- Disrupts synaptic function

69
Q

Brain derived neurotrophic factor (BDNF)

A

Plays an important role in neuronal survival and growth, serves as a neurotransmitter modulator, and participates in neuronal plasticity which is essential for memory.

Neuroprotection = supports the survival of existing neurons and encourages the growth and differentiation of new neurons

Neuroplasticity = involved with synaptic plasticity (the ability of synapses to strengthen or weaken)

Regulation of mood = low levels of BNDF is linked to mood disorders

Long-term memory formation

Neurogenesis

Essentially, decreased levels of BNDF are associated with neurodegenerative diseases with neuronal loss such as Alzheimer’s, Parkinsons, MS, Huntington’s. Lower levels = lower neuroplasticity and cognitive function

70
Q

Oxidative stress

A

Occurs when there is an imbalance between free radicals and antioxidants in the body. Lies in the ability of the biological system to detoxify these reactive products.

Free radicals = atoms or molecules that have unpaired electrons. They are highly reactive and unstable molecules which can cause damage to cells, protein, DNA

Antioxidants = a substance that can protect the cell from damage caused by free radicals

Can imagine the picture of a healthy cell being attacked by triangles (free radicals) = the cell then turns brown = oxidative stress which can cause cell death

71
Q

Oxidative stress and vitamin E supplementation

A

Vitamin E prevents age-related cognitive impairment, suggesting antioxidant supplementation may prevent brain-related oxidative stress effects and enhance cognitive performance

Vitamin E = antioxidant
- Treatment of E reversed impaired performance in mice adding support to the hypotheses that oxidative stress causes diet-induced damage to the brain

72
Q

Oxidate stress summarized

A

High saturated diet = elevation of oxidative stress = reduced BDNF levels = cognitive decline

73
Q

Morris Water Maze Test

A
  • Cognition testing
  • Rodents put in a pool with a hidden platform that would help them escape from the water
  • Practice trial with training
  • Hoped they would remember the spot where the hidden platform was
  • Measures learning and memory
  • Post training they learned to swim there in an easier route
74
Q

Inflammatory response

A

Consumption of fat = hippocampus produces neuro-inflammatory response

  1. Increased pro-inflammatory cytokines
  2. Pro-inflammatory cytokines cross the blood-brain barrier
  3. Pro-inflammatory cytokines act on the hippocampus
  4. Hippocampus circuity is negatively affected
  5. Learning and memory formation worsens

Hippocampus plays a role in emotional processing, including anxiety and avoidance behaviours

75
Q

Omega 3’s

A

They are a form of polyunsaturated acids (PUFAs)

EPA: eicosapentanoic acid
- Long chain fatty acid
- Fish, salmon
- 20 carbon atoms, 5 double bonds

DHA: docosahexanoic acid
- Long chain
- Fish, seafood
- 22 carbons atoms, 6 double bonds

ALA: alpha-linolenic acid
- Short chain
- Plant-based sources, flaxseeds, chia, veggie oils
- 18 carbon atoms, 3 double bonds

76
Q

Omega 3 refers to position of final double bond in chemical structure

A
  • 3 carbon atoms from the “omega” or tail end of the molecular chain
77
Q

Function of the Omega 3’s in the brain

A

Structural component of brain cell membrane
- 50-60% of brain weight are from lipids (35% are from Omega 3-PUFAS)

Neurotransmitter function
- Improved neurotransmitter binding and signaling in the brain

Neuroprotection
- Helps protect neurons from damage and degeneration

Brain development and function
- Omega 3’s are the building blocks for proper fetal and early childhood brain development

78
Q

Omega 3’s and brain health

A

Consumption of Omega 3’s is believed to improve learning, memory and blood flow to the brain. Omega 3 deficiency is associated with an elevated risk of developing depression, dementia, schizophrenia, bipolar disorder, attention-deficit/hyperactivity disorder

79
Q

Potential mechanisms for Omega 3’s

A
  1. Reduction is oxidative stress
  2. Increased BDNF levels in hippocampus
  3. Facilitate synaptic plasticity
80
Q

Cognitive impairment

A

Aging is associated with a decline in cognitive functioning.

Mild cognitive impairment: impaired mental processing that is noticeable, but does not interfere with independent living

Dementia: term to describe several diseases that affect memory, thinking, and the ability to perform daily activities

81
Q

Omega and Alzheimers

A

A lower score on the MMSE = worse symptoms and more severe disease

Showed that taking supplementation can cause more mild impairments compared to it being worse.

Another double-blind study had people take fish oil or a placebo. Cognitive function increased with the fish oil

82
Q

Effect of Omega 3’s on select populations

A

aging population = helps cognitive performance

mild cognitive impairment / mild Alzheimers disease = helps improve

Advanced dementia / Alzheimers = doesn’t really help?

83
Q

Omega 3s and mood disorder

A

Fish consumption and n-3 PUFA intake are associated with decreased risk of depression in a dose-response fashion

In a study of depressive symptoms: 20 patients with a current diagnosis of major depressive disorder decreased their rating scale score by the end of the 4 weeks.

Therefore, supplementation may benefit those with a diagnosed depressive illness, but have no effect on those without a diagnosis of a depressive illness.

84
Q

Sugar and the brain

A

Higher intake of sugary beverages is associated with lower total brain volume and poorer performance on tests and episodic memory.

Less brain volume when you drink more

85
Q

Sugar intake and dementia

A

Greater the intake greater the risk?

86
Q

Acute carbohydrate consumption of cognitive performance

A

Glucose facilitation effect: the phenomenon whereby following ingestion of a glucose drink, there are transient improvements in cognitive performance
- effect is observed due to the brain’s dependence on glucose
- influx of glucose leads to a temporary improvement in cognitive function
- Once metabolized, performance may return to baseline levels

Improvements in:
- long term memory
- processing speed and reaction time
- working memory performance
- executive function
- attention

87
Q

Memory specifically impacted by glucose

A
  • Declarative memory
  • Episodic memory (shows greatest decline with memory)
88
Q

Carb consumption of cognitive performance study

A

Study compared number of words a person recalled after drinking an aspartame drink versus glucose drink. More words recalled always came with the glucose drink!

89
Q

More cognitively demanding tasks are more sensitive to the effect of glucose loading

A

None condition
- Participants presented with 20 item word list and were asked to receive as many as they could

Key condition
- None condition + computerized inference task (presented a sequence of keys that they were instructed to tap)

Hand condition
- None condition + performance of two types of complex hand motor sequences

Words condition
- None condition + 20 items from list B (key condition)

Conclusion = People remembered the most words during the none condition. Glucose enhanced performance over aspartame

90
Q

Cognitive abilities decline with age

A

Reasoning, spatial visualization, memory and speed all decline with age. Vocabulary knowledge usually increases but eventually decreases slowly as well

91
Q

Elevations in blood glucose and cognitive impairments

A

Elevation may contribute to cognitive impairments before clinically defined disease states. This is seen in both young and older healthy populations

92
Q

Relationship between blood glucose regulation and cognitive performance

A

Better regulation = better performance.

Worse regulation = worse performance

93
Q

Improved glycemic control

A

Improvements in glycemic control is associated with improved verbal memory task

Off medication = worse results
Medication = better results
Control group = no improvements

Means we must take care of blood health???

94
Q

Cognitive abilities, glucoregulation, and aging

A

Poor glucose regulation and increasing age interact to produce a greater degree of cognitive impairment.

Older participants with worse glucose regulation perform worse on the majority of cognitive measures. When someone regulates their glucose better, they have better letter number sequencing results.

95
Q

Glucose administration preferentially improves performance in those with worse glucoregulation

A

Glucose is seen to improve memory in those with memory deficits but not in those that have optimal memory processes.

96
Q

Glucose facilitation effect may be more pronounced in an older population

A

In a study that tracks reaction time, it was more effective on the older group of people.

97
Q

Effect of milk vs juice on cognitive functioning

A

Reaction time was quicker for a person who consumed more glucose (juice).

Reaction time slowed down for milk consumers as they drank more compared to the juice group

98
Q

Summary of the effect of glucose on cognition

A

1) ingestion of simple sugar can improve cognitive functioning (especially memory)
2) long term exposure to simple sugar is associated with cognitive decline
3) poor glycemic control is associated with worse cognitive functioning
4) glucose facilitation effect may be more pronounced in those with poor glucose regulation and in older populations

99
Q

How to improve glycemic control

A

1) high fiber diet
2) exercise
3) weight management
4) low GI foods
5) protein consumption
6) reduce carb consumption (simple sugars)
7) ingest omega’s

100
Q

Polyphenols

A

Characterized by the presence of multiple phenol (hydroxyl) groups

  • Berries
  • Cocoa powder
  • Nuts and flaxseeds
  • Coffee and tea
  • Vegetables and oils
101
Q

Polyphenols and cognition

A

Consumption of polyphenols is associated with reduced risk of developing dementia, and improved cognitive performance in normal aging. They exert neuroprotective actions to protect neurons against injury induced by neurotoxins

Potential mechanisms:
1. Decrease neuroinflammation
2. Increase cerebral blood flow
3. Decrease oxidative stress
4. Decrease inflammation

102
Q

Effect of polyphenols on cognition - study

A

A trial was conducted where men and women consumed 3 portions of fruit per day. They were either high flavonoid or low flavonoid. There was also a control. Shows that those with the high flavonoid diet increased their cognitive function compared to low and control groups.

Regardless, eating fruits and veggies helped all around, but the polyphenols played a role

103
Q

Effect of acute polyphenol supplementation

A

Can enhance memory, attention, and executive function.

Visual-spatial working memory improved from high CF supplementation (cocoa flavonoids)?

Reaction time is fasted from high CF supplementation?

104
Q

Potential mechanisms of polypherols

A
  • Improved cerebral blood flow
  • Enhance BDNF concentration
  • Improve connectivity of hippocampus
  • Reduction in inflammation and oxidative stress
105
Q

Minerals associated with mental health

A
  1. Zinc
  2. B vitamins
  3. Vitamin D
106
Q

Zinc

A

Zinc deficiency is linked to the severity of depressive symptoms and when supplemented with anti-depressants, can enhance mood

Mechanism: affects BDNF levels

107
Q

B vitamins

A

Certain B vitamins associated with depressive symptoms and vitamin-B supplementation may have positive effects on mood in healthy and at risk adults

Mechanism: cofactors in the synthesis and regulation of neurotransmitters (dopamine and serotonin)

108
Q

Vitamin D

A

Low levels of vitamin D are associated with schizophrenia and depression. Vitamin D supplementation reduced severity of depression symptoms

Mechanism: enhance synaptic plasticity, and regulates function of the dopaminergic system

109
Q

Microbiome Gut-Brain Axis

A

Gut microbiota influences the brain. Bidirectional communication and interactions between the gut and brain (central and enteric systems). Disturbance in the gut composition might affect neurological functions and vice versa.

Top-down, bottom-up system.

110
Q

Gut-brain axis CHAT

A
  • The gut microbiota consists of trillions of microorganisms, including bacteria, viruses, fungi, and other microbes, that inhabit the gastrointestinal tract. These microorganisms play crucial roles in digestion, nutrient metabolism, immune function, and maintaining gut barrier integrity.
  • The gut microbiota communicates with the brain and other organs through multiple pathways, including the nervous system, the endocrine system, and the immune system.
  • Vagus nerve: The vagus nerve, a major component of the parasympathetic nervous system, serves as a key communication pathway between the gut and the brain. It transmits signals bidirectionally, allowing information from the gut to influence brain function and vice versa.
  • Neurotransmitters and metabolites: Gut microbes can produce neurotransmitters, such as serotonin, dopamine, and gamma-aminobutyric acid (GABA), as well as various metabolites that can influence brain function and behavior.
  • Immune signaling: The gut microbiota interacts with the immune system, modulating immune responses and inflammation. Immune cells in the gut can produce cytokines and other signaling molecules that can affect the brain and behavior.
111
Q

Bacteria and the central nervous system

A

Bacteria can communicate with CNS through 1) producing and secreting neurotransmitters in full or as metabolites/fractions (serotonin). 2) secreting amino acids and short-chain fatty acids which can communicate with the CNS

112
Q

Gut dysbiosis and cognitive impairment

A

Dysbiosis is linked to conditions like depression, anxiety, cognitive impairment. Disruptions in the gut barrier can cause neuroinflammation, which causes reduced BDNF and then causes mental disorders, etc.

Health gut: consuming a diet high in fiber, fruits, veggies, can promote a diverse gut microbiota, helping to promote anti-inflammatory effects, increase BDNF, causing cognitive improvements, less anxiety and depression

113
Q

Exposure to social stress alters the structure of the intestinal microbiota

A

Study showed that social disruption in mice (SDR) caused a reduction in microbial diversity and richness. It also increased pro-inflammatory cytokines.

When the mouse experienced social disruption (SDR) with antibiotics, there was no change in pro-inflammatory cytokines

114
Q

Intestinal barrier and the gut microbiome

A

Chronic stress = leaky gut = microbiota-derived LPS enters the circulatory system (triggers inflammation of the gut)= chronic inflammation/impaired immune response = promotes the progression of metabolic diseases

All is a cause of inflammation and insulin resistance in the liver, adipose tissue, muscle, artery

115
Q

Prebiotic

A

Non-digestible good whose fermentation in the gastrointestinal tract stimulates either bacterial growth or activity

116
Q

Probiotic

A

Living organism, that when consumed in adequate amounts, have positive effects in the body

117
Q

Probiotics may attenuate depressive symptoms

A

Study: patients with a diagnosis of major depressive disorder. 8 weeks of a probiotic supplement or a placebo. Dependent variable = Beck depression inventory total score on a scale. Higher indicated worse symptoms. Results = those taking the probiotic had lower scores meaning it helped their mental health

118
Q

Microbiome can affect behavioural patterns

A

SPF Mice:
SPF mice are mice that have been tested and demonstrated to be free of a specific list of pathogens through routine testing. This list includes disease-causing pathogens, as well as opportunistic and commensal organisms that may affect mouse health and research outcomes.

Behavioral Tests:
The behavior of the mice was assessed using two tests: the step-down test and the light preference test. These tests are commonly used in research to evaluate various aspects of mouse behavior, such as memory, anxiety, and exploratory behavior.

Effect of Microbiota Colonization:
Researchers colonized germ-free BALB/c mice (mice bred to lack any microbiota) with microbiota from NIH Swiss mice and observed an increase in exploratory behavior and hippocampal levels of BDNF (brain-derived neurotrophic factor). BDNF is a protein that supports the survival and growth of neurons in the brain and is associated with learning and memory.

Conversely, colonization of germ-free NIH Swiss mice with microbiota from BALB/c mice resulted in reduced exploratory behavior.

Box study: even when the platform is low, more anxious mice tend to remain on the platform for longer periods of time, whereas less anxious mice step off and explore the box

119
Q

Microbiome can alter non-spatial and working memory

A

Purpose: to determine the effects of an acute infection or absence of gut microbiota on behaviour.

Found that a bacterial infection can cause stress-induced memory dysfunction in mice.

120
Q

T Maze and Novel Object Test

A
  • Mice have a tendency to explore a novel environment (new) instead of choosing a familiar one
  • Novel object test: assesses their tendency to investigate a novel object over a familiar one (exposed to an object for a while, and during testing, they are exposed to that object again and a novel one. Assess how long they explore both objects
  • Spontaneous alteration or exploration detects hippocampal dysfunction (working memory is not functional)

Equal turns = 100% spontaneous exploration = working memory is functional

Select of a single T arm = 0% exploration ratio = working memory is not functional

Exploration of one area = hippocampal dysfunction (lack of working memory). More exploration of novel object = working memory

RESULTS: germ free mice lacked non-spatial and working memory in response to a novel object test and T-maze compared to SPF-swiss webster mice

121
Q

Infected mice exposed to stress alters working memory which is prevented by probiotics

A

When the infected mice (Black) had a probiotic while exposed to stressors, their spontaneous exploration actually increased. When they did not receive a probiotic, they explored less because they has a smaller working memory

122
Q

Probiotic administration improves cognitive functioning and stress in older adults

A

Probiotics drive the gut microbiome triggering emotional brain signatures. It helped to decrease stress levels.

Evidence shows that it increases BDNF, meaning it improves cognitive functioning

123
Q

Probiotic administration improves depressive symptoms

A

8 weeks of probiotic supplementation in patients with a diagnosed major depressive disorder. Improved with probiotics

124
Q

Mediterranean diet

A

Minimally processed, plant=based diet of those living in the Mediterranean region.
- olive oil extra virgin
- legumes
- fruit
- nuts and seeds
- whole grains
- lean meats, fish, dairy
- veggies

Excludes red meat, refined and processed foods, sugars

125
Q

DASH diet

A

Minimally processed, plant based dietary intervention for cardiometabolic conditions
- fruit
- lean meat
- low fat dairy
- nuts
- veggies
- whole grains

Excludes: fat intake, red meat, sugar containing beverages, sweets

126
Q

MIND diet

A

Minimally processed plant-based dietary intervention of cognitive decline and certain age-related neurodegenerative conditions
- beans
- berries
- olive oil
- fish
- green leafy veggies
- nuts
- poultry
- veggies
- whole grains

Excludes: butter and margarine, cheese, fried or fast food, red meats, sweets

127
Q

Mediterranean and cognitive decline

A

. linked to low risk of cognitive decline
. lower prevalence of dementia, depression, etc
. improved mental function
. greater adherence = better brain healthy

128
Q

MIND diet and cognitive decline

A

Mind diet is the mediterranean-DASH diet intervention of neurodegenerative delay (MIND)
- Based off both
- Combines components of the diet that has the most compelling research for preventing cognitive decline

Greater antioxidants and more gut microbiota.
High diet adherence + non-dietary interventions = improvements in cognitive ability

129
Q

MIND diet scores

A

Suggests the MIND diet may delay cognitive decline with aging. Shown to be neuroprotective.

Years of study was 10, where high adherence participants had shown the best/slowest delay.

Therefore, higher adherence to Med, DASH, or MIND is associated with less cognitive decline and a lower risk of Alzheimer’s disease

130
Q

Summary of lecture 11

A

1) saturated fats elevate the risk of cognitive impairment while omega’s have the opposite effect
2) long term exposure to simply sugars elevate risk of cognitive decline while an acute dose may improve episodic memory
3) polyphenols have positive effects on cognitive performance
4) inflammatory response of foods (MIND is great)

hlth 331 (3 decks)

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