Papel de la dieta en la enfermedad de Parkinson
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2024-01-11
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Jaén: Universidad de Jaén
Resumen
La Enfermedad de Parkinson es una enfermedad neurodegenerativa crónica, la segunda más frecuente, que afecta al Sistema Nervioso Central. La falta de dopamina en el organismo hace que el control de movimiento se vea alterado, esto puede ocasionar la aparición de síntomas motores y no motores. Los factores ambientales genéticos y subyacentes parecen estar involucrados en la patogénesis de la Enfermedad de Parkinson relacionada con la degeneración de las neuronas dopaminérgias. La dieta puede prevenir y/o tratar la enfermedad, ya que el microbioma está asociado con una disminución de ácidos grasos de cadena corta y un aumento de lipopolisacáridos. La dieta occidental está asociada a un mayor riesgo de Enfermedad de Parkinson mientras que la dieta mediterránea disminuye el riesgo de Enfermedad de Parkinson. Esto se debe a los cambios en la abundancia de bacterias productoras de ácidos grasos de cadena corta o que contienen lipopolisacáridos en el microbioma intestinal con efectos sobre la función de barrera intestinal, activación del inflamasoma NLRP3, resistencia a la insulina, disfunción mitocondrial, la producción de factores como el glucagón como el péptido GLP-1, el factor neurotrófico derivado del cerebro y la gluconeogénesis intestinal.
Parkinson’s disease is a chronic neurodegenerative disease, the second most common, affecting the Centr al Nervous System. The lack of dopamine in the organism causes movement control to be altered, this can cuse the appearance of motor and non-motor sysmptoms. Genetic and underlying environmental factors appear to be involved in the pathogenesis of Parkinson ́s disease related to the degeneration of dopaminergic neurons. Diet can prevent and/or treat disease, since the microbiome is associated with a decrease in short-chain fatty acids and an increase in lipopolysaccharide. The Western diet is associated with an increased risk of Parkinson ́s disease, while the Mediterranean diet reduces the risk of Parkinson ́s disease. This is due to changes in the abundance of short-chain fatty acids producing or lipopolysaccharide-containing bacteria in the gut microbiome with effects on gut barrier function, activation of the NLRP3 inflammasome, insulin resistance, mitocondrial dysfunction, the production of factors such as glucagon such as the GLP-1 peptide, the brain-derived neurotrophic factor, and intestinal gluconeogénesis.
Parkinson’s disease is a chronic neurodegenerative disease, the second most common, affecting the Centr al Nervous System. The lack of dopamine in the organism causes movement control to be altered, this can cuse the appearance of motor and non-motor sysmptoms. Genetic and underlying environmental factors appear to be involved in the pathogenesis of Parkinson ́s disease related to the degeneration of dopaminergic neurons. Diet can prevent and/or treat disease, since the microbiome is associated with a decrease in short-chain fatty acids and an increase in lipopolysaccharide. The Western diet is associated with an increased risk of Parkinson ́s disease, while the Mediterranean diet reduces the risk of Parkinson ́s disease. This is due to changes in the abundance of short-chain fatty acids producing or lipopolysaccharide-containing bacteria in the gut microbiome with effects on gut barrier function, activation of the NLRP3 inflammasome, insulin resistance, mitocondrial dysfunction, the production of factors such as glucagon such as the GLP-1 peptide, the brain-derived neurotrophic factor, and intestinal gluconeogénesis.