Browsing by Author "Buele Llanos, Paola Carolina"

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    Influencia de los alimentos fermentados en el microbioma intestinal en enfermedades neurodegenerativas: Parkinson y Alzheimer. Revisión bibliográfica
    (Universidad de Cuenca, 2025-09-02) Buele Llanos, Paola Carolina; Enriquez Liger, Belén del Cisne; Moscoso Romo, María Paz
    Background: Neurodegenerative diseases such as Parkinson's and Alzheimer's are directly implicated with the gut microbiome, thanks to a connection through the vagus nerve; better known as gut-brain-microbiota interrelationship. On the other hand, fermented foods, due to their probiotic and prebiotic richness, contribute to intestinal health, acting against neuroinflammation and cognitive impairment. Objective: Analyze the influence of fermented foods on the intestinal microbiome of people with neurodegenerative diseases, such as Parkinson's and Alzheimer's disease. Methods: The literature review was conducted using electronic databases with information from articles published between 2017 to 2025, in English or Spanish, to ensure transparency and reproducibility of the process the PRISMA methodology was used. Results: It was found that fermented foods such as kefir, kombucha, kimchi and chucrut improve the bacterial composition of the intestinal microbiome by increasing beneficial strains such as Bacteroidetes and Lactobacillus. In addition, when the gut microbiome is in a state of eubiosis, it produces metabolites such as SCFA, GABA, melatonin and vitamins, which are involved in the modulation of neuroinflammation and mental deterioration, processes that are very marked in neurodegenerative diseases. Conclusion: The results show several mechanisms through which fermented foods influence neurodegenerative diseases.