Research Progress for Probiotics Regulating Intestinal Flora to Improve Functional Dyspepsia: A Review

Functional dyspepsia (FD) is a common functional gastrointestinal disorder. The pathophysiology remains poorly understood; however, alterations in the small intestinal microbiome have been observed. Current treatments for FD with drugs are limited, and there are certain safety problems. A class of a...

Full description

Saved in:
Bibliographic Details
Published inFoods Vol. 13; no. 1; p. 151
Main Authors Shen, Xinyu, Xie, Aijun, Li, Zijing, Jiang, Chengxi, Wu, Jiaqi, Li, Mohan, Yue, Xiqing
Format Journal Article
LanguageEnglish
Published Switzerland MDPI AG 01.01.2024
MDPI
Subjects
Online AccessGet full text

Cover

Loading…
More Information
Summary:Functional dyspepsia (FD) is a common functional gastrointestinal disorder. The pathophysiology remains poorly understood; however, alterations in the small intestinal microbiome have been observed. Current treatments for FD with drugs are limited, and there are certain safety problems. A class of active probiotic bacteria can control gastrointestinal homeostasis, nutritional digestion and absorption, and the energy balance when taken in certain dosages. Probiotics play many roles in maintaining intestinal microecological balance, improving the intestinal barrier function, and regulating the immune response. The presence and composition of intestinal microorganisms play a vital role in the onset and progression of FD and serve as a critical factor for both regulation and potential intervention regarding the management of this condition. Thus, there are potential advantages to alleviating FD by regulating the intestinal flora using probiotics, targeting intestinal microorganisms. This review summarizes the research progress of probiotics regarding improving FD by regulating intestinal flora and provides a reference basis for probiotics to improve FD.
Bibliography:ObjectType-Article-2
SourceType-Scholarly Journals-1
ObjectType-Feature-3
content type line 23
ObjectType-Review-1
These authors contributed equally to this work.
ISSN:2304-8158
2304-8158
DOI:10.3390/foods13010151