Studies reveal new mechanisms for intermittent fasting to reduce cognitive impairment in diabetes

A diagram of the mechanism of intermittent fasting mode
As a dietary regulation mode, intermittent fasting has a protective effect on improving chronic metabolic diseases and neurocognitives, but how does this fasting mode affect the cognitive impairment induced by diabetes? Recently, Professor Liu Xuebo of the School of Food of Northwest agricultural and for foraging science and technology, in a new study published online in the journal Nature-Communication, revealed for the first time the new mechanisms of intermittent fasting in improving the effects of type 2 diabetes and related brain cognitive impairment.
According to Professor Liu Xuebo, based on the brain-intestinal axis theory system, the study found that intermittent fasting mode can significantly improve the cognitive function of mice with type 2 diabetes, diabetes symptoms also significantly improved, and caused changes in the structure of the intestinal bacteria in mice, promoting the production of beneficial bacteria in the intestines and a variety of bacterial metabolites. To this end, the study further used the intestinal macrogenome, plasma metabolic group, brain transcription group and other multi-histological techniques combined with animal behavior testing methods, the results show that the fasting mode of the intestinal bacteria - metabolites changes, directly enhance the brain's sea mass mitochondrial production and energy metabolism, and thus reduce cognitive damage in diabetic mice.
this study reveals for the first time the important participatory mechanisms of intestinal bacteria and metabolites in improving diabetes and cognitive impairment in intermittent fasting patterns, providing new inspiration for nutritional interventions and improving metabolic-related health problems.
It is understood that NorthwestErn University of Agriculture, Forglin and Technology, in collaboration with Shenzhen Huada Institute of Agricultural Applications, Chalmers University of Technology in Sweden, the University of Southern California, the University of Arizona, the University of Copenhagen, Denmark and other international teams, took three years to complete the research, the National Key Research and Development Program, the National Natural Science Foundation, China Postdoctoral Fund and the university's "Agricultural Processing and Nutritional Health Discipline Group" construction project support.
Zhigang, Associate Professor, School of Food, Northwest Agricultural and Forglin University of Science and Technology, and Dr. Dai Xiaoxuan of the Institute of Agricultural Applications of Huada University, Shenzhen, are co-authors of the thesis, and Liu Xuebo is the author of the Responsible Communication. (Source: China Science Journal Yan Jun Zhang
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