Food Processing, Dysbiosis, Gastrointestinal Inflammatory Diseases, and Antiangiogenic Functional Foods or Beverages

Annu Rev Food Sci Technol. 2021 Mar 25:12:235-258. doi: 10.1146/annurev-food-062520-090235. Epub 2021 Jan 19.

Abstract

Foods and beverages provide nutrients and alter the gut microbiota, resulting in eubiosis or dysbiosis. Chronic consumption of a diet that is high in saturated or trans fats, meat proteins, reducing sugars, and salt and low in fiber induces dysbiosis. Dysbiosis, loss of redox homeostasis, mast cells, hypoxia, angiogenesis, the kynurenine pathway, transglutaminase 2, and/or the Janus kinase pathway are implicated in the pathogenesis and development of inflammatory bowel disease, celiac disease, and gastrointestinal malignancy. This review discusses the effects of oxidative, carbonyl, or glycative stress-inducing dietary ingredients or food processing-derived compounds on gut microbiota and gastrointestinal epithelial and mast cells as well as on the development of associated angiogenic diseases, including key signaling pathways. The preventive or therapeutic potential and the biochemical pathways of antiangiogenic or proangiogenic foods or beverages are also described. The outcomes of the interactions between disease pathways and components of food are critical for the design of foods and beverages for healthy lives.

Keywords: angiogenesis; celiac disease; dysbiosis; eubiosis; food processing; hypoxia; inflammatory bowel disease; kynurenine pathway; mast cells; transglutaminase 2.

Publication types

  • Research Support, Non-U.S. Gov't
  • Review

MeSH terms

  • Beverages
  • Dysbiosis*
  • Food Handling
  • Functional Food
  • Gastrointestinal Microbiome*
  • Humans