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Stroke breakthrough takes aim at the gut
What does gut fermentation and stroke-induced brain inflammation have in common? Potentially a lot, according to new research looking into how the microbiome directly influences brain inflammation. It could make recovery faster, reduce cognitive impairment and protect the brain from secondary…
“This study looked at how substances from the body and gut bacteria called AHR ligands affect post-stroke inflammation,” said senior author Bhanu Priya Ganesh, associate professor of neurology with McGovern Medical School at UTHealth Houston. Now, once again studying aged mice, the team has demonstrated how restoring the gut's balance following a stroke, in order to provide the right fermentation environment for those important ligand metabolites to be made, can ultimately reduce neuroinflammation. While the team identified some limitations, such as a sex difference in beneficial outcomes (their research focused on aged male mice, which had the strongest cognitive response), it's nonetheless an important discovery into improving brain function and recovery for stroke patients.
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