Aging, Frailty, and the Microbiome - How Dysbiosis Influences Human Aging and Disease
UMass Chan Affiliations
Center for Microbiome ResearchDepartment of Microbiology and Physiological Systems
Department of Emergency Medicine
Document Type
Journal ArticlePublication Date
2021-01-01Keywords
Age-related DiseasesElderly
Frailty
Inflammation
Microbiome
Digestive System
Environmental Public Health
Gastroenterology
Geriatrics
Medical Microbiology
Microbiology
Pathological Conditions, Signs and Symptoms
Physiology
Metadata
Show full item recordAbstract
The human gut microbiome is a collection of bacteria, protozoa, fungi, and viruses that coexist in our bodies and are essential in protective, metabolic, and physiologic functions of human health. Gut dysbiosis has traditionally been linked to increased risk of infection, but imbalances within the intestinal microbial community structure that correlate with untoward inflammatory responses are increasingly recognized as being involved in disease processes that affect many organ systems in the body. Furthermore, it is becoming more apparent that the connection between gut dysbiosis and age-related diseases may lie in how the gut microbiome communicates with both the intestinal mucosa and the systemic immune system, given that these networks have a common interconnection to frailty. We therefore discuss recent advances in our understanding of the important role the microbiome plays in aging and how this knowledge opens the door for potential novel therapeutics aimed at shaping a less dysbiotic microbiome to prevent or treat age-related diseases.Source
Haran JP, McCormick BA. Aging, Frailty, and the Microbiome-How Dysbiosis Influences Human Aging and Disease. Gastroenterology. 2021 Jan;160(2):507-523. doi: 10.1053/j.gastro.2020.09.060. Epub 2020 Dec 8. PMID: 33307030. Link to article on publisher's site
DOI
10.1053/j.gastro.2020.09.060Permanent Link to this Item
http://hdl.handle.net/20.500.14038/29677PubMed ID
33307030Related Resources
ae974a485f413a2113503eed53cd6c53
10.1053/j.gastro.2020.09.060