Volume 21, Issue 6, November–December 2025, 103245Author links open overlay panelSection snippetsThe oral-gut microbiota axis: impact on systemic health

The oral-gut microbiota axis was explored in a literature review by researchers in Italy and the US. Oral and gut microbiota have been studied separately, with more emphasis on gut microbiota. According to the authors, there is new evidence that the two microbiota are interconnected and shape systemic health. There are three main routes of communication between oral and gut microbiota: enteral, blood and oral-fecal. And diet influences all of these routes. A person's oral microbiota is diverse

Food pairing, the microbiome and cardio-metabolic health

A Chinese study researched food pairing pattern and its association with cardio-metabolic traits. The study used data from the Guangdong Gut Microbiome Project (n = 6994) and the National Health and Nutrition Examination Survey (n = 7350). Findings included that long-term food pairing patterns are independent of single food intake frequency and dietary indices and that broad based food pairings were consistent across Eastern and Western populations. Additionally mediation analysis found that

Immune response to a sense of a potential infection

In a Swiss study researchers examined how the body’s immune system responds to perceived pathogens before actual physical contact occurs. Psychophysics, electroencephalography and functional magnetic resonance imaging were utilized to assess the effect of approaching pathogens entering the peripersonal space in virtual reality. Peripersonal space is the space immediately surrounding the body, where the body can be affected by external stimuli. A proactive neural anticipation creates changes in

Fermentation, the gut microbiome and energy

Fermentation products released by the gut microbiota support energy and regulatory functions in the body. The gut bacteria use different pathways for fermentation which mostly produce acids such as acetate, propionate, butyrate, lactate, formate and succinate. The fermentation products provide 2–10 % of human energy. To learn more about these pathways, researchers in Switzerland and the USA used an analysis framework to obtained a consistent quantification of metabolic fluxes to further explore

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