In a study published Monday in JNeurosci, researchers developed a new, noninvasive strategy to improve stroke recovery. The new strategy involves supplementing the body’s short-chain fatty acids.
Short-chain fatty acids are a fermentation product from the bacteria in our guts. It is known that these molecules are a key component of gut health, and also that the gut microbiome influences brain health. However, the role of short-chain fatty acids in stroke recovery has not been explored.
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To investigate this role, Ludwig-Maximilians University researchers added short-chain fatty acids to the drinking water of mice for four weeks, after which they induced a stroke. The mice that drank the fatty acid water experienced a better stroke recovery compared to the control mice, including reduced motor impairment and increased spine growth on neuronal dendrites—crucial memory structures.
Additionally, the fatty acid-supplemented mice expressed more genes related to microglia, the brain’s immune cells. Microglia activity could be responsible for increasing dendritic spines and improving stroke outcome. This relationship indicates that short-chain fatty acids may serve as messengers in the gut–brain connection by influencing how the brain responds to injury.