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Applied Microbiology and Biotechnology

, Volume 103, Issue 3, pp 1081–1094 | Cite as

Gut microbiome approaches to treat obesity in humans

  • Fernanda Bianchi
  • Ana Luiza Rocha Faria Duque
  • Susana Marta Isay Saad
  • Katia SivieriEmail author
Mini-Review

Abstract

The rising worldwide prevalence of obesity has become a major concern having many implications for the public health and the economy. It is well known that many factors such as lifestyle, increased intake of foods high in fat and sugar and a host’s genetic profile can lead to obesity. Besides these factors, recent studies have pointed to the gut microbiota composition as being responsible for the development of obesity. Since then, many efforts have been made to understand the link between the gut microbiota composition and obesity, as well as the role of food ingredients, such as pro- and prebiotics, in the modulation of the gut microbiota. Studies involving the gut microbiota composition of obese individuals are however still controversial, making it difficult to treat obesity. In this sense, this mini-review deals with obesity and the relationship with gut microbiota, summarising the principal findings on gut microbiome approaches for treating obesity in humans.

Keywords

Gut microbiota Obesity Management of obesity 

Notes

Acknowledgements

The authors wish to thank Fundação de Amparo à Pesquisa do Estado de São Paulo for the financial support and Lucas A.R. Tannuri for drawing and editing the figure shown in this article.

Funding

This work was supported by Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP) (Projects 2013/50506-8; 2015/13965-0; 2015/08228-6), Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) and Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq).

Compliance with ethical standards

Conflict of interest

The authors declare that they have no conflict of interest.

Ethical approval

The article does not contain any studies with human participants or animals performed by any of the authors.

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Copyright information

© Springer-Verlag GmbH Germany, part of Springer Nature 2018

Authors and Affiliations

  • Fernanda Bianchi
    • 1
  • Ana Luiza Rocha Faria Duque
    • 1
  • Susana Marta Isay Saad
    • 2
    • 3
  • Katia Sivieri
    • 1
    Email author
  1. 1.Department of Food and Nutrition, School of Pharmaceutical SciencesState University of São Paulo (UNESP)AraraquaraBrazil
  2. 2.Department of Biochemical and Pharmaceutical TechnologyUniversity of São Paulo (USP)São PauloBrazil
  3. 3.Food Research CenterUniversity of São Paulo (USP)São PauloBrazil

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