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Review Article | Open Access

Gut microbiota and exercise-induced fatigue: unraveling the connections

Qing Li1,2, Xin Wen1,2, Gang Wang1,2,3,4, Zhi Wang5( ), Peijun Tian1,2( )
State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
National Engineering Research Center for Functional Food, Jiangnan University, Wuxi 214122, China
(Yangzhou) Institute of Food Biotechnology, Jiangnan University, Yangzhou 225004, China
Wuxi Ninth People’s Hospital Affiliated to Soochow University, Wuxi 214122, China
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Abstract

Exercise-induced fatigue (EF) refers to the physiological processes that impair the body’s ability to maintain desired levels of functioning and sustain predetermined exercise intensity. It encompasses peripheral discomfort (e.g., muscle soreness, weakness) and central exhaustion, characterized by emotional and sleep disturbances. The detrimental effects of EF significantly impact human productivity and lifestyle. Given the crosstalk between the gut microbiota and physiological metabolism in exercise, there is a growing interest in investigating the role of gut microbiota in elucidating the mechanisms underlying EF. Furthermore, exploring dietary interventions as a novel approach to alleviate EF has gained attention. Our work comprehensively synthesizes the underlying mechanisms and the alterations of gut microbiota community structure and function caused by EF, and evaluates existing evidence on the potential function of probiotics in the regulation of EF. This review aims to enhance our understanding of the correlation between gut microbiome and EF and explores the potential use of probiotics in mitigating EF.

Keywords

gut microbiomeprobioticstryptophan metabolismexercise-induced fatiguekynurenine

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Food Science of Animal Products
Volume 2 Issue 2,
June 2024
Article number: 9240061
DOI: 10.26599/FSAP.2024.9240061
Cite this article:
Li Q, Wen X, Wang G, et al. Gut microbiota and exercise-induced fatigue: unraveling the connections. Food Science of Animal Products, 2024, 2(2): 9240061. https://doi.org/10.26599/FSAP.2024.9240061

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Received: 07 May 2024
Revised: 14 June 2024
Accepted: 20 June 2024
Published: 19 July 2024
© Beijing Academy of Food Sciences 2024.

Food Science of Animal Products published by Tsinghua University Press. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
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