This review proposes selecting extraction strategies for polyphenols, tryptophan, fermentable fibers, and bitter tastants according to gut-brain-axis mechanisms rather than chemical yield alone, considering heat, solvents, stability, and preservation of bioactivity.
Key findings
- The review identifies a gap: extraction often maximizes yield without confirming preservation of GBA-relevant function. It links compounds to tryptophan-serotonin-kynurenine, SCFA-FFAR, vagal-enteric signaling, microbial metabolites, and anti-inflammatory barrier pathways and calls for post-extraction validation.
Why this matters globally
Connecting process engineering to biological targets could reduce functional foods that contain measurable compounds but lack intended activity and improve cross-laboratory comparability, provided composition, safety, and human validation are standardized.
Thai researcher contribution
A Prince of Songkla University Functional Food and Nutrition-affiliated author contributed to an international framework linking food science, the microbiome, and neurobiology.
Limitations to consider
This is a narrative review without quantitative synthesis. Many mechanisms derive from in vitro or animal work, microbiomes vary across people, and preserving a compound does not guarantee bioavailability or clinical benefit. The abstract's tryptophan sentence is unclear and should be checked in full text before citing percentages.