Probiotics in reducing anxiety and depression symptoms: an integrative review

Main Article Content

Bruna Cunha Costa
https://orcid.org/0000-0001-7071-2773
George Silva dos Santos Azevedo
https://orcid.org/0000-0001-8208-5690
Pedro Henrique Arruda Ferreira
https://orcid.org/0000-0002-7323-6431
Leila Magda Rodrigues Almeida
https://orcid.org/0000-0002-4496-4309

Abstract

Objectives: To summarize studies that evaluated probiotic supplementation as a therapeutic strategy for anxiety and depression symptoms. Methods: An integrative review of articles indexed in the PubMed, SciELO and Virtual Health Library databases published between January 2010 and September 2019. For this purpose, the combination of descriptors: “intestine”, “brain”, “Intestinal microbiota”, “anxiety”, “depression”, “probiotics”, in Portuguese and English. Results: After applying the inclusion and exclusion criteria, 13 randomized clinical trials were selected. The duration of the studies in its majority was 8 or 12 weeks (61.5%; n = 8), and the most offered form of the supplement was the probiotic powder (46.2%; n = 6) and capsule (30.8%; n = 4). Regarding the use of scales as a parameter for assessing symptoms of anxiety and depression, 38.5% (n = 5) used only one scale and 69.2% (n = 8) used the combination of two or three scales. Regarding the genus of bacteria, most studies used Lactobacillus and Bifidobacterium together (53.8%; n = 7). Despite methodological limitations and inconsistent results, most clinical trials (76.92%; n = 10) showed a significant reduction in symptoms related to anxiety and depression through probiotic supplementation. Conclusion: The evidence indicates that supplementation with probiotics has a potential in reducing symptoms of anxiety and depression, however further research is needed on this strategy as an adjunctive therapy in effective treatment for mental health.



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1.
Costa BC, Azevedo GS dos S, Ferreira PHA, Rodrigues Almeida LM. Probiotics in reducing anxiety and depression symptoms: an integrative review. Health Sci J [Internet]. 2020Dec.14 [cited 2024May12];10(4):97-108. Available from: https://portalrcs.hcitajuba.org.br/index.php/rcsfmit_zero/article/view/1014
Section
ORIGINAL ARTICLE
Author Biographies

Bruna Cunha Costa, School of Health and Wellness Sciences (CiSBEM), Salvador University (UNIFACS)

Nutricionist from Salvador University (UNIFACS). Salvador, Bahia, Brazil.

George Silva dos Santos Azevedo, School of Health and Wellness Sciences (CiSBEM), Salvador University (UNIFACS)

Nutricionist form Salvador University (UNIFACS). Salvador, Bahia, Brazil.

Pedro Henrique Arruda Ferreira, School of Health and Wellness Sciences (CiSBEM), Salvador University (UNIFACS)

Nutricionist form Salvador University (UNIFACS). Salvador, Bahia, Brazil.

Leila Magda Rodrigues Almeida, School of Health and Wellness Sciences (CiSBEM), Salvador University (UNIFACS)

Master in Food Science from the Federal University of Bahia (UFBA). PhD student in Biotechnology at the Federal University of Bahia (Rede RENORBIO). Professor at Universidade Salvador (UNIFACS). Salvador Bahia Brazil.

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