Parkinson's disease and the gut microbiome

Parkinson's disease is the fastest-growing neurodegenerative disorder worldwide, having more than doubled since 1990 (Lang, 2024). In 2019, its global prevalence was reported to be 8.5 million (Lang, 2024). It is characterised by tremors, stiffness, and a loss of coordination, usually affects people over the age of 60 years, and is 50% more prevalent in men than in women (Lang, 2024). However, each person's experience of Parkinson's disease is different, with over 40 potential symptoms that may present in different ways (Parkinson's UK, 2024).

A new study led by scientists in Japan analysed the microbiota of people living with Parkinson's, as well as those without, and noted that those with the disease have notably fewer bacterial genes that produce riboflavin (vitamin B2) and biotin (vitamin B7) (Nishiwaki et al, 2024). Both are essential for the metabolisation of carbohydrates, fats and proteins into glucose for energy, as well as having anti-inflammatory effects (Lang, 2024).