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Chronic Exposure to Thermally Processed Food-Derived Carbon Polymers Accelerated Neuroinflammation in Alzheimer Disease Mice through Microbe–Gut–Brain Axis
Zihe Qi, Qianyu Li, Juanjuan Cao, Bufan Xu, Fan Jiang, Yanbo Wang, Di Wu, Guoliang Li. Journal of Agricultural and Food Chemistry, 2026-01-28
Topic: Brain proteins, microglia and lab models
Processed foods are increasingly associated with the prevalence of neurodegenerative diseases, including Alzheimer disease (AD). Therefore, it is essential to elucidate the underlying mechanisms by which these processed foods influence AD. This study identified and isolated an emerging dietary risk factor, carbon-based polymers (CPs), from processed foods, specifically roasted lamb. Further investigation revealed that prolonged exposure to CPs induced gut microbiota dysbiosis along with elevated endotoxin production and perturbed tryptophan metabolism, thereby leading to intestinal inflammation. These alterations facilitated the entry of LPS into the blood circulation, which subsequently triggered systemic inflammation and increased the blood-brain barrier permeability. Ultimately, they accelerated neuroinflammation and synaptic dysfunction in transgenic APPswe/PSEN 1dE9 mice via the LPS-TLR4-NF-κB signaling pathway. Collectively, this study advances our understanding of CPs as potential accelerators of neuroinflammation, providing a scientific basis for reevaluating the biosafety of dietary CPs in humans, especially for at-risk populations.
Cite this study APA, Vancouver, BibTeX · download .bib or .ris
APA 7th
Qi, Z., Li, Q., Cao, J., Xu, B., Jiang, F., Wang, Y., et al. (2026). Chronic Exposure to Thermally Processed Food-Derived Carbon Polymers Accelerated Neuroinflammation in Alzheimer Disease Mice through Microbe–Gut–Brain Axis. Journal of Agricultural and Food Chemistry. https://doi.org/10.1021/acs.jafc.5c11423
Vancouver
Qi Z, Li Q, Cao J, Xu B, Jiang F, Wang Y, et al. Chronic Exposure to Thermally Processed Food-Derived Carbon Polymers Accelerated Neuroinflammation in Alzheimer Disease Mice through Microbe–Gut–Brain Axis. Journal of Agricultural and Food Chemistry. 2026. doi:10.1021/acs.jafc.5c11423. PMID: 41604700.
BibTeX
@article{qi2026-41604700,
author = {Qi, Zihe and Li, Qianyu and Cao, Juanjuan and Xu, Bufan and Jiang, Fan and Wang, Yanbo and Wu, Di and Li, Guoliang},
title = {{Chronic Exposure to Thermally Processed Food-Derived Carbon Polymers Accelerated Neuroinflammation in Alzheimer Disease Mice through Microbe–Gut–Brain Axis}},
journal = {Journal of Agricultural and Food Chemistry},
year = {2026},
doi = {10.1021/acs.jafc.5c11423},
pmid = {41604700},
url = {https://doi.org/10.1021/acs.jafc.5c11423}
}
Built from the record alzhub holds for this paper, not looked up. Volume, issue and page numbers are not held in the record. The record names 8 authors; APA and Vancouver show the first six, BibTeX and the downloads carry all of them. Check the citation against the original before you use it.
Key findings
- Processed foods are increasingly associated with the prevalence of neurodegenerative diseases, including Alzheimer disease (AD).
- Further investigation revealed that prolonged exposure to CPs induced gut microbiota dysbiosis along with elevated endotoxin production and perturbed tryptophan metabolism, thereby leading to intestinal inflammation.
Why it matters
In Alzheimer's model mice, long-term exposure to carbon-based polymers from processed food accelerated neuroinflammation and synaptic dysfunction through the gut-brain axis. This is animal research, so it does not prove that these food-derived polymers cause or worsen Alzheimer's disease in people.
Study details
- Evidence strengthLow
How this study scored 37/100
Published in a peer-reviewed journal. Scored zero for study design, sample size, effect reported and randomised / blinded because the record does not state it.
| Component | Points | Why |
|---|---|---|
| Journal tier | 7 / 10 | Tier 3 — peer-reviewed journal (Journal of Agricultural and Food Chemistry) |
| Journal's citation record | 3 / 4 | Journal of Agricultural and Food Chemistry: journal h-index 419 (OpenAlex, 2026-10-29) |
| Study design | 0 / 12 | No study design recorded — scores zero, not guessed (not stated in the record — scored 0) |
| Strength of evidence | 1 / 5 | Rated “low” in our summary |
| Peer-review validation | 10 / 10 | Peer-reviewed. Published as an article in a named peer-reviewed journal. |
| How recent | 5 / 5 | 2026 — within 1 year(s) of the newest study here |
| Sample size | 0 / 4 | Participant count not stated — scores zero (not stated in the record — scored 0) |
| Effect reported | 0 / 3 | No effect size reported — scores zero (not stated in the record — scored 0) |
| Studied in people | 0 / 3 | Laboratory or animal study (title names “mice”) — scores zero |
| Randomised / blinded | 0 / 2 | No randomisation or blinding stated — scores zero (not stated in the record — scored 0) |
| Times cited | 1 / 7 | Cited 1 times (OpenAlex, 2026-10-10) |
| Citations per year | 0 / 5 | 0.5 citations a year over 2 year(s) since 2026 |
| Impact for its field and year | 3 / 6 | Cited 4.2× the average for papers of its field and year (OpenAlex FWCI) |
| Cited by studies here | 0 / 6 | No other study in this library cites it |
| Still being cited | 0 / 4 | Cited 1 times in 2024–2026 (2026 still in progress; OpenAlex) |
| Senior author's track record | 3 / 4 | Last-listed author Guoliang Li: h-index 59 (OpenAlex, whole career) |
| Institution's track record | 1 / 3 | Queen's University Belfast: institution h-index 712 (OpenAlex) |
| Multi-centre collaboration | 1 / 3 | OpenAlex lists 3 institution(s) in 2 countries |
| Indexed in PubMed | 2 / 2 | Indexed in PubMed (PMID 41604700) |
| Free to read | 0 / 2 | Behind a paywall — scores zero |
| Total | 37 / 100 | — |
What each of these 20 components measures, and what this score is not →
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