Influence of Gut Microbiota Diversity on Human Immune System Response in Korea

Purpose: The aim of the study was to assess the influence of gut microbiota diversity on human immune system response in Korea. Materials and Methods: This study adopted a desk methodology. A desk study research design is commonly known as secondary data collection. This is basically collecting data from existing resources preferably because of its low cost advantage as compared to a field research. Our current study looked into already published studies and reports as the data was easily accessed through online journals and libraries. Findings: The study found that a diverse microbiota promotes immune homeostasis by enhancing the production of regulatory T cells and anti-inflammatory cytokines, which help prevent excessive immune responses and reduce the risk of autoimmune diseases. Research has shown that a lack of microbial diversity can lead to dysbiosis, which is associated with increased susceptibility to infections and inflammatory conditions like allergies, asthma, and inflammatory bowel disease. Furthermore, specific bacterial strains have been linked to the modulation of immune responses, such as the stimulation of antibody production and the maturation of immune cells. Overall, maintaining a rich and balanced gut microbiota is crucial for a well-functioning immune system and protection against pathogens. Implications to Theory, Practice and Policy: Hygiene hypothesis, old friends hypothesis and microbiota-gut-brain axis may be used to anchor future studies on assessing the influence of gut microbiota diversity on human immune system response in Korea. Healthcare practitioners should prioritize dietary interventions that enhance gut microbiota diversity, recommending increased consumption of fiber-rich foods, fermented products, and a variety of fruits and vegetables. Policymakers should collaborate with health organizations to create comprehensive nutrition guidelines that prioritize gut health, emphasizing diverse diets rich in fiber and fermented foods to reduce the prevalence of immune-related disorders.