Food emulsifiers {50000123}
| Definition: | Food emulsifiers |
|---|---|
| Queue: | [ ] |
| Initialisation date: | 2019-06-23 |
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| Specification: | |
Artificial flavor | |
| Type: | Diet |
|---|---|
| Host: | Human |
Notes:
- Common food emulsifiers and artificial flavor enhancers have been shown to promote the growth of a certain subtype of pathogenic adherent-invasive E. coli (AIEC), a dangerous bacteria found in the gut microbiome of patients with CD (1)
Shared Reference Notes
- [1.1]
- Emulsifiers, widely used in processed food to improve food appearance, texture, and palatability due to their intrinsic properties. Emulsifiers affect the gut microbiota, disrupt the mucosal barrier, and promote inflammation; in mice models, they induce metabolic syndrome, colitis, and translocation of #Escherichia coli. - [1.2]
- Short-term consumption of CMC (synthetic emulsifiers carboxymethylcellulose) in humans also significantly altered microbiota composition, reducing fecal SCFA levels, and inducing bacterial encroachment into the mucus layer. - [1.3] [#Akkermansia muciniphila]
- Daily oral administration of A. muciniphila prevented phenotypic consequences of consumption of both carboxymethylcellulose (CMC) and polysorbate 80 (P80), including hyperphagia, weight gain and dysglycaemia. - A. muciniphila administration also counteracted the low-grade intestinal inflammation-induced CMC and P80. - A. muciniphila supplementation prevented the proximal impacts of CMC and P80 on gut microbiota that are thought to drive low-grade chronic inflammation and metabolic dysregulations. - A. muciniphila prevented alterations in species composition and encroachment of gut microbiota that were otherwise induced by CMC and P80.
References Notes
- (1) [1.4]