Microbiome & Chronic Diseases

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Food emulsifiers {50000123}

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Food emulsifiers
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Artificial flavor

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- 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