Foods,
Год журнала:
2022,
Номер
11(15), С. 2205 - 2205
Опубликована: Июль 25, 2022
The
use
of
emulsifiers
in
processed
foods
and
the
rapid
epidemic
development
metabolic
syndrome
Western
countries
over
past
20
years
have
generated
growing
interest.
Evidence
for
role
through
gut
microbiota
has
not
been
clearly
established,
thus
making
it
challenging
clinical
nutritionists
dietitians
to
make
evidence-based
associations
between
nature
quantity
disorders.
This
narrative
review
summarizes
highest
quality
evidence
currently
available
about
impact
food
on
composition
functions
potential
syndrome.
state-of-the-art
different
common
is
performed,
highlighting
where
they
are
present
daily
their
roles.
Recent
findings
vitro,
vivo,
human
studies
assessing
effect
recently
published.
There
some
progress
understanding
how
could
contribute
developing
diseases
alterations
while
others
prebiotic
effects.
However,
there
still
many
unanswered
questions
regarding
consumption
amounts
synergic
effects
emulsifiers'
intake
responses
by
microbial
signatures
each
individual.
###
Key
messages
The
potential
role
of
‘leaky
gut’
or
reduced
barrier
function
with
increased
intestinal
permeability
has
been
considered
an
important
factor
in
and
extraintestinal
diseases.
Reversing
the
impairment
diseases
associated
mucosal
damage
may
be
necessary
but
not
sufficient
to
reverse
disease
pathogenesis
as
inflammatory
bowel
(IBD)
coeliac
disease.
In
these
diseases,
underlying
immune
dysfunction
is
likely
a
significant
perpetuating
Nevertheless,
gastrointestinal
that
are
predominant
inflammation
small
intestine
colon
have
drawn
attention
pathogenesis.
These
illnesses
range
from
eosinophilic
esophagitis
non-alcoholic
fatty
liver
diverse
neuropsychiatric
summarised
elsewhere.1
There
also
systemic
consequences
gut
including
oxidative
stress
decreased
insulin
sensitivity
affecting
tissues
organs
such
liver,
fat,
skeletal,
muscle
…
Frontiers in Microbiology,
Год журнала:
2020,
Номер
11
Опубликована: Ноя. 5, 2020
The
use
of
additives
in
food
products
has
become
an
important
public
health
concern.
In
recent
reports,
dietary
emulsifiers
have
been
shown
to
affect
the
gut
microbiota,
contributing
a
pro-inflammatory
phenotype
and
metabolic
syndrome.
So
far,
it
is
not
yet
known
whether
similar
microbiome
shifts
are
observable
for
more
diverse
set
emulsifier
types
what
extent
these
effects
vary
with
unique
features
individual's
microbiome.
To
bridge
this
gap,
we
investigated
effect
five
on
fecal
microbiota
from
10
human
individuals
upon
48
hour
exposure.
Community
structure
was
assessed
quantative
microbial
profiling,
functionality
evaluated
by
measuring
fermentation
metabolites
properties
were
phylogenetic
prediction
algorythm
PICRUSt,
together
TLR5
reporter
cell
assay
flagellin.
A
comparison
made
between
two
mainstream
chemical
(carboxymethylcellulose
P80),
natural
extract
(soy
lecithin)
biotechnological
(sophorolipids
rhamnolipids).
While
responded
donor-dependent
manner
different
emulsifiers,
profound
differences
observed.
Rhamnolipids,
sophorolipids
soy
lecithin
eliminated
91%
±
0%,
89%
1%
87%
viable
bacterial
population
after
hours,
they
all
selectively
increased
proportional
abundance
putative
pathogens.
Moreover,
butyrate
(-96%
6
%,
-73%
24%
-34
25%
respectively)
propionate
(+13%
24
+88%
50%
+29%
16%
production
observed
emulsifiers.
Phylogenetic
indicated
higher
motility,
which
was,
however,
confirmed
flagellin
levels
using
assay.
We
conclude
that
can
severely
impact
seems
be
their
emulsifying
strength,
rather
than
type
or
origin.
As
especially
impactful
caution
warranted
when
considering
them
as
alternatives
clean
label
strategies.
Chemical Society Reviews,
Год журнала:
2020,
Номер
49(14), С. 5058 - 5100
Опубликована: Янв. 1, 2020
This
review
provides
an
integrative
overview
of
the
complex
interactions
between
nanomaterials
and
mucosae,
their
implications
to
nanomedicine
nanotoxicology.
Foods,
Год журнала:
2022,
Номер
11(15), С. 2205 - 2205
Опубликована: Июль 25, 2022
The
use
of
emulsifiers
in
processed
foods
and
the
rapid
epidemic
development
metabolic
syndrome
Western
countries
over
past
20
years
have
generated
growing
interest.
Evidence
for
role
through
gut
microbiota
has
not
been
clearly
established,
thus
making
it
challenging
clinical
nutritionists
dietitians
to
make
evidence-based
associations
between
nature
quantity
disorders.
This
narrative
review
summarizes
highest
quality
evidence
currently
available
about
impact
food
on
composition
functions
potential
syndrome.
state-of-the-art
different
common
is
performed,
highlighting
where
they
are
present
daily
their
roles.
Recent
findings
vitro,
vivo,
human
studies
assessing
effect
recently
published.
There
some
progress
understanding
how
could
contribute
developing
diseases
alterations
while
others
prebiotic
effects.
However,
there
still
many
unanswered
questions
regarding
consumption
amounts
synergic
effects
emulsifiers'
intake
responses
by
microbial
signatures
each
individual.
