Effect of Caffeine and Chlorogenic Acid as Food Additives on the Properties of Sodium Dodecyl Sulfate for Prospective Reducing The Amount of Food Emulsifiers Used DOI Creative Commons

Dobrawa Kwaśniewska,

Justyna Kiewlicz

Acta Universitatis Cibiniensis. Series E: Food Technology, Год журнала: 2024, Номер 28(2), С. 159 - 170

Опубликована: Дек. 1, 2024

Abstract Over recent years, there has been an increase in the consumption of processed food, and its spread made it subject numerous studies aimed at determining impact on human health. The latest literature reports indicate need to limit use food additives, including most frequently used emulsifiers. study attempted determine effect caffeine chlorogenic acid properties sodium dodecyl sulfate order potentially reduce amount emulsifiers food. In this work, research was carried out surface, antioxidant thermal stability SDS-caffeine/chlorogenic systems. Spectroscopic analyzes were also performed. O/W emulsions with addition or higher than ones no additives. These values respectively, 75.56% 71,11%. both additives CMC binary model systems observed, which 4.53 mmol/dm 3 for SDS-caffeine system 4.59 SDS-chlorogenic system. Moreover, SDS concentration 4·10 −1 FRAP value (7.12 mmol Fe 2+ /g) compared pure observed. obtained results allow us conclude that emulsion systems, due positive their stability, may enable attempt modify recipes used.

Язык: Английский

Food additive emulsifiers and the risk of type 2 diabetes: analysis of data from the NutriNet-Santé prospective cohort study DOI Creative Commons
Clara Salamé,

Guillaume Javaux,

Laury Sellem

и другие.

The Lancet Diabetes & Endocrinology, Год журнала: 2024, Номер 12(5), С. 339 - 349

Опубликована: Апрель 23, 2024

Experimental studies have suggested potential detrimental effects of emulsifiers on gut microbiota, inflammation, and metabolic perturbations. We aimed to investigate the associations between exposures food additive risk type 2 diabetes in a large prospective cohort French adults.

Язык: Английский

Процитировано

33
Ultra-Processed Foods: A Narrative Review of the Impact on the Human Gut Microbiome and Variations in Classification Methods DOI Open Access
Allison L. Brichacek, Melanie R. Florkowski,

Esther Abiona

и другие.

Nutrients, Год журнала: 2024, Номер 16(11), С. 1738 - 1738

Опубликована: Июнь 1, 2024

Ultra-processed foods (UPFs) are that industrially processed and often pre-packaged, convenient, energy-dense, nutrient-poor. UPFs widespread in the current Western diet their proposed contribution to non-communicable diseases such as obesity cardiovascular disease is supported by numerous studies. hypothesized affect body multiple ways, including inducing changes gut microbiome. This review summarizes available research on effect of We also usage NOVA food classification system randomized controlled trials observational studies how its implementation effects UPF research. Despite some differences methodology between studies, results associate consumption with a number negative health consequences. There attempts standardize system; however, reaching implementing consensus difficult. Future focusing mechanisms which body, through microbiome metabolome, will be essential refine our understanding human health.

Язык: Английский

Процитировано

15
The influence of different forms of apple products on all-cause mortality in patients with hypertension DOI Creative Commons
Chuang Sun, Yingying Chen,

Yue Guan

и другие.

Frontiers in Nutrition, Год журнала: 2025, Номер 11

Опубликована: Янв. 24, 2025

Objective Apple consumption has a positive effect on human health. Some studies have shown that an appropriate amount of apple intake can reduce the incidence hypertension. However, few investigated whether eating different forms apples same benefits as whole apples. This study is aimed to evaluate all-cause mortality in patients with Methods The included 2,368 All participants were followed up for at least 10 years. Cox regression model was constructed analyze correlation between apple, juice, and sauce Results 3–6 times/week associated 48% reduction risk hypertension (HR = 0.52, 95% CI: 0.37–0.72, p < 0.001). juice 1.02, 0.67–1.56, 0.930) 1.28, 0.59–2.74, 0.531) tended increase death hypertension, although this did not obtain statistically result. Conclusion Moderate reduced whereas may death.

Язык: Английский

Процитировано

1
Mucus-penetrating microbiota drive chronic low-grade intestinal inflammation and metabolic dysregulation DOI Creative Commons
Melissa C. Kordahi, Noëmie Daniel, Andrew T. Gewirtz

и другие.

Gut Microbes, Год журнала: 2025, Номер 17(1)

Опубликована: Янв. 26, 2025

Metabolic syndrome is, in humans, associated with alterations the composition and localization of intestinal microbiota, including encroachment bacteria within colon's inner mucus layer. Possible promoters these events include dietary emulsifiers, such as carboxymethylcellulose (CMC) polysorbate-80 (P80), which, mice, result altered microbiota composition, encroachment, low-grade inflammation metabolic syndrome. While assessments gut have largely focused on fecal/luminal samples, we hypothesize an outsized role for changes driving its consequences. In support this notion, herein report that both CMC P80 led to stark microbiome, markedly distinct from those observed feces. Moreover, transfer CMC- P80-fed mice germfree resulted inflammation, various features Thus, conclude mucus-associated are pivotal determinants inflammatory tone host metabolism.

Язык: Английский

Процитировано

1
In vitromicrobiota model recapitulates and predicts individualised sensitivity to dietary emulsifier DOI Creative Commons
Héloïse Rytter, Sabrine Naimi, Gary D. Wu

и другие.

Gut, Год журнала: 2025, Номер unknown, С. gutjnl - 333925

Опубликована: Янв. 27, 2025

Non-absorbed dietary emulsifiers, including carboxymethylcellulose (CMC), directly disturb intestinal microbiota, thereby promoting chronic inflammation in mice. A randomised controlled-feeding study (Functional Research on Emulsifiers Humans, FRESH) found that CMC also detrimentally impacts microbiota some, but not all, healthy individuals. This aimed to establish an approach for predicting individual's sensitivity emulsifiers via their baseline microbiota. We evaluated the ability of vitro model (MiniBioReactor Arrray, MBRA) reproduce and predict individual donor's emulsifiers. Metagenomes were analysed identify signatures emulsifier sensitivity. Exposure human microbiotas, maintained MBRA, recapitulated differential previously observed FRESH subjects. Furthermore, select control subjects (ie, fed CMC) had microbiotas highly perturbed by exposure MBRA model. CMC-induced perturbability was associated with a metagenomic signature, suggesting possibility using one's metagenome Transplant deemed CMC-sensitive, those insensitive, into IL-10-/- germfree mice resulted overt colitis following feeding. These results suggest is consequence of, can thus be predicted by, examining paving way microbiota-based personalised nutrition.

Язык: Английский

Процитировано

1
Ultra-processed foods and health: are we correctly interpreting the available evidence? DOI
Francesco Visioli, Daniele Del Rio, Vincenzo Fogliano

и другие.

European Journal of Clinical Nutrition, Год журнала: 2024, Номер unknown

Опубликована: Сен. 26, 2024

Язык: Английский

Процитировано

7
Toward a science-based classification of processed foods to support meaningful research and effective health policies DOI Creative Commons
Paula R. Trumbo, Rachel Bleiweiss-Sande,

Jessica K. Campbell

и другие.

Frontiers in Nutrition, Год журнала: 2024, Номер 11

Опубликована: Июль 3, 2024

Processed foods have been part of the American diet for decades, with key roles in providing a safe, available, affordable, and nutritious food supply. The USDA Food Guides beginning 1916 US Dietary Guidelines Americans (DGA) since 1980 included various types commonly consumed processed (e.g., heated, fermented, dried) as their recommendations. However, there are multiple classification systems based on “level” processing, additional evidence is needed to establish specific properties classified “highly” or “ultra”-processed (HPF/UPFs). Importantly, many captured under HPF/UPF definitions, ranging from ready-to-eat fortified whole grain breakfast cereals sugar-sweetened beverages baked goods. consequences implementing dietary guidance limit all intake currently may require scrutiny evaluate impact consumers’ ability meet daily nutrient recommendations access affordable food, ultimately, health outcomes. Based meeting held by Institute Advancement Nutrition Sciences May 2023, this paper provides perspectives broad array HPF/UPFs processing formulation, including contributions patterns, acceptability, cost. Characteristics UPF/HPFs considered, safety approval additives effect matrix. Finally, identifies information gaps research needs better understand how affects nutrition

Язык: Английский

Процитировано

6
Dietary additives interloping with the epigenetic network and human health: implications in gut microbiota and endocrine toxicity DOI

Shraddha Bhuiya,

Sadasivam Kaushik,

Ragothaman Prathiviraj

и другие.

Food Bioscience, Год журнала: 2025, Номер unknown, С. 105903 - 105903

Опубликована: Янв. 1, 2025

Язык: Английский

Процитировано

0
Le colloque « OCTOBRE ROSE 2050 : Agir sur les causes environnementales du cancer du sein » s’est déroulé le 24 octobre 2024, à l’Académie du climat (Paris) DOI Open Access

Mireille Peyronnet

HEGEL - HEpato-GastroEntérologie Libérale, Год журнала: 2025, Номер Vol. 14(4), С. 483 - 486

Опубликована: Янв. 2, 2025

Процитировано

0
Substitution of polysorbates by plant-based emulsifiers: impact on vitamin D bioavailability and gut health DOI Creative Commons
Ángela Bravo‐Núñez,

Angélique Berthomé,

Charlotte Sabran

и другие.

Research Square (Research Square), Год журнала: 2025, Номер unknown

Опубликована: Фев. 24, 2025

Abstract We evaluated the potential of plant-based emulsifiers as an alternative to synthetic such polysorbates (Tween 80, T80). first observed that combining pea protein (PPI) with arabinoxylans (CAX) led a similar vitamin D3 bioavailability than T80 in vitro and vivo in mice. then exposed mice dietary doses for 11 weeks. T80, PPI, PPI + CAX groups were control group terms physiological characteristics, status inflammation biomarkers. However, LPS-specific serum IgG levels reduced (-31.05%, p = 0.0006) (-34.66%, 0.0001) compared at end intervention. Exposure but not or CAX, tended reduce distance between bacteria jejunal epithelium (-60.67%, 0.0779) modified composition fecal microbiota. Combination thus appears sustainable delivery.

Язык: Английский

Процитировано

0