P2 31 05 Dietary Emulsifiers Differentially Impact The Gut Microbiota

Download or read book P2-31-05 - Dietary Emulsifiers Differentially Impact the Gut Microbiota written by Tom van der Wiele and published by . This book was released on 2017 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: Dietary additives are widely used in processed food products and have become a target for research in terms of their impact on the gut microbiome. Recent studies with dietary emulsifiers in both in vitro and murine models have indicated a strong impact on both the gut microbiome and host health, possibly related to chronic gut inflammation and other western ailments. One particular finding to highlight from these studies is an increased level of bacterial flagellin found upon exposure to the emulsifiers, indicating increased bacterial motility. This feature would allow the bacteria to become more aggressive towards the gut lining.This study aimed at characterizing the effects of 5 dietary emulsifiers on the composition and the activity of the gut bacteria. A comparison was made between 2 mainstream chemical ones (carboxymethylcellulose and tween80) and 3 natural or biotechnological examples (soy lecithin, sophorolipids and rhamnolipids). A second aim was to investigate interindividual variability.The short term effects of the 5 emulsifiers on the gut microbiota of 10 individuals were tested in a series of 48h batch-incubations. Emulsifiers were combined with fecal slurry in 4 concentrations: 0, 0.005, 0.05, 0.5 m%. The endpoints measured were the bacterial activity (SCFA-production), the intact cell population (SGPI-staining and Flow cytometry) and community composition (MiSeq sequencing). Also, the bacterial metagenome was assessed using PICRUSt.The 5 emulsifiers showed clearly different effects on all 3 parameters. Sophorolipids and Rhamnolipids were indicated as most harmful towards the microbiota.They diminished the live/dead fractions of the bacteria and increased sharply the abundance of 1 OUT, identified as Escherichia/Shigella, which belongs to the category of opportunistic pathogens. Both also decreased the butyrate production, in favour of propionate. Carboxymethylcellulose and Tween80 show limited effects on SCFA-production, cell counts or microbial composition. Soy Lecithin decreased live/dead ratiou2019s and increased the same OTU of Escherichia/Shigella. It also gave rise to increasing levels of propionate production. Its impact was also slower than the immediate impacts of sophorolipids and rhamnolipids. With regards to the motilty of the microbial community, the PICRUSt analysis confirmed the earlier findings in this in vitro setting by indicating strongly increased levels of motility genes. Finally, clear differences were noted in the response of the different donors to the emulsifiers.Conflict of interest:There is no conflict of interest.