The impact of food additives, artificial sweeteners and domestic hygiene products on the human gut microbiome and its fibre fermentation capacity.
The impact of food additives, artificial sweeteners and domestic hygiene products on the human gut microbiome and its fibre fermentation capacity.
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DOI：
10.1007/s00394-019-02161-8
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发表时间：
2020-10
影响因子：
5
通讯作者：
Parrett A
中科院分区：
文献类型：
--
作者：
Gerasimidis K;Bryden K;Chen X;Papachristou E;Verney A;Roig M;Hansen R;Nichols B;Papadopoulou R;Parrett A
本研究调查了食品添加剂、人造甜味剂和家用卫生用品对肠道微生物组和纤维发酵能力的影响。将来自13名健康志愿者的粪便样品在分批培养中与食品添加剂（麦芽糊精、羧甲基纤维素、聚山梨酯-80、角叉菜胶-κ、肉桂醛、苯甲酸钠、亚硫酸钠、二氧化钛）、甜味剂（基于甜菜碱的甜味剂、三氯蔗糖、甜叶菊）和家用卫生产品（牙膏和餐具洗涤剂）一起发酵。用气相色谱法测定短链脂肪酸的产生。采用16 S rRNA测序和定量聚合酶链反应（qPCR）表征微生物组组成。乙酸在麦芽糖糊精和基于甜菜碱的甜味剂的存在下增加，并且在餐具洗涤剂或亚硫酸钠的存在下减少。丙酸增加与麦芽糊精，甜菜碱为基础的甜味剂，亚硫酸钠和聚山梨酯-80和丁酸盐显着降低与肉桂醛和餐具洗涤剂。支链脂肪酸随着麦芽糊精、甜菊糖基甜味剂、肉桂醛、苯甲酸钠和餐具洗涤剂的添加而减少。微生物群Shannon α多样性随着甜叶菊的增加而增加，随着餐具洗涤剂和肉桂醛的减少而减少。三氯蔗糖、肉桂醛、二氧化钛、聚山梨酯-80和餐具洗涤剂改变了微生物群落结构;餐具洗涤剂的影响最大（R2 = 43.9%，p = 0.008），其次是肉桂醛（R2 = 12.8%，p = 0.016）。添加餐具洗涤剂和肉桂醛增加了属于埃希氏菌/志贺氏菌和克雷伯氏菌的操作分类单位（OTU）的丰度，并减少了厚壁菌门的成员，包括粪杆菌属和亚长粒菌的OTU。三氯蔗糖和卡拉胶-κ的添加也增加了大肠杆菌/志贺菌的丰度，三氯蔗糖、亚硫酸钠和聚山梨酯-80也增加了嗜胆菌的丰度。聚山梨酯-80降低了粪杆菌属和亚长粒菌属的OTU丰度。使用qPCR，在主要细菌群的浓度下观察到类似的效果。此外，麦芽糊精，甜菜碱为基础的甜味剂和苯甲酸钠促进双歧杆菌的生长，而亚硫酸钠，卡拉胶，聚山梨酯-80和餐具洗涤剂有抑制作用。这项研究提高了对添加剂如何影响肠道微生物群组成及其纤维代谢活性的理解，对人类健康有许多可能的影响。本文的在线版本（10.1007/s 00394 -019-02161-8）包含补充材料，可供授权用户使用。
This study investigated the effect of food additives, artificial sweeteners and domestic hygiene products on the gut microbiome and fibre fermentation capacity. Faecal samples from 13 healthy volunteers were fermented in batch cultures with food additives (maltodextrin, carboxymethyl cellulose, polysorbate-80, carrageenan-kappa, cinnamaldehyde, sodium benzoate, sodium sulphite, titanium dioxide), sweeteners (aspartame-based sweetener, sucralose, stevia) and domestic hygiene products (toothpaste and dishwashing detergent). Short-chain fatty acid production was measured with gas chromatography. Microbiome composition was characterised with 16S rRNA sequencing and quantitative polymerase chain reaction (qPCR). Acetic acid increased in the presence of maltodextrin and the aspartame-based sweetener and decreased with dishwashing detergent or sodium sulphite. Propionic acid increased with maltodextrin, aspartame-based sweetener, sodium sulphite and polysorbate-80 and butyrate decreased dramatically with cinnamaldehyde and dishwashing detergent. Branched-chain fatty acids decreased with maltodextrin, aspartame-based sweetener, cinnamaldehyde, sodium benzoate and dishwashing detergent. Microbiome Shannon α-diversity increased with stevia and decreased with dishwashing detergent and cinnamaldehyde. Sucralose, cinnamaldehyde, titanium dioxide, polysorbate-80 and dishwashing detergent shifted microbiome community structure; the effects were most profound with dishwashing detergent (R2 = 43.9%, p = 0.008) followed by cinnamaldehyde (R2 = 12.8%, p = 0.016). Addition of dishwashing detergent and cinnamaldehyde increased the abundance of operational taxonomic unit (OTUs) belonging to Escherichia/Shigella and Klebsiella and decreased members of Firmicutes, including OTUs of Faecalibacterium and Subdoligranulum. Addition of sucralose and carrageenan-kappa also increased the abundance of Escherichia/Shigella and sucralose, sodium sulphite and polysorbate-80 did likewise to Bilophila. Polysorbate-80 decreased the abundance of OTUs of Faecalibacterium and Subdoligranulum. Similar effects were observed with the concentration of major bacterial groups using qPCR. In addition, maltodextrin, aspartame-based sweetener and sodium benzoate promoted the growth of Bifidobacterium whereas sodium sulphite, carrageenan-kappa, polysorbate-80 and dishwashing detergent had an inhibitory effect. This study improves understanding of how additives might affect the gut microbiota composition and its fibre metabolic activity with many possible implications for human health. The online version of this article (10.1007/s00394-019-02161-8) contains supplementary material, which is available to authorized users.
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影响因子：
64.8
作者：
Chassaing B;Koren O;Goodrich JK;Poole AC;Srinivasan S;Ley RE;Gewirtz AT
通讯作者：
Gewirtz AT
影响因子：
64.8
作者：
Devkota, Suzanne;Wang, Yunwei;Musch, Mark W.;Leone, Vanessa;Fehlner-Peach, Hannah;Nadimpalli, Anuradha;Antonopoulos, Dionysios A.;Jabri, Bana;Chang, Eugene B.
通讯作者：
Chang, Eugene B.
影响因子：
48
作者：
Callahan BJ;McMurdie PJ;Rosen MJ;Han AW;Johnson AJ;Holmes SP
通讯作者：
Holmes SP
DOI：
10.1073/pnas.0504978102
发表时间：
2005-08-02
影响因子：
11.1
作者：
Ley, RE;Bäckhed, F;Gordon, JI
通讯作者：
Gordon, JI
影响因子：
3.7
作者：
Irwin SV;Fisher P;Graham E;Malek A;Robidoux A
通讯作者：
Robidoux A