Effect of dietary additives on intestinal permeability in both Drosophila and a human cell co-culture.
Effect of dietary additives on intestinal permeability in both Drosophila and a human cell co-culture.
复制标题
膳食添加剂对果蝇和人类细胞共培养物肠道通透性的影响。
DOI:
10.1242/dmm.034520
复制
发表时间:
2018-11-28
影响因子:
4.3
通讯作者:
Musselman LP
中科院分区:
文献类型:
--
作者:
Pereira MT;Malik M;Nostro JA;Mahler GJ;Musselman LP
Increased intestinal barrier permeability has been correlated with aging and disease, including type 2 diabetes, Crohn's disease, celiac disease, multiple sclerosis and irritable bowel syndrome. The prevalence of these ailments has risen together with an increase in industrial food processing and food additive consumption. Additives, including sugar, metal oxide nanoparticles, surfactants and sodium chloride, have all been suggested to increase intestinal permeability. We used two complementary model systems to examine the effects of food additives on gut barrier function: a Drosophila in vivo model and an in vitro human cell co-culture model. Of the additives tested, intestinal permeability was increased most dramatically by high sugar. High sugar also increased feeding but reduced gut and overall animal size. We also examined how food additives affected the activity of a gut mucosal defense factor, intestinal alkaline phosphatase (IAP), which fluctuates with bacterial load and affects intestinal permeability. We found that high sugar reduced IAP activity in both models. Artificial manipulation of the microbiome influenced gut permeability in both models, revealing a complex relationship between the two. This study extends previous work in flies and humans showing that diet can play a role in the health of the gut barrier. Moreover, simple models can be used to study mechanisms underlying the effects of diet on gut permeability and function. Summary: Sugar and other food additives can inhibit gut barrier function in both human cell co-cultures and Drosophila melanogaster.
登录
查看更多内容
DOI:
10.1111/dom.12645
发表时间:
2016-05
期刊:
Diabetes, obesity & metabolism
影响因子:
--
作者:
Economopoulos KP;Ward NL;Phillips CD;Teshager A;Patel P;Mohamed MM;Hakimian S;Cox SB;Ahmed R;Moaven O;Kaliannan K;Alam SN;Haller JF;Goldstein AM;Bhan AK;Malo MS;Hodin RA
通讯作者:
Hodin RA
影响因子:
8.8
作者:
Clark RI;Salazar A;Yamada R;Fitz-Gibbon S;Morselli M;Alcaraz J;Rana A;Rera M;Pellegrini M;Ja WW;Walker DW
通讯作者:
Walker DW
影响因子:
4.6
作者:
Dambroise E;Monnier L;Ruisheng L;Aguilaniu H;Joly JS;Tricoire H;Rera M
通讯作者:
Rera M
影响因子:
4.8
作者:
Barone, Sharon;Fussell, Stacey L.;Soleimani, Manoocher
通讯作者:
Soleimani, Manoocher
影响因子:
4.1
作者:
Deshpande, Gaurang;Mapanga, Rudo F.;Essop, M. Faadiel
通讯作者:
Essop, M. Faadiel