Chronic consumption of food-additives lead to changes via microbiota gut-brain axis

Abiega-Franyutti, Pilar; Freyre-Fonseca, Verónica

doi:10.1016/j.tox.2021.153001

Cited by 17 publications

(14 citation statements)

References 85 publications

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“…Over recent years, with the increasingly negative perception of consumers towards artificial food additives [1] and the higher demand for nutritious foods with additional health benefits, two major trends in the food industry have been to replace synthetic additives, which may be harmful to human health [2], and to develop nutraceuticals/functional foods [3].…”

Section: Introductionmentioning

confidence: 99%

“…Cytotoxic activity of plant extracts expressed as half-maximal cell growth inhibitory concentration (GI 50 , µg/mL) measured by the sulforhodamine B essay (mean ± SD, n = 3). Gastric adenocarcinoma,2 Colorectal adenocarcinoma,3 Cervical carcinoma,4 Breast adenocarcinoma,5 Large cell lung carcinoma,6 non-tumour hFOB (human foetal osteoblasts). Ellipticine GI 50 values: 1.23 ± 0.03…”

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confidence: 99%

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Phytochemical Composition and Bioactive Potential of Melissa officinalis L., Salvia officinalis L. and Mentha spicata L. Extracts

Silva

Cadavez

Caleja

et al. 2023

Foods

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Plants are rich in bioactive phytochemicals that often display medicinal properties. These can play an important role in the production of health-promoting food additives and the replacement of artificial ones. In this sense, this study aimed to characterise the polyphenolic profile and bioactive properties of the decoctions, infusions and hydroethanolic extracts of three plants: lemon balm (Melissa officinalis L.), sage (Salvia officinalis L.) and spearmint (Mentha spicata L.). Total phenolic content ranged from 38.79 mg/g extract to 84.51 mg/g extract, depending on the extract. The main phenolic compound detected in all cases was rosmarinic acid. The results highlighted that some of these extracts may have the ability to prevent food spoilage (due to antibacterial and antifungal effects) and promote health benefits (due to anti-inflammatory and antioxidant capacities) while not displaying toxicity against healthy cells. Furthermore, although no anti-inflammatory capacity was observed from sage extracts, these stood out for often displaying the best outcomes in terms of other bioactivities. Overall, the results of our research provide insight into the potential of plant extracts as a source of active phytochemicals and as natural food additives. They also support the current trends in the food industry of replacing synthetic additives and developing foods with added beneficial health effects beyond basic nutrition.

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Section: Introductionmentioning

confidence: 99%

mentioning

confidence: 99%

Phytochemical Composition and Bioactive Potential of Melissa officinalis L., Salvia officinalis L. and Mentha spicata L. Extracts

Silva

Cadavez

Caleja

et al. 2023

Foods

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show abstract

“…The relative abundance of Ruminococcus 2 , Faecalibacterium , and Akkermansia was associated with increased neutrophil rates and the total bacterial abundances of Faecalibacterium was associated with neutrophil dynamics, which revealed the function of gut microbiota in the immune system [ 24 ]. In the gut-brain axis, the modification of gut microbiota can promote endocrinal cells to release neuropeptides, peptides, and enteric neuroendocrinal factors [ 25 ]. Meanwhile, in the gut-liver axis, the proinflammatory markers, iNOS and MMP-2, that released by gut microbiota are enriched due to the alteration of the gut microbe’s environment [ 26 ].…”

Section: Gut Microbiotamentioning

confidence: 99%

“…The food safety management of government and non-government organizations have strictly defined the range and dosage of using colorants. The synthetic colorants, including tartrazine, Sunset Yellow FCF, ponceau 4R, Allura Red AC, quinoline yellow, and carmoisine, have been reported associated with hyperactivity in children [ 25 ]. Another colorant, titanium dioxide, is forbidden for use in food in the European Union [ 105 ].…”

Section: Effects Of Food Additives On Gut Microbiotamentioning

confidence: 99%

The Impact of Food Additives on the Abundance and Composition of Gut Microbiota

Zhou

Qiao

et al. 2023

Molecules

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The gut microbiota has been confirmed as an important part in human health, and is even take as an ‘organ’. The interaction between the gut microbiota and host intestinal environment plays a key role in digestion, metabolism, immunity, inflammation, and diseases. The dietary component is a major factor that affects the composition and function of gut microbiota. Food additives have been widely used to improve the color, taste, aroma, texture, and nutritional quality of processed food. The increasing variety and quantity of processed food in diets lead to increased frequency and dose of food additives exposure, especially artificial food additives, which has become a concern of consumers. There are studies focusing on the impact of food additives on the gut microbiota, as long-term exposure to food additives could induce changes in the microbes, and the gut microbiota is related to human health and disease. Therefore, the aim of this review is to summarize the interaction between the gut microbiota and food additives.

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“…Accumulating evidence suggests that some food additives may disrupt gut homeostasis, thus contributing to the promotion of tissue-damaging inflammatory responses [ 62 ]. Indeed, Abiega-Franyutti et al [ 63 ], in their review, conclude that despite the paucity of published studies, many additives can modify the gut microbiota environment ( Figure 1 ). Furthermore, these authors stress the importance of taking into account that the consumption of these additives in our society is chronic, which can have a medium- and long-term effect on the health of the individual.…”

Section: Food Additives and Gut Microbiotamentioning

confidence: 99%

The Influence of Dietary Factors on the Gut Microbiota

2022

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There is increasing evidence that diet influences the relationship between gut microbiota and individual health outcomes. Nutrient intake affects the composition of the gut microbial community and provides metabolites that influence the host physiology. Dietary patterns, including macronutrient balance and feeding/fasting cycles which may be manipulated with dietary regimens based on caloric restriction periods, influence the gut homeostasis through its impact on the microbial ecosystem. Along the same line, prebiotic and probiotic ingredients and additives in foods, as well as the degree of food processing have consequences on gut microbiota and the related immune and metabolic response of the human host. Acquiring knowledge of these aspects, especially through an -omics-integral approach, might provide the basis for personalized nutritional interventions directed to avoid dysbiosis and contribute to the prevention of major chronic degenerative diseases. Despite vast scientific evidence supporting the relationship between dietary factors and gut microbiota composition and function, the underlying mechanisms and their potential impact are far from clear. There is a lack of well-designed longitudinal studies performed in target population groups whose dietary patterns can be particularly relevant for their future health, as is the case in infants, pregnant women, or athletes.

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Chronic consumption of food-additives lead to changes via microbiota gut-brain axis

Cited by 17 publications

References 85 publications

Phytochemical Composition and Bioactive Potential of Melissa officinalis L., Salvia officinalis L. and Mentha spicata L. Extracts

Phytochemical Composition and Bioactive Potential of Melissa officinalis L., Salvia officinalis L. and Mentha spicata L. Extracts

The Impact of Food Additives on the Abundance and Composition of Gut Microbiota

The Influence of Dietary Factors on the Gut Microbiota

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