Emulsifiers are common food additives found in many products, from bread to ice cream. They play a role in improving texture and extending shelf life. However, their impact on our health, especially our gut health, is becoming a growing concern. Benoit Chassaing, a research director at Inserm and team leader at the Institut Pasteur, has explored how these additives affect our gut microbiota, potentially leading to chronic diseases.
In a recent study published in Gut, Chassaing’s team created a unique system to model human gut microbiota. This system can predict how sensitive a person is to emulsifiers from just a stool sample. This discovery opens the door for personalized nutrition strategies that promote better gut and metabolic health.
Chassaing’s previous research focused on carboxymethylcellulose (CMC), an emulsifier found in various foods like sweet buns and ice creams. He found that long-term consumption of CMC can harm our microbiota. This harm can lead to chronic inflammation and metabolic issues.
During clinical trials, it became clear that not everyone reacts the same way to emulsifiers. Some people are sensitive, while others are resistant. Understanding these differences is crucial for improving gut health in the face of widespread emulsifier use.
The researchers tested CMC’s effects on different microbiota in the lab. They discovered that some microbiotas were sensitive to CMC while others were resistant. To validate their findings, they transferred microbiota from people into mice. Only those microbiotas predicted to be sensitive to emulsifiers caused severe colitis in the mice consuming CMC.
By analyzing stool samples, the researchers identified a specific metagenomic signature for sensitivity to CMC. This means they can now predict a person’s sensitivity to this emulsifier using simple molecular tests.
Chassaing noted that these findings could lead to personalized nutrition programs, helping people manage their sensitivity to emulsifiers. This approach could be vital for preventing gastrointestinal issues in healthy individuals and improving conditions in those already affected.
Looking ahead, the team plans to study a larger group of patients with Crohn’s disease to further validate their findings. They aim to uncover the molecular reasons behind sensitivity to emulsifiers and explore ways to modify the gut microbiota in beneficial ways.
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Food, Food Additives, Bread, Chronic, Diet, in vitro, Microbiome, Public Health, Research
