Food additives and microbiota

Gültekin F., oner m. e., SAVAS H. B., DOGAN B.

İstanbul Kuzey Klinikleri, cilt.7, sa.2, ss.192-200, 2020 (ESCI, TRDizin) identifier identifier identifier

  • Yayın Türü: Makale / Derleme
  • Cilt numarası: 7 Sayı: 2
  • Basım Tarihi: 2020
  • Doi Numarası: 10.14744/nci.2019.92499
  • Dergi Adı: İstanbul Kuzey Klinikleri
  • Derginin Tarandığı İndeksler: Emerging Sources Citation Index (ESCI), Directory of Open Access Journals, TR DİZİN (ULAKBİM)
  • Sayfa Sayıları: ss.192-200
  • Anahtar Kelimeler: Anticaking agents, emulsifiers, food additives, food colorants microbiota, flavor enhancers, glucose intolerance, synthetic sweeteners, sugar alcohols, preservatives, thickeners, RANDOMIZED CLINICAL-TRIAL, GUT MICROBIOTA, DIETARY SUPPLEMENTATION, INTESTINAL MICROBIOTA, XYLITOL, ERYTHRITOL, SORBITOL, MICROFLORA, METABOLISM, SWEETENERS
  • Lokman Hekim Üniversitesi Adresli: Hayır

Özet

The use of food additives in food production is inevitable in this modern world. Although only a safe amount of food additivesis approved, their safety has always been questioned. To our knowledge, the effects of food additives on microbiota havenot been investigated in a detailed manner in the literature so far. In this review, the effects of artificial sweeteners, sugaralcohols, emulsifiers, food colorants, flavor enhancers, thickeners, anticaking agents, and preservatives on microbiota werereviewed. Even though most of the results illustrated negative outcomes, few of them showed positive effects of food additives on the microbiota. Although it is difficult to obtain exact results due to differences in experimental animals and models,said the findings suggest that nonnutritive synthetic sweeteners may lead to glucose intolerance by affecting microbiota anda part of sugar alcohols show similar effects like probiotics.