Long term exposure of human gut microbiota with high and low emulsifier sensitivity to soy lecithin in M-SHIME model

Abstract excerpt

In the context of the potential health hazards related to food processing, dietary emulsifiers have been shown to alter the structure and function of the gut microbial community, both in vivo and in vitro . In mouse models, these emulsifier exposed gut microbiota were shown to contribute to gut inflammation. Several knowledge gaps remain to be addressed though. As such, the impact from a longer timeframe of expo...

Topics

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• Clostridium difficile and Clostridium perfringens research
• Diet and metabolism studies
• Dietary Effects on Health
• Food composition and properties
• Food Security and Health in Diverse Populations
• Gut microbiota and health
• Nutrition, Genetics, and Disease
• Probiotics and Fermented Foods

Identifiers and source

Literature Corpus work

73e54ab8-e14b-5da6-8ff4-c712faeb7e2f

DOI

10.1101/2021.12.16.472798