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Distinct Gut Microbiota Signatures in Mice Treated with Commonly Used Food Preservatives

Diet is one of the most important factors regulating and influencing the composition of our gut microbiome, but the specific effects of commonly used antimicrobial agents i.e., food preservatives present within foods, are not completely understood. In this study, we examined the effect of the three...

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Autores principales: Nagpal, Ravinder, Indugu, Nagaraju, Singh, Prashant
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8617889/
https://www.ncbi.nlm.nih.gov/pubmed/34835437
http://dx.doi.org/10.3390/microorganisms9112311
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author Nagpal, Ravinder
Indugu, Nagaraju
Singh, Prashant
author_facet Nagpal, Ravinder
Indugu, Nagaraju
Singh, Prashant
author_sort Nagpal, Ravinder
collection PubMed
description Diet is one of the most important factors regulating and influencing the composition of our gut microbiome, but the specific effects of commonly used antimicrobial agents i.e., food preservatives present within foods, are not completely understood. In this study, we examined the effect of the three widely used food-grade preservatives i.e., benzoic acid, potassium sorbate, and sodium nitrite, in recommended levels, on the gut microbiota diversity and composition in a mouse model. The analysis of β-diversity reveals distinct signatures of the gut microbiota between mice consuming different preservatives. Further analyses of α-diversity indices also show that the three preservatives induce specific patterns of microbial diversity, with diversity being lowest in mice consuming potassium sorbate. In terms of bacterial abundance, each of the three preservatives demonstrated unique microbial signatures, mainly affecting the proportions of bacterial taxa belonging to Bacteroidetes, Verrucomicrobia, and Proteobacteria. Specifically, we find the increased proportion of Bacteroides, Blautia, Ruminococcus, Oscillospira, and Dorea in mice fed with benzoate; increased abundance of Firmicutes, Turicibacter, and Alkaliphilus by sodium nitrate; and increased proportion of Parabacteroides and Adlercreutzia by potassium sorbate. The findings improve our understanding of how food-grade preservatives may influence the gut microbiota composition and diversity and should facilitate prospective studies investigating diet-microbiome interactions in relation to intestinal and metabolic health.
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spelling pubmed-86178892021-11-27 Distinct Gut Microbiota Signatures in Mice Treated with Commonly Used Food Preservatives Nagpal, Ravinder Indugu, Nagaraju Singh, Prashant Microorganisms Article Diet is one of the most important factors regulating and influencing the composition of our gut microbiome, but the specific effects of commonly used antimicrobial agents i.e., food preservatives present within foods, are not completely understood. In this study, we examined the effect of the three widely used food-grade preservatives i.e., benzoic acid, potassium sorbate, and sodium nitrite, in recommended levels, on the gut microbiota diversity and composition in a mouse model. The analysis of β-diversity reveals distinct signatures of the gut microbiota between mice consuming different preservatives. Further analyses of α-diversity indices also show that the three preservatives induce specific patterns of microbial diversity, with diversity being lowest in mice consuming potassium sorbate. In terms of bacterial abundance, each of the three preservatives demonstrated unique microbial signatures, mainly affecting the proportions of bacterial taxa belonging to Bacteroidetes, Verrucomicrobia, and Proteobacteria. Specifically, we find the increased proportion of Bacteroides, Blautia, Ruminococcus, Oscillospira, and Dorea in mice fed with benzoate; increased abundance of Firmicutes, Turicibacter, and Alkaliphilus by sodium nitrate; and increased proportion of Parabacteroides and Adlercreutzia by potassium sorbate. The findings improve our understanding of how food-grade preservatives may influence the gut microbiota composition and diversity and should facilitate prospective studies investigating diet-microbiome interactions in relation to intestinal and metabolic health. MDPI 2021-11-07 /pmc/articles/PMC8617889/ /pubmed/34835437 http://dx.doi.org/10.3390/microorganisms9112311 Text en © 2021 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Nagpal, Ravinder
Indugu, Nagaraju
Singh, Prashant
Distinct Gut Microbiota Signatures in Mice Treated with Commonly Used Food Preservatives
title Distinct Gut Microbiota Signatures in Mice Treated with Commonly Used Food Preservatives
title_full Distinct Gut Microbiota Signatures in Mice Treated with Commonly Used Food Preservatives
title_fullStr Distinct Gut Microbiota Signatures in Mice Treated with Commonly Used Food Preservatives
title_full_unstemmed Distinct Gut Microbiota Signatures in Mice Treated with Commonly Used Food Preservatives
title_short Distinct Gut Microbiota Signatures in Mice Treated with Commonly Used Food Preservatives
title_sort distinct gut microbiota signatures in mice treated with commonly used food preservatives
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8617889/
https://www.ncbi.nlm.nih.gov/pubmed/34835437
http://dx.doi.org/10.3390/microorganisms9112311
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