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Sulfite preservatives effects on the mouth microbiome: Changes in viability, diversity and composition of microbiota
OVERVIEW: Processed foods make up about 70 percent of the North American diet. Sulfites and other food preservatives are added to these foods largely to limit bacterial contamination. The mouth microbiota and its associated enzymes are the first to encounter food and therefore likely to be the most...
Autores principales: | , , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Public Library of Science
2022
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8989357/ https://www.ncbi.nlm.nih.gov/pubmed/35390016 http://dx.doi.org/10.1371/journal.pone.0265249 |
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author | Irwin, Sally V. Deardorff, Luz Maria Deng, Youping Fisher, Peter Gould, Michelle June, Junnie Kent, Rachael S. Qin, Yujia Yadao, Fracesca |
author_facet | Irwin, Sally V. Deardorff, Luz Maria Deng, Youping Fisher, Peter Gould, Michelle June, Junnie Kent, Rachael S. Qin, Yujia Yadao, Fracesca |
author_sort | Irwin, Sally V. |
collection | PubMed |
description | OVERVIEW: Processed foods make up about 70 percent of the North American diet. Sulfites and other food preservatives are added to these foods largely to limit bacterial contamination. The mouth microbiota and its associated enzymes are the first to encounter food and therefore likely to be the most affected. METHODS: Eight saliva samples from ten individuals were exposed to two sulfite preservatives, sodium sulfite and sodium bisulfite. One sample set was evaluated for bacteria composition utilizing 16s rRNA sequencing, and the number of viable cells in all sample sets was determined utilizing ATP assays at 10 and 40-minute exposure times. All untreated samples were analyzed for baseline lysozyme activity, and possible correlations between the number of viable cells and lysozyme activity. RESULTS: Sequencing indicated significant increases in alpha diversity with sodium bisulfite exposure and changes in relative abundance of 3 amplicon sequence variants (ASV). Sodium sulfite treated samples showed a significant decrease in the Firmicutes/Bacteroidetes ratio, a marginally significant change in alpha diversity, and a significant change in the relative abundance for Proteobacteria, Firmicutes, Bacteroidetes, and for 6 ASVs. Beta diversity didn’t show separation between groups, however, all but one sample set was observed to be moving in the same direction under sodium sulfite treatment. ATP assays indicated a significant and consistent average decrease in activity ranging from 24–46% at both exposure times with both sulfites. Average initial rates of lysozyme activity between all individuals ranged from +/- 76% compared to individual variations of +/- 10–34%. No consistent, significant correlation was found between ATP and lysozyme activity in any sample sets. CONCLUSIONS: Sulfite preservatives, at concentrations regarded as safe by the FDA, alter the relative abundance and richness of the microbiota found in saliva, and decrease the number of viable cells, within 10 minutes of exposure. |
format | Online Article Text |
id | pubmed-8989357 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2022 |
publisher | Public Library of Science |
record_format | MEDLINE/PubMed |
spelling | pubmed-89893572022-04-08 Sulfite preservatives effects on the mouth microbiome: Changes in viability, diversity and composition of microbiota Irwin, Sally V. Deardorff, Luz Maria Deng, Youping Fisher, Peter Gould, Michelle June, Junnie Kent, Rachael S. Qin, Yujia Yadao, Fracesca PLoS One Research Article OVERVIEW: Processed foods make up about 70 percent of the North American diet. Sulfites and other food preservatives are added to these foods largely to limit bacterial contamination. The mouth microbiota and its associated enzymes are the first to encounter food and therefore likely to be the most affected. METHODS: Eight saliva samples from ten individuals were exposed to two sulfite preservatives, sodium sulfite and sodium bisulfite. One sample set was evaluated for bacteria composition utilizing 16s rRNA sequencing, and the number of viable cells in all sample sets was determined utilizing ATP assays at 10 and 40-minute exposure times. All untreated samples were analyzed for baseline lysozyme activity, and possible correlations between the number of viable cells and lysozyme activity. RESULTS: Sequencing indicated significant increases in alpha diversity with sodium bisulfite exposure and changes in relative abundance of 3 amplicon sequence variants (ASV). Sodium sulfite treated samples showed a significant decrease in the Firmicutes/Bacteroidetes ratio, a marginally significant change in alpha diversity, and a significant change in the relative abundance for Proteobacteria, Firmicutes, Bacteroidetes, and for 6 ASVs. Beta diversity didn’t show separation between groups, however, all but one sample set was observed to be moving in the same direction under sodium sulfite treatment. ATP assays indicated a significant and consistent average decrease in activity ranging from 24–46% at both exposure times with both sulfites. Average initial rates of lysozyme activity between all individuals ranged from +/- 76% compared to individual variations of +/- 10–34%. No consistent, significant correlation was found between ATP and lysozyme activity in any sample sets. CONCLUSIONS: Sulfite preservatives, at concentrations regarded as safe by the FDA, alter the relative abundance and richness of the microbiota found in saliva, and decrease the number of viable cells, within 10 minutes of exposure. Public Library of Science 2022-04-07 /pmc/articles/PMC8989357/ /pubmed/35390016 http://dx.doi.org/10.1371/journal.pone.0265249 Text en © 2022 Irwin et al https://creativecommons.org/licenses/by/4.0/This is an open access article distributed under the terms of the Creative Commons Attribution License (https://creativecommons.org/licenses/by/4.0/) , which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited. |
spellingShingle | Research Article Irwin, Sally V. Deardorff, Luz Maria Deng, Youping Fisher, Peter Gould, Michelle June, Junnie Kent, Rachael S. Qin, Yujia Yadao, Fracesca Sulfite preservatives effects on the mouth microbiome: Changes in viability, diversity and composition of microbiota |
title | Sulfite preservatives effects on the mouth microbiome: Changes in viability, diversity and composition of microbiota |
title_full | Sulfite preservatives effects on the mouth microbiome: Changes in viability, diversity and composition of microbiota |
title_fullStr | Sulfite preservatives effects on the mouth microbiome: Changes in viability, diversity and composition of microbiota |
title_full_unstemmed | Sulfite preservatives effects on the mouth microbiome: Changes in viability, diversity and composition of microbiota |
title_short | Sulfite preservatives effects on the mouth microbiome: Changes in viability, diversity and composition of microbiota |
title_sort | sulfite preservatives effects on the mouth microbiome: changes in viability, diversity and composition of microbiota |
topic | Research Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8989357/ https://www.ncbi.nlm.nih.gov/pubmed/35390016 http://dx.doi.org/10.1371/journal.pone.0265249 |
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