Emulsizers promote colitis and metabolic syndrome?

a
study published in the journal
letter
in the journal nature on
March

,
, 2015, entitled Dietary emulsizers affect enterobacteria in mice to promote colitis and metabolic syndrome. In food, the detection of any previously unknown hazard can cause great concern. If emulsifying agents are really harmful to human health, it will have a huge impact on the food industry.many foods have both oil and water. But oil and water can't blend, they can't form a stable food. The emulsifying agent has some "hydrophobic" parts in its molecules, as well as some "hydrophobic" parts. The hydrophobic part likes to stay in the water, the hydrophobic part likes to stay in the oil, and the result of the compromise is that emulsifying agent molecules like to stay in the water and oil interface, let the hydrophobic part go into the water, the hydrophobic part in the oil. If the oil is divided into small droplets, on the surface wrapped in such a layer of emulsion, they can be evenly distributed in the water - forming the commonly referred to as "water milk blending" situation, soy milk, milk is a typical example, the oil dispersed into small droplets and stable presence, that is, "emulsification". In food, emulsification is a widespread phenomenon, such as ice cream, milk powder, coffee companion, salad dressing, mayonnaise and so on, all need to spread the fat evenly, otherwise see a layer of bright oil, can eat it will not be many people. There are also some highly oily solid foods, such as cakes and ham intestines, also need oil emulsification, in the glue curing, on the surface can not see oil, will not affect appetite. There are also some oil more water less food system, emulsifying agent is to disperse water into small droplets, evenly distributed in the oil, typically butter.role of emulsifying agents in food is not just emulsification. They can also work with proteins or carbohydrates, altering their connection to each other to improve the taste of food. In baked food, the rational use of emulsifying agents, can be other raw materials without change to obtain a better taste. And some need to brew their own powdered foods, such as milk powder or protein powder, the appropriate addition of suitable emulsifying agents can improve dispersion performance, making brewing more convenient.the study, two emulsifying agents, sodium
CMC
) and Twain
80
(
P80
). The model animal is a wild type of mouse (
C57Bl/6
) and two genetically modified mice (
Il10-/- andTlr5-/
). The gut bacteria of these two genetically modified mice were more likely to be altered and to develop inflammation. In their drinking water, the researchers added
1%
of
CMC
and
P80
to examine their effects on the physiological condition of mice. It was found that in the control mice, the closest proximity of the intestinal bacteria to the endocrine cells averaged
25,
microns, and no bacteria were present withindistance of the endocrine cells
10
microns. In mice in the experimental group who consumed
CMC
or
P80
throughdrinking water, this closest distance decreased by an average of
50%
, and some gut bacteria were in direct contact with endocthal cells. The theory of this phenomenon is that there are a large number of bacteria in the intestines, and that the intestinal superstructive cells rely on multiple layers of mucus tissue to keep the cytostosis completely out of range, while emulsifying agents in the diet destroy the mucus structure and bring the gut bacteria closer to the supersectocial cells, resulting in diseases associated with intestinal inflammation.study also found that
CMC
and
P80
did not increase the total number of gut bacteria in the droppings of three mice, but in wild and
Il10-/
mice, the number of bacteria attached to the colon tripled. In all three mice, the composition of the bacteria attached to the small intestine and the faeces changed significantly. Changes in the composition of the bacterium affect the activation of the bacteria's innate immune signals. In the study, feces was used to activate the expression of the inflammatory gene, and it was found that the intake of
CMC
and
P80
promoted this ability to activate. In addition,
CMC
and
P80
were observed to increase the permeability of the digestive tracts of wild and
Il10-/
mice. These phenomena indicate that long-term exposure to
CMC
and
P80
erodes the protective function of mucus, increases the attachment of enterobacteria to endoculate cells, and increases the number of inflammatory microorganisms.immune cell intrusion is a sign of active colitis, usually accompanied by two phenomena: changes in colon morphology, and an increase in white blood cell myelin peroxidase and inflammatory markers. Using the emergence of these two phenomena as a criterion of judgment,
CMC
and
P80
contributed to the occurrence of colitis in
Il10-/-
and
Tlr5-/-
, two genetically defective mice, and deepened its severity. Although they did not induce colitis in wild mice, they led to subtle pathological changes in chronic enteritis, including skin damage and shorter colons. This
that
and
P80
can cause colitis in susceptible hosts and induce low inflammation in wild hosts.are often accompanied by low levels of inflammation, which can also be a trigger for metabolic syndrome. So,
microbiological disorders and low inflammation caused by
CMC
and
P80
promote metabolic disorders in mice in wild mice? The researchers also examined this and found that both
CMC
and
PS80
led to weight gain in mice. Although the increase is not significant, it is statistically significant. This increase was accompanied by an increase in food intake, which meant
mice
CMC
P80
ate more. In addition,
CMC
and
P80
also disrupt blood sugar control.study was to


P80
in water, which are ingested by humans through liquid and solid foods. To see if their effects were related to food patterns, the researchers also looked at the effects of
CMC
and
P80
intake through rat food, and the results were consistent with 10 effects from drinking water inputs. In addition, the researchers looked at the lowest doses leading to low levels of inflammation and metabolic syndrome and found that
CMC
of
0.1%
leads to increased weight and blood sugar.
0.5%
leads to significantly lower inflammation and increased obesity, while
P80
of
0.1%
leads to low inflammation and increased obesity, and
0.5%
leads to mild glycemic metabolism abnormalities.also looked at the effects of sodium sulphate, another common food additive, and found that it did not cause metabolic syndrome.Low inflammation and metabolic syndromes caused by CMC
and
P80
did not occur in sterile mice, indicating that
CMC
and
PS80
act by affecting the composition of the microbiop or the metabolism of the bacteria. Tests found that
CMC
and
PS80
reducing the levels of short-chain fatty acids in mouse feces. Some short-chain fatty acids, such as butyric acid, are thought to play an important role in slowing inflammation. In addition,
CMC
and
PS80
also change the level of bile acid, which also affects the composition of the bacterium. In sterile mice, the
CMC
and
PS80
did not change bile acid, did not reduce the thickness of the mucus, nor did they change the depth of the skin protrusion into the mucus, meaning that the effects of the
CMC
and
PS80
were not entirely by changing the mucus structure. These phenomena suggest that
CMC
and
PS80
cause mucus changes in the skin cells of the intestines in mice, at least in part due to changes in the composition of the gut bacteria - and, of course, cannot rule out their direct effect on the host. The researchers also transplanted bacteria from mice fed
CMC
and
PS80
to sterile mice, resulting in the phenomenon described earlier in sterile mice. This suggests that
changes in
caused by
CMC and
PS80
at least contributed to the inflammation and metabolic changes they cause.from a scientific point of view, this is a very meaningful study. The health effects of intestinal bacteria remain uncharted territory. In particular, how dietary factors affect the intestinal bacteria, how changes in the intestinal bacteria affect human health, people still know very little. Food additives are the focus of attention in modern food, and the evaluation of their safety is the core of management. Current assessments are usually based on animal trials, with the goal of finding the maximum dose of "invisible adverse effects" and then divided by a safety factor as a safety standard. How to judge the "visible adverse effects" will be limited by the detection target and detection technology. The study provides some previously untrected indicators of the effects on the gut microbiotics, as well as other effects of changes in the gut bacteria, such as colitis and metabolic syndrome in the study. If the maximum dose of these indicators "does not adversely affect" is lower than the dose currently determined, this means that the safe dose of these additives needs to be adjusted accordingly. That is, the results of this study have the potential to increase the current food ingredient safety assessment program.the title of this paper, "Dietary emulsizers affect intestinal bacteria in mice to promote colitis and metabolic syndrome", there are some "title parties". The content of the study is not sufficient to judge the category of "dietary emulsizer".
CMC
,
P80
and sodium sulphate were used in the study, of which
P80
is a typical emulsion agent, and the
CMC
has emulsification properties, but the main function is thickening.
CMC
and
P80
showed effects on gut bacteria, while sodium sulphate did not, but this was not enough to extend to "dietary emulsizers" affecting gut bacteria. The common characteristic of emulsifying agents is "emulsification", in addition to
CMC
and
P80
of the chemical and chemical properties vary greatly.
P80
is a small molecule surfactant, while
CMC
is a polymer. In the food industry, lecithin and proteins with nutritional function are also common emulsizers, which are also significantly different from the
CMC
and
P80
. If a conclusion is to be reached that dietary emulsizers affect enteric bacteria in mice, it is also necessary to demonstrate that
CMC
and
P80
can represent a variety of emulsifying agents - this requires proof that their effects on gut bacteria are achieved through their "emulsification" properties. In this study, only
CMC
and
P80
could affect gut bacteria, but there is no evidence that their mechanism of action is related to emulsification. In other words, it is possible that this effect is only the characteristics of these two substances and has nothing to do with "emulsification" - if this is possible, it would be unreasonable to extend the conclusion to "emulsifying agents" based on their effects., the health effects of substances depend on the total amount of food consumed, not the amount in the food. Based on
fda
limits for the use of
CMC
and
P80
, the
1%
content of drinking water was used in the study. In the diet, the total amount of water intake is much higher than the amount of food that may contain emulsifying agents, which makes the total intake of
CMC
or
P80
in the mice tested much greater than what people might consume from the diet. For example, if a person drinks

1.5
litres of water a day, the
P80
intake will be
15
grams, based on
P80
of
1% of the water. The
JECFA
developed