TABLE 1.
The effects of some food additives on microbiota
| Sweeteners | |||
|---|---|---|---|
| Artificial sweeteners Saccharine (E954), Sucralose (E955), Aspartame (E951) |
induced glucose intolerance | Rats | increase the number of Bacteroides spp. and bacteria in Clostridiales phylum [5] |
| Aspartame (E951) | increased fasting glucose level and affected glucose accumulation | Rats | increased total bacteria including Enterobacteriaceae and Clostridium leptum [7] |
| Aspartame (E951) Acesulfame-K (E950) |
determine the modulation in gut absorption of sugars affect the gut microbiota as prebiotics | Healthy volunteers | Not increase bacterial abundance profiles and predicted gene function Change bacterial diversity [8] |
| Saccharine (E954) Neosperidine DC (E959) |
increased weight gain | Piglet | increase the amount of Lactobacillus
increase lactic acid concentration [12] |
| Splenda | Rats | altered gut microbiota [13] | |
| Sugar alcohols Maltitol (E965) |
was associated with a decrease of dry matter amount showing clearly that maltitol, as a low digestible carbohydrate, could reach the large intestine | Rats | increase the amount of Bifidobacteria increase Bifidobacteria and Lactobacillus concentration (if combine with polydextrose) [14, 15] |
| Xylitol (E967) | (Addition of xylitol to daidzein) decreased plasma cholesterol level increased equol in urine and faecal lipids | Mice, Rats | shifted rodent intestinal microbial population from gram-negative to gram positive bacteria [20, 21] |
| Sorbitol (E420) | had high butyrate level; however, acetate/ propionate level was low in colon and caecum | Rats | shifted from Gram-negative to Gram-positive [25] |
| Erythritol (E968) | does not affect glucose and insulin levels | Healthy volunteers | No gas or fatty acid production was observed [32] |
| Emulsifiers Carboxymethyl cellulose (E466) and Polysorbate 80 (E433) |
low-level inflammation and fat deposition and disorder in glucose metabolism | Rats | excessive increase in Ruminococcus gnavus and a decrease in Bacteroidales [33] |
| Food colorants Silver (E174) and Titanium dioxide (E171) |
damaged lipopolysaccharides and decreased membrane fluidity | Healthy volunteers | In all particles with 10, 75, 110 nm and 9, 18, 36 mg/kg silver increased gram-negative bacteria, and in 10 nm particle decreased Firmicutes (Lactobacillus) in the ileum [36, 39] |
| Flavor enhancers Monosodium glutamate (E621) |
increased fat accumulation | Pigs | helped colonization of microbes such as Faecalibacterium prausnitzii and Roseburia [41] |
| Thickeners Pectin (E440) |
decreased weight gain and total cholesterol level when consumed with fatty foods | Rats | Fatty foods reduce the amount of Bacteroidetes phylum and increase the amount of Firmicutes phylum; however, pectin addition normalizes these variables [42] |
| Polydextrose (E1200) | short-chain fatty acids (especially: butyrate, iso-butirae and acetate) increased, but pH decreased | Healthy volunteers | affected faecal anaerobes. Species of Bacteroides (B. fragilis, B. vulgatus, and B. intermedius) decreased, Lactobacillus and Bifidobacterium species increased [43] |
| Alginic acid (E400) | free fatty acids such as acetic acid, propionic acid, and butryic acid are increased, pH value of fermentation with alginic acid decreased | Healthy volunteers | Fermentation bacterias are Bacteroides ovatus, Bacteroides xylanisolvens, and Bacteroides thetaiotaomicron [45] |
| Anticaking agents Bentonite (E558) |
Chicken | reduced potential pathogenic bacteria and missing parts were determined in order Campylobacterales | |
| Preservatives Benzoic acid (E210) |
total and branched-chain fatty acids were decreased | Pigs | reduced coliform and lactic acid bacteria and changed microbiota in |