Fig. 1.

Impact of dietary emulsifiers on bacterial density. Bacterial density was assessed by qPCR during the treatment (a) and the post-treatment phases (b). Area under curve (AUC) was calculated for both increase and decrease in bacterial density, as detailed in Figure S2 and in the “Methods” section. Data are the means ± S.E.M, with individual data points being represented (N = 3). *P < 0.05 compared to the untreated group, determined by a one-way analysis of variance corrected for multiple comparisons with a Bonferroni post-test