Figure 4.

Artificial sweeteners impact model gut bacteria through a taste sensing mechanism. E. coli and E. faecalis were exposed to zinc sulphate (100 µM) for 24 h and growth was measured (panel a). Alternatively, E. coli (panels b–d) and E. faecalis (panels e–g) were exposed to artificial sweeteners, saccharin, sucralose, and aspartame (100 µM), for 24 h in the presence or absence of zinc sulphate (100 µM). Subsequent measurements were made to assess biofilm formation (panels b,e), adhesion to (panels c,f) and invasion of (panels d,g) Caco-2 cells. Specific bacteria for each study are included in underlined text. Data are presented as mean ± S.E.M. * p < 0.05 versus vehicle for sweeteners.