Gıda Emülgatörleri ve İnülinin Farelerde İntestinal Mikrobiyota Üzerine Etkisinin Değerlendirilmesi
Özet
Nowadays, the Western-style diet, characterized by high consumption of processed foods, is quite common. Emulsifiers are food additives commonly used in processed foods and have been reported to alter the microbiota and cause intestinal inflammation. Prebiotics are selectively fermented by host microorganisms and change the activity of the gastrointestinal microbiota. This study aimed to investigate the effects of different emulsifiers (lecithin and sodium carboxy methyl cellulose-CMC) and prebiotic inulin given to mice on microbiota and intestinal inflammation. In this study, 4-week-old C57BL/6 male mice (n=30) were followed in 5 different groups (n=6/group) for 12 weeks; control group, CMC group (1% CMC added to drinking water), lecithin group (1% lecithin added to drinking water), CMC+inulin group (1% CMC and 5 g/kg inulin added to drinking water) and lecithin+inulin group (1% lecithin and 5 g/kg inulin added to drinking water). Mice were fed ad libitum with standard feed throughout the study. Inflammatory markers were analyzed in the serum (interleukin-6, 10) and fecal (lipocalin-2) samples of the mice, histopathological examinations and microbiota analysis were performed. In the CMC and lecithin group, villus shortening and bulking, and a decrease in goblet cells were determined in the ileum and colon of the mice. We observed that the administration of inulin to these groups elongated the villus and increased the number of goblet cells (p<0.001). While there was no significant difference between the groups in terms of serum IL-6 levels (p>0.05), IL-10 levels decreased in the groups given emulsifier and increased when inulin was given to these groups (p=0.001). The lipocalin level, which was 9.7±3.29 ng in the group given CMC, decreased to 4.1±2.98 ng with the addition of inulin (p=0.012). Beta diversity analyzes showed that the microbial community structure varied significantly between groups (p=0.001). When the microbiota composition was examined taxonomically, it was seen that Actinobacteria and Verrucomicrobiota phyla were found to be higher in the CMC+inulin group. It was determined that the presence of Bifidobacteria and Akkermansia which was lower in the CMC group than the control group, was higher in the CMC+inulin group. It was determined that CMC had a more negative effect on microbiota composition than lecithin. Considering the mechanisms identified as a result of this study, it is thought that new formulations can be developed to prevent the negative effects of emulsifiers on health by using different prebiotics in the food industry.
