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Vitamin D eand vitamin C promoting healthy ageing

by luciano

Overview. Both Vitamin D and Vitamin C contribute to intestinal barrier health by supporting the function of tight junctions and promoting repair. Vitamin D, through its receptor (VDR), regulates proteins that form tight junctions, which maintain barrier integrity and modulate the immune system. Vitamin C can also promote barrier repair, potentially through regulating Notch signaling pathways and by influencing the gut microbiome composition, which can further support the barrier.
Vitamin D’s Role
Tight Junctions:
The active form of Vitamin D, 1,25(OH)2D3, regulates the expression of proteins like claudins and ZO within the tight junction complex, which are crucial for maintaining and repairing the intestinal barrier.
Immune Modulation:
Vitamin D binds to VDR in immune cells and modulates immune responses, helping to protect against conditions that can compromise the barrier, like inflammatory bowel disease.
Barrier Integrity:
By binding to VDRs and affecting immune cells and epithelial cells, Vitamin D signaling helps maintain a healthy, stable intestinal barrier.
Vitamin C’s Role
Barrier Repair:
Vitamin C supplementation has demonstrated beneficial effects on the intestinal barrier, helping to repair damage.
Notch Signaling:
Combined with Vitamin D, Vitamin C may regulate the Notch signaling pathway to protect the intestinal mucosal barrier, including the expression of claudin-2.
Gut Microbiome:
Vitamin C supplementation can help balance the gut microbiota in healthy individuals with suboptimal Vitamin C levels, which may indirectly benefit the barrier by reducing the presence of potentially harmful LPS-producing bacteria.
Combined Effects
Synergistic Protection:
Research indicates that combining Vitamin C and Vitamin D may offer greater protective effects on the intestinal barrier compared to either vitamin alone, possibly through their combined influence on the Notch signaling pathway.
Therapeutic Potential:
Both vitamins are being investigated for their potential in managing intestinal diseases by enhancing barrier integrity and modulating the immune response within the gut.

Researches
1 – Gut-interplay: key to mitigating immunosenescence and promoting healthy ageing. 2025
Abstract
Background Immunosenescence is the loss and change of immunological organs, as well as innate and adaptive immune dysfunction with ageing, which can lead to increased sensitivity to infections, age-related diseases, and cancer. Emerging evidence highlights the role of gut-vitamin D axis in the regulation of immune ageing, influencing chronic inflammation and systemic health. This review aims to explore the interplay between the gut microbiota and vitamin D in mitigating immunosenescence and preventing against chronic inflammation and age-related diseases.
Main text
Gut microbiota dysbiosis and vitamin D insufficiency accelerate immunosenescence and risk of chronic diseases. Literature data reveal that vitamin D modulates gut microbiota diversity and composition, enhances immune resilience, and reduce systemic inflammation. Conversely, gut microbiota influences vitamin D metabolism to promote the synthesis of active vitamin D metabolites with implications for immune health.
Conclusions
These findings underscore the potential of targeting gut-vitamin D axis to modulate immune responses, delay the immune ageing, and mitigate age-related diseases. Further research is needed to integrate vitamin D supplementation and microbiome modulation into strategies aimed at promoting healthy ageing.
Keywords Gut microbiota, Vitamin D, Immune ageing, Immunosenescence, Healthy ageing
Gut-vitamin D interplay: key to mitigating immunosenescence and promoting healthy ageing. 2025. Hammad Ullah. https://doi.org/10.1186/s12979-025-00514-y
Hammad Ullah hammadrph@gmail.com 1 School of Pharmacy, University of Management and Technology, Lahore 54000, Pakistan

2 – Perspectives About Ascorbic Acid to Treat Inflammatory Bowel Diseases. Ian Richard Lucena Andriolo et al. 2024.

It is known that reactive oxygen species cause abnormal im- mune responses in the gut during inflammatory bowel dis- eases (IBD). Therefore, oxidative stress has been theorized as an agent of IBD development and antioxidant compounds such as vitamin C (L-ascorbic acid) have been studied as a new tool to treat IBD. Therefore, the potential of vitamin C to treat IBD was reviewed here as a critical discussion about this field and guide future research. Indeed, some preclinical studies have shown the beneficial effects of vitamin C in models of ulcerative colitis in mice and clinical and experimental findings have shown that deficiency in this vitamin is associated with the de- velopment of IBD and its worsening. The main mechanisms that may be involved in the activity of ascorbic acid in IBD in- clude its well-established role as an antioxidant, but also others diversified actions. However, some experimental studies em- ployed high doses of vitamin C and most of them did not per- form dose-response curves and neither determined the mini- mum effective dose nor the ED50. Allometric extrapolations were also not made. Also, clinical studies on the subject are still in their infancy. Therefore, it is suggested that the research agenda in this matter covers experimental studies that assess the effective, safe, and translational doses, as well as the ap- propriate administration route and its action mechanism. After that, robust clinical trials to increase knowledge about the role of ascorbic acid deficiency in IBD patients and the effects of their supplementation in these patients can be encouraged.
Perspectives and conclusion
The pathogenesis of IBD is closely related to oxidative stress due to an intense inflammatory insult and the use of vitamin C in IBD, as well as the role of its deficiency, is currently being investigated. Therefore, this perspective reviewed the pharmacological poten- tial of this vitamin to treat and prevent these diseases. In this ap- proach, Vitamin C may help the integrity of the intestinal barrier under the inflammatory stimulus, and enhance intestinal mucosal barrier function, while reducing oxidative stress.
However, a point that is worthy of attention in non-clinical stud- ies presented here is the dose used, which must be adequate for extrapolation in humans. Studies suggest that a daily intake of vi- tamin C from 100 to 400 mg promotes 100 % of the bioavailability and reaches a maximum serum content of 70–80 µmol/L [33, 34]. In addition, when the intake of vitamin C exceeds 500 mg/day, a further increase in plasma concentration is inhibited and when doses greater than 1,000 mg of ascorbic acid are administered in a single dose the bioavailability can decrease by 30 % [34]. This oc- curs because when 500–1,000 mg of vitamin C are administered orally, the intestinal transporter quickly achieves its maximal satu- ration, while the vitamin is progressively excreted by urine [34, 35].
Another important point, which has not yet been studied, is the impact of the pH of the ascorbic acid solution used in the experi- mental studies. Since the pH of an ascorbic acid solution is very low it is expected that its administration can reduce the pH at the in- jection site, intestine, and colon if an enema was used. So, further studies need to address this bias and evaluate the use of buffered ascorbic acid solutions. Perspectives About Ascorbic Acid to Treat Inflammatory Bowel Diseases. Ian Richard Lucena Andriolo et al. 2024. DOI 10.1055/a-2263-1388. ISSN 2194-9379

3 – Vitamin D Receptor Influences Intestinal Barriers in Health and Disease. Jun Sun and Yong-Guo Zhang. 2022.
Abstract:
Vitamin D receptor (VDR) executes most of the biological functions of vitamin D. Beyond this, VDR is a transcriptional factor regulating the expression levels of many target genes, such as genes for tight junction proteins claudin-2, -5, -12, and -15. In this review, we discuss the progress of research on VDR that influences intestinal barriers in health and disease. We searched PubMed and Google Scholar using key words vitamin D, VDR, tight junctions, cancer, inflammation, and infection. We summarize the literature and progress reports on VDR regulation of tight junction distribution, cellular functions, and mechanisms (directly or indirectly). We review the impacts of VDR on barriers in various diseases, e.g., colon cancer, infection, inflammatory bowel disease, and chronic inflammatory lung diseases. We also discuss the limits of current studies and future directions. Deeper understanding of the mechanisms by which the VDR signaling regulates intestinal barrier functions allow us to develop efficient and effective therapeutic strategies based on levels of tight junction proteins and vitamin D/VDR statuses for human diseases.
Conclusions
The recent progress reveals a novel activity of VDR in regulation of many tight junction proteins in primate cell structure and intestinal homeostasis and diseases (as shown in the Graphic Abstract). We aim to show the current state of knowledge on this topic and its potential therapeutic applications. This knowledge can be used to develop intestinal VDR-associated TJ proteins, e.g., claudin-5 and -15, as clinical biomarkers for identifying patients who may benefit from currently available interventions and could be used for the eventual development of novel strategies for the prevention and treatment of diseases. VDR signaling is also highly significant in regulating other proliferation and anti-inflammatory pathways [74 ,157 , 162 ,174 ]. We hope to integrate our findings with other studies and, more importantly, understand how the microbiome, probiotics, and metabolites coordinate the effects of vitamin D/VDR [ 146 ]. Our long-term goal is to develop individualized therapeutic strategies based on tight junction proteins [ 175 ] and vitamin D/VDR statuses for efficient and effective prevention and treatment of chronic diseases.
Vitamin D Receptor Influences Intestinal Barriers in Health and Disease
Jun Sun 1,2,3,* and Yong-Guo Zhang 1.
1 Department of Medicine, University of Illinois at Chicago, Chicago, IL 60612, USA; yongguo@uic.edu; 2 Department of Microbiology/Immunology, University of Illinois at Chicago, Chicago, IL 60612, USA; 3 Jesse Brown VA Medical Center Chicago (537), 820 S Damen Ave, Chicago, IL 60612, USA. Cells 2022, 11, 1129. https://doi.org/10.3390/cells11071129.

Immunology of chronic low-grade inflammation: relationship with metabolic function

by luciano

Inflammation is part of the body’s innate immune response and is an essential process that not only defends against harmful bacteria and pathogens but also plays a key role in the maintenance and repair of tissues. Under pathological conditions, there is bilateral crosstalk between immune regulation and aberrant metabolism resulting in persistent inflammation in the absence of infection. This phenomenon is referred to as sterile metabolic inflammation (metainflammation) and occurs if the initiating stimulus is not removed or if the resolution process is disrupted.
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This low-grade chronic metabolic inflammation should not be neglected as it is significantly associated with all-cause mortality in the general population (Fest et al. 2019), negatively impacts insulin sensitivity (Blaszczak et al. 2020), and increases the risk for cancer development (Li et al. 2023).
Immunology of chronic low-grade inflammation: relationship with metabolic function. Mari van de Vyver. Division of Clinical Pharmacology, Department of Medicine, Faculty of Medicine and Health Sciences, Stellenbosch University, Cape Town, South Africa. Journal of Endocrinology (2023) 257, e220271

Note:
1 – Metabolic function refers to the continuous chemical processes within cells and organisms that convert food into usable energy, build and repair tissues, and sustain life. This includes vital processes like breathing, blood circulation, and cell maintenance, even during rest. The two main categories of metabolic reactions are anabolism, which builds larger molecules and uses energy, and catabolism, which breaks down larger molecules to release energy, such as the digestion of food

2 – Inflammation immunology describes the immune system’s response to tissue damage or infection, an innate, nonspecific defense mechanism that serves to eliminate harmful agents and promote repair. Inflammation, or inflammation, involves immune cells and molecules drawing more blood to the damaged site, causing redness, heat, swelling, and pain. While a protective process, excessive or chronic inflammation can become harmful and contribute to autoimmune diseases or other conditions.

Hydrocolloids and Food Emulsifiers II part

by luciano

C – Hydrocolloids also modulate gut microbiota, offering various health benefits. Certain hydrocolloids, such as inulin and pectin, act as prebiotics, promoting beneficial gut bacteria growth and influencing microbiota composition and diversity (Bouillon et al., 2022; Gularte & Rosell, 2011).

D – Hydrocolloids are long-chain hydrophilic polymers used in food systems for thickening, gelling, and stabilization. They significantly influence starch retrogradation, hydrolysis, and modulation of the gut microbiota, with both positive and negative effects. These effects depend on factors such as the type of hydrocolloid, its concentration, interactions with starch, and environmental conditions such as temperature and processing methods. Some hydrocolloids inhibit starch retrogradation by interrupting amylose recrystallization, while others promote it under certain conditions. They can also alter starch hydrolysis by modifying the accessibility of enzymes to starch granules, slowing or accelerating digestion. Furthermore, hydrocolloids act as fermentable fibers, promoting the growth of beneficial gut bacteria, which can influence metabolic processes. Despite significant advances, the complexity of these interactions remains incomplete, as the effects vary depending on the composition of the individual microbiota. This review explores the mechanisms by which hydrocolloids modulate starch behaviors and the gut microbiota, synthesizing the current literature and identifying future research directions to address existing knowledge gaps.
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In food systems, hydrocolloids influence starch retrogradation, starch hydrolysis, and gut microbiota modulation, essential factors for both food quality and human health.
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Several hydrocolloids, including xanthan gum, pectin, β-glucan, and konjac glucomannan, influence starch hydrolysis and reduce its digestibility. Their effects depend on their molecular structure, source, concentration, interactions with starch, and processing conditions (Ma et al., 2024). By increasing the viscosity of starch-based matrices, hydrocolloids create a resistant gel network, slowing the enzymatic degradation of starch in the gastrointestinal tract. This delayed hydrolysis results in a controlled glucose release and a lower postprandial glycemic response (Bae & Lee, 2018; Bellanco et al., 2024). Consequently, hydrocolloids have the potential to improve glycemic control and reduce the risk of metabolic disorders such as type 2 diabetes. Yassin et al. (2022) reported that incorporating xanthan gum, lambda-carrageenan, or psyllium husk (1–5% w/w of flour weight) into white bread significantly reduced glycemic potency, with psyllium husk at 5% w/w exerting the strongest effect. Similarly, Mæhre et al. (2021) found that white bread fortified with guar gum reduced postprandial glycemic responses.
Hydrocolloids also modulate the gut microbiota, offering several health benefits. Some hydrocolloids, such as inulin and pectin, act as prebiotics, promoting the growth of beneficial gut bacteria and influencing the composition and diversity of the microbiota (Bouillon et al., 2022; Gularte & Rosell, 2011). Their prebiotic effects depend on their physicochemical properties, with variations in polymeric structure and source influencing gut health outcomes (Ağagündüz et al., 2023). Reported benefits include improved digestion, enhanced immune function, and reduced inflammation, although the extent and mechanisms of these effects remain inconsistent in the literature (Zhang et al., 2023). Further research is needed to fully understand both the benefits and potential limitations of hydrocolloid applications for gut health. This review provides an in-depth analysis of the effects of hydrocolloids on starch retrogradation, digestibility, and the gut microbiota, addressing both positive and negative findings, and aims to inform the development of functional foods with improved health benefits. The multifunctional role of hydrocolloids in modulating retrogradation, starch hydrolysis, and the gut microbiota. Xikun Lu et al. Food Chemistry
Volume 489, 15 October 2025, 144974.

Hydrocolloids and Food Emulsifiers I part

by luciano

Introduction
Hydrocolloids and emulsifiers are both food additives, but they have different functions. Hydrocolloids are substances that thicken, gel, or stabilize foods, while emulsifiers help mix immiscible substances like oil and water.

Hydrocolloids
Are substances that, in aqueous solution, form a colloidal system, increasing viscosity or forming gels.Their main function is to modify the consistency of foods, making them thicker, creamier, or gelatinous. They can also stabilize emulsions or suspensions, preventing phase separation.
Some examples of hydrocolloids: agar-agar, modified starches, beta-glucans, carrageenans, pectin, carob seeds, bamboo fibers, potato fibers, pea fibers, gelatins, gum arabic, xanthan gum, guar gum, and inulin. In which products are they most likely to be found: baked goods and pastries, biscuits, ice cream, yogurt, sports drinks (especially maltodextrin

Emulsifiers:
They are molecules that have a hydrophobic (fat-loving) portion and a hydrophilic (water-loving) portion. This structure allows them to stabilize emulsions, which are mixtures of immiscible liquids such as oil and water. Emulsifiers sit between the two phases, reducing surface tension and preventing separation. Common examples include lecithin, mono- and diglycerides of fatty acids, and polysorbates.
In short, while hydrocolloids modify the overall texture of a food, emulsifiers work specifically to keep emulsions stable, preventing the separation of oil and water. Some hydrocolloids, such as lecithin, can also have emulsifying properties.

Hydrocolloids

A -Hydrocolloids enable products with long shelf lives, the inclusion of whole grain flours and fiber, the absence of trans fats, and, last but not least, the absence of gluten. Hydrocolloids are molecules capable of binding water in large quantities; among the most commonly used in baked goods are xanthan gum, pectin, modified cellulose, and fructo- and galacto-oligosaccharides. Some of these substances are considered dietary fibers, capable of stimulating a feeling of satiety and having positive effects on intestinal function. Hydrocolloids often achieve their technological-functional effect in the product even when added to dough in small quantities, for example, less than 1% of the total powdered ingredients. In bread dough and other baked goods, hydrocolloids help improve dough workability during production thanks to their rapid and uniform hydration. The volume, structure, and softness of the finished products are improved.
Fragility is reduced, for example, in the case of “foamy” baked goods with a high presence of air bubbles or suspended particles (chocolate, fruit, or nuts): these bubbles or particles are stabilized within the system thanks to hydrocolloids. During storage, the shelf life of the products is also increased by maintaining their softness for longer periods: the difference compared to products without hydrocolloids becomes more evident as time passes. Finally, it appears that the presence of hydrocolloids is also able to influence the size of ice crystals within bread dough or other semi-cooked products during freezing, resulting in a higher-quality thawed product (Reference H1).
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There are unit operations that are difficult to implement for foods that do not involve the use of gluten, such as the extrusion, drawing, or lamination phases that occur in pasta or some baked goods. The stresses that occur in these phases require elasticity in the dough, therefore, formulations capable of withstanding the continuous processing of a perhaps pre-existing plant are essential (Reference H2).
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Comparing gluten-free crackers, we find extremely simple formulations, with corn and rice flours, and more complex ones, with the addition of potato starch, dextrose, emulsifiers, and thickeners. From a nutritional standpoint, it’s clear that the food may be richer in sugars and some fats than the same conventional product. Sandwich bread, more difficult to make because it’s leavened, features rather complex formulations based on corn, rice, or buckwheat, starches, vegetable fibers, proteins, sugars, thickeners (including hydrocolloids), emulsifiers, and acidifiers. This recipe implies, nutritionally, either an increase in carbohydrates of approximately 10-15% compared to the conventional product in the same category, or an increase in fats, especially saturated fats, of approximately 30-50% (Reference H3).
In the confectionery sector, the considerations are more or less the same, since from a nutritional point of view, compared to conventional products, they remain higher values of carbohydrates, especially sugars, and fats, mainly saturated, to compensate for the lack of viscoelasticity of the protein part. Prodotti e tecnologie per alimenti senza glutine. Macchine alimentari – Anno XVII -1 – Genn. Feb 2015

B – The food industry has been committed to providing consumers with high-quality rheological properties along with healthy and nutritious food products (Goff & Guo, 2019; Manzoor, Singh, Bandral, Gani, & Shams, 2020). Consequently, recent years have seen the widespread use of food hydrocolloids in the formulation/reformulation of various food categories, the production of functional foods, and innovation initiatives (Manzoor et al., 2020). Food hydrocolloids are considered crucial food components due to their improvements in viscosity, gelation, and thickening, enhancing the rheology and sensory properties of foods (Saha & Bhattacharya, 2010; Goff & Guo, 2019). The terms gum and mucilage may also be used interchangeably with hydrocolloids. Regardless of what they are called, these ingredients are generally found in industrial applications as viscosity improvers, emulsifiers, coating agents, gelling agents, stabilizing agents, and thermodynamic stability providers (Goff & Guo, 2019; Maity, Saxena e Raju, 2018; Manzoor et al., 2020) (Fig. 1).
They find functional applications mainly in food products, including confectionery (glazing agents, texturizers), specific beverages (emulsifiers), dairy products (thickeners and stabilizers), pastries (bulking agents, sensory quality and shelf-life improvers), and frozen fruits and vegetables (cryoprotectant) (Maity et al., 2018; Salehi, 2020; Viebke, Al-Assaf, and Phillips, 2014). Recently, food-grade hydrocolloids have reached the forefront due to their health benefits and significant pharmaceutical, as well as food, applications. Furthermore, their potential health effects and the mechanisms of their dietary intake have been studied.
Recent literature has indicated that dietary hydrocolloids play crucial roles on the gut microbiota due to their diverse physicochemical or structural properties (Tan & Nie, 2021). Some of these important roles are their prebiotic impacts, stimulating the production of short-chain fatty acids (SCFA), reducing gastrointestinal discomfort as well as preserving normal intestinal function (Marciani et al., 2019; Viebke et al., 2014; Williams & Phillips, 2021, pp. 3–26), an increase in viscosity within the intestinal lumen, a reduction or increase in the absorption of some nutrients (Nybroe et al., 2016), lower cholesterol (Manzoor et al., 2020; McClements, 2021), a decrease in hyperglycemia (Lu, Li, & Fang, 2021) as well as normal body weight regulation (Johansson, Andersson, Alminger, Landberg, & Langton, 2018; Viebke et al., 2014). Furthermore, research on hydrocolloids and intestinal modulation appears to be expanding day by day thanks to cutting-edge multi-omics technologies and detailed analysis of the human microbiome. This article provides a comprehensive overview of specific dietary hydrocolloids, particularly those with a polysaccharide structure in intestinal modulation, and their potential interactions with nutrition and health.
A comprehensive review on food hydrocolloids as gut modulators in the food matrix and nutrition: The hydrocolloid-gut-health axis. al. 2023. https://doi.org/10.1016/j.foodhyd.2023.10906

Emulsifiers and Hydrocolloids

by luciano

Premise

Hydrocolloids and emulsifiers are both food additives, but they have different functions. Hydrocolloids are substances that thicken, gel or stabilize food, while emulsifiers help mix immiscible substances such as oil and water.

Hydrocolloids

They are substances that, in aqueous solution, form a colloidal system, increasing viscosity or forming gels.

Their main function is to modify the consistency of foods, making them denser, creamier or gelatinous.

They can also stabilize emulsions or suspensions, preventing phase separation.

Some examples of hydrocolloids: agar-agar, modified starches, beta-glucans, carrageenin, pectin, carob seeds, bamboo fibers, potato fibers, pea fibers, gelatins, gum arabic, xanthan gum, guar, inulin. In which products is it easier to find them: bakery and pastry products, biscuits, ice cream, yogurt, sports drinks (especially maltodextrins).

Emulsifiers:

They are molecules that have a hydrophobic part (fat lover) and a hydrophilic part (water lover).

This structure allows them to stabilize emulsions, i.e. mixtures of immiscible liquids such as oil and water.

The emulsifiers are arranged between the two phases, reducing the surface tension and preventing separation.

Common examples include lecithin, mono- and diglycerides of fatty acids and polysorbates.

In summary, while hydrocolloids modify the general consistency of a food, emulsifiers work specifically to keep the emulsions stable, avoiding the separation of oil and water. Some hydrocolloids, such as lecithin, may also have emulsifying properties.

Emulsifiers

Highlighted:
A recent study, published in The Lancet Diabetes & Endocrinology, evaluated for the first time the association between emulsifiers and the risk of developing type 2 diabetes

I – Emulsifiers and diabetes risk: Lancet’s study

Although the Health Authorities consider their use in defined quantities safe, based on criteria of cytotoxicity and genotoxicity, recently, evidence is emerging of their negative effects on the intestinal microbiota, which in turn trigger inflammation and metabolic alterations.

After being accused of contributing to the risk of obesity, cancer and cardiovascular diseases, a recent analysis (Seven emulsifiers incriminated for potential increased risk of type 2 diabetes SID, Italian Society of Diabetology 07-05-2024) conducted on the prospective study of NutriNet Santé cohort identifies them as factors that increase the risk of type 2 diabetes.
The study, published in The Lancet Diabetes & Endocrinology [1] evaluated for the first time the association between emulsifiers and risk of developing type 2 diabetes. The Authors analyzed the data of over 104 thousand adults enrolled from 2009 to 2023 who were asked to fill out 24-hour dietary records every 6 months. The objective was to evaluate the exposure to emulsifiers.
1% of the sample developed type 2 diabetes during the 6-8 year follow-up.

Of the 61 identified additives, seven are ‘attention’ emulsifiers associated with a potential increase in the risk of diabetes (eyes, therefore, on the labels!):

E407 (total carrageenan);
E340 (polyglycerol esters);
E472e (fatty acid esters);
E331 (sodium citrate);
E412 (guar gum);
E414 (gum arabic);
E415 (xanthan gum);

In addition to a group called ‘carrageenine’.

Emulsifier additives were taken in 5% from ultra-processed fruits and vegetables (such as canned vegetables and fruit in syrup), in 14.7% from cakes and biscuits, in 10% from dairy products.

Three consequences highlighted by prof. Angelo Avogaro, President of SID

1. The need to contain the consumption of ultra-processed foods;

2. The call for greater attention to labels;

3. The need to call for stricter regulation in order to protect consumers.

“Although further long-term studies are needed, changes in the intestinal microbiota suggest that RDAs (Recommended Daily Allowance) may need to be reviewed. Previous evidence linking carrageenan intake to intestinal inflammation has led JECFA to limit its use in formulas and infant foods. We are witnessing a worrying increase in type 2 diabetes even among children and adolescents” underlines Prof. Raffaella Buzzetti, President-elect of the ISD.

Notes

[1] Food additive emulsifiers and the risk of type 2 diabetes: analysis of data from the NutriNet-Santé prospective cohort study. The Lancet Diabete and Endocrinology, volume 12, issue 5, p339-349, May 2024.

2 – Direct impact of commonly used dietary emulsifiers on human gut microbiota
Abstract.
Background: Epidemiologic evidence and animal studies implicate dietary emulsifiers in contributing to the increased prevalence of diseases associated with intestinal inflammation, including inflammatory bowel diseases and metabolic syndrome. Two synthetic emulsifiers in particular, carboxymethylcellulose and polysorbate 80, profoundly impact intestinal microbiota in a manner that promotes gut inflammation and associated disease states. In contrast, the extent to which other food additives with emulsifying properties might impact intestinal microbiota composition and function is not yet known.
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Conclusions: These results indicate that numerous, but not all, commonly used emulsifiers can directly alter gut microbiota in a manner expected to promote intestinal inflammation. Moreover, these data suggest that clinical trials are needed to reduce the usage of the most detrimental compounds in favor of the use of emulsifying agents with no or low impact on the microbiota. Direct impact of commonly used dietary emulsifiers on human gut microbiota. Sabrine Naimi. et al. Microbiome (2021) 9:66 https://doi.org/10.1186/s40168-020-00996-6

3 – Dietary Emulsifiers Alter Composition and Activity of the Human Gut Microbiota in vitro, Irrespective of Chemical or Natural Emulsifier Origin.
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Discussion
We found dietary emulsifiers to significantly alter human gut microbiota toward a composition and functionality with potentially higher pro-inflammatory properties. While donor-dependent differences in microbiota response were observed, our in vitro experimental setup showed these effects to be primarily emulsifierdependent. Rhamnolipids and sophorolipids had the strongest impact with a sharp decrease in intact cell counts, an increased abundance in potentially pathogenic genera-like Escherichia/Shigella and Fusobacterium, a decreased abundance of beneficial Bacteroidetes and Barnesiella, and a predicted increase in flagellar assembly and general motility. The latter was not substantiated through direct measurements, though. The effects were less pronounced for soy lecithin, while chemical emulsifiers P80 and CMC showed the smallest effects. Short chain fatty acid production, with butyrate production, in particular, was also affected by the respective emulsifiers, again in an emulsifier‐ and donordependent manner.

….omissis. One of the most profound impacts of emulsifier treatment toward gut microbiota was the decline in intact microbial cell counts. The degree of microbiome elimination in this study seems comparable to what has been observed for antibiotic treatments (Francino, 2016; Guirro et al., 2019). Since antibiotics are considered detrimental for gut ecology, this may serve as a warning sign with respect to emulsifier usage. Emulsifiers also act as surfactants, which are known for their membrane solubilizing properties (Jones, 1999). The fact that the observed decline in microbial viability was dependent on emulsifier dose and on the emulsifying potential of the supplemented compound, as measured by the aqueous surface tension reduction (Table 1), leads us to conclude that the dietary emulsifiers attack the bacterial cells principally at the level of the cell membrane.

………….omissis. A last important element in the putative health impact from dietary emulsifiers concern’s interindividual variability. An individual’s unique microbiota and metabolism are important determinants of the potential health effects dietary emulsifiers could cause. While the overall effects from the different emulsifiers toward microbiota composition and functionality were quite consistent in our study, important interindividual differences in susceptibility of the microbiota were noted. Understanding what underlying factors and determinants drive this interindividual variability will be crucial to future health risk assessment of novel and existing dietary emulsifiers. Dietary Emulsifiers Alter Composition and Activity of the Human Gut Microbiota in vitro, Irrespective of Chemical or Natural Emulsifier Origin. Lisa Miclotte et al. Front. Microbiol., 05 November 2020. Sec. Microbial Symbioses
Volume 11 – 2020 | https://doi.org/10.3389/fmicb.2020.577474