Impact of Rapeseed and Soy Lecithin on Postprandial Lipid Metabolism, Bile Acid Profile, and Gut Bacteria in Mice

Robert, Chloé; Buisson, C.; Laugerette, Fabienne; Abrous, Hélène; Rainteau, Dominique; Humbert, Lydie; Weghe, Justine Vande; Meugnier, Emmanuelle; Loizon, Emmanuelle; Caillet, François; Dorsselaer, Benjamin Van; Urdaci, Maria C.; Vaysse, Carole; Michalski, Marie‐Caroline

doi:10.1002/mnfr.202001068

Cited by 17 publications

(10 citation statements)

References 61 publications

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“…To the best of our knowledge, there are only two other studies to date that have also investigated the impact of soy lecithin on the gut microbiota. The first study tested the effect of 5 days of soy and rapeseed lecithin consumption in Swiss Webster mice and found that the additive increased the abundance of Faecalibacterium prausnitzii non-significantly, regardless of dose or origin [46].…”

Section: Discussionmentioning

confidence: 99%

Long term exposure of human gut microbiota with high and low emulsifier sensitivity to soy lecithin in M-SHIME model

Miclotte

Paepe

et al. 2021

Preprint

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In the context of the potential health hazards related to food processing, dietary emulsifiers have been shown to alter the structure and function of the gut microbial community, both in vivo and in vitro. In mouse models, these emulsifier exposed gut microbiota were shown to contribute to gut inflammation. Several knowledge gaps remain to be addressed though. As such, the impact from a longer timeframe of exposure on the gut microbiota is not known and interindividual variability in microbiome response needs to be measured.To answer these research questions, in this study the faecal microbiota from two individuals, previously selected for high and low emulsifier sensitivity, were exposed to two concentrations of soy lecithin during a 7 day treatment phase in the dynamic mucosal simulator of the human intestinal microbial ecosystem (M-SHIME). The results showed mild effects from soy lecithin on the composition and functionality of these microbial communities, which depended on the original microbial composition. The effects also mostly levelled off after 3 days of exposure. The emulsifier sensitivity for which the microbiota were selected, was preserved. Some potentially concerning effects were also registered: butyrate levels, positively correlating with Faecalibacterium abundance, were lowered by soy lecithin. Also the abundance of the beneficial Bifidobacterium genus was lowered, while the abundance of the notorious unclassified Enterobacteriaceae was increased. Within the family of the unclassified Lachnospiraceae, several genera were either suppressed or stimulated.The effects that these microbial alterations would have on a living host is not yet certain, especially given the fact that large fractions of soy lecithin’s constituents can be absorbed. Nevertheless, choline and phosphatidylcholine, both primary and absorbable constituents of soy lecithin, have recently been linked to cardiovascular disease via the generation of TMA by the gut microbiota. Further studies that validate our findings and link them to potential health outcomes are thus justified.

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Section: Discussionmentioning

confidence: 99%

Long term exposure of human gut microbiota with high and low emulsifier sensitivity to soy lecithin in M-SHIME model

Miclotte

Paepe

et al. 2021

Preprint

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“…Glycerol-monolaurate can promote dysbiosis in mice fed with a low-dose supplementation in a low-fat diet but can improve high-fat diet (HFD)-induced gut microbiota dysbiosis, increasing abundances in Bacteroides uniformis, Akkermansia, Bifidobacterium, and Lactobacillus and reducing levels of E. coli, Lactococcus [109,110]. Other emulsifiers such as rapeseed lecithin and soy lecithin can increase levels of butyrate production bacteria such as Clostridium leptum [111]. In predisposed or diagnosed IBD patients, the consumption of food products containing glycerol-monolaurate cannot aggravate microbial variations associated with IBD such as increased levels of E. coli and a decreased abundance of Bifidobacterium.…”

Section: Emulsifiers Gut Microbiota and Ibdmentioning

confidence: 99%

Food Additives, a Key Environmental Factor in the Development of IBD through Gut Dysbiosis

et al. 2022

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Diet is a key environmental factor in inflammatory bowel disease (IBD) and, at the same time, represents one of the most promising therapies for IBD. Our daily diet often contains food additives present in numerous processed foods and even in dietary supplements. Recently, researchers and national authorities have been paying much attention to their toxicity and effects on gut microbiota and health. This review aims to gather the latest data focusing on the potential role of food additives in the pathogenesis of IBDs through gut microbiota modulation. Some artificial emulsifiers and sweeteners can induce the dysbiosis associated with an alteration of the intestinal barrier, an activation of chronic inflammation, and abnormal immune response accelerating the onset of IBD. Even if most of these results are retrieved from in vivo and in vitro studies, many artificial food additives can represent a potential hidden driver of gut chronic inflammation through gut microbiota alterations, especially in a population with IBD predisposition. In this context, pending the confirmation of these results by large human studies, it would be advisable that IBD patients avoid the consumption of processed food containing artificial food additives and follow a personalized nutritional therapy prescribed by a clinical nutritionist.

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“…Interestingly, a recent mice model study investigated the effect of rapeseed lecithin and soy lecithin on gut microbiota [ 92 ]. The consumption of lecithin significantly increased the fecal abundance of Clostridium leptum , regardless of origin or dose.…”

Section: Not All So Bad: Emulsifiers To Date Considered Safementioning

confidence: 99%

Food Emulsifiers and Metabolic Syndrome: The Role of the Gut Microbiota

Siena

Raoul

Costantini

et al. 2022

Foods

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The use of emulsifiers in processed foods and the rapid epidemic development of metabolic syndrome in Western countries over the past 20 years have generated growing interest. Evidence for the role of emulsifiers in metabolic syndrome through gut microbiota has not been clearly established, thus making it challenging for clinical nutritionists and dietitians to make evidence-based associations between the nature and the quantity of emulsifiers and metabolic disorders. This narrative review summarizes the highest quality clinical evidence currently available about the impact of food emulsifiers on gut microbiota composition and functions and the potential development of metabolic syndrome. The state-of-the-art of the different common emulsifiers is performed, highlighting where they are present in daily foods and their roles. Recent findings of in vitro, in vivo, and human studies assessing the effect of different emulsifiers on gut microbiota have been recently published. There is some progress in understanding how some food emulsifiers could contribute to developing metabolic diseases through gut microbiota alterations while others could have prebiotic effects. However, there are still many unanswered questions regarding daily consumption amounts and the synergic effects between emulsifiers’ intake and responses by the microbial signatures of each individual.

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Impact of Rapeseed and Soy Lecithin on Postprandial Lipid Metabolism, Bile Acid Profile, and Gut Bacteria in Mice

Cited by 17 publications

References 61 publications

Long term exposure of human gut microbiota with high and low emulsifier sensitivity to soy lecithin in M-SHIME model

Long term exposure of human gut microbiota with high and low emulsifier sensitivity to soy lecithin in M-SHIME model

Food Additives, a Key Environmental Factor in the Development of IBD through Gut Dysbiosis

Food Emulsifiers and Metabolic Syndrome: The Role of the Gut Microbiota

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