Abstract
Non-nutritive sweeteners represent an ingredient class that directly affects human health, via the development of inflammatory processes that promote chronic diseases related to microbiota dysbiosis. Several in vitro tests were conducted in the static GIS1 simulator. The aim of the study was to highlight the effect of sweeteners on the microbiota pattern of healthy individuals, associated with any alteration in the metabolomic response, through the production of organic acids and ammonium. The immediate effect of the in vitro treatment and the influence of the specific sweetener type on the occurrence of dysbiosis were evaluated by determining the biomarkers of the microbiota response. The presence of the steviol reduced the ammonium level (minimum of 410 mg/L), while the addition of cyclamate and saccharin caused a decrease in the number of microorganisms, in addition to lowering the total quantity of synthesized short-chain fatty acids (SCFAs). The bifidobacteria appeared to decrease below 102 genomes/mL in all the analyzed samples at the end of the in vitro simulation period. Barring the in vitro treatment of steviol, all the sweeteners tested exerted a negative influence on the fermentative profile, resulting in a decline in the fermentative processes, a rise in the colonic pH, and uniformity of the SCFA ratio.
Highlights
Sweeteners are a versatile food ingredient because of their low caloric content
The reagents used were all of analytical grade: DL-lactic acid and butyric acid purchased from Fluka (Buchs, Switzerland), acetic acid from Riedel-de-Haën (Seelze, Germany), L-(+)-tartaric acid, formic, citric acid, benzoic acid, succinic acid, malic acid, propionic acid, DL-p-hydroxyphenyllactic acid (HO-PLA), sodium hydroxide, sodium chloride, glycerol, and phenyllactic acid (PLA) bought from Sigma-Aldrich (Germany)
In all the other cases, a minimum 10% increase was recorded for all samples, for sucralose and sodium saccharin, with their passage through the descending colon
Summary
Sweeteners are a versatile food ingredient because of their low caloric content. Several population groups have begun to use these products, even if they have normal blood sugar levels. Sweetness perception is crucial for an individual’s acceptance of food, and the physiological process depends upon the sweetener (maximum 4 mM concentration) and receptor interactions [1]. Two of the most important steps post intake are represented by the absorption and interaction with the physiological processes in the human body. Sweeteners have even been found in breast milk, and they directly impact the child’s responses to sweet taste during the growth period. This high acceptance of sweet taste determines the incidence of diabetes at very young age [2]
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