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Abstract
While poorly-absorbed sugar alcohols such as sorbitol are widely used as sweeteners, they may induce diarrhea in some individuals. However, the factors which determine an individual’s susceptibility to sugar alcohol-induced diarrhea remain unknown. Here, we show that specific gut bacteria are involved in the suppression of sorbitol-induced diarrhea. Based on 16S rDNA analysis, the abundance of Enterobacteriaceae bacteria increased in response to sorbitol consumption. We found that Escherichia coli of the family Enterobacteriaceae degraded sorbitol and suppressed sorbitol-induced diarrhea. Finally, we showed that the metabolism of sorbitol by the E. coli sugar phosphotransferase system helped suppress sorbitol-induced diarrhea. Therefore, gut microbiota prevented sugar alcohol-induced diarrhea by degrading sorbitol in the gut. The identification of the gut bacteria which respond to and degrade sugar alcohols in the intestine has implications for microbiome science, processed food science, and public health.
Highlights
Sugar alcohols such as sorbitol, mannitol, and xylitol are naturally present in some fruits, vegetables, and mushrooms but are classified as artificial sweeteners since they can be industrially produced by reducing saccharides such as glucose [1,2]
Increased fecal water content four days after receiving sorbitol (Figure 1B). These results indicated the gut microbiota played a protective role against sorbitol-induced diarrhea
We demonstrated the protective role of gut bacteria against the current study, we demonstrated gutbacteria bacteriaand against sugarInalcohol-induced diarrhea using both the GFprotective mice that role lackof gut micesugar that alcohol-induced diarrhea using both mice that lack gut bacteria and mice that had had altered gut microbiota as a result treatment with antibiotics
Summary
Sugar alcohols such as sorbitol, mannitol, and xylitol are naturally present in some fruits, vegetables, and mushrooms but are classified as artificial sweeteners since they can be industrially produced by reducing saccharides such as glucose [1,2] These sugar alcohols have a low caloric content due to poor absorption in the small intestine and are frequently used as sweeteners in “sugar-free” candy, chewing gum, and beverages [3]. Because of their stability and resistance to heat, they are used for a wide variety of other purposes, including as food moisturizing agents, preservatives, and excipients.
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