Training gut’s immune system to combat effects of emulsifiers in processed foods | Health

by Rajesh Kaur

A new study has found that training the immune system to target a specific microbial protein could help combat the harmful effects of food additive emulsifiers. The study, conducted by researchers from the Institut Cochin and Université Paris Cité in France, suggests that this approach could be a potential strategy to fight against chronic inflammatory illnesses.

Dietary emulsifiers are additives that are used to maintain the consistency and prevent the separation of ingredients in processed foods. Previous research has shown that consuming certain emulsifiers can disrupt the balance of microorganisms in the gut, leading to inflammation of the intestinal lining. This inflammation can contribute to the development of chronic inflammatory conditions.

One specific microbial protein, flagellin, has been identified as potentially playing a key role in inducing inflammation. Flagellin is produced by many bacteria and helps them to move and navigate through the gut. The researchers hypothesized that training the immune system to target flagellin could protect against the harmful consequences of emulsifier consumption.

To test their hypothesis, the researchers immunized mice against flagellin and then fed them food containing two common dietary emulsifiers, carboxymethylcellulose and polysorbate 80. They found that the immunized mice did not experience an invasion of microbes into their gut lining after ingesting the emulsifiers. Furthermore, immunization appeared to protect against chronic intestinal inflammation and metabolic dysregulation, which are typically observed after consuming emulsifiers.

It’s worth noting that the mice still experienced changes in the composition of their gut microbiomes after consuming food with emulsifiers. This suggests that the protective effects of flagellin immunization may be related to its impact on microbe function and movement, rather than solely its effect on the composition of the gut microbiota.

While further research is needed to fully understand the potential use of flagellin immunization in humans, this study provides promising evidence that it could be an effective strategy for combating chronic inflammatory conditions related to alterations in the host-microbiota interaction. Inflammatory bowel disease, obesity, and type 2 diabetes are among the conditions that may benefit from this approach.

Lead researcher Benoit Chassaing emphasized the potential of targeted modulation of the gut microbiota as a way to prevent chronic inflammatory conditions associated with the consumption of commonly used food additives. This study highlights the need for continued research to explore the application of flagellin immunization and its potential benefits for human health.

In conclusion, the findings of this study suggest that training the immune system to target flagellin could offer a new approach to combat chronic inflammatory illnesses caused by food additives. Although more research is needed, this study provides a foundation for future investigations into the potential use of flagellin immunization as a strategy for protecting against inflammatory conditions.

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