Artificial Sweeteners: History and New Concepts on Inflammation

被引:65
作者
Basson, Abigail Raffner [1 ,2 ]
Rodriguez-Palacios, Alexander [1 ,2 ,3 ,4 ]
Cominelli, Fabio [1 ,2 ,3 ,4 ]
机构
[1] Case Western Reserve Univ, Sch Med, Div Gastroenterol & Liver Dis, Cleveland, OH 44106 USA
[2] Univ Hosp Cleveland, Med Ctr, Digest Hlth Res Inst, Cleveland, OH 44106 USA
[3] Silvio OConte Cleveland Digest Dis Res Core Ctr, Mouse Models, Cleveland, OH USA
[4] Case Western Reserve Univ, Germ Free & Gut Microbiome Core, Digest Hlth Res Inst, Cleveland, OH 44106 USA
关键词
artificial sweeteners; cytokines; inflammation; immunoregulation; Crohn's disease; ulcerative colitis; LOW-CALORIE SWEETENERS; NF-KAPPA-B; TASTE RECEPTORS; GUT MICROBIOTA; REBAUDIOSIDE-A; LIPID PROFILE; GLYCOSIDIC SWEETENERS; LIVER INFLAMMATION; OXIDATIVE STRESS; SODIUM SACCHARIN;
D O I
10.3389/fnut.2021.746247
中图分类号
R15 [营养卫生、食品卫生]; TS201 [基础科学];
学科分类号
100403 ;
摘要
Since the introduction of artificial sweeteners (AS) to the North American market in the 1950s, a growing number of epidemiological and animal studies have suggested that AS may induce changes in gut bacteria and gut wall immune reactivity, which could negatively affect individuals with or susceptible to chronic inflammatory conditions such as inflammatory bowel disease (IBD), a disorder that has been growing exponentially in westernized countries. This review summarizes the history of current FDA-approved AS and their chemical composition, metabolism, and bacterial utilization, and provides a scoping overview of the disease mechanisms associated with the induction or prevention of inflammation in IBD. We provide a general outlook on areas that have been both largely and scarcely studied, emerging concepts using silica, and describe the effects of AS on acute and chronic forms of intestinal inflammation.
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页数:15
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