Dietary Emulsifier Sodium Stearoyl Lactylate Alters Gut Microbiota in vitro and Inhibits Bacterial Butyrate Producers.

Dietary emulsifiers are widely used in industrially processed foods, although the effects of these food additives on human gut microbiota are not well studied. Here, we investigated the effects of five different emulsifiers [glycerol monoacetate, glycerol monostearate, glycerol monooleate, propylene glycol monostearate, and sodium stearoyl lactylate (SSL)] on fecal microbiota in vitro. We found that 0.025% (w/v) of SSL reduced the relative abundance of the bacterial class Clostridia and others. The relative abundance of the families Clostridiaceae, Lachnospiraceae, and Ruminococcaceae was substantially reduced whereas that of Bacteroidaceae and Enterobacteriaceae was increased. Given the marked impact of SSL on Clostridia, we used genome reconstruction to predict community-wide production of short-chain fatty acids, which were experimentally assessed by GC-MS analysis. SSL significantly reduced concentrations of butyrate, and increased concentrations of propionate compared to control cultures. The presence of SSL increased lipopolysaccharide, LPS and flagellin in cultured communities, thereby enhancing the proinflammatory potential of SSL-selected bacterial communities.

Correlations between individual susceptibility to visually induced motion sickness and decaying time constant of after-nystagmus.

This study examines the correlations between optokinetic after-nystagmus (OKAN) parameters and individual susceptibility to visually induced motion sickness (VIMS). Twenty-seven participants were exposed to vertical black-and-white stripes drifting along the yaw axis at 60° per second for 30 min to collect individual VIMS data (Phase 1). Two weeks after the exposure, OKANs were measured (Phase 2). 19 out of 27 participants (i.e., 70%) exhibited consistent OKAN patterns. Significant correlations between the time constants of OKAN and levels of VIMS experienced by the same viewers were found. Four months later, these 27 participants were invited back for a second OKAN measurement (Phase 3). Twenty-one participants came back. Their two OKAN measurements were significantly correlated (r = 0.69, p = 0.001). Rated levels of VIMS in phase 1 significantly correlated with the time constant of OKAN in both Phase 2 (r = 0.51, p = 0.044) and Phase 3 (r = 0.74, p = 0.006). The implications of the correlation results are discussed.