Sulfite preservatives effects on the mouth microbiome: Changes in viability, diversity and composition of microbiota.

ABSTRACT:

Overview

Processed foods make up about 70 percent of the North American diet. Sulfites and other food preservatives are added to these foods largely to limit bacterial contamination. The mouth microbiota and its associated enzymes are the first to encounter food and therefore likely to be the most affected.

Methods

Eight saliva samples from ten individuals were exposed to two sulfite preservatives, sodium sulfite and sodium bisulfite. One sample set was evaluated for bacteria composition utilizing 16s rRNA sequencing, and the number of viable cells in all sample sets was determined utilizing ATP assays at 10 and 40-minute exposure times. All untreated samples were analyzed for baseline lysozyme activity, and possible correlations between the number of viable cells and lysozy

SUBMITTER: Irwin SV 

PROVIDER: S-EPMC8989357 | biostudies-literature | 2022

REPOSITORIES: biostudies-literature