meatTheory and practice of meat processingТеория и практика переработки мяса2414-438X2414-441XФГБНУ «Федеральный научный центр пищевых систем им. В.М. Горбатова» РАН10.21323/2414-438X-2021-6-3-259-268meat-189Research ArticleСтатьиAn effect of food additives on microbiomehttps://orcid.org/0000-0001-9068-9814KornienkoV. Yu.

 candidate of biological sciences, Senior Researcher, Laboratory of molecular biology and bioinformatics

26, Talalikhina Str., Moscow, 109316, Russia

Tel.: +7–495–676–95–11 (109)

unipraim@yandex.ruhttps://orcid.org/0000-0002-0038-9744MinaevM. Yu.

candidate of technical sciences, head of Laboratory of molecular biology and bioinformatics

26, Talalikhina Str., Moscow, 109316, Russia

Tel.: +7–495–676–95–11 (109)

m.minaev@fncps.ruV. M. Gorbatov Federal Research Center for Food Systems of Russian Academy of SciencesRussian Federation20212710202163259268Copyright © Kornienko V.Y., Minaev M.Y., 20212021Kornienko V.Y., Minaev M.Y.Kornienko V.Y., Minaev M.Y.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.meatjournal.ru/jour/article/view/189

The paper presents a review of available data about an effect of food additives on the human microbiome and lists the main physiological functions of the gut microbiome. The process of the human microbiome evolution is examined. The relationship between the emergence of a disease and the microbiome composition, as well as the main factors influencing the gut microbiome composition are described. The main food additives used today are listed, their key features are discussed and their structural formulas are given. The information about their effect on the human body through an influence on the microbiome composition is presented. The data on an effect of polysorbate 80, carboxymethylcellulose, sodium sulfite, nisin, potassium sorbate, sodium benzoate, sodium nitrate, essential oils, titanium dioxide and different sweeteners on the microbiome are analyzed. It is explained what microbial communities are suppressed and what communities gain advantages in multiplication when consumers eat food with one or another food additive. The consequences of alterations in the microbiome for the consumer’s body are examined. Conclusions were made about the necessity of additional studies about an effect of food additives on the composition of the human microbiome.

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The authors declare that there are no conflicts of interest present.