炎症
脂滴
胰岛素抵抗
人口
食品科学
脂质代谢
脂肪肝
化学
内分泌学
医学
内科学
疾病
肥胖
生物化学
环境卫生
作者
Enjun Xie,Yunmei Chen,Wanbao Yang,Quan Pan,James Zheng Shen,Fenghua Zhou,Jie Shen,Tao Li,Qili Li,Xiaopeng Li
标识
DOI:10.1016/j.foodres.2024.114205
摘要
With the advent of industrialization, there has been a substantial increase in the production and consumption of ultra-processed foods (UPFs). These processed foods often contain artificially synthesized additives, such as emulsifiers. Emulsifiers constitute approximately half of the total amount of food additives, with Tween 80 being a commonly used emulsifier in the food industry. Concurrently, China is undergoing significant demographic changes, transitioning into an aging society. Despite this demographic shift, there is insufficient research on the health implications of food emulsifiers, particularly on the elderly population. In this study, we present novel findings indicating that even at low concentrations, Tween 80 suppressed the viability of multiple cell types. Prolonged in vivo exposure to 1 % Tween 80 in drinking water induced liver lipid accumulation and insulin resistance in young adult mice under a regular chow diet. Intriguingly, in mice with high-fat diet (HFD) induced non-acholic fatty liver disease (NAFLD), this inductive effect was masked. In aged mice, liver lipid accumulation was replicated under prolonged Tween 80 exposure. We further revealed that Tween 80 induced inflammation in both adult and aged mice, with a more pronounced inflammation in aged mice. In conclusion, our study provides compelling evidence that Tween 80 could contribute to a low-grade inflammation and liver lipid accumulation. These findings underscore the need for increasing attention regarding the consumption of UPFs with Tween 80 as the emulsifier, particularly in the elderly consumers.
科研通智能强力驱动
Strongly Powered by AbleSci AI