Akademik Veri Yönetim Sistemi
World Immune Regulation Meeting XIX 2025, Chur, İsviçre, 12 - 15 Mart 2025, ss.63, (Özet Bildiri)
The oral and fecal microbiome, composed of a diverse community of microorganisms, plays a crucial role in maintaining oral and gut health. This study investigates the effects of two common surfactants, sodium dodecyl sulfate (SDS) and cocamidopropyl betaine (CAPB), on oral and fecal microbiome growth dynamics, and additionally examines the impact of food flavor enhancers, including monosodium glutamate (MSG), disodium guanylate (DSG), and disodium inosinate (DSI), on gut microbiota growth. Oral and fecal slurry samples were collected from four healthy donors, bacterial suspensions were standardized using the McFarland method, and minimal inhibitory concentrations (ranging from 10% and halving across 21 dilutions) were determined for all compounds against oral and fecal bacteria under both aerobic and anaerobic conditions. Our findings revealed that SDS inhibited oral bacterial growth at concentrations of 0.00977% under aerobic conditions and 0.00488% under anaerobic conditions, while fecal bacterial growth was inhibited at 0.00195%. CAPB demonstrated inhibitory effects at 0.00977% under aerobic conditions and showed a remarkably low toxicity threshold of 0.000305% under anaerobic conditions, with fecal bacterial growth also inhibited at 0.00195%. Interestingly, some oral bacterial strains identified by Sanger sequencing as Acinetobacter, a significant pathogen in hospital environments, survived exposure to SDS concentrations higher than the inhibitory thresholds observed in other samples, suggesting a potential selection for more robust or pathogenic strains in the presence of elevated surfactant levels. The three food flavor enhancers did not inhibit gut bacterial growth, and further investigation will assess whether gut microbial composition changes using 16S rRNA sequencing. Overall, these findings demonstrate the significant impact of surfactants on the oral microbiome with the potential to disrupt microbial balance, while highlighting the need for further research to determine whether food flavor enhancers alter gut microbiota characteristics in ways that may contribute to disease, underscoring the public health relevance of this issue.