Low-no-calorie sweeteners exert marked compound-specific impact on the human gut microbiota <i>ex vivo</i>
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Low-no-calorie sweeteners (LNCS) are used as sugar substitutes as part of strategies to reduce the risk of chronic diseases related to high sugar intake (e.g. type 2 diabetes (T2D)). This study investigated how a range of sweeteners [tagatose (TA)/maltitol (MA)/sorbitol (SO)/stevia (ST)/sucralose (SU)/acesulfame K (ACK)] impact the gut microbiota of T2D subjects and healthy human adults using the <i>ex vivo</i> SIFR® technology (<i>n</i> = 12). The cohort covered clinically relevant interpersonal and T2D-related differences. ACK/SU remained intact while not impacting microbial composition and metabolite production. In contrast, TA/SO and ST/MA were respectively readily and gradually fermented. ST and particularly TA/SO/MA increased bacterial density and SCFA production product-specifically: SO increased acetate (∼<i>Bifidobacterium adolescentis</i>), whilst MA/ST increased propionate (∼<i>Parabacteroides distasonis</i>). TA exerted low specificity as it increased butyrate for healthy subjects, yet propionate for T2D subjects. Overall, LNCS exerted highly compound-specific effects stressing that results obtained for one LNCS cannot be generalised to other LNCS.
低热量甜味剂（Low-no-calorie sweeteners, LNCS）作为食糖替代品，被应用于降低高糖摄入相关慢性病（如2型糖尿病（type 2 diabetes, T2D））发病风险的干预策略中。本研究借助体外SIFR®（ex vivo SIFR®）技术，探究了塔格糖（tagatose, TA）/麦芽糖醇（maltitol, MA）/山梨醇（sorbitol, SO）/甜菊糖（stevia, ST）/三氯蔗糖（sucralose, SU）/乙酰磺胺酸钾（acesulfame K, ACK）这一系列甜味剂对2型糖尿病患者及健康成年人肠道菌群的影响，实验样本量为12（n=12）。该队列涵盖了临床相关的个体间差异及2型糖尿病相关特征差异。乙酰磺胺酸钾与三氯蔗糖保持完整未被降解，且未对微生物群落组成与代谢产物生成产生任何影响。与之形成鲜明对比的是，塔格糖/山梨醇与甜菊糖/麦芽糖醇分别表现为易发酵与逐步发酵模式。甜菊糖，尤其是塔格糖/山梨醇/麦芽糖醇，可显著提升细菌密度与短链脂肪酸（short-chain fatty acids, SCFA）的生成，且具有产物特异性：山梨醇可促进乙酸生成（关联青春双歧杆菌（Bifidobacterium adolescentis）），而麦芽糖醇/甜菊糖可促进丙酸生成（关联狄氏副拟杆菌（Parabacteroides distasonis））。塔格糖的特异性较低，其可在健康受试者中提升丁酸生成水平，而在2型糖尿病患者中则促进丙酸生成。总体而言，低热量甜味剂展现出极强的化合物特异性效应，这意味着针对某一种低热量甜味剂的研究结果无法推广至其他同类甜味剂。
