Sucralose consumption modifies glucose homeostasis, gut microbiota, Curli protein, and related metabolites in healthy individuals: A randomized placebo-controlled, triple-blind trial

IF 2.6 Q3 NUTRITION & DIETETICS

Clinical nutrition ESPEN Pub Date : 2025-09-02 DOI:10.1016/j.clnesp.2025.08.029

Alonso Romo-Romo , Mónica Sánchez-Tapia , M. Guadalupe López-Carrasco , Luz E. Guillén-Pineda , Griselda X. Brito-Córdova , Alexandro J. Martagón , Omar Granados-Portillo , Guillaume Walther , Francisco J. Gómez-Pérez , Carlos A. Aguilar-Salinas , Armando R. Tovar , Nimbe Torres , Paloma Almeda-Valdes

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引用次数: 0

Abstract

Background & aims

Sucralose consumption has been associated with a reduction in insulin sensitivity, potentially through changes in gut microbiota, induction of low-grade inflammation and other pathophysiologic mechanisms, thus the aim of this study was to evaluate the effect of sucralose consumption on glucose tolerance, insulin sensitivity, postprandial glucagon-like peptide 1 (GLP-1), gut microbiota composition, Curli protein, and related metabolites.

Methods

Randomized placebo-controlled triple blind trial including healthy lean individuals assigned to consume 30 % of the sucralose acceptable daily intake or placebo for 30 days. A mixed meal tolerance test (MMTT) was performed before and after intervention to evaluate the postprandial changes in the main outcomes. Insulin sensitivity was estimated with the Matsuda index. Gut microbiota was assessed by sequencing the 16 S rRNA gene. Serum biochemical parameters, branched chain amino acids (BCAA), fatty acid profile, and inflammatory markers were measured.

Results

Glucose, insulin and GLP-1 areas under the curve increased after the MMTT, along with a significant decrease in insulin sensitivity after sucralose consumption. A reduction in α-diversity of the gut microbiota was observed. Additionally, proinflammatory markers, BCAA, acetate, and fecal Curli protein increased, whereas serum glutamic acid and fecal butyrate, decreased after sucralose consumption.

Conclusion

The consumption of sucralose in healthy lean individuals for 30 days caused a 20.3 % significant decrease in insulin sensitivity. This might be mediated by changes in gut microbiota composition associated with related metabolites potentially leading to a pro-inflammatory environment that can affect insulin signaling pathways.

Clinical trial registry number and website where it was obtained

ClinicalTrials.gov Identifier: NCT06094894.

查看原文本刊更多论文

三氯蔗糖的摄入改变了健康个体的葡萄糖稳态、肠道微生物群、Curli蛋白和相关代谢物：一项随机安慰剂对照三盲试验

背景与目的：三氯蔗糖摄入与胰岛素敏感性降低有关，可能通过改变肠道菌群、诱导低度炎症和其他病理生理机制，因此本研究的目的是评估三氯蔗糖摄入对葡萄糖耐量、胰岛素敏感性、餐后胰高血糖素样肽1 （GLP-1）、肠道菌群组成、Curli蛋白及相关代谢物的影响。方法：随机安慰剂对照三盲试验，包括健康精瘦的个体，分配服用30%的三氯蔗糖每日可接受摄入量或安慰剂30天。在干预前后进行混合膳食耐受试验（MMTT），以评估主要结局的餐后变化。用松田指数估计胰岛素敏感性。通过16S rRNA基因测序评估肠道微生物群。测定血清生化指标、支链氨基酸（BCAA）、脂肪酸谱和炎症标志物。结果：MMTT后曲线下葡萄糖、胰岛素和GLP-1面积增加，三氯蔗糖摄入后胰岛素敏感性明显降低。观察到肠道菌群α-多样性降低。此外，食用三氯蔗糖后，促炎标志物、支链氨基酸、乙酸和粪便Curli蛋白增加，而血清谷氨酸和粪便丁酸降低。结论：健康瘦人服用三氯蔗糖30天，胰岛素敏感性显著降低20.3%。这可能是由与相关代谢物相关的肠道微生物群组成的变化介导的，可能导致促炎环境，从而影响胰岛素信号通路。临床试验注册号及获取网站：ClinicalTrials.gov标识符：NCT06094894。

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来源期刊

Clinical nutrition ESPEN NUTRITION & DIETETICS-

CiteScore

4.90

自引率

3.30%

发文量

512

期刊介绍： Clinical Nutrition ESPEN is an electronic-only journal and is an official publication of the European Society for Clinical Nutrition and Metabolism (ESPEN). Nutrition and nutritional care have gained wide clinical and scientific interest during the past decades. The increasing knowledge of metabolic disturbances and nutritional assessment in chronic and acute diseases has stimulated rapid advances in design, development and clinical application of nutritional support. The aims of ESPEN are to encourage the rapid diffusion of knowledge and its application in the field of clinical nutrition and metabolism. Published bimonthly, Clinical Nutrition ESPEN focuses on publishing articles on the relationship between nutrition and disease in the setting of basic science and clinical practice. Clinical Nutrition ESPEN is available to all members of ESPEN and to all subscribers of Clinical Nutrition.