Xanthan gum intake modifies the colon microbiota profile and causes mild colon inflammation in rats

Xanthan gum is commonly used in the food industry to adjust food consistency and to improve the safety of swallowing liquids and food in people with dysphagia. The pro-inflammatory effect of xanthan gum is acknowledged in the literature. This study aimed to examine the effect of chronic xanthan gum supplementation in the diet on intestinal inflammatory processes in adult Wistar rats at three different doses. After the tenth week of treatment, white adipose tissue (epididymal, retroperitoneal, and mesenteric) was collected, and the distal colon was dissected and processed for cytokine and immunohistochemical analysis. Fecal matter from the colon was used for microbiota analysis. In general, the addition of xanthan gum at all doses promoted an inflammatory state as demonstrated by the high presence of lymphocytes. Also, it modified the content of the pro-inflammatory cytokines IL-1β and TNF-α compared to the control group. Regarding the colon barrier markers, xanthan gum increased the Claudin 2 and ZO-1 levels. The α diversity and relative abundance of Bacterioidetes (B), Firmicutes (F), F/B ratio were similar among the groups. Elusimicrobiota was increased. Our research, using an experimental model, confirmed the clinical assumption that xanthan gum is associated with the development of necrotizing enterocolitis in neonates. We validated the biological mechanism and metabolic pathway in the intestine of the deleterious effect of continuous use of xanthan gum. In conclusion, dietary xanthan gum induced moderate-grade inflammation and modified the colon gut barrier. Recent advances in the study of xanthan gum underscore the need for translational research bridging experimental findings and clinical practice.