Training the gut’s immune system to combat detrimental effects of emulsifiers in processed food

In a new study, mice whose immune systems were trained against the microbial protein flagellin did not experience the usual detrimental effects of ingesting food additive emulsifiers, pointing to a potential new way to combat various chronic inflammatory diseases. Melissa Kordahi and Benoit Chassaing, Inserm researchers from the Institut Cochin and Université Paris Cité, France, and colleagues present these findings in the open access journal PLOS Biology.