Chemotactic Effect of Common Food Chemicals on the Escherichia Coli Present in the Gastrointestinal Tract of Homo sapiens

This study was conducted to detect the effect of common food chemicals on the Escherichia coli flora present in the large intestine of the gastrointestinal tract. E.coli is a symbiotic bacillus, one of the frequently occurring microbes which produce vitamin K2. Bacterial populations in the large intestine digest carbohydrates, proteins and lipids that escape digestion and absorption in the small intestine. The intensity of fermentation depends on the number of microbes. The composition of the microbial colony varies with age, state of health and diet. The present study was therefore aimed at finding the effect of commonly used food chemicals like Monosodium glutamate (FAC: 621), saccharin(FAC: 954), sodium nitrite (FAC: 250) on the intestinal E.coli. E.coli isolates were variably susceptible to various concentrations of MSG, saccharin and sodium nitrate. The increase in concentration of these chemicals increasingly inhibits the growth of intestinal E.coli. The decrease in E.coli population may scale down the vitamin K2 production in the body. This may lead to the deficiency of vitamin K2, which reduces the level of active osteocalcin, which in turn increases the risk of fragile bones. The vitamin K2 deficiency may also lead to Calcium Paradox, which causes Osteoporosis.