Microbiota analysis for risk assessment of xenobiotics: toxicomicrobiomics, incorporating the gut microbiome in the risk assessment of xenobiotics and identifying beneficial components for One Health.

One Health antimicrobial resistance gut microbiome microbiota‐disrupting chemicals next‐generation probiotics next‐generation risk assessment xenobiotics

Journal

EFSA journal. European Food Safety Authority
ISSN: 1831-4732
Titre abrégé: EFSA J
Pays: United States
ID NLM: 101642076

Informations de publication

Date de publication:
Dec 2022
Historique:
entrez: 19 12 2022
pubmed: 20 12 2022
medline: 20 12 2022
Statut: epublish

Résumé

This work explores three areas of relevance to the gut microbiome in the context of One Health; the incorporation of the microbiome in food safety risk assessment of xenobiotics; the identification and application of beneficial microbial components to various areas under One Health, and specifically, in the context of antimicrobial resistance. We conclude that, although challenging, focusing on the microbiota resilience, function and active components, are critical for advancing the incorporation of the gut microbiome in the risk assessment of xenobiotics. Moreover, research technologies, such as toxicomicrobiomics, culturomics and genomics, especially in combination, have revealed that the human microbiota may be a promising source of beneficial taxa or other components, with the potential to metabolise and biodegrade xenobiotics. These may have possible applications in several health areas, including in animals or plants for detoxification or in the environment for bioremediation. This approach would be of particular interest for antimicrobials, with the potential to ameliorate antimicrobial resistance development. Finally, we propose that the concept of resistance to xenobiotics in the context of the gut microbiome may deserve further investigation in the pursuit of holistically elucidating their involvement in the balance between health and disease.

Identifiants

pubmed: 36531267
doi: 10.2903/j.efsa.2022.e200915
pii: EFS2E200915
pmc: PMC9749437
doi:

Types de publication

Journal Article

Langues

eng

Pagination

e200915

Informations de copyright

© 2022 Wiley‐VCH Verlag GmbH & Co. KgaA on behalf of the European Food Safety Authority.

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Auteurs

Antonios Ampatzoglou (A)

"José Mataix Verdú" Institute of Nutrition and Food Technology University of Granada (INYTA-UGR) Granada Spain.

Agnieszka Gruszecka-Kosowska (A)

"José Mataix Verdú" Institute of Nutrition and Food Technology University of Granada (INYTA-UGR) Granada Spain.

Margarita Aguilera-Gómez (M)

"José Mataix Verdú" Institute of Nutrition and Food Technology University of Granada (INYTA-UGR) Granada Spain.

Classifications MeSH