University of Central Florida explored the possible role of the gut microbiome in developing autism spectrum disorder (ASD), a lifelong neurological and developmental disorder that begins in childhood. Published in Scientific Reports, their study revealed that exposing neural stem cells to high levels of propionic acid (PPA), a preservative found in processed bread and cheese, led to brain inflammation, altered neural connectivity and overproduction of glial cells. These conditions are considered markers of ASD. Overall, their findings suggest that exposure to PPA triggers adverse changes in the brain, as seen in patients with autism. The results also strengthen the association between gut microbiota and ASD.