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Food preservatives play a crucial role in preventing microbial contamination and spoilage of food products. Among these preservatives, lantibiotics, a class of bacteriocins known for their potent antimicrobial properties, have gained popularity in the food industry. However, a recent study led by scientists from the University of Chicago reveals that one of the most common lantibiotics, Nisin, may have significant impacts on both pathogens and commensal gut bacteria, raising concerns about its effect on the delicate balance of the gut microbiome.
Nisin, widely used in various food products such as beer, sausage, cheese, and sauces, is produced by bacteria residing in the mammary glands of cows. The study aimed to investigate the impact of naturally-produced lantibiotics on commensal gut bacteria, essential for maintaining a healthy gut microbiome.
Zhenrun “Jerry” Zhang, a postdoctoral scholar at the University of Chicago, explained, “Nisin is, in essence, an antibiotic that has been added to our food for a long time, but how it might impact our gut microbes is not well studied. Even though it might be very effective in preventing food contamination, it might also have a greater impact on our human gut microbes.”
The researchers identified genes for producing six gut-derived lantibiotics, including four new ones, through a database of human gut bacteria genomes. Testing the effects of these lantibiotics on pathogens and commensal gut bacteria, they found that while the impact varied, these antimicrobial agents affected both types of bacteria.
The study emphasizes that the levels of lantibiotics present in food could potentially influence gut health. The researchers are now exploring ways to counter the potential negative effects while harnessing the beneficial antimicrobial properties of lantibiotics.
The findings suggest that a nuanced understanding of the impact of food preservatives on the gut microbiome is crucial for developing strategies that preserve food safety without compromising overall gut health. Further research is underway to explore the prevalence of lantibiotic-resistant genes across diverse populations to better comprehend the factors influencing gut colonization.
This study was supported by the GI Research Foundation, the Howard Hughes Medical Institute, the National Institutes of Health, and the Duchossois Family Institute at UChicago. The research contributes to ongoing efforts to strike a balance between the advantages and potential drawbacks of commonly used food preservatives.
