In the modern era of food production, preservatives play a crucial role in extending the shelf life of various products. From sodium benzoate to calcium propionate, these additives work to stave off microbial growth and maintain freshness. However, recent research sheds light on a lesser-known consequence of these preservatives: their potential impact on the delicate balance of the gut microbiome.
The gut microbiome, a bustling community of microorganisms residing in our intestines, plays a pivotal role in maintaining our overall health. These microorganisms aid in digestion, produce essential nutrients, and act as a barrier against harmful pathogens. Yet, the introduction of antimicrobial food preservatives, particularly lantibiotics like nisin, raises questions about their effects on this intricate ecosystem.
A groundbreaking study published in ACS Chemical Biology by researchers from the University of Chicago unveils the dual nature of lantibiotics. Led by Zhenrun Zhang, Ph.D., the team delved into the impact of these antimicrobial compounds on both pathogens and commensal gut bacteria, the latter being crucial for our well-being.
Nisin, a widely used lantibiotic found in various food products, was the focus of their investigation. While nisin effectively combats pathogens, such as those causing foodborne illnesses, the study reveals its unintended consequences on commensal gut bacteria. By analyzing human gut bacteria genomes, the researchers identified genes responsible for producing gut-derived lantibiotics akin to nisin. Astonishingly, these naturally occurring lantibiotics exhibited similar effects, indiscriminately targeting both pathogens and beneficial gut bacteria.
“This study is one of the first to show that gut commensals are susceptible to lantibiotics, and are sometimes more sensitive than pathogens,” remarked Zhang. “With lantibiotics pervading our food supply, the potential repercussions on gut health cannot be overlooked.”
However, the research doesn’t merely highlight the problem—it offers a pathway towards solutions. Zhang and his team are delving into the structural intricacies of lantibiotics to harness their antimicrobial properties for beneficial purposes. One promising avenue involves leveraging lantibiotics to combat antibiotic-resistant infections, as demonstrated in a separate study conducted by the Pamer lab.
Furthermore, the researchers are investigating strategies to mitigate the adverse effects of lantibiotics on gut health. By understanding the prevalence of lantibiotic-resistant genes across different populations and diets, they aim to develop tailored approaches to promote a healthy gut microbiome despite the presence of these antimicrobial compounds.
In essence, while food preservatives like nisin serve a vital role in preventing food spoilage and contamination, their impact on gut health demands careful consideration. As we uncover the intricate interplay between these additives and our microbiome, efforts to harness their benefits while mitigating potential harm pave the way for a healthier future.
