Common Food Preservative May Impact Gut Microbiome, Study Finds
A recent study conducted by researchers from the University of Chicago and the University of Illinois at Urbana-Champaign suggests that a commonly used preservative, known as nisin, has the potential to interact with the human gut microbiome in unexpected and potentially harmful ways. Nisin, a type of preservative classified as a lantibiotic, is often found in various food products such as sausages, cheese, and beer. While it effectively prevents food contamination, its implications on our gut microbes have not been thoroughly examined until now.
Unraveling the Impact on Gut Microbes
Microbiologist Zhenrun Zhang, from the University of Chicago, highlights the urgent need to better understand the consequences of widespread nisin usage on our gut health. Zhang explains that although it functions as an antibiotic to ensure food safety, its effects on the gut microbiome are relatively uncharted. To investigate, Zhang and his team developed multiple nisin-like substances and conducted laboratory tests on both harmful bacteria and beneficial gut microbes.
The study revealed that each lantibiotic affected various types of bacteria, including dangerous pathogens as well as commensal bacteria that contribute to a healthy gut. While the research has yet to definitively demonstrate harm caused by food preservatives to the human digestive system, it sheds light on the potential disruption of a healthy gut microbiome that had not been previously anticipated.
Implications for Gut Health
Concerns regarding the impact of food preservatives on gut health are not entirely new, as recent research has pointed to the harmful effects of the way we process and treat our food. The delicate balance between beneficial and harmful bacteria becomes a focal point for examination. Furthermore, it is noteworthy that lantibiotics similar to nisin are naturally produced by the human gut. However, the potential adverse effects resulting from increased quantities of lantibiotics in processed foods are yet to be fully understood.
Zhang and his team now emphasize the importance of developing strategies to mitigate any potential negative effects of lantibiotics on gut health while still leveraging their beneficial antimicrobial properties. Further research and investigation into finding the right balance are necessary.
Published Study
The comprehensive findings of the study have been published in ACS Chemical Biology journal. This research adds to the growing body of evidence regarding the potential impact of preservatives on the delicate balance of the gut microbiome.
