CHICAGO, Illinois – A recent study conducted by researchers from the University of Chicago and the University of Illinois at Urbana-Champaign has revealed potential harmful effects of a common preservative used in various food products. The preservative, called nisin, has been found to interact with the human gut microbiome, raising questions about its impact on our internal bacteria mix.
Nisin is classified as a lantibiotic, a type of preservative that contains unusual amino acids affecting microbial function without directly harming animals. According to microbiologist Zhenrun Zhang, the impact of nisin on gut microbes has not been well studied, despite its long-time use in preventing food contamination.
To investigate further, researchers utilized genetic databases to create nisin-like substances, which were then tested in a laboratory against both beneficial and harmful bacteria from the human gut. The study found that each lantibiotic produced different results, affecting both dangerous pathogens and microbes crucial for maintaining a healthy gut.
While it’s still premature to conclude that food preservatives are harmful to stomach health, the research does suggest that these chemicals have the potential to interfere with a healthy gut microbiome in unexpected ways. Zhang emphasized the significance of the study, stating that the observed susceptibility of gut commensals to lantibiotics indicates the potential impact of these preservatives on gut health.
The use of additives in food to prolong its shelf life has evolved over the years, with traditionally known preservatives being replaced by more complex ingredients. However, recent research indicates that the methods used to treat and process food may not be beneficial for our health. The growing body of evidence raises concerns about the balance of good and bad bacteria in the gut and the potential implications for overall health.
The study’s findings have been published in ACS Chemical Biology, shedding light on the need to further investigate the effects of food preservatives on gut health. As the research continues, scientists will seek ways to counter the potential negative influence of lantibiotics while harnessing their beneficial antimicrobial properties.