|
Now,
more effective nisin antibiotics to fight food-borne superbugs, pathogens
Submitted by Mohit Joshi on
Tue, 03/31/2009 - 10:26. Source of
Article: http://www.topnews.in/now-more-effective-nisin-antibiotics-fight-foodborne-superbugs-pathogens-2145733 Washington, Mar 31 : A new generation
of natural antibiotics-called nisin variants-can now kill food bacteria
and other pathogens that
cause food-related diseases. Bio-engineered by researchers at University
College Cork, nisin can
kill harmful micro-organisms such as MRSA and the food-borne pathogen, Listeria monocytogenes. Nisin is an antimicrobial protein produced naturally by a
bacterium called Lactococcus lactis. The researchers explained how they altered different amino
acids in nisin and created a family of variants, each slightly different from
the naturally occurring protein. The bioengineered nisin variants possessed greater
activities than the parent molecule against a range of important clinical pathogens including MRSA, VRE (Vancomycin resistant
Enterococci) and the food-borne pathogen Listeria
monocytogenes. Already, nisin is used as a natural biopreservative in
heat-treated and low-pH foods. It has a long record of safe use and is one of
only a few such compounds to have been applied commercially. As antibiotic resistance has become a serious public
threat, the scientists are hoping that these enhanced nisin variants could
become acceptable alternatives to the range of antimicrobials currently
available. Using enhanced nisin variants against food-borne pathogens such
as Listeria is particularly significant as this bacterium is among the most
naturally nisin resistant pathogens. Listeria monocytogenes usually causes illness in vulnerable groups-such
as pregnant women, babies, the elderly and people with reduced immunity-whose
illness is often severe and life threatening. The bacterium has been found in a variety of raw foods,
such as uncooked meats and vegetables, as well as in processed foods that
become contaminated after processing such as soft cheeses and hot dogs. Thus, scientists are working towards developing improved
versions of nisin that specifically target Listeria, which could turn out to
be a more preferable option than the current form of nisin for some food
biopreservation applications. "For example, Nisin has the potential to be a safer
alternative due to its high antibacterial activity and nontoxicity to humans.
The fact that different nisin derivatives can now be generated to target
specific pathogenic organisms makes it even more attractive as a natural and
potent antimicrobial for clinical and food use," said the authors of the
study. They added: "It may also be possible to reduce the
levels of other preservatives such as salt, sugar and certain chemicals often
used in high concentrations to inhibit bacterial growth, ultimately leading
to not only safe but healthier foods." The study was presented at the Society for General
Microbiology meeting in
Harrogate. (ANI)
|
Copyright (C) All rights reserved under FoodHACCP.com
If you have any comments, please send your email to
info@foodhaccp.com
