Bacteriocins as a new generation of antimicrobials: toxicity aspects and regulations.
- 2020-09-02
- FEMS microbiology reviews 45(1)
- Samira Soltani
- Riadh Hammami
- Paul D Cotter
- Sylvie Rebuffat
- Laila Ben Said
- Hélène Gaudreau
- François Bédard
- Eric Biron
- Djamel Drider
- Ismail Fliss
- PubMed: 32876664
- DOI: 10.1093/femsre/fuaa039
Study Design
- Type
- Review
- Highly Cited
In recent decades, bacteriocins have received substantial attention as antimicrobial compounds. Although bacteriocins have been predominantly exploited as food preservatives, they are now receiving increased attention as potential clinical antimicrobials and as possible immune-modulating agents. Infections caused by antibiotic-resistant bacteria have been declared as a global threat to public health. Bacteriocins represent a potential solution to this worldwide threat due to their broad- or narrow-spectrum activity against antibiotic-resistant bacteria. Notably, despite their role in food safety as natural alternatives to chemical preservatives, nisin remains the only bacteriocin legally approved by regulatory agencies as a food preservative. Moreover, insufficient data on the safety and toxicity of bacteriocins represent a barrier against the more widespread use of bacteriocins by the food and medical industry. Here, we focus on the most recent trends relating to the application of bacteriocins, their toxicity and impacts.
Research Insights
These strains can also modulate the host immune response, suggesting potential health benefits beyond direct antimicrobial activity.
- Effect
- Beneficial
- Effect size
- Small
The provided abstract is a general review of bacteriocins, toxicity, and regulations and does not describe any specific study or observed health outcomes from consuming Lactobacillus salivarius UCC118.
- Effect
- Neutral
- Effect size
- Small
Lactobacillus salivarius UCC118 ... was shown to confer a protective effect against Listeria infection in a mouse model.
- Effect
- Beneficial
- Effect size
- Small