Several common food preservatives utilized in the food industry, have been linked to adverse effects on the gut microbiome. These preservatives are incorporated into various processed foods to extend shelf life and prevent microbial spoilage. They disrupt the delicate balance of gut bacteria, leading to alterations in the composition and diversity of the microbiome. This disturbance can potentially impact overall gut health and has been associated with conditions like inflammation and metabolic disorders.

An investigation into a common preservative used to kill pathogens in food revealed that it also has an impact on beneficial bacteria, threatening the healthy balance of the gut microbiome, according to the study published in the journal ACS Chemical Biology.

Food manufacturers often add preservatives to food products to keep them fresh. The primary purpose of these preservatives is to kill microbes that could break down and otherwise spoil the food. Bacteria create chemicals called bacteriocins to kill microbial competitors. These chemicals can serve as natural preservatives by killing potentially dangerous pathogens in food. Lanthipeptides, a class of bacteriocins with especially potent antimicrobial properties, are widely used by the food industry and have become known as "lantibiotics", the study said. One of the most common classes of lantibiotics has potent effects both against pathogens and against the commensal gut bacteria that keep us healthy. Nisin is a popular lantibiotic that is found in a variety of foods from beer to sausage to cheese and dipping sauces. It is produced by bacteria that live in the mammary glands of cows, but microbes in the human gut produce similar lantibiotics too, the researchers explained.

"Even though it might be very effective in preventing food contamination, it might also have a greater impact on our human gut microbes,".


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