Eureka states: “Lanthipeptides, a class of bacteriocins with especially potent antimicrobial properties, are widely used by the food industry and have become known as “lantibiotics” (a scientific portmanteau of lanthipeptide and antibiotics).”
A February 2024 study by the University of Chicago said,
“Nisin is, in essence, an antibiotic that has been added to our food for a long time, but how it might impact our gut microbes is not well studied,”
“Even though it might be very effective in preventing food contamination, it might also have a greater impact on our human gut microbes.”
“This study is one of the first to show that gut commensals are susceptible to lantibiotics, and are sometimes more sensitive than pathogens,”
“With the levels of lantibiotics currently present in food, it’s very probable that they might impact our gut health as well.”
“It seems that lantibiotics and lantibiotic-producing bacteria are not always good for health, so we are looking for ways to counter the potential bad influence while taking advantage of their more beneficial antimicrobial properties,”