Antibiotic properties of nisin in the context of its use as a food additive

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Abstract

Background. Scientific research has demonstrated that microbial pathogens could develop resistance to multiple antibacterial agents. Food additives, in particular preservatives, have also been shown to increase antimicrobial resistance of food-contaminating microorganisms. In this work the lantibiotic nisin was shown to exhibit: it contributes to the development of the antibiotic resistance of pathogenic and opportunistic microorganisms, reduces the immune status, the development of an imbalance of intestinal microbiocenosis, affects the body’s metabolism through the regulation of DNA transcription.

Purpose. To assess the risks of nisin (E234) use taking into account its impact on the biological properties of microorganisms-food contaminants.

Material and methods. Calculation of nisin consumption with food under conditions of scenarios 1 and 2 was carried out taking into account the bodyweight of consumers of different age groups in the Russian population in the software Exel. The analysis of scientific data on the biological properties of nisin, including the ability to form to the resistance of microorganisms was provided.

Results and conclusion. For the first time, the calculated amounts of the food additive-preservative nisin (E234) in the intestinal contents were shown to exceed the minimum inhibitory concentrations of nisin for representatives of the normal flora of the human gastrointestinal tract in consumers of all ages by from 40 to 27064 times, depending on the consumption scenario (with minimum and maximum exposure levels). It has been argued that the safety of nisin used as a food additive needs to be re-assessed taking into account its considerable contribution to the antimicrobial resistance of food pathogens.

About the authors

Olga V. Bagryantseva

Federal Research Centre for Nutrition and Biotechnology; I.M. Sechenov First Moscow State Medical University

Author for correspondence.
Email: bagryantseva@ion.ru
ORCID iD: 0000-0003-3174-2675
MD, Ph.D., DSCi., leading researcher of the laboratory of food toxicology and safety assessment nanotechnology of the
Federal Research Centre of Nutrition, Biotechnology and Food Safety, Moscow, 109240; Professor of the Department of food hygiene and toxicology of I.M. SechenovFirst Moscow State Medical University (Sechenov University), Moscow, 119991, Russian Federation.

Russian Federation

Sergey A. Khotimchenko

Federal Research Centre for Nutrition and Biotechnology; I.M. Sechenov First Moscow State Medical University

Email: noemail@neicon.ru
ORCID iD: 0000-0002-5340-9649
Russian Federation

Alexey S. Petrenko

EAS Strategies

Email: noemail@neicon.ru
ORCID iD: 0000-0002-6461-0196
Russian Federation

Svetlana A. Sheveleva

Federal Research Centre for Nutrition and Biotechnology

Email: noemail@neicon.ru
ORCID iD: 0000-0001-5647-9709
Russian Federation

Oleg V. Arnautov

Eurasian Economic Commission

Email: noemail@neicon.ru
ORCID iD: 0000-0003-3309-0308
Russian Federation

Elena V. Elizarova

I.M. Sechenov First Moscow State Medical University

Email: noemail@neicon.ru
ORCID iD: 0000-0001-5300-8688
Russian Federation

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