Food-Safe, Naturally Produced Antimicrobials
T2005-011 A new strain of Paenibacillus polymyxa, producing a stable extra-cellular metabolite, paenibacillin, that has strong antimicrobial activity against Gram-positive bacteria
The emergence of bacterial antibiotic resistance has mobilized the search for new potent antimicrobial agents. Although much of the resistance was observed in hospital environments and related nosocomial infections, there is increasing evidence that resistant food-borne pathogens evolved due to antibiotic use in animal feed. Consequently, there is a strong need for new antimicrobials that have suitable pharmacokinetic properties and safety profiles, with activity against these resistant pathogens.
Researchers at The Ohio State University, led by Dr. Ahmed Yousef, developed a new strain of Paenibacillus polymyxa, producing a stable extra-cellular metabolite. This technology is directed at treating a subject against bacterial infection or colonization by administering the subject an effective amount of the bacterial composition. Lantibiotics are a group of bacteriocins that are synthesized and post-translationally modified by Gram-positive bacteria. These modifications generate dehydrated amino acids and are believed to stabilize molecular conformations that are essential for the antimicrobial activity of lantibiotics and their resistance to proteases of the producing strains. These modified residues are believed to stabilize molecular conformations that are essential for the antimicrobial activity of lantibiotics and their resistance to proteases of the producing strains. Antimicrobials can be used as a natural food additives to prevent a wide range of known foodborne pathogens and spoilage bacteria. All three antimicrobials can be added directly to food, used as natural replacements to artificial additives and are naturally produced by bacteria.
- Can be added directly to food
- Naturally produced by bacteria
- Can be used as a natural replacement to artificial chemical food additives