Bacteriocins as a new generation of antimicrobials: toxicity aspects and regulations.

Samira Soltani, Riadh Hammami, Paul D Cotter, Sylvie Rebuffat, Laila Ben Said, Hélène Gaudreau, François Bédard, Eric Biron, Djamel Drider, Ismail Fliss

FEMS microbiology reviews 2021 Jan 08

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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. © The Author(s) 2020. Published by Oxford University Press on behalf of FEMS.

Citation

Samira Soltani, Riadh Hammami, Paul D Cotter, Sylvie Rebuffat, Laila Ben Said, Hélène Gaudreau, François Bédard, Eric Biron, Djamel Drider, Ismail Fliss. Bacteriocins as a new generation of antimicrobials: toxicity aspects and regulations. FEMS microbiology reviews. 2021 Jan 08;45(1)