Saccharin, known as one of the first artificial sweeteners, was discovered in 1879 by Constantine Fahlberg and Ira Remsen of Johns Hopkins University. It is about 300 to 500 times sweeter than sucrose and provides no calories, which has contributed to its popularity in diet and sugar-free products. Despite controversy in the 1970s over its safety, later studies confirmed that saccharin is safe for human consumption. 

New antimicrobial properties of saccharin 

A recent study by researchers at Brunel University in London, published in the journal EMBO Molecular Medicine, found that saccharin has antimicrobial properties. The compound can damage the cell walls of bacteria, leading to their death, and can also increase the effectiveness of existing antibiotics by allowing them easier access to the inside of bacterial cells. 

Use in treating infections 

Studies have shown that saccharin can inhibit bacterial growth, interfere with DNA replication, and prevent the formation of biofilms that protect bacteria from antibiotics. The team of researchers also created a hydrogel dressing containing saccharin, which outperformed leading silver-based antimicrobial dressings in tests. 

Potential benefits and further research 

The discovery of saccharin’s antimicrobial properties opens up new possibilities in the fight against drug-resistant bacteria. However, further research is needed to fully understand saccharin’s mechanisms of action and its potential clinical applications. 

Sources: naturtotalshop.com, PoradnikZdrowie.pl