How saccharin disrupts bacteria and their biofilms.

What is it about?

This study looked at how saccharin, a common artificial sweetener, affects bacteria in laboratory models. The researchers studied E. coli and several disease-causing bacteria, including drug-resistant strains of A. baumannii, P. aeruginosa, K. pneumoniae, and S. aureus. They found that saccharin damaged the bacterial outer structure, caused abnormal shape changes and cell bursting, changed DNA copying behaviour, slowed growth, and reduced movement and biofilm formation. They also showed that saccharin could weaken established biofilms and, when added to a hydrogel, reduce bacterial numbers in an ex vivo pig-skin burn wound model.

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Photo by National Institute of Allergy and Infectious Diseases on Unsplash

Photo by National Institute of Allergy and Infectious Diseases on Unsplash

Why is it important?

These findings suggest saccharin could be explored as a non-traditional way to target harmful bacteria, including strains that are difficult to treat. The study also suggests it may help some antibiotics work better by making it easier for them to enter bacterial cells. By testing both single-species and mixed-species biofilms, as well as a wound-dressing format, the work adds early evidence that could help guide future topical treatments.