Multiple Applications of Food Additives with Antimicrobial Activity against Spores and Nutrient-Type Cells of Bacillus anthracis and Bacillus cereus.

2024 Fiscal Year Final Research Report

• Project/Area Number: 19K05890
• Research Category: Grant-in-Aid for Scientific Research (C)
• Allocation Type: Multi-year Fund
• Section: 一般
• Review Section: Basic Section 38050:Food sciences-related
• Research Institution: National Institute of Infectious Diseases
• Principal Investigator: OKUTANI AKIKO 国立感染症研究所, 獣医科学部, 室長 (60392320)
• Project Period (FY): 2019-04-01 – 2025-03-31
• Keywords: 芽胞発芽制御 / 炭疽菌

Outline of Final Research Achievements

The ability of the food additives glycine, liquorice extract and L- and D-amino acids to inhibit the germination of Bacillus anthracis spores and the growth of vegetative cells was confirmed. A Bacillus anthracis vaccine strain 34F2 spore solution was inoculated into Muller Hinton broth, which was then shaken at 37°C while the OD600 was measured over time. Glycine and licorice extract were found to reduce the absorbance at the time of spore germination, and to prevent proliferation after 24 hours. This indicates that they have both germination- and growth-inhibiting effects. Of the L-amino acids tested, L-alanine had the strongest germination-promoting effect. Although partial germination inhibition was observed with D-amino acids, both L- and D-amino acids promoted the growth of vegetative cells after 24 hours.

Free Research Field

獣医公衆衛生

Academic Significance and Societal Importance of the Research Achievements

この研究では、身近な食品添加物（グリシン、甘草抽出物）が炭疽菌という危険な細菌の芽胞（休眠状態の菌）の発芽を防ぎ、増殖も抑制することを発見しました。炭疽菌は生物兵器としても懸念される病原菌ですが、日常的に使用される安全な食品添加物で対策できる可能性が示されました。この知見は、食品保存技術の向上や、万が一の生物テロ対策における新しい防御手段の開発につながる重要な発見といえます。安全で入手しやすい物質による感染症対策の可能性を示した点で、学術的にも社会的にも大きな意義があります。