A groundbreaking study published in EMBO Molecular Medicine has found that saccharin, a commonly used artificial sweetener, can kill multidrug-resistant bacteria. The research, led by Professor Ronan McCarthy at Brunel University’s Antimicrobial Innovations Center, suggests that saccharin disrupts bacterial cell membranes and interferes with DNA replication, ultimately killing the bacteria.
The study’s findings come as the world grapples with a growing crisis of antibiotic resistance. In 2019, antimicrobial resistance killed over 1.27 million people globally, with resistant infections contributing to nearly 5 million deaths. Drug-resistant bacteria such as Acinetobacter baumannii and Pseudomonas aeruginosa are on the World Health Organization’s list of top-priority pathogens.
Professor McCarthy notes that the discovery of saccharin’s antibacterial properties is “very exciting” and offers a new therapeutic approach to treating resistant infections. Unlike traditional antibiotics, saccharin can be used in conjunction with existing treatments to make them more effective.
The study also created a saccharin-loaded hydrogel wound dressing that outperformed market-leading silver-based antimicrobial dressings currently used in hospitals. This breakthrough has significant implications for the treatment of wounds and other infections.
As the world teeters on the brink of a “post-antibiotic era,” where common everyday infections could once again become deadly, this research offers hope for a new solution to combat antibiotic resistance.
Source: https://phys.org/news/2025-04-artificial-sweetener-power-antibiotic-resistance.html