Researchers have found that proteins in oyster blood have bacteria-killing abilities and can enhance the effectiveness of certain antibiotics affected by increasing drug resistance globally.
Oysters are a divisive food – some enjoy their taste and texture, while others find them unappetizing. Despite personal preferences, the focus is on the health benefits they offer.
A recent study led by researchers from Southern Cross University in Australia revealed that proteins in oyster blood not only possess bacteria-killing properties, potentially leading to new antibiotics, but also improve the efficacy of existing antibiotics.
According to Professor Kirsten Benkendorff from the University’s Faculty of Science and Engineering, “Oysters naturally defend against infections due to constantly filtering bacteria from water, making them a promising source of potential antibiotics.”
The researchers expanded on their previous work identifying proteins in the hemolymph (analogous to human blood) of the Sydney Rock Oyster that inhibited bacteria like Streptococcus pneumoniae. Bacterial biofilms have contributed to the rise in antibiotic resistance worldwide, limiting treatment options.
New discovery shows oyster blood proteins improve antibiotic effectiveness
Benkendorff mentioned, “Oyster hemolymph proteins prevent and disrupt biofilm formation, making bacteria more susceptible to antibiotics. These proteins exhibit antimicrobial properties that can kill bacteria and prevent their attachment to surfaces.”
Furthermore, the hemolymph proteins enhanced the effectiveness of common antibiotics against bacteria like Streptococcus, Pseudomonas aeruginosa, and Staphylococcus aureus, which have developed resistance.
While the path to developing a new antibiotic is lengthy and costly, the potential market for marine-based drugs may attract financial support. In the meantime, enjoying oysters for their health benefits is recommended.
The study was published in the journal PLOS One.
Source: Southern Cross University
