Expectations for employing Escherichia coli Nissle 1917 in food science and nutrition

Abstract

As a promising probiotic strain, Escherichia coli Nissle 1917 (EcN) has been demonstrated to confer beneficial effects on intestinal health, immune function, and pathogen prevention. Additionally, EcN has also been widely studied due to its clear genomic information, tractable gene regulation, and simple growth conditions. This review summarizes the various applications potential of EcN in food science and nutrition, including inflammation prevention, tumor-targeting therapy, antibacterial agents for food, and nutrient production with a focus on specific case studies. Moreover, we highlight the major challenges of employing EcN in food science and nutrition, including regulatory approval, stability during food processing, and consumer acceptance. Finally, we conclude with a discussion on perspectives related to employing EcN in food science and nutrition.

Keywords:

• Antimicrobial agents
• Escherichia coli Nissle 1917
• inflammation prevention
• nutrient production
• probiotics
• tumor-targeting therapy

Author contributions

Miaomiao Hu: Methodology, Investigation, Writing-review & editing. Tao Zhang: Conceptualization, Methodology, Supervision, Writing-review & editing. Ming Miao: Writing-review & editing. Kewen Li: Writing-review & editing. Qingmin Luan: Writing-review & editing. Guilian Sun: Data curation.

Disclosure statement

No potential conflict of interest was reported by the authors.

Additional information

Funding

This research was financially supported by Major Science and Technology Innovation Project of Shandong Province (2020CXGC010601) and the National Nature Science Foundation of China (No. 32072151).