Taking fish oil may reduce antibiotic resistance
Australian scientists have confirmed a link between the role of regular fish oil to break down the ability of ‘superbugs’ to become resistant to antibiotics.
The discovery, led by Flinders University and just published in international journal mBio, found that the antimicrobial powers of fish oil fatty acids could prove a simple and safe dietary supplement for people to take with antibiotics to make their fight against infection more effective.
“Importantly, our studies indicate that a major antibiotic resistance mechanism in cells can be negatively impacted by the uptake of omega-3 dietary lipids,” says microbiologist Dr. Bart Eijkelkamp, who leads the Bacterial Host Adaptation Research Lab at Flinders University.
“In the experiments, and complementary supercomputer modeling, we found that these fatty acids in fish oil renders the bacteria more susceptible to various common antibiotics.”
“This chink in the armor of harmful bacteria is an important step forward in combatting the rise of superbugs that are developing multidrug resistance to antibiotics,” says co-author Associate Professor Megan O’Mara, from the Australian National University.