Synopsis

Source of validity: Scientific
Rating (out of 5): 3

Polylysine, particularly ε-polylysine, is a naturally occurring antimicrobial peptide widely used as a food preservative, especially in Asian countries. Its antimicrobial action is due to its cationic nature, which disrupts microbial cell membranes, leading to cell death. While polylysine itself is not used as an antibiotic in clinical medicine, there is a growing body of scientific research investigating its potential as an alternative or adjunct to traditional antibiotics. In vitro studies have shown that ε-polylysine exhibits broad-spectrum antimicrobial activity against Gram-positive and Gram-negative bacteria, including some antibiotic-resistant strains such as Staphylococcus aureus and Escherichia coli. Additionally, combining polylysine with conventional antibiotics can have synergistic effects, enhancing antimicrobial efficacy and potentially reducing the required antibiotic dose.

Animal studies and cell culture models support its safety and effectiveness as an antimicrobial agent; however, there is limited evidence from human clinical trials regarding its therapeutic use for treating infections. Most of the scientific validation to date supports its use as a food preservative or in surface coatings to prevent microbial contamination rather than as a direct replacement for antibiotics in medical settings. Thus, while there is scientific rationale for exploring polylysine as an antibiotic alternative, more robust clinical data are needed to fully establish its role in infection treatment or prevention.

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