Cinnamycin is primarily used for its potent antimicrobial properties, especially against Gram-positive bacteria. It functions by binding to phosphatidylethanolamine in bacterial cell membranes, disrupting membrane integrity and leading to cell death. This makes it effective in controlling spoilage organisms in food preservation, particularly in dairy and meat products.

In addition to its antimicrobial use, cinnamycin shows promise in medical applications due to its antiviral and antitumor activities. It has been studied for its ability to inhibit the replication of certain enveloped viruses by interacting with membrane lipids. Research also explores its role in targeting cancer cells, where it induces apoptosis through membrane disruption and signaling pathway modulation.

Cinnamycin’s specificity for certain phospholipids makes it a useful tool in biochemical research, especially in studies involving membrane structure and lipid-protein interactions. Its potential in developing novel therapeutics and as a natural preservative continues to drive interest in both pharmaceutical and food industries.