天然产物对食源性致病菌的抑菌机制研究进展
在食品加工、贮藏、运输、分销和零售直到消费者的各个环节中, 都存在着微生物污染的可能性, 从而引起食物中毒。食品中常用防腐剂来抑制食品中微生物的生长。由于化学防腐剂的安全性受到质疑, 从天然植物中提取活性成分并开发成食品防腐剂已成为各国研究热点。天然产物主要是植物的次生代谢产物, 包括多酚、黄酮、生物碱等物质, 对一种或多种微生物具有抑制作用。本文根据国内外学者近年来的研究成果, 概括和总结了天然产物对食源性致病菌致病性、生物膜、细胞膜通透性、群体效应等的影响, 并从体内的角度评价了天然产物抗菌效果; 同时, 对其在食品行业中的存在的问题和应用前景进行了展望, 为开发绿色、营养、安全的食品防腐剂提供理论基础。
In the process of production, storage, transportation, distribution, retail and ultimately deliveries to the consumer’s plate, there exists possibility of microorganism contamination, which leads to food poisonings. Preservatives are usually used in food to prolong the shelf life. Due to the insecurity of chemical preservatives, plant extracts, which would be developed as food preservative, has become the research hot spot. Active ingredients of plants are secondary metabolites including phenols, alkaloids, terpenoids, glycosides, and so on, which can inhibit one or more kinds of microorganisms. According to the research results of domestic and overseas scholars, this study summarized the inhibitory effect of plant extracts on the foodborne pathogen and its mechanism (pathogenicity, biofilm, membrane permeability, and quorum sensing) and prospected the application prospect. This study also provided theoretical basis for developing green, nutrition, safety food preservatives.
标题：天然产物对食源性致病菌的抑菌机制研究进展
英文标题：Research progress on the antibacterial mechanism of natural products to foodborne pathogenic bacteria
作者：
李光辉 许昌学院食品与生物工程学院
孙思胜 许昌学院食品与生物工程学院
高雪丽 许昌学院食品与生物工程学院
郭卫芸 许昌学院食品与生物工程学院
王永辉 许昌学院食品与生物工程学院
夏效东 西北农林科技大学食品科学与工程学院
中文关键词:天然产物,食源性致病菌,抑菌机制,研究进展,
英文关键词:plant extracts,foodborne pathogen,antimicrobial mechanism,research progress,
发表日期：2017-12-08
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