Activity of antibacterial phytochemicals and their potential use as natural food preservatives.
Activity of antibacterial phytochemicals and their potential use as natural food preservatives.
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DOI：
10.1080/10408398.2022.2121255
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发表时间：
2022-09
影响因子：
10.2
通讯作者：
Ryan Sweet;P. Kroon;M. Webber
中科院分区：
文献类型：
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作者：
Ryan Sweet;P. Kroon;M. Webber
摘要目前通过在食品中添加抗菌防腐剂来控制细菌性食源性感染对人类健康的风险。然而，使用化学防腐剂，如亚硝酸钠，本身就对健康构成风险，并担心致癌作用。这使得改进防腐剂的开发成为食品工业的优先事项。在自然界中可以发现一种有前途的新型抗微生物化合物来源;植物化学物质，特别是多酚是植物产生的次级代谢产物，用于多种目的，包括抗微生物防御。对植物化学物质进行了大量研究;包括量化其抗菌活性、与当前抗生素协同作用的潜力以及将其用作天然食品防腐剂的可行性。然而，不同植物化学物质的相对抗菌功效，其作用机制（MOA）以及细菌对其作用产生耐药性的可能性仍然存在很大的不确定性。本文综述了近年来植物化学物质作为抗菌剂的研究进展。
Abstract The risk to human health from bacterial foodborne infection is presently controlled by the addition of antimicrobial preservatives to food. However, the use of chemical preservatives such as sodium nitrite poses a health risk in themselves with concerns around carcinogenic effects. This makes the development of improved preservatives a priority for the food industry. One promising source of novel antimicrobial compounds can be found in nature; phytochemicals, in particular polyphenols are secondary metabolites produced by plants for numerous purposes including antimicrobial defence. There has been significant study of phytochemicals; including quantifying their antimicrobial activity, potential to synergise with current antibiotics and the feasibility of their application as natural food preservatives. However, there remains significant uncertainty about the relative antimicrobial efficacy of different phytochemicals, their mechanisms of action (MOA) and the potential for emergence of bacterial resistance to their effects. This review summarizes recent work relevant to the potential development of phytochemicals as antimicrobial agents.