A review on synthesis and antibacterial potential of bio-selenium nanoparticles in the food industry.
A review on synthesis and antibacterial potential of bio-selenium nanoparticles in the food industry.
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DOI：
10.3389/fmicb.2023.1229838
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发表时间：
2023
影响因子：
5.2
通讯作者：
中科院分区：
文献类型：
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作者：
有效控制食源性病原体污染是食品工业面临的重大挑战，但新型抗菌纳米技术的发展提供了新的机遇。值得注意的是，硒纳米颗粒已被广泛研究并成功应用于各个食品领域。硒纳米颗粒作为食品抗菌剂具有许多好处，包括硒作为食品中必需的微量元素、防止食源性病原体产生耐药性以及改善保质期和食品储存条件。与物理和化学方法相比，生物硒纳米粒子（Bio-SeNPs）由于Bio-SeNPs中的生物活性分子而更加安全和多功能。本综述包括（1）不同来源（植物提取物、真菌和细菌）生物合成的 Bio-SeNP 及其对各种食源性细菌的抗菌活性； （2）Bio-SeNPs的抗菌机制，包括穿透细胞壁、损伤细胞膜和内容物渗漏、抑制生物膜形成、诱导氧化应激等； （3）Bio-SeNPs作为食品包装材料、食品添加剂以及食品工业中农作物和动物肥料/饲料的潜在抗菌应用； (4) Bio-SeNPs 的细胞毒性和动物毒性。相关知识有助于增强我们对Bio-SeNP应用的理解，为确保食品安全做出宝贵贡献。
Effective control of foodborne pathogen contamination is a significant challenge to the food industry, but the development of new antibacterial nanotechnologies offers new opportunities. Notably, selenium nanoparticles have been extensively studied and successfully applied in various food fields. Selenium nanoparticles act as food antibacterial agents with a number of benefits, including selenium as an essential trace element in food, prevention of drug resistance induction in foodborne pathogens, and improvement of shelf life and food storage conditions. Compared to physical and chemical methods, biogenic selenium nanoparticles (Bio-SeNPs) are safer and more multifunctional due to the bioactive molecules in Bio-SeNPs. This review includes a summarization of (1) biosynthesized of Bio-SeNPs from different sources (plant extracts, fungi and bacteria) and their antibacterial activity against various foodborne bacteria; (2) the antibacterial mechanisms of Bio-SeNPs, including penetration of cell wall, damage to cell membrane and contents leakage, inhibition of biofilm formation, and induction of oxidative stress; (3) the potential antibacterial applications of Bio-SeNPs as food packaging materials, food additives and fertilizers/feeds for crops and animals in the food industry; and (4) the cytotoxicity and animal toxicity of Bio-SeNPs. The related knowledge contributes to enhancing our understanding of Bio-SeNP applications and makes a valuable contribution to ensuring food safety.
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影响因子：
3.9
作者：
Algammal AM;Hetta HF;Elkelish A;Alkhalifah DHH;Hozzein WN;Batiha GE;El Nahhas N;Mabrok MA
通讯作者：
Mabrok MA
影响因子：
3.3
作者：
Alghuthaymi, Mousa A.;Diab, Amany M.;Moussa, Shaaban H.
通讯作者：
Moussa, Shaaban H.
影响因子：
2.3
作者：
Chandramohan, Subburaman;Sundar, Krishnan;Muthukumaran, Azhaguchamy
通讯作者：
Muthukumaran, Azhaguchamy
影响因子：
2.3
作者：
Chandramohan, Subburaman;Sundar, Krishnan;Muthukumaran, Azhaguchamy
通讯作者：
Muthukumaran, Azhaguchamy
DOI：
10.3390/foods10061430
发表时间：
2021-06-20
期刊：
Foods (Basel, Switzerland)
影响因子：
--
作者：
Chacha JS;Zhang L;Ofoedu CE;Suleiman RA;Dotto JM;Roobab U;Agunbiade AO;Duguma HT;Mkojera BT;Hossaini SM;Rasaq WA;Shorstkii I;Okpala COR;Korzeniowska M;Guiné RPF
通讯作者：
Guiné RPF