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Determining Mechanisms of Action and Optimum Use of Polyphenols As Food Preservatives

确定多酚作为食品防腐剂的作用机制和最佳用途

基本信息

批准号：
1801735
负责人：
金额：
--
依托单位：
University of East Anglia
依托单位国家：
英国
项目类别：
Studentship
财政年份：
2016
资助国家：
英国
起止时间：
2016 至无数据
项目状态：
已结题

来源：
https://gtr.ukri.org/projects?ref=studentship-1801735
关键词：
Determining Mechanisms Action Optimum Use

项目摘要

Preservatives are crucial ingredients in a wide range of foods which are present in order to control growth of pathogenic and spoilage organisms and maintain product quality and shelf life. A wide range of chemicals are currently used in this context including organic acids, salts and various nitrite compounds. Some of these additives, for example sodium and potassium nitrite, have potential health concerns1, 2 and there is great interest in industry in exploring alternatives3 which can retain antimicrobial activity but have a better safety profile. Polyphenols are a diverse group of natural products, extracted from plants which have multiple properties including antimicrobial activity4. Due to their perceived safety there has been great interest in using polyphenols as preservatives in various food stuffs5. Prosur is one commercially available polyphenol mixture currently being added to various foods or evaluated for incorporation in others. Despite the potential for polyphenols as antimicrobials there are major knowledge gaps regarding their mechanisms of action, spectrum of activity or potential bacterial resistance. This project aims to identify active polyphenols from a well curated panel and determine their mechanisms of action and investigate how foodborne pathogens respond to polyphenol exposure. The ultimate goal is to inform development of improved polyphenol formulations to be used in food.The project will incorporate analytical chemistry, microbiology and functional genomics to provide complementary approaches to these problems.

防腐剂是广泛食品中的关键成分，其存在是为了控制致病和腐败微生物的生长，并保持产品质量和保质期。目前在这方面使用的化学品范围很广，包括有机酸、盐和各种亚硝酸盐化合物。这些添加剂中的一些，例如亚硝酸钠和亚硝酸钾，具有潜在的健康问题1，2，并且在工业上对探索可以保留抗微生物活性但具有更好的安全性的替代品3有很大的兴趣。多酚是一组不同的天然产物，从植物中提取，具有多种特性，包括抗菌活性4。由于多酚被认为是安全的，人们对在各种食品中使用多酚作为防腐剂产生了极大的兴趣5。Prosur是一种市售的多酚混合物，目前正被添加到各种食品中或评估是否掺入其他食品中。尽管多酚作为抗微生物剂的潜力，但关于其作用机制、活性谱或潜在的细菌耐药性存在重大知识空白。该项目旨在从精心策划的小组中识别活性多酚，并确定其作用机制，并调查食源性病原体如何对多酚暴露做出反应。最终目标是为开发用于食品的改良多酚配方提供信息。该项目将结合分析化学、微生物学和功能基因组学，为解决这些问题提供补充方法。