Natural antimicrobial synergy against food spoilage and pathogenic bacteria

针对食品腐败和致病菌的天然抗菌协同作用

• 批准号: 170626-2010
• 负责人: Holley, Richard
• 金额: $ 4.44万
• 依托单位: University of Manitoba
• 依托单位国家: 加拿大
• 项目类别: Discovery Grants Program - Individual
• 财政年份: 2011
• 资助国家: 加拿大
• 起止时间: 2011-01-01 至 2012-12-31
• 项目状态: 已结题
• 来源: https://www.nserc-crsng.gc.ca/ase-oro/Details-Detailles_eng.asp?id=476274
• 关键词: Natural; antimicrobial; synergy; against; food

Most naturally occurring antimicrobials have a long history of use in foods, often being used to satisfy cultural preferences or expectations regarding colour, flavour, and even shelf-life where access to suitable refrigeration has been unavailable. Work proposed will examine active components in some of the more potent materials from foods of plant origin to determine how these agents work to inhibit and kill spoilage and pathogenic bacteria. Once the mechanism of natural antimicrobial agent action is known, combinations of agents can be used to simultaneously inhibit bacteria at multiple targets, optimizing antimicrobial activity. Proposed work will focus on several natural antimicrobials from spice essential oils known to have effects often comparable in potency with conventional agents. These will include allyl isothiocyanate (AIT), cinnamaldehyde, eugenol and carvacrol. Previous work from this laboratory has shown differences in the action of cinnamaldehyde from eugenol and carvacrol. The primary antimicrobial target of AIT may further differ. Cinnamaldehyde has unique effects on cell division causing filament formation, whereas AIT may inhibit DNA synthesis. These issues will be explored in the proposed work, being mindful that principal inhibitory effects often translate ultimately into loss of cell membrane integrity. On the basis of known differences in antimicrobial action of these agents, combinations of those with potentially different mechanisms of action will be evaluated for their ability to cause increased sensitivity or overcome resistance to single agents. Novelty in the work derives from its use of recent information on differences in modes of antimicrobial action to test the hypothesis that microbial control can be achieved through additive or synergistic effects. Further, a less well recognized characteristic of the test antimicrobials is that based on what we currently know about their mechanism(s) of action, there is little likelihood that pathogens of concern will develop resistance in response to challenge by these agents. From this work it is expected that more effective use can be made of naturally occurring antimicrobials to reduce risk of foodborne illness and premature food spoilage.

大多数天然产生的抗菌剂在食品中的使用历史很长，通常被用来满足文化偏好或对颜色、味道甚至保质期的期望，因为在这些地方，无法获得合适的冷藏。拟议的工作将研究植物来源食品中一些更有效的材料中的活性成分，以确定这些制剂如何抑制和杀死腐败和致病菌。一旦了解了天然抗菌剂的作用机制，就可以使用多种抗菌剂组合来同时抑制多个目标的细菌，从而优化抗菌活性。拟议的工作将集中在从香料精油中提取的几种天然抗菌剂，这些香料精油的效果通常与传统药剂相当。其中包括异硫氰酸烯丙酯(AIT)、肉桂醛、丁香酚和香芹酚。该实验室以前的工作已经表明，肉桂醛的作用与丁香酚和香芹酚的作用不同。AIT的主要抗微生物靶点可能会进一步不同。肉桂醛对细胞分裂有独特的作用，导致细丝形成，而AIT可能抑制DNA合成。这些问题将在拟议的工作中进行探索，请记住，主要的抑制效应通常最终会转化为细胞膜完整性的丧失。根据这些药物在抗微生物作用方面的已知差异，将评估那些具有潜在不同作用机制的药物的组合是否有能力导致对单一药物的敏感性增加或克服耐药性。这项工作的新颖性来自于它使用了关于抗菌作用模式差异的最新信息来检验微生物控制可以通过相加或协同效应实现的假设。此外，测试抗菌剂一个较不为人所知的特点是，根据我们目前对其作用机制(S)的了解，令人担忧的病原体在受到这些制剂的挑战时几乎不可能产生抗药性。通过这项工作，预计可以更有效地使用自然产生的抗菌剂，以减少食源性疾病和食品过早变质的风险。