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Resveratrol-Potential Antibacterial Agent against Foodborne Pathogens
Dexter S L Ma1,2, Loh Teng-Hern Tan1,2,3, Kok-Gan Chan4,5
1Biofunctional Molecule Exploratory Research Group, School of Pharmacy, Monash University Malaysia, Bandar Sunway, Malaysia.
Frontiers in Pharmacology
|March 9, 2018
Summary
Resveratrol shows promise as a natural antimicrobial agent against foodborne pathogens. This review explores its antibacterial activity, mechanisms, and potential applications in food safety and processing.
Area of Science:
- Food Science
- Microbiology
- Pharmacology
Background:
- Antibiotic resistance in foodborne pathogens is a growing global health concern.
- Natural antimicrobials from plants are being investigated as alternatives to conventional antibiotics.
- Resveratrol, a plant-derived stilbenoid, possesses various biological activities, including potential antimicrobial properties.
Purpose of the Study:
- To review the antibacterial activity of resveratrol against foodborne pathogens.
- To elucidate the mechanisms of action of resveratrol's antimicrobial effects.
- To explore potential applications of resveratrol in food preservation and processing.
Main Methods:
- Literature review of published studies on resveratrol and foodborne pathogens.
- Analysis of data on resveratrol's antibacterial efficacy and mechanisms.
- Summary of research on synergistic effects with existing antibiotics.
Main Results:
- Resveratrol demonstrates significant antibacterial activity against various foodborne pathogens.
- Its mechanisms of action involve disruption of bacterial cell membranes and metabolic pathways.
- Potential for synergistic effects with conventional antibiotics was observed.
Conclusions:
- Resveratrol is a promising natural antimicrobial agent for combating foodborne bacterial infections.
- Further research is warranted for its application in food packaging and processing to enhance food safety.
- Exploring synergistic combinations could help overcome antibiotic resistance challenges.
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