聚化合物对抗食物感染 - - 关于最近证据的最新情况
Carolin B Menikheim1, Soraya Mousavi1, Stefan Bereswill1
1Institute of Microbiology, Infectious Diseases, and Immunology, Gastrointestinal Microbiology Research Group, Charité - University Medicine Berlin, Corporate Member of Freie Universität Berlin, Humboldt-Universität zu Berlin, and Berlin Institute of Health, Berlin, Germany.
European journal of microbiology & immunology
|March 25, 2024
概括
植物性多醇对食物传播的病原体具有显著的抗菌和抗氧化作用. 这些天然化合物为食品保存和对抗感染提供了一个有希望的,无毒的替代品.
科学领域:
- 食品科学 食品科学 食品科学
- 微生物学 微生物学
- 药理学 药理学是指药理学的学科.
背景情况:
- 食物传播的细菌性肠道疾病是一个日益严重的全球健康问题,导致大量的医疗保健和社会经济成本.
- 世界卫生组织每年报告有6亿例食源性疾病病例,造成4.20万例死亡,突出强调迫切需要新型抗菌药物解决方案.
- 植物性多因其健康益处和潜在的抗菌特性而受到越来越多的关注,使其成为食品保存战略的焦点.
研究的目的:
- 对过去10年发表的研究进行文献综述.
- 总结植物衍生的化合物的抗微生物和减轻疾病的作用,对食物传播的细菌病原体.
- 评估聚醇作为天然抗菌剂在食品防腐和相关行业的潜力.
主要方法:
- 进行了全面的文献搜索,涵盖了过去十年.
- 包括专注于植物衍生的化合物及其对食物传播细菌病原体的影响的研究.
- 分析了来自16项选定的研究的数据,以综合关于抗微生物和抗氧化剂活性的发现.
主要成果:
- 聚醇对阳性和阴性细菌物种表现出显著的抗菌活性.
- 聚醇的抗氧化特性也很明显,有助于它们的保护作用.
- 当多与常规合成抗生素结合时,观察到协同抗菌效应.
结论:
- 化合物具有强大的天然抗微生物和抗氧化能力,可以对抗食物传播的病原体.
- 这些植物性化合物代表了一种可行的,无毒的替代品,用于增强食品的保存.
- 聚醇有望在食品,农业和制药行业应用,以对抗食品感染.
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