D-托是一种环保的天然,安全和健康的化合物,具有抗菌活性,可以对抗食物传播的病原体:系统性审查
Minoo Moghimani1,2, Seyyed Mohammad Ali Noori3,4, Asma Afshari1,2
1Medical Toxicology Research Center Mashhad University of Medical Sciences Mashhad Iran.
Food science & nutrition
|May 10, 2024
概括
D-托对食源性病原体具有显著的抗微生物和抗菌膜作用,特别是在与其他压力相结合时,如制冷或高盐度. 本综述综合了关于D-三丰的研究结果.
科学领域:
- 食品科学 食品科学 食品科学
- 微生物学 微生物学
- 生物化学 生物化学
背景情况:
- 包括D-氨酸在内的D-氨基酸是天然的食品防腐剂,没有对健康造成不良影响.
- D-托可以减轻食品加工方法 (如高温) 造成的营养损害.
- 它作为食品防腐剂的潜力值得研究.
研究的目的:
- 系统地审查D-三对食品传播病原体的抗菌作用.
- 在体外和食品模型中评估D-托的疗效.
- 总结影响D-托抗菌活性的因素.
主要方法:
- 在PubMed,Science Direct和Google Scholar的系统文献搜索 (2000年1月至2023年2月).
- 包括研究D-托的抗微生物和抗菌膜作用的研究.
- 分析诸如病原体菌株,压力类型和D-托度等因素.
主要成果:
- D-托显示出显著的抗微生物活性,对抗格拉姆阳性和格拉姆阴性食物传播的病原体.
- 当D-托与盐度,制冷或热等压力相结合时,抗菌作用得到增强.
- 还观察到D-托芬的抗生物膜影响.
结论:
- D-托是控制食源性病原体和生物膜的一个有前途的药物.
- 它的有效性受到病原体类型,应用于压力和度的影响.
- 需要进行进一步的研究,以优化D-托在食品保存中的应用.
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