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从植物中分离出的益生菌细菌的抗菌活性:一篇评论
Anshul Sharma1,2, Hae-Jeung Lee1,2,3
1Department of Food and Nutrition, College of BioNano Technology, Gachon University, Seongnam-si 13120, Republic of Korea.
Foods (Basel, Switzerland)
|February 13, 2025
概括
植物衍生乳酸细菌 (LAB) 对病原体具有显著的抗微生物特性. 对它们的机制进行进一步的研究可能会在食品保存和医药领域开启应用.
科学领域:
- 微生物学 微生物学
- 食品科学 食品科学 食品科学
- 益生菌 益生菌 益生菌
背景情况:
- 乳酸细菌 (LAB) 是在各种环境中发现的多样化的微生物,以其健康益处而闻名.
- 对抗人类病原体和食物传播细菌的益生菌具有重要的科学意义.
- 缺乏关于植物性益生菌及其对抗性质的全面审查.
研究的目的:
- 提供来自非传统植物来源的LAB分离物的概述.
- 详细介绍这些LAB的抗菌,抗真菌和抗病毒特性.
- 审查像乳杆菌,Leuconostoc,韦塞拉,Enterococcus,Pediococcus,细菌和果菌等属,包括它们的后生物和副生物.
主要方法:
- 关于植物衍生LAB的科学论文的文献综述.
- 报告的抗微生物特性和机制的分析.
- 汇编了各种LAB属及其抗菌化合物的数据.
主要成果:
- 来自各种植物来源 (水果,种子,蔬菜,花朵等) 的LAB. 展现出广泛的抗微生物活性.
- 已识别的抗微生物机制包括细菌素,有机酸,子宫蛋白,外聚糖和过氧化.
- 几种LAB品种显示出作为益生菌和抗菌剂来源的潜力.
结论:
- 来自植物的LAB具有针对病原体的显著抗微生物潜力.
- 要了解其精确的作用机制,需要进一步研究.
- 在安全性评估后,LAB及其衍生化合物在食品保存,安全性和药物应用方面具有前景.
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