多的抗菌潜力:作用机制和微生物反应-一个叙述性审查
Luca De Rossi1, Gabriele Rocchetti2, Luigi Lucini3
1Department for Sustainable Food Process (DiSTAS), Università Cattolica del Sacro Cuore, Via Stefano Leonida Bissolati 74, 26100 Cremona, Italy.
Antioxidants (Basel, Switzerland)
|February 26, 2025
概括
多 (PPs) 是天然的抗菌剂,可提高食品安全性和保质期. 它们的化学结构允许它们破坏食源性病原体,为合成防腐剂提供可持续的替代品.
科学领域:
- 食品科学 食品科学 食品科学
- 微生物学 微生物学
- 自然产品 化学 化学
背景情况:
- 聚醇 (PPs) 是具有已知的抗微生物特性的生物活性化合物.
- 防腐剂对于食品安全,保存和延长保质期至关重要.
- 它们的有效性源于与微生物结构和代谢途径的相互作用.
研究的目的:
- 审查聚醇和食物传播病原体之间的复杂相互作用.
- 为了将多化学结构与它们的抗微生物机制相关联.
- 突出PP作为天然食品防腐剂的潜力.
主要方法:
- 科学文献的叙事审查.
- 对多化学结构和功能组 (基组,电子移位) 的分析.
- 探索与微生物细胞膜,蛋白质,核酸和金属离子的相互作用.
主要成果:
- 聚醇破坏微生物细胞膜,并损害必需的蛋白质和核酸.
- 基和电子移位是它们抗菌作用的关键.
- 金属离子复合进一步增强了PPs的抗菌疗效.
- PPs干扰微生物的代谢途径,降低了它们的效率.
结论:
- 聚醇对食源性病原体具有显著的抗微生物活性.
- 它们的机制涉及直接的细胞损伤和代谢中断.
- PPs为合成食品添加剂提供了一个有希望的,环保和可持续的替代品.
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