| 76 | 0 | 68 |
| 下载次数 | 被引频次 | 阅读次数 |
由食源性微生物引发的疾病日益严重，逐渐成为全球性公共卫生问题，如何有效抑制食源性微生物繁殖成了减少发病率的关键问题之一。酚类化合物具有抗菌、抗病毒的功效，且对人体无副作用，因此酚类化合物对食源性微生物的影响是未来一个重要的研究方向。为阐明酚类化合物对食源性微生物的抑菌功能，促进其在食品领域的应用和研究，概括了酚类化合物的种类以及食源性微生物的种类，并着重从破坏菌体的细胞膜和细胞壁、改变膜的通透性、抑制其蛋白质和核酸的合成、影响细菌的生理代谢活性等方面分析了酚类化合物的抑菌机制，最后对酚类化合物未来的研究方向进行了展望，为后续酚类化合物在食品行业中的应用提供了理论基础。
Abstract：Diseases caused by food-borne microorganisms are becoming increasingly serious and have gradually become a global public health problem. How to effectively inhibit the reproduction of foodborne microorganisms has become one of the key issues in reducing the incidence. Phenolic compounds have antibacterial and antiviral effects and have no side effects on the human body. Therefore,the impact of phenolic compounds on food-borne microorganisms is an important research direction in the future. In order to clarify the antibacterial function of phenolic compounds on food-borne microorganisms and promote their application and research in the food field,this review summarizes the types of phenolic compounds and the types of food-borne microorganisms,focusing on destroying the cell membrane of the bacteria and cell wall,change the permeability of the membrane,inhibit the synthesis of proteins and nucleic acids,and affect the physiological metabolic activity of bacteria. The antibacterial mechanism of phenolic compounds is analyzed. Finally,the future research direction of phenolic compounds is prospected,which provides a basis for the follow-up. The application of phenolic compounds in the food industry provides a theoretical basis.
[1]李红秋，贾华云，赵帅，等. 2021年中国大陆食源性疾病暴发监测资料分析[J].中国食品卫生杂志，2022,34(4):816-821.
[2]欧凯玉，逄建龙，张一敏，等.天然酚类化合物的抑菌作用及在肉与肉制品中应用研究进展[J].食品科学，2023(2):1-14.
[3]肖婧泓，辛嘉英，路雪纯，等.天然结合酚类化合物的研究进展[J].中国调味品，2022,47(8):210-215.
[4]XU Z,XIONG X,ZENG Q,et al. Alterations in structural and functional properties of insoluble dietary fibers-bound phenolic complexes derived from lychee pulp by alkaline hydrolysis treatment[J]. Lwt,2020,127:109335.
[5]SILVA B,SOUZA M M,BADIALE F E. Antioxidant and antifungal activity of phenolic compounds and their relation to aflatoxin B1 occurrence in soybeans(Glycine max L.)[J]. Journal of the Science of Food and Agriculture,2020,100(3):1256-1264.
[6]黄罗丹，安春艳，刘德阳，等.液体发酵桑黄总黄酮对抗肿瘤活性及细胞周期的影响[J].山东理工大学学报（自然科学版），2019,33(2):65-68,73.
[7]ZHENG S,DENG S,HUANG Y,et al. Anti-diabetic activity of a polyphenol-rich extract from Phellinus igniarius in KK-Ay mice with spontaneous type 2 diabetes mellitus[J]. Food&Function,2018,9(1):614-623.
[8]黄小丹，陈梦雨，黄文洁，等.基于代谢组学的植物多酚及其肠道健康效应研究进展[J].生物技术通报，2021,37(1):123-136.
[9]SUN L,WARREN F J,GIDLEY M J. Natural products for glycaemic control:Polyphenols as inhibitors of alpha-amylase[J]. Trends in Food Science&Technology,2019,91:262-273.
[10]CORY H,PASSARELLI S,SZETO J,et al. The role of polyphenols in human health and food systems:A mini-review[J]. Frontiers in Nutrition,2018,5:87.
[11]徐程楠，王天玉，姚周麟，等.柑橘果实中酚酸类化合物研究进展[J].浙江柑橘，2022,39(1):2-7.
[12]MIN S,HAYLEY L,ANDREW M A,et al. Blueberry as a source of bioactive compounds for the treatment of obesity,type 2 diabetes and chronic inflammation[J]. Journal of Functional Foods,2016,30:16-29.
[13]YANG D J,MOH S H,SON D H,et al. Gallic acid promotes wound healing in normal and hyperglucidic conditions[J]. Molecules,2016,21(7):899.
[14]张春梅，胡利容，郑建伟，等.没食子酸对急性呼吸衰竭大鼠的治疗作用及机制[J].广州中医药大学学报，2022,39(12):2876-2882.
[15]高媛，冯晓元，姜楠，等.不同品种甜樱桃中不同形态酚酸的比较及其抗氧化性分析[J].食品工业科技，2019,40(16):201-205,217.
[16]MAI P,CHEN C,XIAO X,et al. Rosmarinic acid protects against ulcerative colitis by regulating macrophage polarization depending on heme oxygenase-1 in mice[J]. European Journal of Inflammation,2020,18(3):1-11.
[17]CELESTINO S B,ARTURO S F. Flavonoids:From structure to health issues[J]. Molecules,2017,22(3):477.
[18]SHEN N,WANG T F,GAN Q,et al. Plant flavonoids:Classification,distribution,biosynthesis,and antioxidant activity[J]. Food Chemistry,2022,383:132531.
[19]TANG S M,DENG X T,ZHOU J,et al. Pharmacological basis and new insights of quercetin action in respect to its anti-cancer effects[J]. Biomed Pharmacother,2020,121:109604.
[20]LU X,XUE B,ZHANG T,et al. Down-regulation of microRNA-10a mediates the anti-tumor effect of icaritin in A549 cells via the PTEN/AKT and ERK pathway[J]. General Physiology and Biophysics,2019,38(6):525-533.
[21]钱佳婕，黄迪，徐颖华，等.食源性致病微生物检测技术研究进展[J].食品安全质量检测学报，2021,12(12):4775-4785.
[22]中国标准化研究院.常见的食源性致病菌[DB/OL].https：//www.cnis.ac.cn/bydt/kydt/202211/t20221104_54179.html[2022-11-04].
[23]NEETHIRAJAN S,AHMED S R,CHAND R,et al.Recent advances in biosensor development for foodborne virus detection[J]. Nanotheranostics,2017,1(3):272-295.
[24]ABEBE E,GUGSA G,AHMED M. Review on major food-borne zoonotic bacterial pathogens[J]. Journal of Tropical Medicine,2020,2020:4674235.
[25]SARAVANAN A,KUMAR P S,HEMAVATHY R V,et al. Methods of detection of food-borne pathogens:A review[J]. Environmental Chemistry Letters,2021,19:189-207.
[26]HOUBRAKEN J,SAMSON R A. Current taxonomy and identification of foodborne fungi[J]. Current Opinion in Food Science,2017,17:84-88.
[27]RUAN H,LU Q,WU J,et al. Hepatotoxicity of food-borne mycotoxins:Molecular mechanism,antihepatotoxic medicines and target prediction[J]. Critical Reviews in Food Science and Nutrition,2022,62(9):2281-2308.
[28]RAIOLA A,TENORE G C,MANYES L,et al. Risk analysis of main mycotoxins occurring in food for children:An overview[J]. Food and Chemical Toxicology,2015,84:169-180.
[29]GORDON Y C C,JUSTIN S B,MICHAEL O. Pathogenicity and virulence of Staphylococcus aureus[J].Virulence,2021,12(1):547-569.
[30]谢一嘉，李晓凤，余以刚，等.茴香醛对黄曲霉菌的抑制作用[J].现代食品科技，2024,40(1):128-136.
[31]康世墨.乳糖酸对耐甲氧西林金黄色葡萄球菌抑菌机理的研究[D].沈阳：沈阳农业大学，2020.
[32]王静，丁海燕.酚酸类化合物抑菌作用研究进展[J].中成药，2022,44(6):1906-1911.
[33]ZAMAUZ S,MUNEKATA P E S,DZUVOR C K O,et al. The role of phenolic compounds against Listeria monocytogenes in food. A review[J]. Trends in Food Science and Technology,2021,110:385-392.
[34]李梦雨，马莹，柴新义，等.麸皮中阿魏酸体外抑菌作用及机理[J].信阳农林学院学报，2021,31(1):111-115.
[35]MA C,HE N,ZHAO Y,et al. Antimicrobial mechanism of hydroquinone[J]. Applied Biochemistry and Biotechnology,2019,189:1291-1303.
[36]SU M,LIU F,LUO Z,et al. The antibacterial activity and mechanism of chlorogenic acid against foodborne pathogen Pseudomonas aeruginosa[J]. Foodborne Pathogens and Disease,2019,16(12):823-830.
[37]ZHANG X,LI F,YUAN G,et al. Effects of gallic acid on cell structure of Xanthomonas oryzae pv.Oryzicola[J]. Guihaia,2019,39(12):1681-1690.
[38]罗艺晨，黄利明，杨颖，等.绿原酸抑制金黄色葡萄球菌机理研究[J].西南大学学报（自然科学版），2016,38(3):15-19.
[39]ZHANG S,ZHANG X,WANG X,et al. Maltol inhibits oxygen glucose deprivation-induced chromatinolysis in SH-SY5Y cells by maintaining pyruvate level[J]. Molecular Medicine Reports,2023,27(3):1-10.
[40]LUO Q,DING N,LIU Y,et al. Metabolic engineering of microorganisms to produce pyruvate and derived compounds[J]. Molecules,2023,28(3):1418.
[41]周云冬.植物提取物抑菌活性及抑菌机理[D].南京：江南大学，2019.
[42]LUO Z,WANG H,RAO S,et al. p-Coumaric acid kills bacteria through dual damage mechanisms[J].Food Control,2012,25(2):550-554.
[43]GRADISAR H,PRISTOVSEK P,PLAPER A,et al.Green tea catechins inhibit bacterial DNA gyrase by interaction with its ATP binding site[J]. Journal of Medicinal Chemistry,2007,50(2):264-271.
[44]张锡娇，魏昌英，袁高庆，等.没食子酸对水稻细菌性条斑病菌的呼吸抑制作用和核酸合成的影响[J].农药，2016,55(10):729-732.
[45]李妍，郭咸希，周本宏.鞣质类化合物的抑菌机制研究进展[J].中国药师，2019,22(10):1906-1910.
[46]RUSSELL L B,LAWRENCE R,HAMMERSCHMID D,et al. Structural mass spectrometry approaches to understand multidrug efflux systems[J]. Essays in Biochemistry,2023,67(2):255-267.
[47]ITO A,NISHIKAWA T,MATSUMOTO S,et al. Siderophore cephalosporin cefiderocol utilizes ferric iron transporter systems for antibacterial activity against Pseudomonas aeruginosa[J]. Antimicrobial Agents and Chemotherapy,2016,60(12):7396-7401.
[48]DOS S J F S,TINTINO S R,FREITAS T S,et al.In vitro e in silico evaluation of the inhibition of Staphylococcus aureus efflux pumps by caffeic and gallic acid[J]. Comparative Immunology,Microbiology and Infectious Diseases,2018,57:22-28.
[49]REYES A W B,HONG T G,HOP H T,et al. The in vitro and in vivo protective effects of tannin derivatives against Salmonella enterica serovar Typhimurium infection[J]. Microbial Pathogenesis,2017,109:86-93.
[50]邵方宣.北橐吾黄酮抑菌活性及其作用机制研究[D].长春：吉林农业大学，2022.
[51]刘芮.银杏叶黄酮的分离纯化及抑菌活性研究[D].合肥：合肥工业大学，2022.
[52]DA X,NISHIYAMA Y,TIE D,et al. Antifungal activity and mechanism of action of Ou-gon(Scutellaria root extract)components against pathogenic fungi[J]. Scientific Reports,2019,9(1):1683.
[53]CHENG X,YANG Y,ZHU X,et al. Inhibitory mechanisms of cinnamic acid on the growth of Geotrichum citri-aurantii[J]. Food Control,2022,131:108459.
[54]阚玉红，谢笔钧，孙智达.胭脂红番石榴叶黄酮提取物的抑菌活性及其机理[J].中国调味品，2021,46(12):159-166,188.
[55]刘芮，张文成.银杏黄酮的抑菌活性及机理[J].食品研究与开发，2022,43(24):73-79.
[56]LU Y,WANG R H,GUO B B,et al. Quercetin inhibits angiotensin II induced apoptosis via mitochondrial pathway in human umbilical vein endothelial cells[J]. Eur Rev Med Pharmacol Sci,2016,20(8):1609-1616.
[57]徐令清，莫艳梅，简永欢，等.大黄及单体对金黄色葡萄球菌的体外抑菌作用及作用机制研究[J].国际检验医学杂志，2021,42(16):1929-1934.
[58]DADI P K,AHMAD M,AHMAD Z. Inhibition of ATPase activity of Escherichia coli ATP synthase by polyphenols[J]. International Journal of Biological Macromolecules,2009,45(1):72-79.
[59]蔡瑾，闫然，王梦亮，等.二氢槲皮素对大肠杆菌的抑菌作用机理[J].食品科学，2023,44(19):18-26.
[60]路雪纯，辛嘉英，夏春谷，等.植物来源酚类化合物的研究进展[J].食品工业，2021,42(7):274-279.
[61]BORGES A,FERREIRA C,SAAVEDRA M J,et al.Antibacterial activity and mode of action of ferulic and gallic acids against pathogenic bacteria[J]. Microbial Drug Resistance,2013,19(4):256-265.
[62]BAI J,WU Y,WANG X,et al. In vitro and in vivo characterization of the antibacterial activity and membrane damage mechanism of quinic acid against Staphylococcus aureus[J]. Journal of Food Safety,2018,38(1):e12416.
[63]CHO J Y,SOHN M J,LEE J,et al. Isolation and identification of pentagalloylglucose with broad-spectrum antibacterial activity from Rhus trichocarpa Miquel[J]. Food Chemistry,2010,123(2):501-506.
[64]李会珍，王琴琴，张志军.紫苏精油微囊粉的生物活性及结构表征[J].现代食品科技，2021,37(11):281-287,249.
[65]ZHAO M,BAI J,BU X,et al. Microwave-assisted aqueous two-phase extraction of phenolic compounds from Ribes nigrum L. and its antibacterial effect on foodborne pathogens[J]. Food Control,2021,119:107449.
[66]MI H,GUO X,LI J. Effect of 6-gingerol as natural antioxidant on the lipid oxidation in red drum fillets during refrigerated storage[J]. LWT,2016,74:70-76.
[67]SILVA V F,CALEIA C,CALHELHA R C,et al.Characterization and application of pomegranate epicarp extracts as functional ingredients in a typical Brazilian pastry product[J]. Molecules,2020,25(7):1481.
[68]AVULA B,BAE J Y,RAMAN V,et al. Quantification of phenolic compounds from Fadogia agrestis and dietary supplements using UHPLC-PDA-MS[J]. Planta Medica,2019,85(2):145-153.
[69]孔艳秋，黄亚琴，李清苗，等.莓茶粉对面包品质及其抗氧化特性的影响[J].食品工业科技，2023,44(7):38-45.
[70]MARCHIANI R,BERTOLINO M,GHIRARDELLO D,et al. Physicochemical and nutritional qualities of grape pomace powder-fortified semi-hard cheeses[J]. Journal of Food Science and Technology,2016,53:1585-1596.
[71]VITAL A C P,SANTOS N W,MATUMOTO P P T,et al. Ice cream supplemented with grape juice residue as a source of antioxidants[J]. International Journal of Dairy Technology,2018,71(1):183-189.
基本信息:
中图分类号:TS201.3
引用信息:
[1]唐士杰,王雪峰,刘婷婷,等.酚类化合物对食源性微生物影响的研究[J].淮阴工学院学报,2025,34(02):40-47.
基金信息:
国家自然科学基金项目“木质纤维酸与处理中酚类物质浓度预测及其以致丁醇发酵的机理研究”（21808075）; 淮阴工学院自然科学研究项目“细胞膜工程改造增强大肠杆菌没食子酸耐受性的研究”（22HGZ009）
2025-04-15
2025-04-15