绿原酸对食源性致病菌抑菌机理的研究进展

Advances in Research on the Antibacterial Mechanism of Chlorogenic Acid Against Foodborne Pathogens

绿原酸是一种能从自然界多种植物中进行有效提取的天然酚类化合物,因其在体外和食品基质中对多种食源性致病菌表现出良好的抑制作用,在食品安全领域具有广阔的应用前景。目前发现绿原酸的抑菌机理主要有作用于细菌细胞壁和细胞膜使其通透性增加、影响细胞集群能力和生物膜的形成、诱导细胞内活性氧(Reactive Oxygen Species,ROS)耗竭、影响特定酶活性干扰代谢以及损伤细菌DNA等途径。该文综述了绿原酸在体内和体外条件下对食源性致病菌的抑菌效果及作用机制,旨在为绿原酸抑菌机制的深入研究和新型绿色抗菌剂的研发提供重要的理论依据。

Chlorogenic acid is a natural phenolic compound that can be effectively extracted from a variety of plants in nature,because it shows good inhibitory effect on a variety of foodborne pathogens both in vitro and in food matrices,it has a broad application prospect in the field of food safety.At present,it has been found that the antibacterial mechanism of chlorogenic acid mainly involves acting on bacterial cell walls and membranes to increase their permeability,affecting the ability of cell aggregation and the formation of biofilms,inducing intracellular ROS depletion,affecting enzyme activity to interfere with metabolism,and damaging DNA.This article summarizes the antibacterial effects and mechanisms of chlorogenic acid on foodborne pathogen in vitro and in vivo,aiming to provide important theoretical basis for in-depth research on the antibacterial mechanism of chlorogenic acid and the development of new eco-friendly antibacterial agents.