肉桂醛防控食源性致病菌及其生物被膜的研究进展

Cinnamaldehyde for the Prevention and Control of Foodborne Pathogens and Their Biofilms:a Review of Research and Applications

生物被膜是食源性致病菌在食品加工环境中的主要存在形式。与浮游细菌不同,生物被膜结构复杂,黏附性强且抗逆性高,常规消杀手段难以将其根除。肉桂醛因其广谱抗菌活性和良好的生物被膜抑制效果,在防控食源性致病菌生物被膜方面受到广泛关注。本文总结肉桂醛对常见食源性致病菌抗菌及其抗生物被膜作用的研究进展,从抑制细菌黏附、抗菌作用及抗群体感应作用3个方面系统分析肉桂醛抗生物被膜的作用机制,并阐述纳米级肉桂醛在抗菌方面的应用,旨在为食品行业生物被膜的防控策略提供参考,以期更好地保障食品质量与安全。

Foodborne pathogens exist primarily as biofilms in the food processing environment.Different from planktonic bacteria,biofilm has a complex structure,strong adhesion and high resistance to conventional disinfection methods.Cinnamaldehyde,a plant-derived compound,has garnered widespread attention as a new strategy for combating foodborne pathogen biofilms due to its broad-spectrum antibacterial activity and significant inhibitory effect on biofilm.This paper summarizes recent progress in research on cinnamaldehyde’s antibacterial and anti-biofilm effects on common foodborne pathogens.The underlying mechanism of action is systematically analyzed from three aspects:anti-bacterial adhesion,antibacterial and anti-quorum sensing effects.Furthermore,the application of nanoscale cinnamaldehyde as antibacterial agent is elaborated.The aim is to provide a reference for the prevention and control of biofilm in order to better guarantee food quality and safety.