酚类物质能否减轻食源性病原体的抗微生物药物耐药性?

IF 8.9 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Wladimir Padilha da Silva , Graciela V Lopes , Tassiana Ramires , Natalie R Kleinubing
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引用次数: 0

摘要

抗微生物药物耐药性细菌的出现对公众健康构成越来越大的威胁,因此有必要寻找控制致病微生物的替代办法。在叶子、茎、根、花和水果中发现的酚类物质可能被用作食品中的抗菌剂。研究最广泛的化合物是丁香酚、香芹酚、百里香酚、白藜芦醇、肉桂醛和邻苯三酚。它们已经通过不同的作用机制证明了对食源性病原体的抗菌特性。酚类物质可能与抗菌素协同作用,扩大抗菌素的作用谱并逆转抗菌素耐药性。此外,它们可以调节与细菌耐药性和毒力相关的基因,科学证据表明,酚类化合物可以帮助减轻食源性病原体的抗微生物药物耐药性。本文综述了酚类化合物对食源性病原体的抗菌潜力、与临床抗菌药物的协同作用以及调节细菌基因表达的能力,旨在回答这些化合物是否可以减轻食源性病原体的耐药性。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

May phenolics mitigate the antimicrobial resistance in foodborne pathogens?

May phenolics mitigate the antimicrobial resistance in foodborne pathogens?

The emergence of antimicrobial-resistant bacteria represents an increasing threat to public health, making it necessary to search for alternatives to control pathogenic microorganisms. Phenolics, found in leaves, stems, roots, flowers, and fruits can potentially be used as antimicrobials in foods. The most extensively studied compounds are eugenol, carvacrol, thymol, resveratrol, cinnamaldehyde, and pyrogallol. They have demonstrated antimicrobial properties against foodborne pathogens through different mechanisms of action. Phenolics may synergize with antimicrobials, expanding the spectrum of action of the antimicrobial or even reversing antimicrobial resistance. Furthermore, they can modulate genes associated with bacterial resistance and virulence, with scientific evidence that phenolic compounds can help mitigate antimicrobial resistance in foodborne pathogens. This review describes the antibacterial potential of phenolic compounds against foodborne pathogens, their synergistic action with clinical antimicrobial agents, and their capacity to modulate the expression of bacterial genes, aiming to answer whether these compounds can mitigate antimicrobial resistance in foodborne pathogens.

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来源期刊
Current Opinion in Food Science
Current Opinion in Food Science Agricultural and Biological Sciences-Food Science
CiteScore
18.40
自引率
4.00%
发文量
157
审稿时长
92 days
期刊介绍: Current Opinion in Food Science specifically provides expert views on current advances in food science in a clear and readable format. It also evaluates the most noteworthy papers from original publications, annotated by experts. Key Features: Expert Views on Current Advances: Clear and readable insights from experts in the field regarding current advances in food science. Evaluation of Noteworthy Papers: Annotated evaluations of the most interesting papers from the extensive array of original publications. Themed Sections: The subject of food science is divided into themed sections, each reviewed once a year.
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