摘要
抗生素滥用及其产生的细菌多重耐药性问题已严重危害人类健康和食品产业发展。新型抗生素开发存在诸多困难,而植物源天然产物资源丰富,是天然抑菌剂,可作为抗生素佐剂与抗生素联合抑菌,有效减少抗生素的使用量,减轻对环境和社会的影响。本文综述了植物源天然产物单独以及和抗生素联用的抑菌效果、抑菌机理,在食品工业中的应用现状,以期为减少抗生素的滥用,开发新型抗生素佐剂提供参考。
The overuse of antibiotics and resulting multi-drug resistance of bacteria have seriously jeopardized human health and the development of the food industry.There are many difficulties in the development of new antibiotics,although fortunately there are abundant resources of plant-derived natural products as antibacterial adjuvants,which can be used to inhibit bacteria in combination with antibiotics,thereby effectively reducing the dosage of antibiotics and alleviating the impact on the environment and society.In this paper,the antibacterial effects and mechanisms of plant-derived natural products alone and in combination with antibiotics as well as their application in the food industry are reviewed,which will provide reference for the development of new antibiotic adjuvants to reduce the abuse of antibiotics.
作者
郭钦
张春艳
彭凯
蔡佳惠
GUO Qin;ZHANG Chunyan;PENG Kai;CAI Jiahui(School of Food and Biological Engineering,Jiangsu University,Zhenjiang 212013,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2020年第23期255-265,共11页
Food Science
基金
国家自然科学基金青年科学基金项目(31201373)
江苏大学人才启动基金项目(1281360012)。
关键词
抗生素佐剂
植物源天然产物
抗生素
联合抑菌作用
antibiotic adjuvants
plant-derived natural products
antibiotics
combined antibacterial effects
