Ma Dexter S L, Tan Loh Teng-Hern, Chan Kok-Gan, Yap Wei Hsum, Pusparajah Priyia, Chuah Lay-Hong, Ming Long Chiau, Khan Tahir Mehmood, Lee Learn-Han, Goh Bey-Hing
Biofunctional Molecule Exploratory Research Group, School of Pharmacy, Monash University Malaysia, Bandar Sunway, Malaysia.
Novel Bacteria and Drug Discovery Research Group, School of Pharmacy, Monash University Malaysia, Bandar Sunway, Malaysia.
Front Pharmacol. 2018 Feb 19;9:102. doi: 10.3389/fphar.2018.00102. eCollection 2018.
Bacterial foodborne pathogens are a significant health burden and the recent emergence of pathogenic resistant strains due to the excessive use of antibiotics makes it more difficult to effectively treat infections as a result of contaminated food. Awareness of this impending health crisis has spurred the search for alternative antimicrobials with natural plant antimicrobials being among the more promising candidates as these substances have good acceptability and likely low toxicity levels as they have long been used in traditional medicines. Resveratrol (3,5,4'-trihydroxystilbene) is a naturally occurring stilbenoid which has been gaining considerable attention in medical field due to its diverse biological activities - it has been reported to exhibit antioxidant, cardioprotective, anti-diabetic, anticancer, and antiaging properties. Given that resveratrol is phytoalexin, with increased synthesis in response to infection by phytopathogens, there has been interest in exploring its antimicrobial activity. This review aims to provide an overview of the published data on the antibacterial activity of resveratrol against foodborne pathogens, its mechanisms of action as well as its possible applications in food packing and processing; in addition we also summarize the current data on its potential synergism with known antibacterials and future research and applications.
食源性病原体是一项重大的健康负担，由于抗生素的过度使用，近期出现的致病性耐药菌株使得因食用受污染食物而导致的感染更难得到有效治疗。对这一即将到来的健康危机的认识促使人们寻找替代抗菌剂，天然植物抗菌剂是更有前景的候选者之一，因为这些物质具有良好的可接受性，而且由于长期用于传统药物，其毒性水平可能较低。白藜芦醇（3,5,4'-三羟基茋）是一种天然存在的芪类化合物，因其多样的生物活性在医学领域受到了广泛关注——据报道，它具有抗氧化、心脏保护、抗糖尿病、抗癌和抗衰老特性。鉴于白藜芦醇是一种植保素，在受到植物病原体感染时其合成会增加，因此人们对探索其抗菌活性产生了兴趣。本综述旨在概述已发表的关于白藜芦醇对食源性病原体抗菌活性的数据、其作用机制以及在食品包装和加工中的可能应用；此外，我们还总结了目前关于其与已知抗菌剂潜在协同作用的数据以及未来的研究和应用。
