Teagasc, Food Research Centre, Ashtown, 15 Dublin, Ireland.
Department of Food Hygiene and Technology and Institute of Food Science and Technology, University of León, 24071 León, Spain.
Mar Drugs. 2021 Apr 11;19(4):211. doi: 10.3390/md19040211.
The exponential growth of emerging multidrug-resistant microorganisms, including foodborne pathogens affecting the shelf-life and quality of foods, has recently increased the needs of the food industry to search for novel, natural and eco-friendly antimicrobial agents. Macroalgae are a bio-diverse group distributed worldwide, known to produce multiple compounds of diverse chemical nature, different to those produced by terrestrial plants. These novel compounds have shown promising health benefits when incorporated into foods, including antimicrobial properties. This review aims to provide an overview of the general methods and novel compounds with antimicrobial properties recently isolated and characterized from macroalgae, emphasizing the molecular pathways of their antimicrobial mechanisms of action. The current scientific evidence on the use of macroalgae or macroalgal extracts to increase the shelf-life of foods and prevent the development of foodborne pathogens in real food products and their influence on the sensory attributes of multiple foods (i.e., meat, dairy, beverages, fish and bakery products) will also be discussed, together with the main challenges and future trends of the use of marine natural products as antimicrobials.
新兴的多药耐药微生物（包括影响食品保质期和质量的食源性病原体）呈指数级增长，这使得食品行业最近对新型天然环保型抗菌剂的需求增加。藻类是分布广泛的生物多样性群体，已知能产生多种不同化学性质的化合物，与陆地植物产生的化合物不同。这些新型化合物在添加到食品中时显示出有希望的健康益处，包括抗菌特性。本综述旨在概述最近从藻类中分离和鉴定出的具有抗菌特性的一般方法和新型化合物，强调其抗菌作用机制的分子途径。还将讨论藻类或藻类提取物在延长食品保质期和防止实际食品中食源性病原体生长以及对多种食品（即肉类、乳制品、饮料、鱼类和烘焙产品）感官特性的影响的当前科学证据，以及海洋天然产物作为抗菌剂的主要挑战和未来趋势。
