School of Food Science and Engineering, South China University of Technology, Guangzhou, China.
Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou, China.
Compr Rev Food Sci Food Saf. 2021 Nov;20(6):5675-5697. doi: 10.1111/1541-4337.12835. Epub 2021 Oct 3.
Food safety is veryimportant in our daily life. In food processing or disinfection, microorganisms are commonly exposed to oxidative stress perturbations. However, microorganisms can adapt and respond to physicochemical interventions, leading to difficulty and complexity for food safety assurance. Therefore, understanding the response mechanisms of microbes and providing an overview of the responses under oxidative stress conditions are beneficial for ensuring food safety for the industry. The current review takes the metabolomics approach to reveal small metabolite signatures and key pathway alterations during oxidative stress at the molecular and technical levels. These alterations are involved in primary oxidative stress responses due to inactivation treatments such as using hypochlorite (HOCl), hydrogen peroxide (H O ), electrolyzed water (EW), irradiation, pulsed light (PL), electron beam (EB), and secondary oxidative stress responses due to exposures to excessive conditions such as heat, pressure, acid, and alkaline. Details on the putative origin of exogenous or endogenous reactive oxygen species (ROS) are discussed, with particular attention paid to their effects on lipid, amino acid, nucleotide, and carbohydrate metabolism. In addition, mechanisms on counteracting oxidative stresses, stabilization of cell osmolality as well as energy provision for microbes to survive are also discussed.
食品安全在我们的日常生活中非常重要。在食品加工或消毒过程中，微生物通常会受到氧化应激的影响。然而，微生物可以适应和响应理化干预，这使得食品安全保障变得困难和复杂。因此，了解微生物的反应机制，并概述其在氧化应激条件下的反应，有助于确保工业食品安全。本综述采用代谢组学方法，从分子和技术层面揭示了氧化应激下微生物的小分子代谢物特征和关键途径变化。这些变化涉及由于使用次氯酸盐 (HOCl)、过氧化氢 (H O )、电解水 (EW)、辐照、脉冲光 (PL)、电子束 (EB) 等灭活处理而引起的初级氧化应激反应，以及由于暴露于过热、高压、酸碱等过度条件而引起的次级氧化应激反应。讨论了外源性或内源性活性氧 (ROS) 的假定来源的详细信息，特别关注它们对脂类、氨基酸、核苷酸和碳水化合物代谢的影响。此外，还讨论了微生物抵抗氧化应激、稳定细胞渗透压以及提供能量以维持生存的机制。
