College of Food Science and Engineering, Jilin University, 5333 Xi'an Road, Changchun, Jilin 130062, People's Republic of China.
J Agric Food Chem. 2022 Mar 2;70(8):2450-2465. doi: 10.1021/acs.jafc.1c06773. Epub 2022 Feb 16.
Staphylococcal enterotoxins (SEs) secreted by frequently contaminate food and cause serious foodborne diseases but are ignored during food processing and even cold-chain storage. Notably, SEs are stable and resistant to harsh sterilization environments, which can induce more serious hazards to public health than the bacterium itself. Therefore, it is necessary to develop promising strategies to control SE contamination in food and improve food safety. Natural products not only have various pharmaceutical properties, such as antimicrobial and antitoxin activities, but they are also eco-friendly, safe, nutritive, and barely drug-resistant. Here, the hazards of SEs and the promising natural compounds with different inhibitory mechanisms are summarized and classified. The key points of future research and applications for natural products against bacterial toxin contamination in food are also prospected. Overall, this review may provide enlightening insights for screening effective natural compounds to prevent foodborne diseases caused by bacterial toxins.
金黄色葡萄球菌肠毒素（SEs）经常由金黄色葡萄球菌分泌而污染食物，引起严重的食源性疾病，但在食品加工过程中甚至冷链储存过程中都被忽视。值得注意的是，SEs 稳定且能抵抗恶劣的灭菌环境，这比细菌本身更能对公众健康造成严重危害。因此，有必要开发有前景的策略来控制食品中的 SE 污染，提高食品安全。天然产物不仅具有多种药物特性，如抗菌和抗毒素活性，而且还具有环保、安全、营养和几乎没有耐药性等优点。在这里，总结和分类了 SEs 的危害以及具有不同抑制机制的有前途的天然化合物。还展望了未来针对食品中细菌毒素污染的天然产物的研究和应用的重点。总的来说，这篇综述可能为筛选有效天然化合物以预防由细菌毒素引起的食源性疾病提供有益的见解。
