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 Centre, Guangzhou, China.
Crit Rev Food Sci Nutr. 2023;63(13):1806-1821. doi: 10.1080/10408398.2023.2169245. Epub 2023 Jan 23.
The toxic reactive oxygen species (toxROS) is the reactive oxygen species (ROS) beyond the normal concentration of cells, which has inactivation and disinfection effects on foodborne bacteria. However, foodborne bacteria can adapt and survive by physicochemical regulation of antioxidant systems, especially through central carbon metabolism (CCM), which is a significant concern for food safety. It is thus necessary to study the antioxidant regulation mechanisms of CCM in foodborne bacteria under toxROS stresses. Therefore, the purpose of this review is to provide an update and comprehensive overview of the reconfiguration of CCM fluxes in foodborne bacteria that respond to different toxROS stresses. In this review, two key types of toxROS including exogenous toxROS (exo-toxROS) and endogenous toxROS (endo-toxROS) are introduced. Exo-toxROS are produced by disinfectants, such as HO and HOCl, or during food non-thermal processing such as ultraviolet (UV/UVA), cold plasma (CP), ozone (O), electrolyzed water (EW), pulsed electric field (PEF), pulsed light (PL), and electron beam (EB) processing. Endo-toxROS are generated by bioreagents such as antibiotics (aminoglycosides, quinolones, and β-lactams). Three main pathways for CCM in foodborne bacteria under the toxROS stress are also highlighted, which are glycolysis (EMP), pentose phosphate pathway (PPP), and tricarboxylic acid cycle (TCA). In addition, energy metabolisms throughout these pathways are discussed. Finally, challenges and future work in this area are suggested. It is hoped that this review should be beneficial in providing insights for future research on bacterial antioxidant CCM defence under both exo-toxROS stresses and endo-toxROS stresses.
有毒活性氧物质 (toxROS) 是指细胞内正常浓度之外的活性氧物质，它对食源性病原体具有灭活和消毒作用。然而，食源性病原体可以通过抗氧化系统的物理化学调节，特别是通过中心碳代谢 (CCM) 来适应和存活，这对食品安全是一个重大关注。因此，有必要研究 toxROS 应激下食源性病原体中 CCM 的抗氧化调节机制。因此，本综述的目的是提供一个更新和全面的概述，介绍食源性病原体对不同 toxROS 应激的 CCM 通量的重新配置。在本综述中，介绍了两种关键类型的 toxROS，包括外源性 toxROS (exo-toxROS) 和内源性 toxROS (endo-toxROS)。exo-toxROS 是由消毒剂（如 HO 和 HOCl）产生的，或在食品非热加工（如紫外线 (UV/UVA)、冷等离子体 (CP)、臭氧 (O)、电解水 (EW)、脉冲电场 (PEF)、脉冲光 (PL) 和电子束 (EB) 处理）过程中产生的。endo-toxROS 是由生物试剂（如抗生素（氨基糖苷类、喹诺酮类和β-内酰胺类））产生的。还强调了 toxROS 应激下食源性病原体中 CCM 的三种主要途径，即糖酵解 (EMP)、戊糖磷酸途径 (PPP) 和三羧酸循环 (TCA)。此外，还讨论了这些途径中的能量代谢。最后，提出了该领域的挑战和未来工作。希望本综述能为未来研究 exo-toxROS 应激和 endo-toxROS 应激下细菌抗氧化 CCM 防御提供有价值的见解。
