Moghimani Minoo, Noori Seyyed Mohammad Ali, Afshari Asma, Hashemi Mohammad
Medical Toxicology Research Center Mashhad University of Medical Sciences Mashhad Iran.
Department of Nutrition, Faculty of Medicine Mashhad University of Medical Sciences Mashhad Iran.
Food Sci Nutr. 2024 Feb 1;12(5):3068-3079. doi: 10.1002/fsn3.3987. eCollection 2024 May.
Recently, the use of D-amino acids as food preservatives has attracted considerable attention because these natural compounds do not have adverse effects on human health. In addition, D-amino acids such as D-tryptophan can reduce the harmful effects of other treatments. For instance, the use of D-tryptophan in food reduces the requirement for high temperatures and their damaging effects on nutrients such as proteins and vitamins. The purpose of this systematic review was to investigate the antimicrobial effect of D-tryptophan on food-borne pathogens in vitro and in food models. To identify related studies, scientific digital databases such as PubMed, Science Direct, and Google Scholar were searched from January 2000 to February 2023. The results of the studies showed that when D-tryptophan was used with other stresses such as using different salt concentrations, refrigeration, or high temperatures, it showed significant antimicrobial effects on Gram-positive and Gram-negative food-borne pathogens, and antibiofilm impacts were also observed with D-tryptophan. Since studies have shown that the antimicrobial activity of D-tryptophan depends on several factors, including the pathogen strain, the type of stress, and the concentration of D-tryptophan, and every article has focused on one of these factors, there is a need for a systematic review that summarizes and concludes the effect of all these factors on the antimicrobial activity of D-tryptophan against food-borne pathogens.
最近，D-氨基酸作为食品防腐剂的应用引起了广泛关注，因为这些天然化合物对人体健康没有不良影响。此外，诸如D-色氨酸之类的D-氨基酸可以减轻其他处理方式的有害影响。例如，在食品中使用D-色氨酸可降低对高温的需求以及高温对蛋白质和维生素等营养物质的破坏作用。本系统综述的目的是研究D-色氨酸在体外和食品模型中对食源性病原体的抗菌作用。为了识别相关研究，检索了2000年1月至2023年2月期间的科学数字数据库，如PubMed、Science Direct和谷歌学术。研究结果表明，当D-色氨酸与其他胁迫因素（如使用不同盐浓度、冷藏或高温）一起使用时，它对革兰氏阳性和革兰氏阴性食源性病原体显示出显著的抗菌作用，并且还观察到D-色氨酸具有抗生物膜的影响。由于研究表明D-色氨酸的抗菌活性取决于几个因素，包括病原体菌株、胁迫类型和D-色氨酸浓度，并且每篇文章都只关注其中一个因素，因此需要进行一项系统综述，总结并归纳所有这些因素对D-色氨酸抗食源性病原体抗菌活性的影响。
