Wuya College of Innovation, Key Laboratory of Structure-Based Drug Design & Discovery, Ministry of Education, Shenyang Pharmaceutical University, Shenyang 110016, China.
Wuya College of Innovation, Key Laboratory of Structure-Based Drug Design & Discovery, Ministry of Education, Shenyang Pharmaceutical University, Shenyang 110016, China; Institute of Structural Pharmacology & TCM Chemical Biology, Fujian Key Laboratory of Chinese Materia Medica, College of Pharmacy, Fujian University of Traditional Chinese Medicine, Fuzhou 350122, China.
Food Res Int. 2024 Aug;190:114548. doi: 10.1016/j.foodres.2024.114548. Epub 2024 May 29.
Synthetic preservatives are widely used in the food industry to control spoilage and growth of pathogenic microorganisms, inhibit lipid oxidation processes and extend the shelf life of food. However, synthetic preservatives have some side effects that can lead to poisoning, cancer and other degenerative diseases. With the improvement of living standards, people are developing safer natural preservatives to replace synthetic preservatives, including plant derived preservatives (polyphenols, essential oils, flavonoids), animal derived preservatives (lysozyme, antimicrobial peptide, chitosan) and microorganism derived preservatives (nisin, natamycin, ε-polylysine, phage). These natural preservatives exert antibacterial effects by disrupting microbial cell wall/membrane structures, interfering with DNA/RNA replication and transcription, and affecting protein synthesis and metabolism. This review summarizes the natural bioactive compounds (polyphenols, flavonoids and terpenoids, etc.) in these preservatives, their antioxidant and antibacterial activities, and safety evaluation in various products.
合成防腐剂被广泛应用于食品工业，以控制腐败和致病性微生物的生长，抑制脂质氧化过程，延长食品的保质期。然而，合成防腐剂有一些副作用，可能导致中毒、癌症和其他退行性疾病。随着生活水平的提高，人们正在开发更安全的天然防腐剂来替代合成防腐剂，包括植物源防腐剂（多酚、精油、类黄酮）、动物源防腐剂（溶菌酶、抗菌肽、壳聚糖）和微生物源防腐剂（乳酸链球菌素、纳他霉素、ε-聚赖氨酸、噬菌体）。这些天然防腐剂通过破坏微生物的细胞壁/膜结构、干扰 DNA/RNA 的复制和转录、影响蛋白质的合成和代谢来发挥抗菌作用。本文综述了这些防腐剂中天然生物活性化合物（多酚、类黄酮和萜类化合物等）的抗氧化和抗菌活性，以及在各种产品中的安全性评价。
