乳酸菌细菌素：安全有效的抗菌剂。
Lactic Acid Bacteria Bacteriocins: Safe and Effective Antimicrobial Agents.
作者信息
Chen Xiaoyu, Bai Huili, Mo Weiliang, Zheng Xunan, Chen Hailan, Yin Yangyan, Liao Yuying, Chen Zhongwei, Shi Qingchi, Zuo Zecheng, Liang Zhengmin, Peng Hao
机构信息
Guangxi Key Laboratory of Animal Breeding, Disease Control and Prevention, College of Animal Science and Technology, Guangxi University, Nanning 530004, China.
Guangxi Key Laboratory of Veterinary Biotechnology, Guangxi Veterinary Research Institute, Nanning 530001, China.
出版信息
Int J Mol Sci. 2025 Apr 26;26(9):4124. doi: 10.3390/ijms26094124.
Antibiotic-resistant bacteria are major contributors to food spoilage, animal diseases, and the emergence of multidrug-resistant (MDR) bacteria in healthcare, highlighting the urgent need for effective treatments. Bacteriocins produced by lactic acid bacteria (LAB) have gained attention for their non-toxic nature and strong antimicrobial properties. LAB-derived bacteriocins have been successfully applied in food preservation and are classified by the U.S. Food and Drug Administration (FDA) as 'food-grade' or 'generally recognized as safe' (GRAS). This review summarizes recent progress in the production, purification, and emerging applications of LAB bacteriocins. It emphasizes their versatility in food preservation, agriculture, and medicine, providing insights into their role in antimicrobial development and functional food innovation.
抗生素耐药细菌是导致食品腐败、动物疾病以及医疗保健领域多重耐药（MDR）细菌出现的主要因素，凸显了对有效治疗方法的迫切需求。乳酸菌（LAB）产生的细菌素因其无毒性质和强大的抗菌特性而受到关注。源自LAB的细菌素已成功应用于食品保鲜，并被美国食品药品监督管理局（FDA）归类为“食品级”或“一般认为安全”（GRAS）。本综述总结了LAB细菌素在生产、纯化和新兴应用方面的最新进展。它强调了它们在食品保鲜、农业和医学方面的多功能性，为其在抗菌剂开发和功能性食品创新中的作用提供了见解。
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