抗菌剂
多糖
抗菌活性
化学
机制(生物学)
生物技术
细菌
生化工程
微生物学
生物
生物化学
工程类
遗传学
哲学
认识论
作者
Zichao Wang,Qi Sun,Huiru Zhang,Jiaqi Wang,Qianzhen Fu,Hanzhen Qiao,Qi Wang
标识
DOI:10.1016/j.lwt.2021.111929
摘要
Foodborne pathogenic bacteria is a serious threat to food safety, endangers human health, and can cause huge economic losses. Thus, there is a vital need for development of novel anti-bacterial agents with feature of enhanced antimicrobial activity and high bio-safety, which have almost no influence on textural and flavor perspectives of foods. Polysaccharides are natural macromolecular polymers that are widespread in nature and have attracted much attention due to their significant bio-activities. Although polysaccharides have been demonstrated for their activities against foodborne pathogens, their antibacterial abilities and modes of action have not been systematically discussed. This review presented herein focuses on diverse antibacterial mechanisms of polysaccharides. Actually, their antibacterial mode of action was shown to be via damaging cellular structural and inhibiting bioenergetics metabolism. Additionally, for the higher antibacterial activity, probably also the new antibacterial mechanism of polysaccharides and the strategies should be developed. Accordingly, this review could open the door for the production and application of polysaccharides as novel antibacterial agents and green preservatives in the food field.
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