食源性致病菌导致的食品安全问题已成为世界上重要的公共卫生问题之一，寻找高效且安全的天然抑菌剂引起人们的关注。目前有研究表明低聚糖类物质如果胶低聚糖、低聚壳聚糖、褐藻胶低聚糖等具有较好的抑菌效果，并且低聚糖大多来源于植物胶、甲壳动物，天然海藻多糖等自然物质，对环境污染较小；因此低聚糖能够作为潜在的天然抑菌剂被广泛应用在食品行业中，具有一定的研究意义和应用前景，已经逐渐成为食品行业新的研究热点。该研究综述了几种低聚糖对食源性致病菌的抑菌作用，并分析总结了其抑菌机制：一是低聚糖破坏细菌细胞壁和细胞膜，二是渗入细胞内部破坏蛋白质和核酸物质；同时展望了低聚糖在涂膜保鲜和作为食品添加剂两方面的应用，以期为进一步深入研究低聚糖的作用和在食品行业的应用提供理论参考。

Food safety issues caused by foodborne pathogenic bacteria have become important global public health concerns. In this context, efficient and safe natural antibacterial agents have attracted attention. Latest research has shown that oligosaccharides, such as pectin, chitosan, and alginate oligosaccharides, produce excellent bacteriostatic effects, and most of these oligosaccharides are natural, such as those in plant gums and resins and polysaccharides derived from seaweeds, causing negligible environmental pollution. Therefore, oligosaccharides can be widely applied as natural antibacterial agents in the food industry, have certain research significance and application prospects, and have therefore gradually emerged a novel research hotspot in the food industry. In this review, the antibacterial effects of several oligosaccharides on foodborne pathogenic bacteria are summarized and the underlying antibacterial mechanisms are explored. First, oligosaccharides destroy bacterial cell walls and membranes; thereafter, they penetrate into the bacterial cells to damage proteins and nucleic acids. In addition, the applications of oligosaccharides as coating preservatives and food additives are introduced to further investigate their roles and provide a theoretical basis for their application in the food industry.

国家自然科学基金项目（32102095；32200078）