植物提取物作为群体感应抑制剂对食品腐败研究现状

Research Status of Plant Extracts as Quorum Sensing Inhibitors against Food Spoilage

摘要:

食品腐败和食品相关细菌的生物膜形成是食品工业中的重要问题。现阶段研究表明，群体感应（Quorum Sensing, QS）在食物腐败、生物膜的形成和食源性疾病的发生之中发挥着重要作用。因此利用群体感应抑制剂（Quorum Sensing Inhibitors, QSI）干扰或阻断细菌的群体感应系统可以作为减少食品腐败产生的有效手段。目前已有研究表明从植物中提取出的活性物质具有很强的抑制群体感应的能力，基于这些活性物质的潜力，植物提取物被开发为新型的食品防腐剂。因此本文首先介绍了群体感应系统及群体感应抑制剂的概念和类型，随后重点综述了植物提取物中的活性成分对群体感应系统抑制作用的研究与应用，以期为从天然植物化合物中发现和筛选安全、高效的QSI提供参考。

Abstract:

Food spoilage and biofilm formation associated with food bacteria are an important issues in the food industry. Current studies have shown that quorum sensing (QS) plays a vital role in food spoilage, biofilm formation and the occurrence of foodborne diseases. Therefore, the use of quorum sensing inhibitors (QSI) to interfere with or block bacterial QS systems can be used as an effective means to reduce food spoilage. At present, studies have shown that the active substances extracted from plants have a strong ability to inhibit quorum sensing, and based on the potential of these active substances, plant extracts have been developed as new food preservatives. Thus, this review firstly introduces the concept and types of quorum sensing systems and quorum sensing inhibitors, and then focuses on the research and application of the inhibitory effect of active ingredients in plant extracts on quorum sensing systems, in order to provide a reference for the discovery and screening of safe and efficient QSI from natural plant compounds.