Research and Application Progress of Oligosaccharides against Foodborne Pathogens
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Abstract:
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.
