Unveiling the antibacterial potential of anthocyanins - a comprehensive review on this natural plant extract.

IF 7.3 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Critical reviews in food science and nutrition Pub Date : 2024-10-01 DOI:10.1080/10408398.2024.2411411

Haotian Deng, Xianjun Meng, Bo Xue, Lianwei Li

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Abstract

With the gradual prohibition of antibiotic fungicides, it is of great significance to develop high-efficient, nontoxic and environmental-friendly antimicrobial agents. Anthocyanin is a natural plant polyphenol pigment which shows antibacterial, anti-inflammatory and antioxidant effects through inhibiting the synthesis of bacterial cell wall, interfering bacterial respiratory metabolism, and inducing bacterial autolysis. As a typical antibacterial agent, anthocyanins have been widely used in various fields, including biological pesticides or feed additives in agricultural production, anti-inflammatory and antibacterial wound dressings in medicine, etc. However, the structure of anthocyanins is unstable, which limits its practical application. In this article, the biological activity, antibacterial mechanism and stabilization strategy of anthocyanins as antibacterial agents were reviewed. The safety, application scope and methods of anthocyanins were discussed. In addition, the challenges and development prospects of anthocyanin extract antibacterial technology were also prospected. This will be the direction for researchers to further explore and better apply anthocyanins to practical production and application.

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揭示花青素的抗菌潜力--关于这种天然植物提取物的全面综述。

随着抗生素杀菌剂的逐步禁用，开发高效、无毒、环保的抗菌剂具有重要意义。花青素是一种天然植物多酚色素，它通过抑制细菌细胞壁的合成、干扰细菌呼吸代谢、诱导细菌自溶等途径，发挥抗菌、消炎和抗氧化作用。作为一种典型的抗菌剂，花青素已被广泛应用于各个领域，包括农业生产中的生物农药或饲料添加剂、医药中的消炎抗菌伤口敷料等。然而，花青素的结构不稳定，限制了其实际应用。本文综述了花青素作为抗菌剂的生物活性、抗菌机理和稳定化策略。还讨论了花青素的安全性、应用范围和方法。此外，还探讨了花青素提取物抗菌技术面临的挑战和发展前景。这将为研究人员进一步探索和更好地将花青素应用于实际生产和应用指明方向。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Critical reviews in food science and nutrition 工程技术-食品科技

CiteScore

22.60

自引率

4.90%

发文量

600

审稿时长

7.5 months

期刊介绍： Critical Reviews in Food Science and Nutrition serves as an authoritative outlet for critical perspectives on contemporary technology, food science, and human nutrition. With a specific focus on issues of national significance, particularly for food scientists, nutritionists, and health professionals, the journal delves into nutrition, functional foods, food safety, and food science and technology. Research areas span diverse topics such as diet and disease, antioxidants, allergenicity, microbiological concerns, flavor chemistry, nutrient roles and bioavailability, pesticides, toxic chemicals and regulation, risk assessment, food safety, and emerging food products, ingredients, and technologies.