β-环糊精主客体识别抗菌剂及抗菌性能研究进展

细菌污染与人类的生存息息相关,随着多重耐药细菌的增加,提高抗菌剂抗菌性能、抑制细菌传播和感染成为抗菌剂研究领域的热点问题。利用β-环糊精的包结作用与抗菌剂主客体识别改善抗菌剂的理化性质,增强抗菌剂的抗菌性能引起了广泛关注。环糊精具有内疏水外亲水的特殊结构,疏水内腔可选择性地与空腔大小相匹配的疏水客体分子进行主客体识别,将抗菌剂包合,从而改善抗菌剂理化性质,提高抗菌剂抗菌性能。本文综述了β-环糊精及其衍生物与有机抗菌剂、天然抗菌剂主客体识别对抗菌剂理化性质及抗菌性能的影响,分析了主客体识别的包合机理及主客体之间的作用,系统地归纳总结了环糊精主客体识别抗菌剂对不同细菌的抗菌作用及在医药、纺织、食品等领域的应用研究现状,以期为环糊精主客体识别抗菌剂的深入研究及应用提供参考。     

纳米酶的抗菌作用及其机制研究进展

抗生素类药物的发现和使用给人类提供了抗击细菌感染的强大武器。但是,抗生素长期使用导致的细菌耐药问题限制了其在临床上的应用。开发新型的基于纳米酶(Nano-Enzyme)的新型抗菌剂为解决上述问题提供了新思路。将纳米酶可以归为两大类:一类是酶和纳米材料的复合材料;另一类是纳米材料本身具有类酶活性。因为银(Ag)纳米粒子是历史最悠久且研究最广泛的纳米抗菌剂,而且其抗菌机制多样化,因此将Ag纳米粒子的抗菌机制和最新进展单独论述。纳米抗菌剂可以组合多种抗菌机制协同抗菌,从而提高其抗菌性能。因此,在这篇综述中系统介绍了Ag纳米粒子和上述2种类型纳米抗菌剂的最新研究进展和抗菌机制,重点介绍了纳米材料的物理性质对抗菌活性和生物安全性的影响。最后,该综述还强调了该领域目前面临的问题和挑战,并对该领域的发展前景进行了展望。     

纳米银胶/壳聚糖复合抗菌剂的制备及其在洗涤产品中抗菌性能

本文研究了纳米银胶/壳聚糖抗菌剂的制备及其形貌的表征分析,以大肠杆菌为代表菌株,研究了复合抗菌剂在洗涤产品中的抗菌效率及抗菌的稳定性,结果说明复合抗菌剂在洗涤产品中添加1.0%时,其抗菌效率达99%,经180 d长期分析,其抗菌活性仍保持95%左右。此外,复合抗菌剂对不同菌株的抗菌性能也均较强。     

纳米银/植物源复合抗菌剂的制备及其抑菌性能的研究

以硝酸银作为银源,水溶性淀粉作保护剂,丙酮酸钠作还原剂,氨水提供碱性环境来制备纳米银胶,并以聚乙烯吡咯烷酮(PVP)作分散稳定剂,复配红景天提取液和无患子提取液制备出纳米银/植物源复合抗菌剂。实验结果表明,纳米银胶或植物提取液仅对部分细菌或霉菌有较强抑制效果,而复合抗菌剂对细菌、霉菌均有很强抑制效果。在湿巾液中添加0.5%复合抗菌剂时,其对大肠杆菌,金黄色葡萄球菌和白色念珠菌的抗菌效率可达99%,且经过常温六个月、高温55℃一个月保存后,其抗菌活性分别可达到95%、90%左右,表明复合抗菌剂具有较强的抗菌效率及抗菌稳定性。     

食品抗菌包装系统的研究与展望

飞速发展的经济水平已在不知不觉间改变了人们以往的生活方式,便捷高效也已成为现代社会人们生活所追求的目标,而为了让在如此快节奏生活中的人们可以更方便的享受到饮食的保障,各类方便食品也就在这种环境下应运而生,这些食品在为人们提供方便的同时,对食品的包装问题一直以来都是各个食品生产厂商所关注的课题,尤其是在近几年随着食品安全问题的不断爆出,社会公众对于食品包装的安全问题就显得格外关心,此时,一种名为"活性包装技术"的新型食品包装方式便进入了人们的视线。而这其中又以"食品抗菌包装技术"最为突出,这种技术因其可以大幅度的延长食品的质量期限而备受各大食品生产厂商的关注。本文就以现今"抗菌包装技术"在食品包装领域里发展出的几种包装类型为讨论依据,在对其包装系统中的几类抗菌剂做出一些概括的同时,也对"抗菌包装技术"的未来发展做出了一些展望。     

高抗菌活性乳酸菌拮抗食源性致病菌的研究进展

食源性致病菌严重威胁人类的生命健康。服用抗生素是目前最有效的治疗手段。但不规范使用抗生素,导致耐药性细菌日趋普遍。乳酸菌是公认的食品级安全微生物,因其具有拮抗致病菌、增强免疫功能、加强肠道屏障、平衡肠道菌群等功能而具有良好的应用前景,有望成为下一代安全、稳定、经济的生物抗菌剂,以减少甚至替代抗生素的使用。本文通过阐述乳酸菌抗菌物质、抗菌机制及抗菌功能特性等,以促进乳酸菌的研究和应用。     

溶菌酶及其分子改造研究进展

溶菌酶是一种优异的天然抗菌蛋白,可以成为抗生素和化学防腐剂的有效替代物,解决日益严峻的细菌耐药性问题和抗生素残留、化学防腐剂超标等食品安全问题。因此,深入研究并构建具有新型广谱杀菌能力的溶菌酶,对食品、医药、畜牧等行业的发展有着重要意义。对溶菌酶的分类、胞壁质酶活性和非酶活性杀菌性质以及蛋白质改造方法,特别是利用现代生物技术对溶菌酶进行抗菌活性增强、抗菌谱拓展的研究进行了综述和展望。     

纳米抗菌剂抗菌性能研究进展

纳米抗菌剂是新型高效的抗菌材料,使用安全、方便,稳定性好,抗菌谱广,抗菌效力强,已逐步应用于纺织、建筑、医疗等行业。我们分析了近几年对抗菌纳米粒子及其复合物的实验研究,简要综述纳米抗菌剂抗菌活性的研究成果,展望纳米抗菌剂发展的主要趋势,为制备更直接有效的纳米抗菌剂提供理论基础和实验研究依据。     

植物精油的抗菌特性及在食品工业中应用研究新进展

概述了植物精油和其单组分的来源、安全性评价、抗菌性能以及在食品工业上应用研究的新进展。并简要讨论了在食品应用中,食物中脂肪、蛋白、水、盐、pH等含量以及外在条件如包装、精油的添加形态和病菌的特性对植物精油的抗菌活性的影响。     

一种新型仿生抗菌剂的功能研究

抗菌剂α-炔丙基-γ-亚甲基-γ-丁内酯是以天然抗菌物质原白头翁素为基础,利用仿生技术合成出的新型抗菌剂.通过悬液杀菌法进行最小抑菌浓度测定、悬液定量法及活体菌落计数法进行最小杀菌浓度测定等生化试验对其抗菌效果进行了检验;通过细胞壁结构的完整性实验及透射电镜观察等理化实验对其抗菌机理做初步研究,为其应用于实践提供依据.抗菌剂α-炔丙基-γ-亚甲基-γ-丁内酯对大肠杆菌、金黄色葡萄球菌、白色念珠菌及马拉色菌均具有良好的抑菌作用,对马拉色菌的抑菌作用尤为突出,并对其具有良好的杀菌作用.其对马拉色菌的最小抑菌浓度为0.5mg/ml,当其浓度在10mg/ml时,对马拉色菌具有瞬杀作用(作用1min对球形马拉色菌的杀灭率可达到99.99％).通过胞壁完整性实验以及电镜观察实验表明该抗菌剂的抑菌机制并不是完全破坏胞壁结构,但是对细胞壁有一定影响.     

Food packaging’s materials: A food safety perspective

Food packaging serves purposes of food product safety and easy handling and transport by preventing chemical contamination and enhancing shelf life, which provides convenience for consumers. Various types of materials, including plastics, glass, metals, and papers and their composites, have been used for food packaging. However, owing to consumers’ increased health awareness, the significance of transferring harmful materials from packaging materials into foods is of greater concern. This review highlights the interactions of food with packaging materials and elaborates the mechanism, types, and contributing factors of migration of chemical substances from the packaging to foods. Also, various types of chemical migrants from different packaging materials with their possible impacts on food safety and human health are discussed. We conclude with a future outlook based on legislative considerations and ongoing technical contributions to optimization of food–package interactions.     

An overview of foodborne pathogen detection: In the perspective of biosensors

Food safety is a global health goal and the foodborne diseases take a major crisis on health. Therefore, detection of microbial pathogens in food is the solution to the prevention and recognition of problems related to health and safety. For this reason, a comprehensive literature survey has been carried out aiming to give an overview in the field of foodborne pathogen detection. Conventional and standard bacterial detection methods such as culture and colony counting methods, immunology-based methods and polymerase chain reaction based methods, may take up to several hours or even a few days to yield an answer. Obviously this is inadequate, and recently many researchers are focusing towards the progress of rapid methods. Although new technologies like biosensors show potential approaches, further research and development is essential before biosensors become a real and reliable choice. New bio-molecular techniques for food pathogen detection are being developed to improve the biosensor characteristics such as sensitivity and selectivity, also which is rapid, reliable, effective and suitable for in situ analysis. This paper not only offers an overview in the area of microbial pathogen detection but it also describes the conventional methods, analytical techniques and recent developments in food pathogen detection, identification and quantification, with an emphasis on biosensors.     

In vitro antimicrobial activity of garlic,oregano and chitosan against <Emphasis Type="Italic">Salmonella enterica</Emphasis>

Food can harbour harmful pathogenic microorganisms, such as Salmonella spp. that are responsible by serious human illnesses. The use of natural antimicrobial substances can be practical to maintain the fresh image of food, to increase its shelf life, safety and marketability. We therefore evaluated the in vitro ability of three natural antimicrobial substances (garlic, oregano and chitosan) to inhibit S. enterica under different thermal conditions. All substances exhibited strong antibacterial activities at low temperature. Oregano had the strongest antibacterial properties, followed by chitosan and garlic. These results suggest that garlic, oregano and chitosan can be practical to protect food and consumers from the risk of contamination by S. enterica, to extend food shelf-life, to reduce food waste and to use in hurdle technologies at low temperature.     

Nutritional and technological behavior of stabilized iron-gluconate in wheat flour

Food fortification has been shown to be an effective strategy to overcome iron malnutrition. When a new iron compound is developed for this purpose, it must be evaluated from a nutritional and technological point of view before adding it into foods. In this way, we have evaluated ferrous gluconate stabilized by glycine as a new iron source to be used in wheat flour fortification. We performed biological studies in rats as well as sensory perceptions by human subjects in wheat flour fortified with this iron source. The productions of pentane as a rancidity indicator as well as the change of the sensorial properties of the biscuits made with stabilized ferrous gluconate-fortified wheat flour were negligible. Iron absorption in water from this iron source was similar to the reference standard ferrous sulfate. Nevertheless, because of the phytic acid content, iron absorption from fortified wheat flour decrease 40% for both iron sources. The addition of zinc from different sources did not modify iron absorption from ferrous sulfate and stabilized ferrous gluconate in water and wheat flour. The iron absorption mechanism as well as the biodistribution studies demonstrate that the biological behavior of this iron source does not differ significantly from the reference standard. These results demonstrate that the iron source under study has adequate properties to be used in wheat flour fortification. Nevertheless, more research is needed before considering this iron source for its massive use in food fortification.     

Long pepper (Piper longum) derived carbon dots as fluorescent sensing probe for sensitive detection of Sudan I

In this piece of work, microwave-assisted conversion of a natural precursor in to high-valued nano-scale material was carried out by a completely greener method. The fluorescent carbon dots prepared, designated as long pepper derived carbon dots (LPCDs), have been thoroughly characterized to explore the physical and chemical properties. The system exhibits excitation dependent emission behavior and from the optimal studies the excitation and emission wavelength of the system was found to be 330 nm and 455 nm respectively. On account of the superior fluorescent behavior of the LPCDs, it was successfully employed as a fluorescent sensing probe to detect Sudan I with good level of selectivity and sensitivity. This carcinogenic dye extensively used as food adulterant can impart several health issues. Food product safety is of high concern, therefore a simple facile and economical analytical method was proposed based on the fluorescence of LPCDs for this dye detection with satisfactory statistical parameters. A linear relationship was maintained in the range of 0 to 27.27 μM Sudan I with limit of detection of 0.92 μM. The quenching mechanism was studied and finally attributed to Förster resonance energy transfer (FRET) mechanism. In addition, the probe was effectively implemented for Sudan I detection in commercial chili powder samples with good level of recovery parameters.     

Lactic acid bacteria as a tool for biovanillin production: A review

Vanilla is the most commonly used natural flavoring agent in industries like food, flavoring, medicine, and fragrance. Vanillin can be obtained naturally, chemically, or through a biotechnological process. However, the yield from vanilla pods is low and does not meet market demand, and the use of vanillin produced by chemical synthesis is restricted in the food and pharmaceutical industries. As a result, the biotechnological process is the most efficient and cost-effective method for producing vanillin with consumer-demanding properties while also supporting industrial applications. Toxin-free biovanillin production, based on renewable sources such as industrial wastes or by-products, is a promising approach. In addition, only natural-labeled vanillin is approved for use in the food industry. Accordingly, this review focuses on biovanillin production from lactic acid bacteria (LAB), which is generally recognized as safe (GRAS), and the cost-cutting efforts that are utilized to improve the efficiency of biotransformation of inexpensive and readily available sources. LABs can utilize agro-wastes rich in ferulic acid to produce ferulic acid, which is then employed in vanillin production via fermentation, and various efforts have been applied to enhance the vanillin titer. However, different designs, such as response surface methods, using immobilized cells or pure enzymes for the spontaneous release of vanillin, are strongly advised.     

A review on microbiological decontamination of fresh produce with nonthermal plasma

Food safety is a critical public health issue for consumers and the food industry because microbiological contamination of food causes considerable social and economic burdens on health care. Most foodborne illness comes from animal production, but as of the mid‐1990s in the United States and more recently in the European Union, the contribution of fresh produce to foodborne outbreaks has rapidly increased. Recent studies have suggested that sterilization with nonthermal plasma could be a viable alternative to the traditional methods for the decontamination of heat‐sensitive materials or food because this technique proves capable of eliminating micro‐organisms on surfaces without altering the substrate. In the last 10 years, researchers have used nonthermal plasma in a variety of food inoculated with many bacterial species. All of these experiments were conducted exclusively in a laboratory and, to our knowledge, this technique has not been used in an industrial setting. Thus, the purpose of this review is to understand whether this technology could be used at the industrial level. The latest researches using nonthermal plasma on fresh produce were analysed. These evaluations have focused on the log reduction of micro‐organisms and the treatment time.     

Regulation of food enzymes

In this review the development of federal policy for the regulation of enzymes is summarized. Defining enzymes as food additives and considerations of the health and safety aspects of employing enzymes in food processing are described. A review of the status of GRAS petitions dealing with enzymes by the governmental review branch is discussed, along with recent developments recommending major changes in the Federal Food, Drug and Cosmetics Act, which is the basic law covering food safety.     

食品中农药残留的新型生物检测技术研究进展

食品安全是关系国计民生的重大战略问题。农药残留（简称农残）是造成食品质量与安全问题的重要因素。食品中农药残留不仅发生率高，而且超标严重，涉及范围广，长期接触或食用含有农药残留的食品会危害人体健康。传统的农残分析技术已经很难满足多样化食品安全检测的实际需求，现代新型生物技术因特异性强、灵敏度高、简单快速等优势，在食品的农残检测中得到广泛应用和持续发展。分析了食品中农药残留及检测技术现状，综述了酶联免疫吸附测定法、荧光免疫法和生物条形码免疫法等分析技术，及电化学、光学、压电传感器等生物传感技术在食品农残检测中的应用进展，讨论了各种技术的优势和局限，以期为相关研究提供参考，从而进一步提高我国食品农残的检测效率，保障食品安全，促进我国食品行业的可持续发展。     

Combined Effect of Enterocin and Lipase From Enterococcus faecium NCIM5363 Against Food Borne Pathogens: Mode of Action Studies

Food borne diseases have a major impact on public health whose epidemiology is rapidly changing. The whole cells of pathogens involved or their toxins/metabolites affect the human health apart from spoiling sensory properties of the food products finally affecting the food industry as well as consumer health. With pathogens developing mechanisms of antibiotic resistance, there has been an increased need to replace antibiotics as well as chemical additives with naturally occurring bacteriocins. Bacteriocins are known to act mainly against Gram-positive pathogens and with little or no effect towards Gram-negative enteric bacteria. In the present study, combination effect of lipase and bacteriocin produced by Enterococcus faecium NCIM5363, a highly lipolytic lactic acid bacterium against various food pathogens was assessed. The lipase in combination with enterocin exhibited a lethal effect against Gram-negative pathogens. Scanning electron microscopy studies carried out to ascertain the constitutive mode of action of lipase and enterocin revealed that the lipase degrades the cell wall of Gram-negative bacteria and creates a pore through which enterocin enters thereby resulting in cell death. The novelty of this work is the fact that this is the first report revealing the synergistic effect of lipase with enterocin against Gram-negative bacteria.