多酚化合物抗菌活性的最新进展  

Research progress in antibacterial activity of polyphenol compounds

作　　者：柯春林[1] 王娣[1] 谢海伟[1] 汪张贵[1] 吕超田[1] 邓源喜[1] 

机构地区：[1]蚌埠学院生物与食品工程系,安徽蚌埠233030

出　　处：《食品工业科技》2012年第17期405-408,共4页Science and Technology of Food Industry

基　　金：安徽省高等学校省级自然科学基金项目(KJ2012B094);蚌埠学院博士科研启动基金项目

摘　　要：多酚是高等植物的次级代谢产物,对人类健康有着潜在的作用,具有抗氧化、抗过敏、抗炎、抗癌、抗高血压和抗菌等多种生物活性。本文主要报道了多酚化合物的抗细菌和抗真菌活性,讨论了其作用机制及其结构与功能的关系。此外,考虑到目前微生物耐药性已成为全球日益关注的问题,本文也对多酚化合物协同抗生素的抗菌作用进行了讨论。Polyphenols are secondary metabolites produced by higher plants, which have potential healthy properties on human organism, mainly as antioxidants, anti- allergic, anti- inflammatory, anticancer, antihypertensive,and antimicrobial agents. In the present review the antibacterial and antifungal activities of the most active polyphenol classes are reported, highlighting, where investigated,the mechanisms of action and the structure-activity relationship.Moreover, considering that the microbial resistance has become an increasing global problem,the synergistic effect of polyphenols in combination with conventional antimicrobial agents against clinical multidrug-resistant microorganisms was discussed.

关 键 词：多酚化合物 抗菌活性 抗菌机制 

分 类 号：TS201.3[轻工技术与工程—食品科学]