黄酮化合物抗菌机理的研究进展  

Research progress on the antibacterial mechanism of flavonoids

作　　者：柯春林[1] 任茂生[1] 王娣[1] 谢海伟[1] 黄斌[1] 赵阳[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》2015年第2期388-391,共4页Science and Technology of Food Industry

基　　金：安徽省自然科学基金项目(1408085MH209);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：抗生素耐药是一个重大的全球性问题,迫切需要开发新的抗菌治疗药物。黄酮是植物源化合物,具有潜在的抗菌活性,其可能作用机制为直接的抑菌作用,与抗生素的协同作用,抑制细菌的毒力因子,如群体感应信号受体、酶和毒素,在细胞水平上抑制细菌生物膜的形成,抑制细菌粘附到宿主受体,中和细胞毒作用。本文介绍了近几年来黄酮化合物抗菌机理的最新进展,为天然抗菌药物的开发提供理论依据。Antibiotic resistance was a major global problem and there was a pressing need to develop new therapeutic agents. Flavonoids are a family of plant-derived compounds with potentially exploitable activities,including direct antibacterial activity,synergism with antibiotics,and flavonoids also inhibit a number of bacterial virulence factors,such as quorum-sensing signal receptors,enzymes and toxins. Evidence of these molecular effects at the cellular level include in vitro inhibition of biofilm formation,inhibition of bacterial attachment to host ligands,and neutralisation of toxicity towards cultured cells. The latest research progress on the antibacterial mechanism of flavonoids was introduced in this article,which provided a theoretical basis for the development of natural antibacterial drugs.

关 键 词：黄酮化合物 抗菌活性 作用机制 

分 类 号：TS201.1[轻工技术与工程—食品科学]