DNA:天然防腐剂抑菌作用的新靶位  

DNA: a Novel Target of Natural Preservative

作　　者：李兴峰[1] 黄云坡 王志新[1] 宁亚维[1] 贾英民[1] 

机构地区：[1]河北科技大学生物科学与工程学院河北省发酵工程技术研究中心,石家庄050018

出　　处：《中国食品学报》2015年第4期130-135,共6页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金项目(31101358);"十二五"国家科技支撑计划项目(2013BAD10B03);国家"863"计划项目(2011AA100901)

摘　　要：天然防腐剂是食品安全研究领域的热点之一,抑菌机理是研究和开发新型天然防腐剂的理论基础。当前食品防腐剂的抑菌机理研究主要集中在细胞壁、细胞膜和酶系统,而对细胞遗传物质DNA报道很少。本文综述了新型天然抑菌物质(多糖、抗菌肽和酚类等)对食源性指示菌DNA的作用方式,总结了凝胶电泳法、光谱法和原子力显微镜3种方法在DNA作用中的应用,对深入研究抑菌机理有指导意义。Natural preservatives have already been one of hotpots in the field of food safety, and the study of antimicrobial mechanism could lay the theoretical foundation for the development of novel natural preservatives. Nowadays,the research of antimicrobial mechanism mainly focuses on the target sites such as cell wall, membrane and enzyme system, while DNA as cellular genetic material is rarely been investigated. The action modes of novel natural antimicrobial substance（i.e., polysaccharides, antibacterial peptide and phenols） against the DNA of food-borne pathogenic bacteria are summarized, and the application of research methods such as gel-electrophoresis, spectroscopy, atomic force microscope in the investigation of DNA damage are reviewed in this paper. This review has guiding significance for the in-depth study of antimicrobial mechanism.

关 键 词：天然防腐剂 抑菌机理 DNA 靶位 

分 类 号：TS202.3[轻工技术与工程—食品科学]