基于细菌群体感应淬灭机制的食品保鲜应用研究进展  

Progress in Food Preservation Based on Bacterial Quorum Quenching

作　　者：李香澳 温荣欣 吕懿超 孔保华[1] 王雯萱 周雅菲 陈倩[1] LI Xiang’ao;WEN Rongxin;LÜYichao;KONG Baohua;WANG Wenxuan;ZHOU Yafei;CHEN Qian(School of Food Science,Northeast Agricultural University,Harbin 150030,China)

机构地区：[1]东北农业大学食品学院,黑龙江哈尔滨150030

出　　处：《食品科学》2022年第1期321-328,共8页Food Science

基　　金：黑龙江省“百千万”工程科技重大专项(2021ZX12B05;2020ZX07B02);国家自然科学基金面上项目(32172232)。

摘　　要：群体感应是细菌细胞与细胞之间的一种通讯机制,通过信号分子的不断积累,从而实现其特定基因的表达。群体感应淬灭可通过对信号分子的干扰和抑制,阻碍细菌群体感应进程,从而减缓特定食品的腐败速度,延长其货架期。因此,群体感应淬灭在食品保藏中的作用尤为重要。本文介绍了不同类型的群体感应系统及群体感应淬灭的机制,揭示了淬灭技术在食品保鲜中的巨大潜力,为食品防腐提供一定的理论参考。Quorum sensing(QS)is a communication mechanism between bacterial cells that can realize the expression of specific genes through the continuous accumulation of signal molecules.Quorum quenching can hinder the quorum sensing process by inhibiting or interfering with signal molecules,thereby slowing down the spoilage of specific foods and prolonging their shelf life.Therefore,quorum quenching plays a particularly important in food preservation.This article introduces the reader to different quorum sensing systems and the mechanism of quorum quenching.It reveals the great potential of quorum quenching in food preservation,which will provide a theoretical reference for food preservation.

关 键 词：群体感应 信号分子 淬灭机制 食品保鲜 应用 

分 类 号：TS201.3[轻工技术与工程—食品科学]