食品防腐剂对口腔菌群和口腔健康影响的研究进展  

Impacts of food preservatives on oral microbiome and oral health:research progress

作　　者：谢好卉 周碧颖 张雨桐 马丹丹[1] XIE Haohui;ZHOU Biying;ZHANG Yutong;MA Dandan(School of Stomatology,Zhejiang Chinese Medicine University,Hangzhou,Zhejiang 310051,China)

机构地区：[1]浙江中医药大学口腔医学院,浙江杭州310051

出　　处：《中国微生态学杂志》2024年第10期1237-1240,共4页Chinese Journal of Microecology

摘　　要：食品防腐剂是一种广泛应用于食品加工和储存中的化学物质,其主要作用是抑制微生物的生长和繁殖,从而延长食品的保质期。口腔菌群是仅次于肠道菌群的人体第二大微生物群。食品防腐剂对人体健康的影响一直备受关注,特别是对口腔菌群和口腔健康的影响。本文总结了国内外最新研究成果,就防腐剂对口腔菌群多样性、微生态平衡、疾病发生和转归等方面的影响作一综述,并分析了现有研究的不足和未来的趋势,希望能够引起学者对食品防腐剂和口腔菌群领域的关注,为人们合理选择饮食和预防口腔疾病提供参考。Food preservatives are chemical substances widely used in food processing and storage to inhibit the growth and reproduction of microorganisms,thereby extending the shelf life of food.Oral microbiome is the second largest microbial community in the human body than gut microbiome.However,the impact of food preservatives on human health has always been a concern,especially their impacts on oral microbiome and oral health.This article summarized the latest research results at home and abroad,and provided a comprehensive review on the impacts of preservatives on the diversity and ecological balance of oral microbiome,and disease occurrence and progression.The shortcomings of current research and future research trends were also analyzed.It is hoped that through this review,scholars can pay attention to the field of food preservatives and oral microbiome,and provide reference for people to choose a reasonable diet and prevent oral diseases.

关 键 词：食品防腐剂 口腔菌群 抗菌活性 食品添加剂 口腔疾病 

分 类 号：R780.1[医药卫生—口腔医学]