天然多糖抑菌活性及机理研究进展

doi:10.14088/j.cnki.issn0439-8114.2022.11.031

摘要/Abstract

摘要： 天然多糖具备多种生物活性,因其来源广泛、具有生物相容性和明显无毒性,成为食品领域研究的热点。主要概述了具有抑菌效果的天然多糖种类,阐述了多糖的抑菌机制,并讨论了天然多糖抑菌的构效关系,对天然多糖抑菌的研究方向进行展望,以期促进天然多糖的深入研究,为抑菌功能性食品的研发提供理论参考。

关键词: 天然多糖, 抑菌, 作用机制, 研究进展

Abstract: Natural polysaccharides have a variety of biological activities. Because of their wide sources, biocompatibility and obvious non-toxic, they have become a research hotspot in the field of food. This paper mainly summarized the types of natural polysaccharides with antibacterial effect, expounded on the antibacterial mechanism of polysaccharides, discussed the structure-activity relationship of natural polysaccharides, and looked forward to the research direction of natural polysaccharides, in order to promote the in-depth research of natural polysaccharides and provide theoretical reference for the research and development of antibacterial functional foods.

Key words: natural polysaccharides, antibacterial, mechanism, research progress

中图分类号:

TS201.3

张彤, 赵芸, 黄伟, 崔宏春. 天然多糖抑菌活性及机理研究进展[J]. 湖北农业科学, 2022, 61(11): 158-162.

ZHANG Tong, ZHAO Yun, HUANG Wei, CUI Hong-chun. Research progress on antibacterial activity and mechanism of natural polysaccharides[J]. HUBEI AGRICULTURAL SCIENCES, 2022, 61(11): 158-162.

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