植物精油的抑菌作用研究进展
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摘要
近年来,随着细菌/真菌感染率大幅度上升,食源性疾病的全球发病率不断增多,而伴随致病菌耐药性的出现,现有抗菌药物的抑菌效果越来越有限,并对机体产生较大的毒副作用。精油系植物提取物的主要有效组分具有抗炎、抗病毒、抗氧化、抗肿瘤和抗菌等多重药理作用,其显著的抗细菌和抗真菌活性对于解决食品中日渐增多的耐药性细菌/真菌感染问题有着重要意义。论文对植物精油抑菌作用进行阐述,并详细地分析精油主要成分含量的影响因素,为更好的利用精油提供参考,同时为保障食品安全及相关研究提供科学依据。
With the significant rising of the rate of the bacterial/fungal infection,the global morbidity of food-borne disease has increased constantly in recent years.However,due to the bacterial/fungal resistance to drugs,antimicrobial effect of antibacterial drugs today is becoming more and more limited,and it also has strongly toxic influence to body.Essential oil is one of the main active ingredient of plant's extracts,it has multiple pharmacological effects on the anti-inflammation,antivirus,antioxidation,anti-cancer and antimicrobials.Especially it has a great significance to treat the bacterial/fungal infections in the food with the antibacterial and antifungal activity.The progress on the bacteriostasis of essential oil was expounded,and the factors affecting the content of essential oil were analyzed in detail,which can provide reference for better use of essential oil,and for ensuring food safety and related research.
With the significant rising of the rate of the bacterial/fungal infection,the global morbidity of food-borne disease has increased constantly in recent years.However,due to the bacterial/fungal resistance to drugs,antimicrobial effect of antibacterial drugs today is becoming more and more limited,and it also has strongly toxic influence to body.Essential oil is one of the main active ingredient of plant's extracts,it has multiple pharmacological effects on the anti-inflammation,antivirus,antioxidation,anti-cancer and antimicrobials.Especially it has a great significance to treat the bacterial/fungal infections in the food with the antibacterial and antifungal activity.The progress on the bacteriostasis of essential oil was expounded,and the factors affecting the content of essential oil were analyzed in detail,which can provide reference for better use of essential oil,and for ensuring food safety and related research.
引文
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[26]Zhang L,Yang Z,Chen F,et al.Composition and bioactivity assessment of essential oils of Curcumalonga L.collected in China[J].IND CROP,2017,109:60-73.
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[29]Dhouioui M,Boulila A,Chaabane H,et al.Seasonal changes in essential oil composition of Aristolochia longa,L.ssp.paucinervis,Batt.(Aristolochiaceae)roots and its antimicrobial activity[J].IND CROP,2016,83:301-306.
[30]吴俊清,朱丽云,尹洁,等.杨梅叶挥发油的季节变化规律及其药用价值分析[J].药物分析杂志,2015(7):1145-1152.
[2]Calo J R,Crandall P G,O'Bryan C A,et al.Essential oils as antimicrobials in food systems-A review[J].Food Control,2015,54:111-119.
[3]Ma T,Luo J,Tian C,et al.Influence of technical processing units on chemical composition and antimicrobial activity of carrot(Daucus carrot L.)juice essential oil[J].Food Chem,2015,170(170):394-400.
[4]Ben J M,Falleh H,Neves M A,et al.Quality preservation of deliberately contaminated milk using thyme free and nanoemulsified essential oils.[J].Food Chem,2017,217:726-734.
[5]Santamarina M P,RosellóJ,Giménez S,et al.Commercial Laurus nobilis,L.and Syzygium aromaticum,L.Merr.&Perry essential oils against post-harvest phytopathogenic fungi on rice[J].LWTFood Sci Technol,2015,65:325-332.
[6]Cui H,Zhang X,Zhou H,et al.Antimicrobial activity and mechanisms of Salvia sclarea essential oil[J].Botanical Studies,2015,56(1):16.
[7]Nazzaro F,Fratianni F,Martino L D,et al.Effect of essential oils on pathogenic bacteria[J].Pharmaceuticals,2013,6(12):1451-1474.
[8]Raut J S,Karuppayil S M.A status review on the medicinal properties of essential oils[J].Industrial Crops Products,2014,62(62):250-264.
[9]Naser,Al-Wabel,Saiba,et al.Essential oils used in aromatherapy:A systemic review[J].Asian Pacific J Trop Biomed,2015,5(8):589-598.
[10]Barbosa L C,Filomeno C A,Teixeira R R.Chemical variability and biological activities of Eucalyptus spp.essential oils[J].Molecules,2016,21(12):1671.
[11]Ghabraie M,Vu K D,Tata L,et al.Antimicrobial effect of essential oils in combinations against five bacteria and their effect on sensorial quality of ground meat[J].LWT-Food Sci Technol,2016,66:332-339.
[12]Tarek N,Hassan H M,Abdelghani S M M,et al.Comparative chemical and antimicrobial study of nine essential oils obtained from medicinal plants growing in Egypt[J].Beni-Suef Univ J Basic Appl Sci,2014,3(2):149-156.
[13]Nazzaro F,Fratianni F,Martino L D,et al.Effect of essential oils on pathogenic bacteria[J].Pharmaceuticals,2013,6(12):1451-74.
[14]Wu F,Jin Y,Xu X,et al.Electrofluidic pretreatment for enhancing essential oil extraction from citrus fruit peel waste[J].J Cleaner Production,2017,159:85-94.
[15]Said B O S,Haddadi-Guemghar H,Boulekbache-Makhlouf L,et al.Essential oils composition,antibacterial and antioxidant activities of hydrodistillated extract of Eucalyptus globulus fruits[J].IND CROP,2016,89:167-175.
[16]高英霞.常见菊科植物精油提取工艺研究[J].山东工业技术,2018(2):192-192.
[17]Mohammadhosseini M,Sarker S D,Akbarzadeh A.Chemical composition of the essential oils and extracts of Achillea species and their biological activities:A review.[J].J Ethnopharmacol,2017,199:257-315.
[18]Laghmouchi Y,Belmehdi O,Senhaji N S,et al.Chemical composition and antibacterial activity of Origanum compactum,Benth.essential oils from different areas at northern Morocco[J].South Afr J Botany,2018,115:120-125.
[19]Hamdaoui A E,Msanda F,Boubaker H,et al.Essential oil composition,antioxidant and antibacterial activities of wild and cultivated Lavandula mairei,Humbert[J].Biochem Systematics Ecol,2018,76(2018):1-7.
[20]Bel H S K,Hassayoun F,Cheraif I,et al.Chemical composition,antibacterial and antifungal activities of flowerhead and root essential oils of Santolina chamaecyparissus L.growing wild in Tunisia.[J].Saudi J Biol Sci,2017,24(4):875.
[21]Chen Z,He B,Zhou J,et al.Chemical compositions and antibacterial activities of essential oils extracted from Alpinia guilinensis,against selected foodborne pathogens[J].IND CROP,2016,83:607-613.
[22]Mahdavi B,Wan A Y,Din L B.Chemical composition,antioxidant,and antibacterial activity of essential oils fromEtlingera sayapensis A.D.Poulsen&Ibrahim[J].Asian Pacific J Trop Med,2017,10(8):819-826.
[23]陈利军,智亚楠,王国君,等.土荆芥花序和叶挥发油的抑菌作用及组分分析[J].植物保护,2014(5):40-43.
[24]卫强,彭喜悦.碧桃花、叶、茎、果实挥发油成分及抗油脂氧化、抑菌作用[J].应用化学,2016,33(8):945-950.
[25]Zhang L,Yang Z,Wei J,et al.Essential oil composition and bioactivity variation in wild-growing populations of Curcuma phaeocaulis,valeton collected from China[J].IND CROP,2017,103:274-282.
[26]Zhang L,Yang Z,Chen F,et al.Composition and bioactivity assessment of essential oils of Curcumalonga L.collected in China[J].IND CROP,2017,109:60-73.
[27]童周.浙江玫瑰精油成分、抑菌抗氧化能力及稳定性研究[D].浙江杭州:浙江工商大学,2017.
[28]何文兵.黄檗果实精油提取分离和生物活性研究[D].辽宁沈阳:沈阳农业大学,2016.
[29]Dhouioui M,Boulila A,Chaabane H,et al.Seasonal changes in essential oil composition of Aristolochia longa,L.ssp.paucinervis,Batt.(Aristolochiaceae)roots and its antimicrobial activity[J].IND CROP,2016,83:301-306.
[30]吴俊清,朱丽云,尹洁,等.杨梅叶挥发油的季节变化规律及其药用价值分析[J].药物分析杂志,2015(7):1145-1152.