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首页> 外文期刊>Journal of King Saud University >Bacteriocin-nanoconjugates as emerging compounds for enhancing antimicrobial activity of bacteriocins
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Bacteriocin-nanoconjugates as emerging compounds for enhancing antimicrobial activity of bacteriocins

机译：细菌素-纳米缀合物作为新兴化合物可增强细菌素的抗菌活性

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Food spoilage which makes food unsuitable for human consumption is one of the major concerns in the food industry. Although various chemical additives are being used commercially for food preservation to prevent spoilage, but these chemically synthesized preservatives cause severe ill-effects on human health. The increasing awareness of health hazards caused due to them among the consumers has led to a demand for availability of chemical-free food in the market. This in turn has created the need to look for new alternatives, which are natural but efficient and do not pose any health issues. In this context, naturally occurring, non-pathogenic lactic acid bacteria, or bacteriocins produced by them have attracted a lot of attention in the scientific community. Bacteriocins are ribosomally synthesized active proteins which show bactericidal mode of action against food spoiling bacteria and are considered to be safe additives for food preservation. However, several hurdles such as sensitivity to proteolytic enzymes, restricted antimicrobial spectrum, high dosage requirement and low yield limit the use of bacteriocins as efficient food preservatives. To combat some of these limitations, more recently bacteriocin-nanoconjugates have emerged as a promising solution. This review focuses on the limitations of bacteriocins in restricting the growth of food-borne pathogens and the potential of nanotechnology in enhancing the antimicrobial activity of bacteriocins.
机译：使食物不适合人类食用的食物变质是食品工业中的主要问题之一。尽管各种化学添加剂已在商业上用于食品防腐以防止变质，但是这些化学合成的防腐剂对人体健康造成严重的不良影响。消费者对由于危害而引起的健康危害的认识不断提高，导致市场上对无化学食品的需求不断增加。反过来，这就导致需要寻找新的替代品，这些替代品是自然的但有效的并且不会造成任何健康问题。在这种情况下，自然产生的非致病性乳酸菌或由它们产生的细菌素在科学界引起了很多关注。细菌素是核糖体合成的活性蛋白，对食物变质细菌表现出杀菌作用，被认为是食品保藏的安全添加剂。但是，对蛋白水解酶的敏感性，有限的抗菌谱，高剂量要求和低产量等几个障碍限制了细菌素作为有效食品防腐剂的使用。为了克服这些局限性，最近出现了细菌素-纳米共轭物作为有希望的解决方案。这篇综述的重点是细菌素在限制食源性病原体生长方面的局限性，以及纳米技术在增强细菌素的抗菌活性方面的潜力。

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