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首页> 外文期刊>Natural product communications >Anthocyanins as antimicrobial agents of natural plant origin.
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Anthocyanins as antimicrobial agents of natural plant origin.

机译：花青素作为天然植物来源的抗菌剂。

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Anthocyanins are particularly abundant in different fruits, especially in berries. The beneficial effects of these compounds for human health have been known from at least the 16th century. Despite the great number of papers devoted to the different biological effects exerted by anthocyanins only a limited number of studies is focused on the antimicrobial activity of these compounds. Anthocyanin content of berry fruits varies from 7.5 mg/100 mg fresh fruit in redcurrant (Ribes rubum) up to 460 mg/100 g fresh fruit in chokeberry (Aronia melanocarpa). After consumption, anthocyanins are intensively metabolized, mainly in the intestines and liver. Glucorination, methylation and sulfation are the most typical metabolic reactions. Antimicrobial activity of crude extracts of plant phenolic compounds against human pathogens has been intensively studied to characterize and develop new healthy food ingredients as well as medical and pharmaceutical products. However, there is very little information available about the antimicrobial activity of the pure anthocyanins. In the last part of this review we present the collection of papers describing the anthocyanin profiles of different fruits (mainly berries) and the antimicrobial properties of the identified compounds. Generally, anthocyanins are active against different microbes, however Gram-positive bacteria usually are more susceptible to the anthocyanin action than Gram-negative ones. Mechanisms underlying anthocyanin activity include both membrane and intracellular interactions of these compounds. Antimicrobial activity of berries and other anthocyanin-containing fruits is likely to be caused by multiple mechanisms and synergies because they contain various compounds including anthocyanins, weak organic acids, phenolic acids, and their mixtures of different chemical forms. Therefore, the antimicrobial effect of chemically complex compounds has to be critically analyzed.
机译：花色苷在各种水果中特别丰富，特别是在浆果中。这些化合物对人类健康的有益作用至少在16世纪就已为人所知。尽管有大量的论文致力于花色苷的不同生物作用，但只有有限的研究集中在这些化合物的抗菌活性上。浆果果实中的花色苷含量从7.5 mg / 100 mg新鲜水果（在红醋栗中）到460 mg / 100 g新鲜水果（在苦果中）不等。食用后，花青素主要在肠道和肝脏中被强烈代谢。葡萄糖酸化，甲基化和硫酸化是最典型的代谢反应。已经深入研究了植物酚类化合物粗提物对人类病原体的抗菌活性，以表征和开发新的健康食品成分以及医疗和医药产品。然而，关于纯花青素的抗微生物活性的信息很少。在本综述的最后部分，我们介绍了描述不同水果（主要是浆果）的花色苷特性以及所鉴定化合物的抗菌特性的论文集。通常，花青素对不同的微生物具有活性，但是革兰氏阳性菌通常比革兰氏阴性菌更容易受到花青素作用的影响。花色苷活性的潜在机制包括这些化合物的膜和细胞内相互作用。浆果和其他含花青素的水果的抗菌活性可能是由多种机理和协同作用引起的，因为它们包含各种化合物，包括花青素，弱有机酸，酚酸及其不同化学形式的混合物。因此，必须严格分析化学复杂化合物的抗微生物作用。

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