抗菌肽的提取分离及抑菌机理研究进展

被引：24

作者：

苗建银 ^{[1
,2
]}

柯畅 ^{[1
]}

郭浩贤 ^{[1
]}

刘果 ^{[1
]}

高向阳 ^{[1
]}

曹庸 ^{[1
]}

机构：

[1] 华南农业大学食品学院

[2] 钦州学院海洋学院

来源：

现代食品科技 | 2014年 / 30卷 / 01期

关键词：

抗菌肽; 研究进展; 提取分离; 抑菌机理;

D O I：

10.13982/j.mfst.1673-9078.2014.01.042

中图分类号：

TS201.2 [食品化学];

学科分类号：

083201 ;

摘要：

传统杀菌剂和抗生素的长期大量使用不但导致部分病原微生物和环境害虫产生耐药性,同时也存在着严重的环境和健康风险。因此继续寻找和开发不易产生耐药性的新型抗菌物质显得非常迫切,也具有重要意义,天然抗菌肽是一类小分子阳离子肽,是机体天然防御系统的重要组成部分。它们具有较宽的抗菌活性和不同于传统抗生素的作用机制。部分抗菌肽对革兰氏阳性菌和革兰氏阴性菌、真菌、寄生虫、包膜病毒和癌细胞均不同程度的抑制和杀伤作用。抗菌肽在抑制病原微生物方面的特性使其有望成为传统杀菌剂和抗生素的替代物,在医疗工业和食品添加剂行业具有很好的应用前景。抗菌肽的分离纯化本文对抗菌肽研究进行了概述,其中重点分析了抗菌肽在提取分离及抑菌机理领域的研究进展。

引用

页码：233 / 240

页数：8

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