王 画¹，朱秋劲^1，2，陈 超¹，陈远珊¹，陈 江²，万 婧^1，2*

（1.贵州大学酿酒与食品工程学院/贵州省农畜产品贮藏与加工重点实验室，贵州贵阳 550025；

2.贵州大学生命科学学院/农业生物工程研究院山地植物资源保护与种质创新教育部重点实验室/高原山地动物遗传育种与繁殖教育部重点实验室，贵州贵阳 550025）

摘要：当代人的饮食观念已有所转变，不只关注食品的色、香、味等传统特征，而更加注重食品的绿色性、安全性和健康性。所以，研发新型的食品抗菌剂已成为目前的研究热点。香辛料精油含有的抑菌活性成分及其对病原微生物的抗菌机理是当前主要的研究方向。香辛料精油的抗病原微生物机理主要有：破坏病原微生物的细胞膜和细胞壁结构导致细胞质流失、干扰核酸和蛋白质合成、影响病原微生物细胞代谢过程、影响其运动性、抑制其生物膜形成和破坏已形成的生物膜及影响其群体感应系统。未来，可从分子水平上深入研究香辛料精油抗病原微生物活性及其具体的作用通路，并加强其在食品工业中的应用研究，以期为新型天然抗菌剂在食品产业中深入应用提供理论和实验基础。

关键词：香辛料精油；病原微生物；抗菌机理；生物膜；群体感应系统

中图分类号：TS201.6   文献标识码：A   文章编号：1674-506X（2022）06-0105-0010

Antibacterial Mechanisms of Spice Essential Oils against Pathogenic Bacteria：A review

WANG Hua¹, ZHU Qiujin^1，2, CHEN Chao¹, CHEN Yuanshan¹, CHEN Jiang², WAN Jing^1，2*

（1.Guizhou Key Laboratory of Storage and Processing of Agricultural and Livestock Products, School of Liquor and Food Engineering, Guizhou University, Guiyang Guizhou 550025, China;

2.Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), Key Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous Region Ministry of Education), College of Life Sciences, Guizhou University, Guiyang Guizhou 550025, China）

Abstract：Consumers pay more attention on the safety and health of the food than the traditional characteristics of food such as color, aroma and taste. Therefore, the research and development of new food antibacterial agents has become the current research focus. The antibacterial components contained in spice essential oil and its inhibition mechanism against pathogenic bacteria have always been the research hotspot. At present, it has been found that the antibacterial mechanism of spice essential oil mainly includes: The loss of cytoplasm caused by destroying the cell membrane and cell wall structure of pathogenic bacteria; Interference with nucleic acid and protein synthesis; Affect the metabolic process of pathogenic bacteria; Affect bacterial motility; Inhibition of biofilm formation and quorum sensing system. In the future, we might deepen the research on the molecular mechanism of spice essential oil on pathogenic bacteria at the gene level, clarify the involved genes, proteins and pathways, and strengthen its application research in the field of food industry, so as to provide reference for the development and application of new natural antibacterial agents in the food industry.

Keywords：spice essential oil; pathogenic bacteria; antibacterial mechanism; biofilm; quorum sensing system

doi：10.3969/j.issn.1674-506X.2022.06-017

收稿日期：2022-03-11

基金项目：国家自然科学基金地区项目（3216160258，32060554）；贵州省科技厅一般基础项目（黔科合基础ZK［2021］176）；贵州省高层次留学人才创新创业项目（高层次人才择优资助合同［2021］11号）

作者简介：王画（1997-），女（苗族），硕士研究生。研究方向：植物精油活性成分的抗菌效果及机制。

引用格式：王画,朱秋劲,陈超,等.香辛料精油对病原微生物抗菌机理的研究进展[J].食品与发酵科技,2022,58(6):105-114.