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Zhang Dan, Gan Ren-You, Zhang Jia-Rong, Farha Arakkaveettil Kabeer, Li Hua-Bin, Zhu Fan, Wang Xiao-Hong, Corke Harold. Antivirulence properties and related mechanisms of spice essential oils: A comprehensive review. COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY.
来源：COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
发布时间：2020-08-05
作者：甘人友（通讯作者）
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| 作者: Zhang, D (Zhang Dan); Gan, RY (Gan Ren-You); Zhang, JR (Zhang, Jia-Rong); Farha, AK (Farha, Arakkaveettil Kabeer); Li, HB (Li Hua-Bin); Zhu, F (Zhu Fan); Wang, XH (Wang Xiao-Hong); Corke, H (Corke, Harold) | ||||||
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| 影响因子 (2019 年): 9.912 | ||||||
| 摘要: In recent decades, reduced antimicrobial effectiveness, increased bacterial infection, and newly emerged microbial resistance have become global public issues, leading to an urgent need to find effective strategies to counteract these problems. Strategies targeting bacterial virulence factors rather than bacterial survival have attracted increasing interest, since the modulation of virulence factors may prevent the development of drug resistance in bacteria. Spices are promising natural sources of antivirulence compounds owing to their wide availability, diverse antivirulence phytochemical constituents, and generally favorable safety profiles. Essential oils are the predominant and most important antivirulence components of spices. This review addresses the recent efforts of using spice essential oils to inhibit main bacterial virulence traits, including the quorum sensing system, biofilm formation, motility, and toxin production, with an intensive discussion of related mechanisms. We hope that this review can provide a better understanding of the antivirulence properties of spice essential oils, which have the potential to be used as antibiotic alternatives by targeting bacterial virulence. | ||||||
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| 语言: English | ||||||
| 文献类型: Review | ||||||
| 作者关键词: biofilm; mechanisms; motility; quorum sensing; spice essential oils; toxin | ||||||
| KeyWords Plus: ANTI-BIOFILM ACTIVITY; L. ESSENTIAL OIL; ENTERICA SEROVAR TYPHIMURIUM; QUORUM-SENSING INHIBITOR; OREGANO ESSENTIAL OIL; PLANT ESSENTIAL OILS; STAPHYLOCOCCUS-AUREUS; PSEUDOMONAS-AERUGINOSA; ESCHERICHIA-COLI; CHEMICAL-COMPOSITION | ||||||
| 地址: [Zhang Dan; Gan Ren-You; Zhang, Jia-Rong; Farha, Arakkaveettil Kabeer; Corke, Harold] Shanghai Jiao Tong Univ, Sch Agr & Biol, Dept Food Sci & Technol, Shanghai 200240, Peoples R China. [Gan Ren-You] Chinese Acad Agr Sci, Inst Urban Agr, Res Ctr Plants & Human Hlth, Chengdu, Peoples R China. [Li Hua-Bin] Sun Yat Sen Univ, Guangdong Prov Key Lab Food Nutr & Hlth, Dept Nutr, Sch Publ Hlth, Guangzhou, Peoples R China. [Zhu Fan] Univ Auckland, Sch Chem Sci, Auckland, New Zealand. [Wang Xiao-Hong] Huazhong Agr Univ, Coll Food Sci & Technol, Wuhan, Hubei, Peoples R China. |
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| 通讯作者地址: Corke, H (corresponding author)，Shanghai Jiao Tong Univ, Sch Agr & Biol, Dept Food Sci & Technol, Shanghai 200240, Peoples R China. Gan, RY (corresponding author)，Chinese Acad Agr Sci, Inst Urban Agr, Res Ctr Plants & Human Hlth, Chengdu, Peoples R China. |
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| 电子邮件地址: ganrenyou@caas.cn; hcorke@sjtu.edu.cn | ||||||
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| Web of Science 类别: Food Science & Technology | ||||||
| 研究方向: Food Science & Technology | ||||||
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