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Abstract Title:

Natural antimicrobial oligosaccharides in the food industry.

Abstract Source:

Int J Food Microbiol. 2022 Nov 18 ;386:110021. Epub 2022 Nov 18. PMID: 36462348

Abstract Author(s):

Xuewu Liu, Xingfei Li, Yuxiang Bai, Xing Zhou, Long Chen, Chao Qiu, Cheng Lu, Zhengyu Jin, Jie Long, Zhengjun Xie

Article Affiliation:

Xuewu Liu

Abstract:

An increase in the number of antibiotic resistance genes burdens the environment and affects human health. Additionally, people have developed a cautious attitude toward chemical preservatives. This attitude has promoted the search for new natural antimicrobial substances. Oligosaccharides from various sources have been studied for their antimicrobial and prebiotic effects. Antimicrobial oligosaccharides have several advantages such as being produced from renewable resources and showing antimicrobial properties similar to those of chemical preservatives. Their excellent broad-spectrum antibacterial properties are primarily because of various synergistic effects, including destruction of pathogen cell wall. Additionally, the adhesion of harmful microorganisms and the role of harmful factors may be reduced by oligosaccharides. Some natural oligosaccharides were also shown to stimulate the growth probiotic organisms. Therefore, antimicrobial oligosaccharides have the potential to meet food processing industry requirements in the future. The latest progress in research on the antimicrobial activity of different oligosaccharides is demonstrated in this review. The possible mechanism of action of these antimicrobial oligosaccharides is summarized with respect to their direct and indirect effects. Finally, the extended applications of oligosaccharides from the food source industry to food processing are discussed.

Study Type : Review

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