王德娴,胡新月,宋丽雅.抑菌剂与DNA作用方式的研究方法[J].食品安全质量检测学报,2022,13(12):3989-3996 |
抑菌剂与DNA作用方式的研究方法 |
Research technique for action modes of bacteriostatic agents and DNA |
投稿时间:2022-02-23 修订日期:2022-04-14 |
DOI: |
中文关键词: 抑菌剂 微生物DNA 光谱法 电化学方法 热力学方法 |
英文关键词:antibacterial agents microbial DNA spectroscopy electrochemical method thermodynamic method |
基金项目:2021年研究生科研能力提升计划项目 |
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中文摘要: |
防腐剂是食品工业中不可缺少的物质, 但是食品防腐剂仍存在种类少、耐药性和安全性等问题, 新型抑菌剂的研发及其作用机制研究已经成为研究者们关注的重点。脱氧核糖核苷酸(DNA)是抑菌剂发挥作用的重要靶点, 抑菌剂与DNA作用可以抑制微生物的生长繁殖。抑菌剂与DNA的作用方式有直接结合和间接影响, 直接结合主要为非共价结合, 包括静电结合、沟槽结合和嵌插结合; 间接影响是通过抑制DNA复制中关键酶活性影响DNA正常的生理功能。抑菌剂与DNA的作用方式研究方法的梳理和探究对明确抑菌机制具有重要意义。本文综述了抑菌剂与DNA作用方式的研究方法, 包括光谱法、电化学方法和热力学方法等常规方法, 以及分子对接、分子动力学模拟及单分子力谱技术等新兴方法, 为抑菌机制的研究、新型抑菌剂的开发及在食品工业中的应用提供思路。 |
英文摘要: |
Preservatives are indispensable in the food industry, but there are still some problems such as few kinds of food preservatives, drug resistance and safety of food preservatives. It has been the focus of researchers to develop new bacteriostatic agents and study their mechanism of action. Deoxyribonucleotide (DNA) is an significant target for the action of antibacterial agents, which interact with DNA to inhibit the growth and reproduction of microorganisms. The action modes of bacteriostatic agent and DNA included direct binding and indirect influence. Direct bonding is mainly non-covalent bonding, including electrostatic bonding, groove bonding and intercalation binding. The indirect influence is to affect the normal physiological function of DNA by inhibiting the activity of key enzymes in DNA replication. The research technique of combing and exploring the action mode of bacteriostatic agent and DNA is of great significance to clarify the bacteriostatic mechanism. This article summarized the research techniques for action modes of bacteriostatic agent and DNA, including spectroscopy, electrochemical and thermodynamic methods, as well as emerging methods such as molecular docking, molecular dynamics simulation and single-molecule force spectroscopy, so as to provide ideas for the research of mechanism and the development of new antibacterial agents and their applications in the food industry. |
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