膳食黄酮类物质协同抗生素对抗细菌耐药的研究进展

Research progress on the synergistic effects of dietary flavonoids and antibiotics against bacterial resistance

中文关键词:  膳食黄酮  细菌耐药  协同作用  减抗策略

英文关键词:dietary flavonoids  bacterial resistance  synergistic effects  antibiotic reduction strategy

中文摘要:

      抗生素的滥用和过度使用加剧了细菌的耐药性问题, 给公共健康带来了严峻挑战。膳食中的黄酮类物质因其天然的抗菌、抗氧化以及抗炎等多种活性, 逐渐成为天然提取物中的研究热点。与抗生素联用时展现出显著的协同抑菌效果, 这使得利用膳食黄酮类物质的辅助作用有望成为重要的“减抗”策略, 所开发的膳食黄酮类物质有望成为逆转细菌耐药性的天然“替抗”产品。本文介绍了常见膳食黄酮类物质的种类及其抑菌活性, 重点分析了它们与抗生素联用时的协同抑菌机制。这些机制包括破坏耐药菌的细胞结构、抑制外排泵活性、清除细菌生物膜以及降低耐药相关水解酶和修饰酶的活性等。此外, 还探讨了膳食黄酮类物质协同抗生素在食品动物养殖和逆转细菌耐药性等方面的应用前景, 为食品、医药和公共卫生行业的可持续发展提供数据支持。

英文摘要:

      The misuse and overuse of antibiotics have exacerbated the issue of bacterial resistance, posing a severe challenge to public health. Dietary flavonoids, with their natural antibacterial, antioxidant, and anti-inflammatory properties, have gradually become a research hotspot among natural extracts. When combined with antibiotics, they exhibit significant synergistic antibacterial effects, making the additional utilization of dietary flavonoids a promising strategy for “antibiotic reduction”. The flavonoids developed from dietary sources are expected to become natural “antibiotic substitutes” products to reverse bacterial resistance. This article introduced common types of dietary flavonoids and their antibacterial activities, with a focus on analyzing their synergistic mechanisms when used in combination with antibiotics. These mechanisms included disrupting the cell structure of resistant bacteria, inhibiting efflux pump activity, eliminating bacterial biofilms, and reducing the activity of resistance-related hydrolases and modifying enzymes. Additionally, this paper explored the potential applications of dietary flavonoids in conjunction with antibiotics for food animal production and reversing bacterial resistance, providing data support for the sustainable development of the food, pharmaceutical, and public health industries.