vuzbiochemiИзвестия вузов. Прикладная химия и биотехнологияProceedings of Universities. Applied Chemistry and Biotechnology2227-29252500-1558ИРНИТУ10.21285/2227-2925-2022-12-2-254-267vuzbiochemi-810Research ArticleФИЗИКО-ХИМИЧЕСКАЯ БИОЛОГИЯPHYSICOCHEMICAL BIOLOGYАнтимикробные препараты природного происхождения: обзор свойств и перспективы примененияAntimicrobial substances of natural origin: a review of properties and prospectshttps://orcid.org/0000-0003-3577-560XЧервоткинаД. Р.ChervotkinaD. R.

Д. Р. Червоткина, студент443100, г. Самара, ул. Молодогвардейская, 244

Darya R. Chervotkina, Student

244, Molodogvardeiskaya St., 443100, Samara

dcher02@yandex.ruhttps://orcid.org/0000-0003-0833-987XБорисоваА. В.BorisovaA. V.

А. В. Борисова, к.т.н., доцент, доцент кафедры технологии и организации общественного питания443100, г. Самара, ул. Молодогвардейская, 244

Anna V. Borisova, Cand. Sci. (Engineering), Associate Professor,Associate Professor, Department of Technology and Organizationof Public Catering

244, Molodogvardeiskaya St., 443100, Samara

anna_borisova_63@mail.ruСамарский государственный технический университетРоссияSamara State Technical UniversityRussian Federation202204072022122254267Copyright © Червоткина Д.Р., Борисова А.В., 20222022Червоткина Д.Р., Борисова А.В.Chervotkina D.R., Borisova A.V.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://vuzbiochemi.elpub.ru/jour/article/view/810

В обзорной статье приведены данные по антимикробным добавкам, применяемым в пищевой промышленности для сохранения качества пищевых продуктов. Использование традиционных антимикробных добавок – консервантов искусственного происхождения (бензойной и сорбиновой кислот и их солей) – вызывает негативную реакцию у потребителей и приводит к постепенному вытеснению такой продукции с рынка. В то же время находят широкое применение антимикробные добавки натурального происхождения, изучению которых посвящены многие работы отечественных и зарубежных ученых. В статье рассмотрены основные представители антимикробных добавок животного, растительного и микробного происхождения. Основными представителями антимикробных препаратов животного происхождения являются ферменты лизоцим, лактопероксидаза, пептиды лактоферрин и плевроцидин, а также хитозан – производное хитина. Среди растительного мира антимикробным действием могут обладать как некоторые виды трав и специй в нативном и высушенном виде, так и отдельно извлеченные компоненты растений, проявляющие антимикробные и антиокислительные свойства. Например, к последним относят эфирные масла, фенольные соединения, органические кислоты. Одним из перспективных и активно изучаемых классов антимикробных препаратов являются препараты микробного происхождения, в частности бактериоцины. Они представляют собой синтезируемые на рибосомах более мелкие полипептидные молекулы, проявляющие антагонистическую активность в отношении близкородственных групп бактерий. Бактериоцины (низин, натамицин, педиоцин, энтероцин, плантарицин) могут обладать бактерицидным действием, но не имеют терапевтического значения и не оказывают отрицательное воздействие на кишечную микрофлору человека, чем отличаются от антибиотиков. Подробное рассмотрение свойств указанных препаратов в статье позволило сделать вывод, что включение таких добавок как в состав продукта, так и в состав активных упаковок имеет широкие перспективы в современной биотехнологии.

This article reviews data on antimicrobial additives used in the food industry for preserving the quality of food products. The use of conventional antimicrobial additives, including artificial preservatives (benzoic and sorbic acids and their salts), causes a negative response among consumers. As a result, such products are gradually disappearing from the market. At the same time, antimicrobial additives of natural origin are gaining in popularity, increasingly attracting the attention of both Russian and foreign researchers. In this article, the main antimicrobial additives of animal, vegetable and microbial origin are considered. Antimicrobial additives of animal origin are represented by lysozyme and lactoperoxidase enzymes, lactoferrin and pleurocidin peptides, as well as by chitosan, a derivative of chitin. Plant substances that exhibit antimicrobial and antioxidant properties include herbs and spices, both in native and dried form, as well as separately extracted plant components, such as essential oils, phenolic compounds and organic acids. Substances of microbial origin, in particular bacteriocins, comprise another promising class of antimicrobial additives. These forms represent smaller polypeptide molecules synthesized on ribosomes, which exhibit antagonistic activity against closely related groups of bacteria. Bacteriocins, such as nisin, natamycin, pediocin, enterocin and plantaricin, may exhibit bactericidal properties, at the same time as having little therapeutic value and no negative effect on the human intestinal microflora. This makes them different from antibiotic preparations. The conducted review confirms the prospects of using the considered additives in the composition of both food products and active packaging systems.

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The authors declare that there are no conflicts of interest present.