Unveiling the antibacterial potential of anthocyanins – a comprehensive review on this natural plant extract

作者：Haotian Deng, Xianjun Meng, Bo Xue, Lianwei Li · 发表于：Critical Reviews in Food Science and Nutrition · 年份：2024 · DOI：10.1080/10408398.2024.2411411 · 被引用次数：13 · 研究领域：Phytochemicals and Antioxidant Activities、Essential Oils and Antimicrobial Activity、Phytochemistry and Biological Activities

With the gradual prohibition of antibiotic fungicides, it is of great significance to develop high-efficient, nontoxic and environmental-friendly antimicrobial agents. Anthocyanin is a natural plant polyphenol pigment which shows antibacterial, anti-inflammatory and antioxidant effects through inhibiting the synthesis of bacterial cell wall, interfering bacterial respiratory metabolism, and inducing bacterial autolysis. As a typical antibacterial agent, anthocyanins have been widely used in various fields, including biological pesticides or feed additives in agricultural production, anti-inflammatory and antibacterial wound dressings in medicine, etc. However, the structure of anthocyanins is unstable, which limits its practical application. In this article, the biological activity, antibacterial mechanism and stabilization strategy of anthocyanins as antibacterial agents were reviewed. The safety, application scope and methods of anthocyanins were discussed. In addition, the challenges and development prospects of anthocyanin extract antibacterial technology were also prospected. This will be the direction for researchers to further explore and better apply anthocyanins to practical production and application.