Применение бактериоцинов, включая микроцины: настоящее и будущее

В последние десятилетия бактериоцины активно изучают как антимикробные соединения. Бактериоцины, в основном, использовались в качестве пищевых консервантов, однако в настоящее время они вызывают повышенный интерес как потенциальные клинические антимикробные препараты и возможные иммуномодулирующие агенты. Инфекции, вызванные бактериями, устойчивыми к антибиотикам, были объявлены глобальной угрозой общественному здравоохранению. Бактериоцины представляют собой потенциальное решение этой всемирной угрозы благодаря их широкому или узкому спектру действия против бактерий, устойчивых к антибиотикам. В частности, несмотря на их роль как природных альтернатив химическим консервантам в обеспечении безопасности пищевых продуктов, низин остаётся единственным бактериоцином, одобренным регулирующими органами в качестве пищевого консерванта. В статье освещены данные о безопасности применения бактериоцинов и их возможной токсичности, что может представлять барьер для более широкого их использования в медицине и отраслях промышленности. В статье описаны последние тенденции в разработке препаратов на основе бактериоцинов, их эффективности, спектре антимикробной активности и механизмах воздействия на макроорганизмы.

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