Antibacterial Mechanism of Curcumin: A Review

Wiley - Tập 17 Số 8 - 2020
Dantong Zheng1, Chongxing Huang1, Haohe Huang1, Yuan Zhao1, Muhammad Rafiullah Khan1, Hui Zhao1, Lijie Huang1
1School of Light Industry and Food Engineering, Guangxi University, Nanning, 530004 P. R. China

Tóm tắt

AbstractCurcumin is a plant‐derived polyphenolic active substance with broad‐spectrum antibacterial properties. Curcumin blocks bacterial growth owing to its structural characteristics and the generation of antioxidation products. Curcumin can inhibit bacterial virulence factors, inhibit bacterial biofilm formation and prevent bacterial adhesion to host receptors through the bacterial quorum sensing regulation system. As a photosensitizer, curcumin acts under blue light irradiation to induce phototoxicity and inhibit bacterial growth. Moreover, it can exert a synergistic antibacterial effect with other antibacterial substances. In this review, we summarize the research progress on the antibacterial mechanism of curcumin based on five targeting structures and two modes of action. Our discussion provides a theoretical basis and technical foundation for the development and application of natural antibacterial agents.

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Tập 17 Số 8

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