中南林业科技大学学报

植物精油对单增李斯特菌的抑制作用及抑菌机制研究进展

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彭湘莲 , 陈天洋

中南林业科技大学学报 | 专论·综述 2026,46(8): 14-25

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中南林业科技大学学报 |专论·综述 2026 , 46 (8) : 14 -25

植物精油对单增李斯特菌的抑制作用及抑菌机制研究进展

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彭湘莲, 陈天洋

作者信息

中南林业科技大学，湖南　长沙　410004

作者简介:

彭湘莲（XianglianPeng@csuft.edu.cn），教授，博士，硕士研究生导师。

Research progress on the inhibitory effect and antibacterial mechanism of plant essential oils against Listeria monocytogenes

Xianglian Peng, Tianyang Chen

Affiliations

Central South University of Forestry & Technology, Changsha 410004, Hunan, China

出版时间: 2026-08-25 doi: 10.14067/j.cnki.1673-923x.2026.08.002

文章导航

摘要

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单增李斯特菌是一种革兰氏阳性短杆菌，作为主要食源性致病菌之一，会污染生产、加工和储存过程中的食品，导致潜在的食品安全问题，进而引起李斯特菌病，导致肠胃炎、败血症、脑膜炎、流产甚至死亡，死亡率高达20%～30%，严重威胁公众健康与食品安全。近年来，植物精油因无毒无害、成分天然的优势，被认定为天然食品保鲜剂，已成为抑制单增李斯特菌的研究热点。已有研究主要集中在抑菌效果评价、抑菌机制解析以及其在食品中的应用效果等方面，目前关于其抑菌机制的研究仍不够深入。本研究系统论述单增李斯特菌的生物学特征及致病机理，阐明关键毒力因子在细菌黏附、入侵、增殖等致病环节中的核心作用；阐述不同植物精油对单增李斯特菌的抑制活性及其在食品工业中的应用现状，分析植物精油抑制单增李斯特菌的潜在作用机制，明确其可通过破坏细胞膜结构、阻断核酸与蛋白质合成、干扰代谢途径以及调节毒力因子表达等多种方式发挥抑菌作用；归纳转录组学技术在植物精油抑菌机制研究领域的应用成果，强调该技术在阐明分子层面抑菌机制中的关键作用，展现其在相关研究应用中的独特优势，为后续开发高效、安全的天然食品防腐剂，推动植物精油在食品安全领域的产业化应用提供理论参考。

关键词

单增李斯特菌 / 植物精油 / 抑菌机理 / 转录组学

Abstract

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Listeria monocytogenes is a gram-positive brachy bacteria that can contaminate food during production, processing and storage, leading to potential food safety issues and listeriosis. The disease can cause gastroenteritis, sepsis, meningitis, abortion and even death, with a mortality rate of 20%-30%, seriously threatening public health and food safety. In recent years, plant essential oils have been known as natural food preservatives due to their non-toxic and harmless advantages and natural ingredients, and are a research hotspot for inhibiting Listeria monocytogenes. The research on the inhibition of Listeria monocytogenes by plant essential oils mainly focuses on the evaluation of antibacterial effect, the analysis of antibacterial mechanism and its application effect in food, but the indepth analysis of its antibacterial mechanism is still insufficient. This review systematically discusses the biological characteristics and pathogenesis of Listeria monocytogenes, and clarifies the central role of key virulence factors in bacterial adhesion, invasion, proliferation and other pathogenic links. The inhibitory activity of different plant essential oils against Listeria monocytogenes and their application status in the food industry were summarized, and the potential mechanism of plant essential oils to inhibit Listeria monocytogenes was analyzed. It was clarified that it could play a bacteriostatic effect by destroying cell membrane structure, blocking nucleic acid and protein synthesis, interfering with metabolic pathways, and regulating the expression of virulence factors. At the same time, the application results of transcriptomics technology in this field are summarized for the above-mentioned antibacterial mechanisms, and its role in elucidating the antibacterial mechanism at the molecular level is emphasized, and the unique advantages of this technology in research and application are demonstrated. It provides a theoretical reference for the subsequent development of efficient and safe natural food preservatives and the industrial application of plant essential oils in the field of food safety.

Key words

Listeria monocytogenes / plant essential oils / antibacterial mechanism / transcriptomics

引用本文

彭湘莲, 陈天洋. 植物精油对单增李斯特菌的抑制作用及抑菌机制研究进展. 中南林业科技大学学报, 2026 , 46 (8) : 14 -25 . DOI: 10.14067/j.cnki.1673-923x.2026.08.002

Xianglian Peng, Tianyang Chen. Research progress on the inhibitory effect and antibacterial mechanism of plant essential oils against Listeria monocytogenes[J]. Journal of Central South University of Forestry & Technology, 2026 , 46 (8) : 14 -25 . DOI: 10.14067/j.cnki.1673-923x.2026.08.002

基金

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湖南省林业科技攻关与创新资金项目(XLK202626)

参考文献

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参考文献引证文献

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2026年第46卷第8期

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doi: 10.14067/j.cnki.1673-923x.2026.08.002

接收时间：2026-01-27
首发时间：2026-10-30
出版时间：2026-08-25

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收稿日期：2026-01-27
修回日期：2026-04-03

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湖南省林业科技攻关与创新资金项目(XLK202626)

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中南林业科技大学，湖南　长沙　410004

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2种不同金属材料的力学参数

科 Family	属数 Number of genus	种数 Number of species	占总种数比例 Percentage of total species (%)	属 Genus	种数 Number of species	占总种数比例 Percentage of total species (%)
鹅膏菌科Amanitaceae	2	11	5.26	鹅膏菌属 Amanita	10	4.78
小菇科 Mycenaceae	2	12	5.74	丝盖伞属 Inocybe	5	2.39
多孔菌科 Polyporaceae	8	14	6.70	蜡蘑属 Laccaria	5	2.39
红菇科 Russulaceae	3	23	11.00	小皮伞属 Marasmius	6	2.87
				小菇属 Mycena	11	5.26
				光柄菇属 Pluteus	5	2.39
				红菇属 Russula	17	8.13
				栓菌属 Trametes	5	2.39

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