关键词: 植源性天然产物；生物胺；抑菌活性；机理

Abstract: Microbial amino acid decarboxylases catalyze the transformation of free amino acids derived from protein breakdown into biogenic amines in high-protein foods during storage or fermentation, which greatly affect the quality of food. There are currently many methods to reduce the contents of biogenic amines in foods, but most of them require good facilities and technologies. Adding plant-derived natural products is favored due to easy operation, low cost, high safety and other advantages. In this review, we summarizes the types, sources and major bioactive components of plant-derived natural products which have been reported to reduce biogenic amines in foods in the past decade, and we analyze their action mechanisms from the perspective of their antibacterial effects. Moreover, we discuss future prospects for their application. We hope that this review will provide new research strategies for the production of low-biogenic amine foods.

Key words: plant-derived natural products; biogenic amines; antibacterial activity; mechanism