Research Progress in Antimicrobial Effects of Berberine and Its Derivatives

doi:10.7506/spkx1002-6630-201307068

Abstract

Abstract: Berberine is an isoquinoline alkaloid extracted from Chinese herb such as Coptidis rhizome. It has a variety of biological activities, and revealed a wide spectrum of clinical applications. On the other hand, due to its low bioavailability, its functional characteristic studies were limited to medical applications. Therefore, by chemical modification or transformation of chemical structure of berberine, a series of derivatives could improve its bacteriostasis. In this paper, the synthesis, inhibitory effect and mechanism progress of berberine and its derivatives could be used as preservatives or mixed with chitosan coating on fruits and vegetables for disease-preventing and fresh-keeping. In order to provide certain references for berberine, the preservative effects of berberine derivatives on preservative effect in foods.

Key words: berberine, berberine derivatives, antibacterial, fresh-keeping

CLC Number:

TS201.6

ZHONG Ci-ping 1，QIAN Yu2，SHU Chang1，SUO Hua-yi1，LI Lin1,*. Research Progress in Antimicrobial Effects of Berberine and Its Derivatives[J]. FOOD SCIENCE, 2013, 34(7): 321-325.

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