Curcumin 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 anti-oxidation 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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姜黄素的抗菌机制：综述

姜黄素是一种植物来源的多酚活性物质，具有广谱抗菌特性。姜黄素因其结构特征和抗氧化产物的产生而阻止细菌生长。姜黄素可通过细菌群体感应调节系统抑制细菌毒力因子，抑制细菌生物膜形成，防止细菌粘附于宿主受体。作为光敏剂，姜黄素在蓝光照射下起作用以诱导光毒性并抑制细菌生长。而且，它可以与其他抗菌物质发挥协同抗菌作用。本综述基于五种靶向结构和两种作用方式总结了姜黄素抗菌机制的研究进展。