RESUMEN

Magnesium is a vital mineral that takes part in hundreds of enzymatic reactions in the human body. In the past several years, new information emerged in regard to the antibacterial effect of magnesium. Here we elaborate on the recent knowledge of its antibacterial effect with emphasis on its ability to impair bacterial adherence and formation complex community of bacterial cells called biofilm. We further talk about its ability to impair biofilm formation in milk that provides opportunity for developing safer and qualitative dairy products. Finally, we describe the pronounced advantages of enrichment of food with magnesium ions, which result in healthier and more efficient food products.

Asunto(s)

Antibacterianos/farmacología , Dieta Saludable , Microbiología de Alimentos/métodos , Magnesio/farmacocinética , Animales , Antiinfecciosos/farmacología , Bacterias/efectos de los fármacos , Adhesión Bacteriana/efectos de los fármacos , Biopelículas/efectos de los fármacos , Productos Lácteos , Inocuidad de los Alimentos/métodos , Alimentos Fortificados/análisis , Humanos , Magnesio/administración & dosificación , Leche/efectos de los fármacos , Leche/microbiología