Thery Thibaut, Lynch Kieran M, Arendt Elke K
School of Food and Nutritional Sciences, Univ. College, Cork, Ireland.
Microbiome Ireland, Univ. College, Cork, Ireland.
Compr Rev Food Sci Food Saf. 2019 Sep;18(5):1327-1360. doi: 10.1111/1541-4337.12480. Epub 2019 Aug 23.
A large range of ingredients for food and food products are subject to fungal contamination, which is a major cause of destruction of crops, exposure of animals and humans to invasive mycotoxins, and food spoilage. The resistance of fungal species to common preservation methods highlights the necessity of new ways to increase the shelf life of raw material for food and food products. Antimicrobial peptides and proteins (AMPs) are essential members of the immune system of most living organisms. Due to their broad range of activity and their stability to commonly used food processes, they represent promising alternatives to traditional preservatives. However, despite the growing number of reports of potential food applications of these AMPs, the number of approved peptides is low. Poor solubility, toxicity, and a time-consuming extraction are hurdles that limit their application in food products. Thanks to a deep understanding of the key determinants of their activity, the development of optimized synthetic peptides has reduced these drawbacks. This review presents natural and synthetic antifungal peptides/proteins (AFPs), effective against food-related fungi, with particular emphasis on AFPs from plant sources. The design of novel antifungal peptides via key elements of antifungal activity is also reviewed. The potential applications of natural and synthetic AFPs as novel antifungal food preservatives are finally discussed.
大量用于食品及食品加工的原料都容易受到真菌污染，这是导致农作物受损、动物和人类接触侵袭性霉菌毒素以及食品变质的主要原因。真菌物种对常用保鲜方法的抗性凸显了延长食品及食品原料保质期新方法的必要性。抗菌肽和蛋白质（AMPs）是大多数生物免疫系统的重要组成部分。由于其广泛的活性范围以及对常用食品加工过程的稳定性，它们是传统防腐剂的有前景的替代品。然而，尽管关于这些AMPs潜在食品应用的报道越来越多，但获批的肽类数量却很少。溶解性差、毒性以及耗时的提取过程是限制它们在食品中应用的障碍。由于对其活性关键决定因素的深入了解，优化合成肽的开发减少了这些缺点。本综述介绍了对与食品相关真菌有效的天然和合成抗真菌肽/蛋白质（AFPs），特别强调了植物来源的AFPs。还综述了通过抗真菌活性关键要素设计新型抗真菌肽的方法。最后讨论了天然和合成AFPs作为新型抗真菌食品防腐剂的潜在应用。
