Lahiri Dibyajit, Nag Moupriya, Dutta Bandita, Sarkar Tanmay, Pati Siddhartha, Basu Debarati, Abdul Kari Zulhisyam, Wei Lee Seong, Smaoui Slim, Wen Goh Khang, Ray Rina Rani
Department of Biotechnology, University of Engineering and Management, Kolkata, India.
Department of Biotechnology, Maulana Abul Kalam Azad University of Technology, Kolkata, India.
Front Bioeng Biotechnol. 2022 Oct 24;10:1005918. doi: 10.3389/fbioe.2022.1005918. eCollection 2022.
The call to cater for the hungry is a worldwide problem in the 21st century. Food security is the utmost prime factor for the increasing demand for food. Awareness of human health when using chemical preservatives in food has increased, resulting in the use of alternative strategies for preserving food and enhancing its shelf-life. New preservatives along with novel preservation methods have been instigated, due to the intensified demand for extended shelf-life, along with prevention of food spoilage of dairy products. Bacteriocins are the group of ribosomally synthesized antimicrobial peptides; they possess a wide range of biological activities, having predominant antibacterial activity. The bacteriocins produced by the lactic acid bacteria (LAB) are considered to be of utmost importance, due to their association with the fermentation of food. In recent times among various groups of bacteriocins, leaderless and circular bacteriocins are gaining importance, due to their extensive application in industries. These groups of bacteriocins have been least studied as they possess peculiar structural and biosynthetic mechanisms. They chemically possess N-to-C terminal covalent bonds having a predominant peptide background. The stability of the bacteriocins is exhibited by the circular structure. Up till now, very few studies have been performed on the molecular mechanisms. The structural genes associated with the bacteriocins can be combined with the activity of various proteins which are association with secretion and maturation. Thus the stability of the bacteriocins can be used effectively in the preservation of food for a longer period of time. Bacteriocins are thermostable, pH-tolerant, and proteolytically active in nature, which make their usage convenient to the food industry. Several research studies are underway in the domain of biopreservation which can be implemented in food safety and food security.
满足饥饿人口需求的呼声是21世纪的一个全球性问题。粮食安全是食品需求不断增长的首要因素。人们在食品中使用化学防腐剂时对人类健康的意识有所提高，这导致了采用替代策略来保存食品并延长其保质期。由于对延长保质期以及防止乳制品食品变质的需求不断增加，新型防腐剂和新颖的保鲜方法应运而生。细菌素是一类核糖体合成的抗菌肽；它们具有广泛的生物活性，其中主要是抗菌活性。乳酸菌产生的细菌素因其与食品发酵的关联而被认为至关重要。近年来，在各类细菌素中，无 leader 肽和环状细菌素因其在工业中的广泛应用而变得越来越重要。由于这些类别的细菌素具有独特的结构和生物合成机制，因此对它们的研究最少。它们在化学上具有以肽为主的N端到C端共价键。细菌素的稳定性由其环状结构表现出来。到目前为止，对其分子机制的研究很少。与细菌素相关的结构基因可以与各种与分泌和成熟相关的蛋白质的活性相结合。因此，细菌素的稳定性可有效地用于食品的长期保存。细菌素具有热稳定性、耐pH值特性且在本质上具有蛋白水解活性，这使得它们在食品工业中的使用很方便。生物保鲜领域正在进行多项研究，这些研究可应用于食品安全和粮食安全。
