Department of Dairy Microbiology, College of Dairy Science and Technology, Guru Angad Dev Veterinary and Animal Sciences University (GADVASU), Ludhiana, 141001, Punjab, India.
Department of Microbiology, Federal University of Agriculture, Makurdi, Nigeria.
Probiotics Antimicrob Proteins. 2023 Feb;15(1):44-62. doi: 10.1007/s12602-022-10004-y. Epub 2022 Nov 11.
The growing consumer awareness towards healthy and safe food has reformed food processing strategies. Nowadays, food processors are aiming at natural, effective, safe, and low-cost substitutes for enhancing the shelf life of food products. Milk, besides being a rich source of nutrition for infants and adults, serves as a readily available source of precious functional peptides. Due to the existence of high genetic variability in milk proteins, there is a great possibility to get bioactive peptides with varied properties. Among other bioactive agents, milk-originated antimicrobial peptides (AMPs) are gaining interest as attractive and safe additive conferring extended shelf life to minimally processed foods. These peptides display broad-spectrum antagonistic activity against bacteria, fungi, viruses, and protozoans. Microbial proteolytic activity, extracellular peptidases, food-grade enzymes, and recombinant DNA technology application are among few strategies to tailor specific peptides from milk and enhance their production. These bioprotective agents have a promising future in addressing the global concern of food safety along with the possibility to be incorporated into the food matrix without compromising overall consumer acceptance. Additionally, in conformity to the current consumer demands, these AMPs also possess functional properties needed for value addition. This review attempts to present the basic properties, synthesis approaches, action mechanism, current status, and prospects of antimicrobial peptide application in food, dairy, and pharma industry along with their role in ensuring the safety and health of consumers.
消费者对健康安全食品的意识不断提高，促使食品加工策略发生了变革。如今，食品加工商的目标是寻找天然、有效、安全且低成本的替代品，以延长食品的保质期。牛奶不仅是婴幼儿和成年人的营养丰富来源，还是宝贵功能性肽的现成来源。由于牛奶蛋白中存在高度遗传变异性，因此获得具有不同特性的生物活性肽具有很大的可能性。在其他生物活性物质中，源自牛奶的抗菌肽 (AMPs) 作为一种有吸引力且安全的添加剂，因其能延长低加工食品的保质期而受到关注。这些肽对细菌、真菌、病毒和原生动物具有广谱拮抗活性。微生物蛋白水解活性、细胞外肽酶、食品级酶和重组 DNA 技术的应用是从牛奶中定制特定肽并提高其产量的几种策略之一。这些生物保护剂在解决全球食品安全问题方面具有广阔的前景，并且有可能在不影响整体消费者接受度的情况下将其纳入食品基质。此外，根据当前消费者的需求，这些 AMP 还具有附加值所需的功能特性。本文综述了抗菌肽在食品、乳制品和制药行业中的应用的基本特性、合成方法、作用机制、现状和前景，以及它们在确保消费者安全和健康方面的作用。
