Bisht Vishakha, Das Biki, Hussain Ajmal, Kumar Vinod, Navani Naveen Kumar
Department of Biosciences and Bioengineering, Indian Institute of Technology, Roorkee, 247667, India.
Visiting faculty, Department of Biosciences and Bioengineering, Indian Institute of Technology, Roorkee, 247667, India.
NPJ Sci Food. 2024 Sep 19;8(1):67. doi: 10.1038/s41538-024-00304-8.
The practice of preserving and adding value to food dates back to over 10,000 BCE, when unintentional microbial-driven chemical reactions imparted flavor and extended the shelf life of fermented foods. The process evolved, and with the urbanization of society, significant shifts in dietary habits emerged, accompanied by sporadic food poisoning incidents. The repercussions of the COVID-19 pandemic have intensified the search for antibiotic alternatives owing to the rise in antibiotic-resistant pathogens, emphasizing the exploration of probiotic-origin antimicrobial peptides to alleviate human microbiome collateral damage. Often termed 'molecular knives', these peptides outstand as potent antimicrobials due to their compatibility with innate microflora, amenability to bioengineering, target specificity, versatility and rapidity in molecular level mode of action. This review centres on bacteriocins sourced from lactic acid bacteria found in ethnic fermented foods, accentuating their desirable attributes, technological applications as nanobiotics and potential future applications in the modern context of ensuring food safety.
食品保存及增值的做法可追溯到公元前10000多年，当时微生物驱动的无意化学反应赋予了发酵食品风味并延长了其保质期。这一过程不断演变，随着社会城市化，饮食习惯发生了重大变化，同时伴有零星的食物中毒事件。由于抗生素耐药病原体的增加，COVID-19大流行的影响加剧了对抗生素替代品的探索，强调了对益生菌来源的抗菌肽的探索，以减轻对人类微生物群的附带损害。这些肽常被称为“分子刀”，由于它们与固有微生物群的兼容性、对生物工程的适应性、靶标特异性、多功能性以及分子水平作用模式的快速性，作为有效的抗菌剂脱颖而出。本综述聚焦于从民族发酵食品中发现的乳酸菌来源的细菌素，强调它们的理想特性、作为纳米生物制剂的技术应用以及在确保食品安全的现代背景下潜在的未来应用。
