Student Research Committee, Department of Food Science and Technology, Faculty of Nutrition, Tabriz University of Medical Sciences, Tabriz, Iran.
Research Center for Food Hygiene and Safety, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran.
J Appl Microbiol. 2024 Nov 4;135(11). doi: 10.1093/jambio/lxae274.
Bacteriocins, natural antimicrobial peptides produced by bacteria, present eco-friendly, non-toxic, and cost-effective alternatives to traditional chemical antimicrobial agents in the food industry. This review provides a comprehensive update on the classification of bacteriocins in food preservation. It highlights the significant industrial potential of pediocin-like and two-peptide bacteriocins, emphasizing chemical synthesis methods like Fmoc-SPPS to meet the demand for bioactive bacteriocins. The review details the mode of action, focusing on mechanisms such as transmembrane potential disruption and pH-dependent effects. Furthermore, it addresses the limitations of bacteriocins in food preservation and explores the potential of nanotechnology-based encapsulation to enhance their antimicrobial efficacy. The benefits of nanoencapsulation, including improved stability, extended antimicrobial spectrum, and enhanced functionality, are underscored. This understanding is crucial for advancing the application of bacteriocins to ensure food safety and quality.
细菌素是由细菌产生的天然抗菌肽，在食品工业中作为传统化学抗菌剂的环保、无毒和高性价比替代品。本综述全面更新了抗菌肽在食品保鲜中的分类。它强调了类肠菌素和双肽细菌素的重要工业潜力，强调了 Fmoc-SPPS 等化学合成方法来满足生物活性细菌素的需求。该综述详细介绍了作用模式，重点介绍了跨膜电位破坏和 pH 依赖性等机制。此外，它还解决了细菌素在食品保鲜中的局限性，并探讨了基于纳米技术的封装的潜力，以增强其抗菌功效。纳米封装的好处，包括提高稳定性、扩大抗菌谱和增强功能，都得到了强调。这种理解对于推进细菌素的应用以确保食品安全和质量至关重要。
