Details
| Original language | English |
|---|---|
| Pages (from-to) | 44-62 |
| Number of pages | 19 |
| Journal | Probiotics and Antimicrobial Proteins |
| Volume | 15 |
| Issue number | 1 |
| Early online date | 11 Nov 2022 |
| Publication status | Published - Feb 2023 |
Abstract
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.
Keywords
- Antibiotic resistance, Antimicrobial peptides, Bacteriocins, Dairy, Food preservation, Lactic acid bacteria, Milk, Probiotics
ASJC Scopus subject areas
- Immunology and Microbiology(all)
- Microbiology
- Biochemistry, Genetics and Molecular Biology(all)
- Molecular Medicine
- Biochemistry, Genetics and Molecular Biology(all)
- Molecular Biology
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In: Probiotics and Antimicrobial Proteins, Vol. 15, No. 1, 02.2023, p. 44-62.
Research output: Contribution to journal › Article › Research › peer review
}
TY - JOUR
T1 - Milk-Derived Antimicrobial Peptides
T2 - Overview, Applications, and Future Perspectives
AU - Singh, Anamika
AU - Duche, Rachael Terumbur
AU - Wandhare, Arundhati Ganesh
AU - Sian, Jaspreet Kaur
AU - Singh, Brij Pal
AU - Sihag, Manvesh Kumar
AU - Singh, Kumar Siddharth
AU - Sangwan, Vikas
AU - Talan, Shreya
AU - Panwar, Harsh
N1 - Funding Information: AS acknowledges the INSPIRE Fellowship (IF190446) from the Department of Science and Technology, Government of India, for her doctoral research work. BS acknowledges the DS Kothari Post Doctoral Fellowship (BL/20-21/0194) from University Grant Commission, Government of India.
PY - 2023/2
Y1 - 2023/2
N2 - 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.
AB - 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.
KW - Antibiotic resistance
KW - Antimicrobial peptides
KW - Bacteriocins
KW - Dairy
KW - Food preservation
KW - Lactic acid bacteria
KW - Milk
KW - Probiotics
UR - http://www.scopus.com/inward/record.url?scp=85141671719&partnerID=8YFLogxK
U2 - 10.1007/s12602-022-10004-y
DO - 10.1007/s12602-022-10004-y
M3 - Article
C2 - 36357656
AN - SCOPUS:85141671719
VL - 15
SP - 44
EP - 62
JO - Probiotics and Antimicrobial Proteins
JF - Probiotics and Antimicrobial Proteins
SN - 1867-1306
IS - 1
ER -