Antimicrobial Peptides As Natural Bio-preservative to Enhance the Shelf-life of Food

Overview

Journal J Food Sci Technol

Specialty Nutritional Sciences

Date 2016 Oct 26

PMID 27777445

Citations 58

Authors

Mahendra Rai

Raksha Pandit

Swapnil Gaikwad

Gyorgy Kovics

Affiliations

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Abstract

Antimicrobial peptides (AMPs) are diverse group of natural proteins present in animals, plants, insects and bacteria. These peptides are responsible for defense of host from pathogenic organisms. Chemical, enzymatic and recombinant techniques are used for the synthesis of antimicrobial peptides. These peptides have been found to be an alternative to the chemical preservatives. Currently, nisin is the only antimicrobial peptide, which is widely utilized in the preservation of food. Antimicrobial peptides can be used alone or in combination with other antimicrobial, essential oils and polymeric nanoparticles to enhance the shelf-life of food. This review presents an overview on different types of antimicrobial peptides, purification techniques, mode of action and application in food preservation.

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