Bioactive Antimicrobial Peptides from Food Proteins: Perspectives and Challenges for Controlling Foodborne Pathogens

Bioactive peptides (BAPs) derived from food proteins have been extensively studied for their health benefits, majorly exploring their potential use as nutraceuticals and functional food components. These peptides possess a range of beneficial properties, including antihypertensive, antioxidant, immu...

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Bibliographic Details
Published in:	Pathogens (Basel) Vol. 12; no. 3; p. 477
Main Authors:	Corrêa, Jessica Audrey Feijó, de Melo Nazareth, Tiago, Rocha, Giovanna Fernandes da, Luciano, Fernando Bittencourt
Format:	Journal Article
Language:	English
Published:	Switzerland MDPI AG 01-03-2023 MDPI
Subjects:	Alzheimer's disease Amino acid composition Amino acids Analysis Antibacterial activity Antibiotics Antihypertensives Antimicrobial agents Antimicrobial peptides Bacteria Biological activity By products Chromatography Composition Coronaviruses COVID-19 encrypted peptides Enzymes Fermentation Food Food industry Food production Foodborne diseases Foodborne pathogens Functional foods & nutraceuticals Gastrointestinal system Gastrointestinal tract Hydrolysis Hydrophobicity Immunomodulation Intestinal microflora Lactic acid Lactic acid bacteria Microbiota Microbiota (Symbiotic organisms) Microorganisms Pathogens Peptides Prevention Production costs protein-rich by-products Proteins Reactive oxygen species Review Risk factors Severe acute respiratory syndrome coronavirus 2 Standardization whey protein Netherlands whey protein encrypted peptides protein-rich by-products lactic acid bacteria antimicrobial peptides
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Summary:	Bioactive peptides (BAPs) derived from food proteins have been extensively studied for their health benefits, majorly exploring their potential use as nutraceuticals and functional food components. These peptides possess a range of beneficial properties, including antihypertensive, antioxidant, immunomodulatory, and antibacterial activities, and are naturally present within dietary protein sequences. To release food-grade antimicrobial peptides (AMPs), enzymatic protein hydrolysis or microbial fermentation, such as with lactic acid bacteria (LAB), can be employed. The activity of AMPs is influenced by various structural characteristics, including the amino acid composition, three-dimensional conformation, liquid charge, putative domains, and resulting hydrophobicity. This review discusses the synthesis of BAPs and AMPs, their potential for controlling foodborne pathogens, their mechanisms of action, and the challenges and prospects faced by the food industry. BAPs can regulate gut microbiota by promoting the growth of beneficial bacteria or by directly inhibiting pathogenic microorganisms. LAB-promoted hydrolysis of dietary proteins occurs naturally in both the matrix and the gastrointestinal tract. However, several obstacles must be overcome before BAPs can replace antimicrobials in food production. These include the high manufacturing costs of current technologies, limited in vivo and matrix data, and the difficulties associated with standardization and commercial-scale production.
Bibliography:	ObjectType-Article-2 SourceType-Scholarly Journals-1 ObjectType-Feature-3 content type line 23 ObjectType-Review-1
ISSN:	2076-0817 2076-0817
DOI:	10.3390/pathogens12030477