Antimicrobial activity of the bioactive peptides and their applications in food safety: A review

سال انتشار: 1399
نوع سند: مقاله کنفرانسی
زبان: انگلیسی
مشاهده: 511

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شناسه ملی سند علمی:

ICRSIE05_237

تاریخ نمایه سازی: 1 آبان 1399

چکیده مقاله:

Bioactive peptides are specific fragments of proteins, the activity of which is based on the composition and sequence of amino acids. Nowadays, various sources and methods are used to obtain these peptides. The microbial fermentation and enzymatic hydrolysis or a combination of both are commonly employed to obtain bioactive peptides. However, in some instances, other methods such as ultra-filtration or chromatography may be used to obtain the peptides due to the presence of the desired peptide in an intricate complex. Bioactive peptides can be of plant or animal origins. The bacteriocins are among bioactive peptides with antimicrobial activity, which can be of bacterial origin. These types of bioactive peptides increase the permeability through binding to the bacterial wall and perforate the wall, thus exhibiting their antimicrobial activity. The three models, including barrel stave models, the toroidal model, and the carpet model, are the most common mechanisms of action of antimicrobial peptides. Antimicrobial peptides can be used to treat human, animal, and plant diseases caused by microorganisms. They can also be applied as food preservatives and act as a resistance factor against spoilage caused by microorganisms. Although some of these peptides have been commercialized so far, extensive and commercial use of them requires further research and experiments.

نویسندگان

Mohammad Hossein Maleki

Young Researchers and Elite Club, Qazvin Branch, Islamic Azad University, Qazvin, Iran- Department of food science and technology, faculty of Industrial and Mechanical engineering, Qazvin branch, Islamic Azad University, Qazvin, Iran

Hooman Jalilvand nezhad

Young Researchers and Elite Club, Qazvin Branch, Islamic Azad University, Qazvin, Iran- Department of food science and technology, faculty of Industrial and Mechanical engineering, Qazvin branch, Islamic Azad University, Qazvin, Iran

Nima Keshavarz Bahadori

Young Researchers and Elite Club, Qazvin Branch, Islamic Azad University, Qazvin, Iran- Department of food science and technology, faculty of Industrial and Mechanical engineering, Qazvin branch, Islamic Azad University, Qazvin, Iran

Milad Daneshniya

Young Researchers and Elite Club, Qazvin Branch, Islamic Azad University, Qazvin, Iran- Department of food science and technology, faculty of Industrial and Mechanical engineering, Qazvin branch, Islamic Azad University, Qazvin, Iran