Recent insights into structure-function relationships of antimicrobial peptides

作     者：Ahmed, Tamer A. E. Hammami, Riadh 

作者机构：Univ Ottawa Dept Cellular & Mol Med Fac Med Ottawa ON Canada City Sci Res & Technol Applicat SRTA City Genet Engn & Biotechnol Res Inst Med Biotechnol Dept Alexandria Egypt Univ Ottawa Sch Nutr Sci Fac Hlth Sci Ottawa ON Canada 

出 版 物：《JOURNAL OF FOOD BIOCHEMISTRY》 (食品生物化学杂志)

年 卷 期：2019年第43卷第1期

页      面：e12546页

核心收录：

学科分类：0710[理学-生物学] 0832[工学-食品科学与工程（可授工学、农学学位）] 08[工学] 

主　　题：antimicrobial peptides foodborne inhibition food protein mechanism of action structure-function relationships 

摘      要：The application of antimicrobial peptides (AMPs) in food preservation presents a promising alternative and offers many benefits, such as reducing the use of chemical preservatives, reducing food losses due to spoilage, and development of health-promoting food supplements. The biological activity of AMPs largely dependent on several physicochemical features including charge, the degree of helicity, hydrophobicity, and sequence. The present review provides an overview of the structural classification of AMPs emphasizing the importance of their structural features for biological activity, followed by the description of some antimicrobial mechanism of action. Despite the several hurdles that must be overcome for the exploitation of food-derived AMPs in drug discovery and food systems, the developments discussed in this review offer a taste of future trends in food and pharmaceutical applications of these intriguing molecules.