A comprehensive review of microorganism‐derived cyclic peptides: Bioactive functions and food safety applications

Abstract

Cyclic peptides possess advanced structural characteristics of stability and play a vital role in medical treatment and agriculture. However, the biological functions of microorganism-derived cyclic peptides (MDCPs) and their applications in food industry were relatively absent. MDCPs are derived from extensive fermented food or soil. In this review, the synthesis approaches and structural characteristics are overviewed, while the interrelationship between bioactivities and functions is emphasized. This review summarizes the bioactivities of MDCPs from in vitro to in vivo, including antimicrobial activities, immune regulation, and antiviral cell activation. Their multiple functions as well as applications during food product processing, packaging, and storage are also comprehensively reviewed. Remarkably, some potential risks and cytotoxicity of MDCPs are also critically discussed. Moreover, future applications of MDCPs in the development of novel food additives and bioengineering materials are organized. Based on this review of native MDCPs, it is noteworthy that expected improvements of synthetic cyclic peptides in bioactive properties present potential valuable applications in future food, including artificial meat.

Purification and characterization of bacteriocin produced by a strain of Lacticaseibacillus rhamnosus ZFM216

“…Microbial food safety is a globally severe concern ( Luo et al, 2022 ). It is related to a large number of diseases that harm our society and economy ( Bintsis, 2017 ; Liu et al, 2022 ).…”

“…Chemical preservatives are usually used to prevent the microbial pollution of food, which is harmful to human health to a certain degree. Therefore, it is extremely necessary to seek native compounds’ bioactivities which have potential applications in food control ( Luo et al, 2022 ).…”

“…Bacteriocins has great potential in preserving foods such as fruits, vegetables, meat and dairy products ( Cui et al, 2021 ). Bacteriocins synthesized by lactic acid bacteria (LAB) can be developed as novel alternative biopreservatives and food preservation strategies ( Kaškonienė et al, 2017 ; Luo et al, 2022 ). For example, nisin is used for antisepsis and preservation in the food industry ( Rashid et al, 2016 ).…”