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

Abstract

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.

Identification of a Novel Bioactive Peptide Derived from Frozen Chicken Breast Hydrolysate and the Utilization of Hydrolysates as Biopreservatives

“…Food-derived peptides are a promising strategy to control harmful bacteria, especially those resistant to antibiotics [ 45 ]. Remarkably, antibacterial activity was demonstrated by the chicken hydrolysate and C25 against an antibiotic-resistant bacterium, Proteus vulgaris F24B ( Table 1 ).…”

Soybean-derived antihypertensive hydrolysates attenuate Ang II-induced renal damage by modulating MAPK and NF-κB signaling pathways

“…11,12 Food protein-derived peptides have been considered outstanding candidates to alleviate hypertension owing to their excellent physiological regulation activities. 13–15 Another study reported that the collagen peptide Phe-Leu-Ala-Pro (FLAP) could attenuate kidney injury by inhibiting oxidative stress and inflammation in carbon tetrachloride (CCl 4 )-induced mice, probably by influencing the Nrf2/anti-response element (ARE) and PI3K/AKT/NF-κB signaling pathways. 16 Another study demonstrated that marine fish protein peptides (MFPPs) significantly reduce hyperuricemia (HUA)-induced kidney inflammation by down-regulating the levels of inflammatory factors (TNF-α, IL-6, and IL-10) in kidney tissue.…”

Microbial- and Plant-Derived Bioactive Peptides and Their Applications against Foodborne Pathogens: Current Status and Future Prospects

“…Bioactive peptides have been thoroughly researched for their health advantages and possible applications as nutraceuticals and functional food ingredients [ 1 ]. Emerging antibiotic resistance (ABR) related to foodborne illnesses harms both human and animal populations as well as the economy and human health suffers greatly from bacterial resistance which prompts food to deteriorate and causes health problems.…”