Plant-Derived Antimicrobial Peptides: Novel Preservatives for the Food Industry

Abstract

Food spoilage is a widespread issue brought on by the undesired growth of microbes in food products. Thousands of tons of usable food or food products are wasted every day due to rotting in different parts of the world. Several food preservation techniques are employed to prevent food from rotting, including the use of natural or manufactured chemicals or substances; however, the issue persists. One strategy for halting food deterioration is the use of plant-derived antimicrobial peptides (AMPs), which have been investigated for possible bioactivities against a range of human, plant, and food pathogens. The food industry may be able to benefit from the development of synthetic AMPs, produced from plants that have higher bioactivity, better stability, and decreased cytotoxicity as a means of food preservation. In order to exploit plant-derived AMPs in various food preservation techniques, in this review, we also outline the difficulties in developing AMPs for use as commercial food preservatives. Nevertheless, as technology advances, it will soon be possible to fully explore the promise of plant-derived AMPs as food preservatives.

Strategies to combat Gram-negative bacterial resistance to conventional antibacterial drugs: a review

“…Plant-derived AMPs: Plants produce AMPs as a component of their innate defence mechanism against pathogens. Some of the significant plant-derived AMPs include defensins, 2S albumins, glycine-rich proteins, lipid transfer proteins, snakins, thionins, cyclotides, and napins [ 60 ]. For instance, a recombinant plant AMP from tomatoes, when overexpressed in E. coli , was shown to be active against a host of fungi and bacteria [ 61 ].…”

Recent advances in extending the shelf life of fresh wet noodles: Influencing factors and preservation technologies

“…Plant-derived antimicrobial peptides, tea polyphenols, herbs and spices, and other plant-derived preservatives are widely used in the preservation of FWN (Hou et al, 2017;Li et al, 2014). Antimicrobial peptides are a class of biologically active small molecule peptides that can exert antibacterial effects on both gram-positive and gram-negative bacteria by destroying the integrity of cell membranes (Baindara & Mandal, 2022). Hou et al (2017) found that more than 2.0 mg/g of glycinin basic polypeptide (GBP) extracted from natural soybeans effectively preserved FWN for 4 days at 4 • C, which improved the sensory quality of FWN.…”

Plant Protein-Derived Active Peptides: A Comprehensive Review

“…Mohamad Asri et al found that low molecular mass peptides generated from palm kernel cake via solid state lacto-fermentation could extend the shelf life of bread, and when added to the bread at 2000 mg/kg, the peptide mixture successfully delayed fungal growth, thus extending the shelf life of bread for up to 10 days . Baindara et al also reviewed the application of antimicrobial peptides as preservatives in the food industry . Active peptides also play a variety of roles in food formulations as color preservative, acidity regulator, anticaking agent, emulsifier, and thickener.…”

“…178 Baindara et al also reviewed the application of antimicrobial peptides as preservatives in the food industry. 5 Active peptides also play a variety of roles in food formulations as color preservative, acidity regulator, anticaking agent, emulsifier, and thickener. This is because they can improve the technological properties of foods, including emulsification, foaming, solubility, water holding capacity, and oil binding capacity.…”

“…The peptides that exhibit activity are called active peptides, which usually consist of 2 to 20 amino acid residues . They have been proven to have multiple physiological functions such as antioxidant, antihypertensive, immunomodulatory, antimicrobial, and cholesterol-lowering, − which contribute to regulating physical functions and preventing certain chronic diseases, and can be applied to the development of functional foods . In addition, they also have a certain improvement effect on the flavor, technological properties, and nutritional structure of foods, and can also extend the shelf life of foods .…”