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抗菌肽的食品保鲜应用及生物合成研究进展

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  • 国家科技期刊平台
  • NETL
  • NSTL
  • 万方数据
抗菌肽具有与抗生素不同的抑菌作用机制,不易产生细菌耐药性,被认为是有望在食品工业中被广泛推广的新型抗菌物质之一.尽管乳酸链球菌素已成为被允许纳入食品防腐剂的抗菌肽之一,但抗菌肽的推广应用仍然受到生产成本较高、抑菌活性单一及稳定性较差等问题的限制.而采用复合保鲜技术和涂膜保鲜技术等将抗菌肽与其他天然保鲜剂联合使用,可有效提高抗菌肽的抑菌效率.此外,重组表达技术是实现规模化生产抗菌肽最经济和科学有效的途径之一,且通过人工智能设计优化抗菌肽的结构可提升其稳定性及抑菌效率.文章就抗菌肽在食品保鲜中的应用现状及生物合成研究进展进行了综述,并对目前尚存在的问题和研究前景提出了思考和建议.
Advance on biosynthesis of antibacterial peptides and its application in food preservation
Antibacterial peptides have unique antibacterial mechanisms different from antibiotics.which are safe and less likely to cause bacterial resistance.Antibacterial peptides have significant advantages and extremely broad application prospects,which have the potential to become one of the widely used antimicrobial substances in the food industry.Currently,Nisin is allowed as food preservative.However,the promotion and application of antimicrobial peptides are still limited by high production costs,single antibacterial activity,and poor stability.The use of compound preservative technology and coating preservation technology can effectively improve the antibacterial efficiency by combining antimicrobial peptides with other natural preservatives.In addition,recombinant expression technology is the most economically valuable and scientifically effective way to achieve large-scale production of antimicrobial peptides,and the stability of antimicrobial peptides can be achieved through artificial intelligence design and optimization of their structure.This review summarizes the current application status and biosynthesis research progress of antimicrobial peptides in the food industry,and puts forward thoughts and suggestions on the existing problems and research prospects.

antimicrobial peptidescomposite preservativecoating preservation technologyrecombinant expressionbiosynthesis

苏琰、李融

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合肥职业技术学院,安徽 合肥 238000

巢湖学院,安徽 合肥 238000

抗菌肽 复合保鲜剂 涂膜保鲜技术 重组表达 生物合成

安徽省教育厅高校自然科学重点研究项目安徽省高校青年骨干人才国内访学研修项目巢湖学院科学研究重点项目合肥职业技术学院分子生物学与基因工程技术科技创新团队项目

KJ2021A1386gxgnfx2021199XLZ-2020062022Akjcx03

2024

10.13652/j.spjx.1003.5788.2024.60056

食品与机械
长沙理工大学

食品与机械

CSTPCD北大核心
影响因子：0.89
ISSN：1003-5788
年,卷(期)：2024.40(7)
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