Recent insights into structure-function relationships of antimicrobial peptides

被引：142

作者：

Ahmed, Tamer A. E. ^{[1
,2
]}

Hammami, Riadh ^{[3
]}

机构：

[1] Univ Ottawa, Dept Cellular & Mol Med, Fac Med, Ottawa, ON, Canada

[2] City Sci Res & Technol Applicat SRTA City, Genet Engn & Biotechnol Res Inst, Med Biotechnol Dept, Alexandria, Egypt

[3] Univ Ottawa, Sch Nutr Sci, Fac Hlth Sci, Ottawa, ON, Canada

来源：

JOURNAL OF FOOD BIOCHEMISTRY | 2019年 / 43卷 / 01期

关键词：

antimicrobial peptides; foodborne inhibition; food protein; mechanism of action; structure-function relationships; ANTIBACTERIAL PEPTIDE; IDENTIFICATION; ANALOGS; BINDING;

D O I：

10.1111/jfbc.12546

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

070307 [化学生物学]; 071010 [生物化学与分子生物学];

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.

引用

页数：8

共 41 条

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