Review of antimicrobial peptides as promoters of food safety: Limitations and possibilities within the food industry

Abstract

Antimicrobial peptides (AMPs) are a group of molecules that has gained interest in research due to their important role in the inhibition of bacterial agents. Their structure shows heterogeneity among the different types of AMPs. However, most of them stand out for their cationic nature and amphipathic character that allows them to interact with membrane components of bacterial cells. Some features such as high selectivity and thermostability have attracted the interest of the food industry toward the application of AMPs in food preservation due to their ability to inhibit foodborne pathogens and spoilage microorganisms. Despite this, there is a limited number of AMPs used as food preservatives nowadays. Therefore, this review aims to offer an overview of AMPs, challenges, and potential applications in the food industry.

Effect of Feed Containing Hermetia illucens Larvae Immunized by Lactobacillus plantarum Injection on the Growth and Immunity of Rainbow Trout (Oncorhynchus mykiss)

“…These results are considered to be because rainbow trout living in freshwater have eaten insects ecologically [ 64 ], and thus not only did not recognize HIL, an insect, as a foreign substance, but also did not consider the AMPs contained in ImHIL to be harmful. In addition, AMPs are safe in humans [ 65 ]; therefore, we expect that ImHIL could safely replace fishmeal as a feed ingredient in fish farming where disease susceptibility is higher than in that of natural ecosystem environments [ 66 ].…”

Antimicrobial Food Packaging with Biodegradable Polymers and Bacteriocins

“…Pediocin PA-1 is another bacteriocin used in active packaging [ 98 , 99 ]. This is a bacteriocin of 44 amino acids produced by Pediococcus acidilactici [ 100 ], whose molecular structure contains four lysine molecules, three histidine molecules, one aspartic acid molecule, and four cysteine molecules connected by disulfide bonds [ 101 ]. As an unmodified low molecular weight protein, pediocin shows good thermal stability, stable physicochemical properties, and above all, a broad antimicrobial spectrum.…”

Advances in the use of biocontrol applications in preharvest and postharvest environments: A food safety milestone

“…These natural preservatives are viable alternative strategies that have little effect on organoleptic properties of food items when compared to other antimicrobial agents such as EOs (Leon Madrazo & Segura Campos, 2020).…”

“…Other important AMPs such as polylysine and pediocin show good inhibitory ability against foodborne pathogens that is, E. coli and L. monocytogenes; however, we are not aware of their commercial application on fresh produce (Santos et al, 2018). Enterocin AS-48 has been applied alone and in combination with other antimicrobial agents to inactivate E. coli, L. monocytogenes, and Bacillus cereus in sprouts, strawberries, pear and other fruits (Leon Madrazo & Segura Campos, 2020).…”

“…Antimicrobial peptides (AMPs) have increased in popularity because of inhibitory properties and, in addition, thermostability and water solubility. These natural preservatives are viable alternative strategies that have little effect on organoleptic properties of food items when compared to other antimicrobial agents such as EOs (Leon Madrazo & Segura Campos, 2020).…”