抗菌肽的研究进展及在食品中的应用

Research progress and application in food of antibacterial peptides

抗菌肽是由氨基酸组成的多肽类物质,对细菌、真菌、病毒、原虫等具有广泛抑菌作用。抗菌肽具有高效、广谱的抗菌活性,在食品领域具有良好的应用前景。文章概述了抗菌肽的抗菌机制、分类、基因工程表达及在食品中的应用,并分析了抗菌肽研究过程中存在的问题。

Antibacterial peptide is composed of multiple amino acids, and have been demonstrated with the activity against a variety of microorganisms including bacteria, fungi, protozoa and viruses. The application of antimicrobial peptides with high efficiency and broad spectrum antibacterial activity in food field has a good application prospect. This paper summarizes the antibacterial mechanism, classification, genetic engineering expression and application of antimicrobial peptides in foodstuffs and analyzes the problems in the research process of antimicrobial peptides.