植物源抗菌肽的筛选及其在食品中的应用进展

Screening of antimicrobial peptides from plants and their application in food

近年来,随着传统抗生素耐药性问题的加剧和对天然抗菌剂研究兴趣的增加,天然抗菌肽受到了广泛关注。其中植物源抗菌肽具有耐药性低、抗菌谱广和毒性低等特点,还因富含半胱氨酸残基,可形成多个二硫键,从而具有较高的化学稳定性、热稳定性和酶解稳定性等。文章综述了植物源抗菌肽的分类以及从植物源中提取和筛选抗菌肽的方法,重点介绍了植物源抗菌肽在食品领域的潜在应用,并对这些植物源抗菌肽的筛选和未来在食品领域中的应用进行了展望。

In recent years,with the emergence of resistance to traditional antibiotics and the growing interest in the development of natural antimicrobials,natural antimicrobial peptides have received extensive attention.Among them,plant-derived antimicrobial peptides have the characteristics of low drug resistance,wide antibacterial spectrum and low toxicity,and because of rich cysteine residues,they can form multiple disulfide bonds,so they have high chemical,thermal and enzymatic hydrolysis stability.In this paper,the classification of plant antimicrobial peptides and the methods of extracting and screening antimicrobial peptides from plant sources were reviewed.The potential applications of plant antimicrobial peptides in the field of food were emphasized,and the screening and future applications of these plant antimicrobial peptides in the field of food were prospected.