抗菌肽的食品保鲜应用及生物合成研究进展

Advance on biosynthesis of antibacterial peptides and its application in food preservation

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。

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.