Prospects of antimicrobial peptides as an alternative to chemical preservatives for food safety

• Published in: Biotechnology letters 2023-02, Vol.45 (2), p.137-162
• Main Authors: Kamal, Iqra, Ashfaq, Usman Ali, Hayat, Sumreen, Aslam, Bilal, Sarfraz, Muhammad Hassan, Yaseen, Hamna, Rajoka, Muhammad Shahid Riaz, Shah, Asad Ali, Khurshid, Mohsin
• Format: Article
• Language: English
• Subjects: Anti-Infective Agents - pharmacology; Antiinfectives and antibacterials; Antimicrobial agents; Antimicrobial Cationic Peptides - pharmacology; Antimicrobial Peptides; Applied Microbiology; Biochemistry; Biocompatibility; Biodegradability; Biodegradation; Biomedical and Life Sciences; Biosynthesis; Biotechnology; Cell division; Cell membranes; Cell walls; Commercialization; Environmental factors; Food industry; Food Preservation; Food Preservatives - pharmacology; Food Safety; Foodborne pathogens; Life Sciences; Microbiology; Microorganisms; Multiplication; Pathogens; Peptides; Preservatives; Review; Selectivity; Spoilage; Thermal stability
• ISSN: 0141-5492; 1573-6776
• DOI: 10.1007/s10529-022-03328-w

Antimicrobial peptides (AMPs) are a potential alternative to antimicrobial agents that have got considerable research interest owing to their significant role in the inhibition of bacterial pathogens. These AMPs can essentially inhibit the growth and multiplication of microbes through multiple mechanisms including disruption of cellular membranes, inhibition of cell wall biosynthesis, or affecting intracellular components and cell division. Moreover, AMPs are biocompatible and biodegradable therefore, they can be a good alternative to antimicrobial agents and chemical preservatives. A few of their features for example thermostability and high selectivity are quite appealing for their potential use in the food industry for food preservation to prevent the spoilage caused by microorganisms and foodborne pathogens. Despite these advantages, very few AMPs are being used at an industrial scale for food preservation as these peptides are quite vulnerable to external environmental factors which deter their practical applications and commercialization. The review aims to provide an outline of the mechanism of action of AMPs and their prospects as an alternative to chemical preservatives in the food industry. Further studies related to the structure–activity relationship of AMPs will help to expand the understanding of their mechanism of action and to determine specific conditions to increase their stability and applicability in food preservation.