Understanding of probiotic origin antimicrobial peptides: a sustainable approach ensuring food safety

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dc.contributor.authorBisht, Vishakha
dc.contributor.authorDas, Biki
dc.contributor.authorHussain, Ajmal
dc.contributor.authorKumar, Vinod
dc.contributor.authorNavani, Naveen Kumar
dc.date.accessioned2025-03-21T11:58:34Z
dc.date.available2025-03-21T11:58:34Z
dc.date.freetoread2025-03-21
dc.date.issued2024-09-19
dc.date.pubOnline2024-09-19
dc.description.abstractThe practice of preserving and adding value to food dates back to over 10,000 BCE, when unintentional microbial-driven chemical reactions imparted flavor and extended the shelf life of fermented foods. The process evolved, and with the urbanization of society, significant shifts in dietary habits emerged, accompanied by sporadic food poisoning incidents. The repercussions of the COVID-19 pandemic have intensified the search for antibiotic alternatives owing to the rise in antibiotic-resistant pathogens, emphasizing the exploration of probiotic-origin antimicrobial peptides to alleviate human microbiome collateral damage. Often termed 'molecular knives', these peptides outstand as potent antimicrobials due to their compatibility with innate microflora, amenability to bioengineering, target specificity, versatility and rapidity in molecular level mode of action. This review centres on bacteriocins sourced from lactic acid bacteria found in ethnic fermented foods, accentuating their desirable attributes, technological applications as nanobiotics and potential future applications in the modern context of ensuring food safety.
dc.description.journalNamenpj Science of Food
dc.description.sponsorshipUniversity Grant Commission, India, Ministry of Human Resource Development, India, National Agricultural Science Fund of ICAR, INDIA
dc.format.mediumElectronic
dc.identifier.citationBisht V, Das B, Hussain A, et al., (2024) Understanding of probiotic origin antimicrobial peptides: a sustainable approach ensuring food safety. npj Science of Food, Volume 8, September 2024, Article number 67
dc.identifier.eissn2396-8370
dc.identifier.elementsID564709
dc.identifier.issn2396-8370
dc.identifier.paperNo67
dc.identifier.urihttps://doi.org/10.1038/s41538-024-00304-8
dc.identifier.urihttps://dspace.lib.cranfield.ac.uk/handle/1826/23635
dc.identifier.volumeNo8
dc.languageEnglish
dc.language.isoen
dc.publisherSpringer
dc.publisher.urihttps://www.nature.com/articles/s41538-024-00304-8
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internationalen
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/
dc.subjectInfectious Diseases
dc.subjectNutrition
dc.subjectEmerging Infectious Diseases
dc.subjectAntimicrobial Resistance
dc.subjectInfection
dc.subject3006 Food sciences
dc.subject4004 Chemical engineering
dc.titleUnderstanding of probiotic origin antimicrobial peptides: a sustainable approach ensuring food safety
dc.typeArticle
dc.type.subtypereview-article
dc.type.subtypeReview
dc.type.subtypeJournal Article
dcterms.dateAccepted2024-08-26

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