Milk‑Derived Antimicrobial Peptides: Overview, Applications, and Future Perspectives
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Date
2022-11
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Abstract
The growing consumer awareness towards healthy and safe food has reformed food processing strategies. Nowadays, food
processors are aiming at natural, efective, safe, and low-cost substitutes for enhancing the shelf life of food products. Milk,
besides being a rich source of nutrition for infants and adults, serves as a readily available source of precious functional
peptides. Due to the existence of high genetic variability in milk proteins, there is a great possibility to get bioactive peptides
with varied properties. Among other bioactive agents, milk-originated antimicrobial peptides (AMPs) are gaining interest
as attractive and safe additive conferring extended shelf life to minimally processed foods. These peptides display broad spectrum antagonistic activity against bacteria, fungi, viruses, and protozoans. Microbial proteolytic activity, extracellular
peptidases, food-grade enzymes, and recombinant DNA technology application are among few strategies to tailor specifc
peptides from milk and enhance their production. These bioprotective agents have a promising future in addressing the
global concern of food safety along with the possibility to be incorporated into the food matrix without compromising overall
consumer acceptance. Additionally, in conformity to the current consumer demands, these AMPs also possess functional
properties needed for value addition. This review attempts to present the basic properties, synthesis approaches, action
mechanism, current status, and prospects of antimicrobial peptide application in food, dairy, and pharma industry along with
their role in ensuring the safety and health of consumers.