Antimicrobial Activity of Bioactive Peptides and Their Applications in Food Safety

Abstract

Bioactive peptides are specific fragments of proteins, the activity of which is based on the composition and sequence of amino acids. Nowadays, various sources and methods are used to obtain these peptides. Microbial fermentation and enzymatic hydrolysis, or a combination of both, are commonly employed to obtain bioactive peptides. However, in some instances, other methods such as ultra-filtration or chromatography may be used to obtain the peptides due to the presence of the desired peptide in an intricate complex. Bioactive peptides can be of plant or animal origin. Bacteriocins are among the bioactive peptides with antimicrobial activity. Through binding to the bacteria, these bioactive peptides increase the permeability of and perforate the cell wall, thus exhibiting their antimicrobial activity. Three models – the barrel stave model, the toroidal model, and the carpet model – are the most common mechanisms of action of antimicrobial peptides. Antimicrobial peptides can be used to treat human, animal, and plant diseases caused by microorganisms. They can also be applied as food preservatives and act as a resistance factor against spoilage caused by microorganisms. Although some of these peptides have been commercialized, extensive and commercial use of them requires further research.