Abstract
The preventive properties of bioactive peptides (BAPs) derived from microbes and plants have stimulated extensive research and discovery. The antimicrobial properties of BAPs against foodborne pathogens have made them effective and potential alternatives to existing antibiotics. Antitumor, antihypertensive, antioxidant, anti-obesity, and antidiabetic activities are just a few of the other beneficial properties of BAPs. An increasing number of harmful microorganisms, including foodborne pathogens, are developing resistance to various antibiotics. The goal of scientific research is to discover new, innovative and safe antimicrobial agents to fight these infections. Foodborne pathogens are among the many pathogenic microorganisms against which plant and microbial BAPs have shown significant antimicrobial activity. These compounds (BAPs) have the ability to eliminate pathogenic microorganisms by disrupting membrane integrity, inhibiting DNA and RNA synthesis, preventing protein synthesis, blocking protein activity or interacting with specific intracellular targets. In addition, the beneficial effect of BAP consumption includes the regulation of intestinal microbiota and modulation of the balance of reactive oxygen species in the digestive tract. This review article deals with different sources of antipathogen peptides, the food application of peptides from distinct sources, and their Mechanism of action.
Published Version
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