Recent insights into structure-function relationships of antimicrobial peptides

Abstract

The application of antimicrobial peptides (AMPs) in food preservation presents a promising alternative and offers many benefits, such as reducing the use of chemical preservatives, reducing food losses due to spoilage, and development of health-promoting food supplements. The biological activity of AMPs largely dependent on several physicochemical features including charge, the degree of helicity, hydrophobicity, and sequence. The present review provides an overview of the structural classification of AMPs emphasizing the importance of their structural features for biological activity, followed by the description of some antimicrobial mechanism of action. Despite the several hurdles that must be overcome for the exploitation of food-derived AMPs in drug discovery and food systems, the developments discussed in this review offer a taste of future trends in food and pharmaceutical applications of these intriguing molecules. PRACTICAL APPLICATIONS: Numerous AMPs have been reported in recent years as naturally present or released from food proteins upon enzymatic digestion during food processing, fermentation, or gastrointestinal transit. Particularly, food-released AMPs is a promising alternative to satisfy consumer demands for safe, ready-to-eat, extended shelf-life, fresh-tasting, and minimally processed foods, without chemical additives. The potential of several AMPs to inhibit foodborne pathogens is increasingly studied in various food matrices including dairy products, meat, fruits, and beverages. Although extensive progress has been made with respect to our understanding of AMPs structure/function, additional thorough investigation of the factors influencing peptide activity is required. The time has now come for the development of nutraceuticals and pharmaceutical products containing food-derived AMPs. Despite the several hurdles that must be overcome for the exploitation of AMPs, the features and developments discussed in this review offer a taste of future trends in food and pharmaceutical applications of these intriguing molecules.

Keywords: antimicrobial peptides; food protein; foodborne inhibition; mechanism of action; structure-function relationships.