食物源蛋白酶解制备抗菌肽研究

抗菌肽广泛分布于细菌、病毒和各种动植物体内，是生物天然免疫防御系统的重要组成部分。在耐药菌株不断产生的今天，抗菌肽的研究吸引着国内外学者目光。本文综述了乳源蛋白和非乳源蛋白酶解制备抗菌肽、酶解作用提高抗菌蛋白的抗菌性、酶及酶解条件的选择、抗菌产物目的性修饰提高抗菌性的研究，并展望了食物源蛋白酶解制备抗菌肽的未来研究方向。

Research Progress on Preparation Technology of Antibactrial Peptides from Food-derived Protein by Enzymatic Hydrolysis

Antibacterial peptides widely distribute in the bodies of bacteria, virus, animals and plants, and are an important component in the natural defense of most living organisms against invading pathogens. Following with more and more generation of drug-resistant strains today, the research on antibacterial peptide attracts more and more interests of scholars at home and abroad. This review summarized antibacterial peptides prepared by hydrolyzed food-derived protein in the following aspects: preparing antibacterial peptides from milk protein and non-milk protein by enzymatic hydrolysis, improving antibacterial activity of food-derived protein via proteolysis, selecting appropriate enzyme and enzymatic conditions, purposely modifying antibacterial products, and prospected future research focus on antibacterial peptides from food-derived protein by proteolysis.