抗菌肽应用于食品中的研究现状及面临的挑战

食品安全问题一直为人们所关注,其中微生物污染是导致食品腐败变质的主要原因。抗菌肽来源广泛,抑菌谱广,杀菌速度快,可以较好地控制食品中腐败微生物的滋生;对pH值、蛋白酶和热处理有较好的稳定性,在成分复杂的食品体系中有一定的适用性;由于其抑菌机理特殊,不易产生耐药性;部分具有抗氧化和提高免疫力等多种功能,对人体具有一定的保健作用。抗菌肽的以上特点满足了人们对新型防腐保鲜剂的多种需求,有望在食品工业上发挥重大作用。因此,在抗菌肽的生物学功能以及抗菌肽保鲜机理简单介绍的基础上,对抗菌肽应用于不同食品中的研究现况进行详细综述,最后对抗菌肽在食品中应用目前存在的问题和发展方向提供了思考。

Research Progresses and Challenges of Antimicrobial Peptides for Application in Food Filed

Food safety has always been concerned by people,and microbial contamination is one of the dominant factors that lead to food spoilage. Antimicrobial peptides(AMPs),widely distributed in nature,are characteristics of broad antimicrobial spectrum and fast speed of action,which can be effective to control the growth of spoilage microorganisms in food. AMPs have high stability against a relatively broad pH range,proteinase digestion and temperature shock,and it can be applied in food systems with complex ingredients.Due to its distinctive antibacterial mechanism,it is hard to induce drug resistance. Some AMPs have a variety of functions such as anti-oxidation and improving immunity,and have the health care function to the human body.These characteristics of AMPs conform to various needs of new antiseptic preservatives,and therefore AMPs are expected to play a vital role in food industry. The present paper briefly introduced the biological function and preservation mechanism of antimicrobial peptides,and reviewed the researches and applications of AMPs in different types of food. Finally,it provided a reflection on the current problems and development direction of antimicrobial peptides in food applications.