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Bioactive Peptides: A Promising Alternative to Chemical Preservatives for Food Preservation

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2021)

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Fabrication and characterization of walnut peptides-loaded proliposomes with three lyoprotectants: Environmental stabilities and antioxidant/antibacterial activities

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Summary: Proliposomes loaded with walnut peptides, fabricated using carriers sucrose, trehalose, and mannitol, were shown to protect the peptides from harsh environments during both storage and digestion. The encapsulated peptides exhibited antioxidant and antibacterial activities, as well as stability during gastric-phase digestion, making them a potential effective delivery system for biopeptides in food products. The use of lyoprotectants further stabilized the lipid bilayer structure, enhancing the overall functionality of the proliposomes.

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Targeting shrimp spoiler Shewanella putrefaciens: Application of ε-polylysine and oregano essential oil in Pacific white shrimp preservation

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Summary: The study showed that epsilon-polylysine (PL) and oregano essential oil (OEO) have inhibitory effects on Shewanella putrefaciens in Pacific white shrimp, reducing its proteolytic activity and total volatile basic nitrogen production. Additionally, they can delay water migration and moisture loss in shrimp muscle, thus prolonging the shelf life of shrimp.

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Article Food Science & Technology

Novel antioxidant and ACE inhibitory peptide identified from Arthrospira platensis protein and stability against thermal/pH treatments and simulated gastrointestinal digestion

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Summary: Novel antioxidant and ACE inhibitory peptides VTAGLVGGGAGK and PTGNPLSP were screened from Arthrospira platensis protein hydrolysates, exhibiting high stability under thermal processing and various pH conditions. PTGNPLSP showed higher stability during in vitro gastrointestinal digestion compared to VTAGLVGGGAGK.

FOOD RESEARCH INTERNATIONAL (2021)

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Article Engineering, Chemical

Bacteriocin assisted food functional membrane for simultaneous exclusion and inactivation of Alicyclobacillus acidoterrestris in apple juice

Jinye Zhang et al.

Summary: This study successfully developed a food functional microfiltration membrane by multi-stage modification, with polydopamine and nisin microspheres immobilized onto the membrane surface, resulting in enhanced rejection of Alicyclobacillus acidoterrestris and simultaneous exclusion and inactivation. The modified membrane also showed reliable stability under different membrane cleaning procedures.

JOURNAL OF MEMBRANE SCIENCE (2021)

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Article Agronomy

Recombinant expression of antimicrobial peptides in Pichia pastoris: A strategy to inhibit the Penicillium expansum in pears

Yining Huang et al.

Summary: The modified safety-secured yeast showed great potential in overexpressing antimicrobial peptides, improving biocontrol ability. The recombinant strains demonstrated significant suppression of pathogens and could be promising biological agents in postharvest applications.

POSTHARVEST BIOLOGY AND TECHNOLOGY (2021)

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Article Agronomy

Efficacy of epsilon-poly-L-lysine inhibition of postharvest blue mold in apples and potential mechanisms

Yong Dou et al.

Summary: Penicillium expansum is a major postharvest fungal pathogen causing blue mold decay in apples. ε-Poly-L-lysine has strong antimicrobial activity and has been found to effectively inhibit the growth of P. expansum in apples. The inhibition may be due to the activation of defense-related enzyme activity and gene expression in apple fruit tissues.

POSTHARVEST BIOLOGY AND TECHNOLOGY (2021)

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Article Biochemical Research Methods

Stability and cytotoxicity of DPPH inhibitory peptides derived from biodegradation of chicken feather

Samira Alahyaribeik et al.

Summary: The research found that peptides derived from feathers with a molecular weight of less than 3 kDa have antioxidant activity, while mixed feather bioactive peptides (MFBPs) at a certain concentration range do not exhibit cytotoxicity to gingival fibroblast blood cell lines. These feather peptides could potentially become functional ingredients with antioxidant potency in future food products.

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Review Food Science & Technology

A systematic review of rice noodles: Raw material, processing method and quality improvement

Caiming Li et al.

Summary: The traditional and complex production process of rice noodle along with the current issue of unstable quality hinders market development. This article reviews characteristics of raw materials, processing steps, and additives to enhance the taste and quality of rice noodle.

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Article Food Science & Technology

In vitro and in vivo antioxidant activity and umami taste of peptides (< 1 kDa) from porcine bone protein extract

Dong-Yu Shen et al.

Summary: The study showed that peptides with <1 kDa molecular weight purified from porcine bone protein extracts have good in vitro antioxidant activity and umami score. In vivo studies demonstrated significant antioxidant activity and dose-dependent differences compared to the control group for these peptides fractions.

FOOD BIOSCIENCE (2021)

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Review Dentistry, Oral Surgery & Medicine

Antimicrobial peptides for the prevention and treatment of dental caries: A concise review

John Yun Niu et al.

Summary: This study identified 67 publications reporting seven natural and 43 synthetic antimicrobial peptides for the prevention and treatment of dental caries. Most of the antimicrobial peptides showed bactericidal effects, some were effective in preventing bacterial adhesion. A few antimicrobial peptides also displayed remineralising properties with hydroxyapatite.

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Article Food Science & Technology

Identification of angiotensin converting enzyme (ACE) inhibitory and antioxidant peptides derived from Pixian broad bean paste

Mingyang Li et al.

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LWT-FOOD SCIENCE AND TECHNOLOGY (2021)

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Article Chemistry, Applied

The effects of active double-layered furcellaran/gelatin hydrolysate film system with Ala-Tyr peptide on fresh Atlantic mackerel stored at-18 °C

Ewelina Jamroz et al.

Summary: Active double-layered furcellaran/gelatin hydrolysate films containing Ala-Tyr peptide were developed and characterized for the first time. These films were used on Atlantic mackerel stored at -18 degrees C for 4 months, showing no significant effects on fish oxidation but inhibiting TVB-N formation. The antimicrobial properties of the films should be further investigated for perishable food products stored above 0 degrees C.

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Article Chemistry, Applied

Identification of antioxidant peptides derived from tropical jackfruit seed and investigation of the stability profiles

Tsun-Thai Chai et al.

Summary: Jackfruit seed proteins were isolated, purified, and two antioxidant peptides were identified with potential for use as preservatives or health-promoting diet supplements.

FOOD CHEMISTRY (2021)

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Article Chemistry, Applied

Baijiu vinasse as a new source of bioactive peptides with antioxidant and anti-inflammatory activity

Lin Peng et al.

Summary: By utilizing alkaline extraction and ultra-sonication to recover proteins from baijiu vinasse, and hydrolyzing them with Corolase PP, peptide fractions with high DPPH radical scavenging activity were obtained. VPH-3, especially under 3 kDa after ultrafiltration, exhibited lower EC50 values for ROS and RNS radicals compared to VPH-1 and VPH-2, and showed significant inhibition of NO and pro-inflammatory cytokines in LPS-stimulated RAW264.7 macrophage cells. LC-MS/MS analysis identified active peptides with strong anti-inflammatory activity, such as KLPDHPKLPK and VDVPVKVPYS, at a concentration of 0.25 mg/mL. These findings suggest potential for commercial development of baijiu vinasse as a new source of bioactive peptides.

FOOD CHEMISTRY (2021)

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Article Food Science & Technology

A class III bacteriocin with broad-spectrum antibacterial activity from Lactobacillus acidophilus NX2-6 and its preservation in milk and cheese

Fanqiang Meng et al.

Summary: A novel class III bacteriocin gene, NX371, was identified and expressed from Lactobacillus acidophilus with significant antimicrobial activity against various foodborne pathogens. The study demonstrated that NX371 exhibited thermal and pH stability, effectively inhibiting the growth of pathogens in milk and cheese.

FOOD CONTROL (2021)

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Article Food Science & Technology

Identification of bioactive peptides released from in vitro gastrointestinal digestion of yam proteins (Dioscorea cayennensis)

Edilza Silva do Nascimento et al.

Summary: This study identified bioactive peptides generated by in vitro gastrointestinal digestion of yam proteins. The peptides showed antioxidant, DNA damage protection, ACE-inhibitory, and antibacterial activities. The total gastrointestinal phase hydrolysate displayed stronger DNA damage protection and antibacterial activity against Escherichia coli.

FOOD RESEARCH INTERNATIONAL (2021)

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Article Food Science & Technology

Fermentation of spent coffee grounds by Bacillus clausii induces release of potentially bioactive peptides

Karina Ramirez et al.

Summary: This study aimed to obtain digested protein hydrolysates with potential bioactivity from Bacillus clausii-fermented spent coffee grounds. The fermentation process significantly increased the content of proteins and peptides, particularly those exhibiting antioxidant and other bioactivities.

LWT-FOOD SCIENCE AND TECHNOLOGY (2021)

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Article Food Science & Technology

Recent advances in plant essential oils and extracts: Delivery systems and potential uses as preservatives and antioxidants in cheese

Stamatia Christaki et al.

Summary: Encapsulation enhances the performance of essential oils and extracts as preservatives and antioxidants in cheese products. Various delivery systems, such as edible films/coatings, nanofibers, and microcapsules, help protect bioactive compounds, prolong antimicrobial and antioxidant activities, and maintain the desired organoleptic characteristics and quality attributes of cheese products, ultimately extending shelf-life.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2021)

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Action mode of bacteriocin BM1829 against Escherichia coli and Staphylococcus aureus

Hong Yan et al.

Summary: Bacteriocin BM1829 has antimicrobial activity against both Gram-positive and Gram-negative bacteria, and exhibits good stability against various environmental factors. It can disrupt membrane integrity, arrest the cell cycle, and reduce bacterial populations during food storage, suggesting its potential as a food preservative or antibacterial agent.

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Review Biochemistry & Molecular Biology

Challenge to overcome current limitations of cell-penetrating peptides

Gyu Chan Kim et al.

Summary: Cell-penetrating peptides (CPPs) serve as efficient vehicles for delivering pharmaceutical drugs across biological membranes. Research has focused on understanding the mechanism of penetration and exploring various biomedical applications. Strategies are being developed to overcome current limitations in stability, selectivity, and efficacy of CPPs.

BIOCHIMICA ET BIOPHYSICA ACTA-PROTEINS AND PROTEOMICS (2021)

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Essential oils and chitosan as alternatives to chemical preservatives for fish and fisheries products: A review

Md. Ashraf Hussain et al.

Summary: Meeting consumer demands for fresh and safely processed fisheries products free of chemical preservatives is a challenge for the aqua-food industry. Natural preservatives like chitosan and essential oils have antimicrobial and antioxidant properties that can extend shelf-life and maintain quality of fish and seafood products. This study highlights recent developments and effective use of natural preservatives in the aqua-food industry, while addressing the harmful impacts of chemical preservatives and noting research gaps in Southeast Asian countries.

FOOD CONTROL (2021)

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Article Food Science & Technology

Antimicrobial, anti-biofilm properties of three naturally occurring antimicrobial peptides against spoilage bacteria, and their synergistic effect with chemical preservatives in food storage

Fen Zhang et al.

Summary: Three naturally occurring antimicrobial peptides (AMPs) were found to exhibit potent, broad-spectrum antimicrobial activities against spoilage bacteria in this study. They also showed effective antiseptic functions in food storage and strong synergistic effects with conventional chemical preservatives. Overall, these AMPs have great potential as novel biopreservatives in food storage.

FOOD CONTROL (2021)

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Article Food Science & Technology

Antioxidant activities of peptides derived from mutton ham, Xuanwei ham and Jinhua ham

Wang Jingyun et al.

Summary: The study aimed to evaluate the antioxidant activity of peptides from Xuanwei ham, Jinhua ham, and mutton ham, finding that myosin-derived peptides were the main source of antioxidant activity in the three types of dry cured ham.

FOOD RESEARCH INTERNATIONAL (2021)

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Purification and characterization of a novel bacteriocin from Lactobacillus paracasei ZFM54

Pengxin Ye et al.

Summary: A novel bacteriocin named ZFM54, produced by Lactobacillus paracasei ZFM54, was isolated from newborn infant feces, possessing high thermal stability and broad-spectrum antimicrobial activity, making it a potential biological preservative in the food industry.

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OMN6 a novel bioengineered peptide for the treatment of multidrug resistant Gram negative bacteria

Shira Mandel et al.

Summary: The new antimicrobial agent OMN6 shows high efficacy against multidrug resistant Gram-negative bacteria, targeting the bacterial membrane and being insensitive to genotype or resistance-phenotype. It displays low likelihood of resistance development, high stability, and safety on human cells, making it a promising novel therapy for humans.

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Junqing Qian et al.

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Effects of mixed antimicrobial peptide on the growth performance, antioxidant and immune responses and disease resistance of Pengze crucian carp (Carassius auratus var. Pengze)

Shaodan Wang et al.

Summary: The study demonstrates that an appropriate amount of mixed antimicrobial peptides can improve the growth performance, antioxidant and immune capabilities of Pengze crucian carp and play a positive role in the treatment of A. hydrophila infection.

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Liying Wang et al.

Summary: The study revealed that cottonseed peptides prepared by enzymatic hydrolysis and microbial fermentation possess antioxidant properties, especially when the molecular weight is less than 3 kDa. The cottonseed protein hydrolysates are rich in specific amino acids, and certain peptides interact with the binding site of Keap1-Nrf2 interaction, indicating potential as functional ingredients in food products.

FOOD CHEMISTRY (2021)

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Marie-Louise Heymich et al.

Summary: By hydrolyzing the storage protein legumin extracted from chickpea, novel antimicrobial peptides Leg1 and Leg2 were developed, exhibiting high antimicrobial activity against a wide range of bacteria, including pathogens and antibiotic-resistant strains. These peptides showed bactericidal activity and were 10-1,000-fold more active compared to conventional food preservatives.

FOOD CHEMISTRY (2021)

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Novel peptides contribute to the antimicrobial activity of camel milk fermented with Lactobacillus plantarum IS10

Hussein L. Algboory et al.

Summary: This study identified 30 novel peptides in fermented camel milk using RP-HPLC and LC-MS/MS techniques, with 7 of these peptides showing inhibitory effects on Escherichia coli and Staphylococcus aureus subsp. aureus, enhancing the antimicrobial activity of camel milk.

FOOD CONTROL (2021)

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Yi-Zhou Xiang et al.

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FOOD CONTROL (2021)

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Application of antimicrobial peptide mytichitin-CB in pork preservation during cold storage

De-Mei Meng et al.

Summary: The antibacterial peptide mytichitin-CB, highly expressed in Pichia pastoris, demonstrated potent activity against common foodborne pathogens and spoilage bacteria in fresh pork preservation. Combining mytichitin-CB with chitosan and nisin enhanced antibacterial effects and sensory properties of the meat, but did not further increase antioxidant activity against lipid oxidation. The optimal combination of mytichitin-CB, chitosan, and nisin showed the best performance in extending shelf life and ensuring quality and safety of fresh meat products.

FOOD CONTROL (2021)

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Article Food Science & Technology

Epsilon-poly-L-lysine (e-PL) exhibits multifaceted antifungal mechanisms of action that control postharvest Alternaria rot

Chang Shu et al.

Summary: The study found that e-PL has significant inhibitory effects on black spot rot in apples, jujubes, and tomatoes, mainly by disrupting the pathogen's membrane integrity and functionality. e-PL can also induce the expression of genes related to antioxidant metabolism and pathogenesis in host fruit, enhancing antifungal activity.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2021)

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Article Food Science & Technology

Identification and molecular docking of antioxidant peptides from hemp seed protein hydrolysates

Jingxin Gao et al.

Summary: This study demonstrated the antioxidant activities of hemp seed protein hydrolysates and identified two potential antioxidant peptides, showing that they could block specific enzyme active cavities to exert antioxidant effects. Molecular docking analysis revealed the potential mechanisms of action for these peptides.

LWT-FOOD SCIENCE AND TECHNOLOGY (2021)

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Article Food Science & Technology

Antioxidant peptides derived from hydrolysates of red tilapia (Oreochromis sp.) scale

Leidy Sierra et al.

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Peng Tan et al.

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Composite chitosan films prepared using nisin and Perilla frutescense essential oil and their use to extend strawberry shelf life

Hongsu Wang et al.

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Identification of antioxidant and antibacterial activities for the bioactive peptides generated from bitter beans (Parkia speciosa) via boiling and fermentation processes

Belal J. Muhialdin et al.

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A hemoglobin-derived antimicrobial peptide, LCH4, from the large yellow croaker (Larimichthys crocea) with potential use as a food preservative

Shen Yang et al.

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Article Agronomy

Epsilon-poly-L-lysine (ε-PL) exhibits antifungal activity in vivo and in vitro against Botrytis cinerea and mechanism involved

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Low molecular weight peptides generated from palm kernel cake via solid state lacto-fermentation extend the shelf life of bread

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Tingting Li et al.

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Review Food Science & Technology

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Tuohetisayipu Tuersuntuoheti et al.

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Article Food Science & Technology

Effect of non-thermal hurdles in shelf life enhancement of sugarcane juice

Gautam Kohli et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2019)

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Article Biophysics

Preparation of cefquinome sulfate cationic proliposome and evaluation of its efficacy on Staphylococcus aureus biofilm

Dongbo Li et al.

COLLOIDS AND SURFACES B-BIOINTERFACES (2019)

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Article Food Science & Technology

Anti-Listeria monocytogenes effect of bacteriocin-incorporated agar edible coatings applied on cheese

M. Virginia Guitian et al.

INTERNATIONAL DAIRY JOURNAL (2019)

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Article Food Science & Technology

Effects of glycinin basic polypeptide on the textural and physicochemical properties of Scomberomorus niphonius surimi

Hou-Qi Ning et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2019)

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Article Fisheries

Bitter peptides increase engulf of phagocytes in vitro and inhibit oxidation of myofibrillar protein in peeled shrimp (Litopenaeus vannamei) during chilled storage

Shanggui Deng et al.

AQUACULTURE REPORTS (2019)

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Article Agriculture, Multidisciplinary

Isolation of antioxidative peptide from the protein hydrolysate of Caragana ambigua seeds and its mechanism for retarding lipid auto-oxidation

Yu Jie et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2019)

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Article Infectious Diseases

Increases in Hydrophilicity and Charge on the Polar Face of Alyteserin 1c Helix Change its Selectivity towards Gram-Positive Bacteria

Yamil Liscano et al.

ANTIBIOTICS-BASEL (2019)

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Article Engineering, Biomedical

Central β-turn increases the cell selectivity of imperfectly amphipathic α-helical peptides

Changxuan Shao et al.

ACTA BIOMATERIALIA (2018)

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Article Chemistry, Applied

SPR screening of metal chelating peptides in a hydrolysate for their antioxidant properties

Laetitia L. S. Canabady-Rochelle et al.

FOOD CHEMISTRY (2018)

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Article Chemistry, Applied

Peptides derived from tryptic hydrolysate of Bacillus subtilis culture suppress fungal spoilage of table grapes

Bo Zhang et al.

FOOD CHEMISTRY (2018)

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Article Chemistry, Applied

Characterisation of the antioxidant peptide AEEEYPDL and its quantification in Spanish dry-cured ham

Marta Gallego et al.

FOOD CHEMISTRY (2018)

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Article Chemistry, Applied

The proteomics homology of antioxidant peptides extracted from dry-cured Xuanwei and Jinhua ham

Lujuan Xing et al.

FOOD CHEMISTRY (2018)

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Review Chemistry, Applied

Immunomodulatory and anticancer protein hydrolysates (peptides) from food proteins: A review

Meram Chalamaiah et al.

FOOD CHEMISTRY (2018)

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Article Food Science & Technology

Extraction and identification of antimicrobial peptides from the Canastra artisanal minas cheese

Tatiana Lopes Fialho et al.

FOOD RESEARCH INTERNATIONAL (2018)

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Article Food Science & Technology

Preservation of large yellow croaker (Pseudosciaena crocea) by Coagulin L1208, a novel bacteriocin produced by Bacillus coagulans L1208

Linglin Fu et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2018)

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Article Toxicology

Potential role of the common food additive manufactured citric acid in eliciting significant inflammatory reactions contributing to serious disease states: A series of four case reports

Iliana E. Sweis et al.

TOXICOLOGY REPORTS (2018)

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Review Dentistry, Oral Surgery & Medicine

Antimicrobial Peptides: Mechanisms of Action and Resistance

B. Bechinger et al.

JOURNAL OF DENTAL RESEARCH (2017)

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Article Chemistry, Medicinal

LL-37-derived short antimicrobial peptide KR-12-a5 and its D-amino acid substituted analogs with cell selectivity, anti-biofilm activity, synergistic effect with conventional antibiotics, and anti-inflammatory activity

Eun Young Kim et al.

EUROPEAN JOURNAL OF MEDICINAL CHEMISTRY (2017)

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Article Chemistry, Applied

Identification of novel peptides from 3 to 10 kDa pine nut (Pinus koraiensis) meal protein, with an exploration of the relationship between their antioxidant activities and secondary structure

Ruiwen Yang et al.

FOOD CHEMISTRY (2017)

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Article Chemistry, Applied

Antioxidant potential of edible mushroom (Agaricus bisporus) protein hydrolysates and their ultrafiltration fractions

Benard Muinde Kimatu et al.

FOOD CHEMISTRY (2017)

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Article Food Science & Technology

Effect of chitosan microcapsules loaded with nisin on the preservation of small yellow croaker

Tiantian Wu et al.

FOOD CONTROL (2017)

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Article Food Science & Technology

Inhibitory effects of chitosan combined with nisin on Shewanella spp. isolated from Pseudosciaena crocea

Mu He et al.

FOOD CONTROL (2017)

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Article Chemistry, Applied

Comparative study of the microencapsulation by complex coacervation of nisin in combination with an avocado antioxidant extract

Mariel Calderon-Oliver et al.

FOOD HYDROCOLLOIDS (2017)

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Article Biotechnology & Applied Microbiology

Hydrolysate from from a mixture of legume flours with antifungal activity as an ingredient for prolonging the shelf-life of wheat bread

Carlo Giuseppe Rizzello et al.

FOOD MICROBIOLOGY (2017)

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Article Food Science & Technology

Applicative effect of glycinin basic polypeptide in fresh wet noodles and antifungal characteristics

Jin Hou et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2017)

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Article Chemistry, Multidisciplinary

Isolation and characterization of potential food preservative peptide from Momordica charantia L.

Uzma Jabeen et al.

ARABIAN JOURNAL OF CHEMISTRY (2017)

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Article Biotechnology & Applied Microbiology

Optimization of the Extraction and Stability of Antioxidative Peptides from Mackerel (Pneumatophorus japonicus) Protein

Xueqin Wang et al.

BIOMED RESEARCH INTERNATIONAL (2017)

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Review Food Science & Technology

Bioactive peptides: A review

Adrian Sanchez et al.

FOOD QUALITY AND SAFETY (2017)

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Article Food Science & Technology

Safety of nisin (E 234) as a food additive in the light of new toxicological data and the proposed extension of use

Maged Younes et al.

EFSA JOURNAL (2017)

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Article Chemistry, Applied

Production of an antimicrobial peptide derived from slaughterhouse by-product and its potential application on meat as preservative

Remi Przybylski et al.

FOOD CHEMISTRY (2016)

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Article Chemistry, Applied

Encapsulation of bioactive whey peptides in soy lecithin-derived nanoliposomes: Influence of peptide molecular weight

Aishwarya Mohan et al.

FOOD CHEMISTRY (2016)

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Review Food Science & Technology

Integration of nisin into nanoparticles for application in foods

Imran Khan et al.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2016)

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Article Food Science & Technology

Bacteriocins from lactic acid bacteria and their applications in meat and meat products

Weerapong Woraprayote et al.

MEAT SCIENCE (2016)

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Review Immunology

Antimicrobial Peptides : An Emerging Category of Therapeutic Agents

Margit Mahlapuu et al.

FRONTIERS IN CELLULAR AND INFECTION MICROBIOLOGY (2016)

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Article Multidisciplinary Sciences

A Tricholoma matsutake Peptide with Angiotensin Converting Enzyme Inhibitory and Antioxidative Activities and Antihypertensive Effects in Spontaneously Hypertensive Rats

Xueran Geng et al.

SCIENTIFIC REPORTS (2016)

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Review Chemistry, Multidisciplinary

The Chemistry and Biological Activities of Peptides from Amphibian Skin Secretions

Xueqing Xu et al.

CHEMICAL REVIEWS (2015)

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Article Chemistry, Applied

Preparation and characterization of nanoemulsions stabilized by food biopolymers using microfluidization

Jian Zhang et al.

FLAVOUR AND FRAGRANCE JOURNAL (2015)

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Article Food Science & Technology

Binary combination of epsilon-poly-L-lysine and isoeugenol affect progression of spoilage microbiota in fresh turkey meat, and delay onset of spoilage in Pseudomonas putida challenged meat

Morten Hyldgaard et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2015)

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Review Chemistry, Medicinal

Research Progress in Structure-Activity Relationship of Bioactive Peptides

Ying Li et al.

JOURNAL OF MEDICINAL FOOD (2015)

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Article Food Science & Technology

Chemical composition and in vitro antioxidant property of peptides produced from cottonseed meal by solid-state fermentation

Hong Sun et al.

CYTA-JOURNAL OF FOOD (2015)

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Article Biotechnology & Applied Microbiology

Nisin Incorporated With 2,3-Dihydroxybenzoic Acid in Nanofibers Inhibits Biofilm Formation by a Methicillin-Resistant Strain of Staphylococcus aureus

Jayesh J. Ahire et al.

PROBIOTICS AND ANTIMICROBIAL PROTEINS (2015)

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Article Chemistry, Applied

Effects of nisin on the antimicrobial activity of D-limonene and its nanoemulsion

Zijie Zhang et al.

FOOD CHEMISTRY (2014)

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Article Biotechnology & Applied Microbiology

Antifungal effect of antimicrobial peptides (AMPs LR14) derived from Lactobacillus plantarum strain LR/14 and their applications in prevention of grain spoilage

Ruchi Gupta et al.

FOOD MICROBIOLOGY (2014)

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Article Food Science & Technology

Proteomic identification of antioxidant peptides from 400 to 2500 Da generated in Spanish dry-cured ham contained in a size-exclusion chromatography fraction

Leticia Mora et al.

FOOD RESEARCH INTERNATIONAL (2014)

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Article Food Science & Technology

Stability of an antioxidant peptide extracted from Jinhua ham

Chao-Zhi Zhu et al.

MEAT SCIENCE (2014)

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Article Nanoscience & Nanotechnology

Immobilization Studies of an Engineered Arginine-Tryptophan-Rich Peptide on a Silicone Surface with Antimicrobial and Antibiofilm Activity

Kaiyang Lim et al.

ACS APPLIED MATERIALS & INTERFACES (2013)

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Article Microbiology

pH Dependence of Microbe Sterilization by Cationic Antimicrobial Peptides

William F. Walkenhorst et al.

ANTIMICROBIAL AGENTS AND CHEMOTHERAPY (2013)

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Article Biochemistry & Molecular Biology

Charge distribution and imperfect amphipathicity affect pore formation by antimicrobial peptides

Maja Mihajlovic et al.

BIOCHIMICA ET BIOPHYSICA ACTA-BIOMEMBRANES (2012)

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Review Biochemistry & Molecular Biology

Role of lipids in the interaction of antimicrobial peptides with membranes

Vitor Teixeira et al.

PROGRESS IN LIPID RESEARCH (2012)

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Review Biotechnology & Applied Microbiology

The expanding scope of antimicrobial peptide structures and their modes of action

Leonard T. Nguyen et al.

TRENDS IN BIOTECHNOLOGY (2011)

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Review Biochemistry & Molecular Biology

Structural determinants of host defense peptides for antimicrobial activity and target cell selectivity

Daisuke Takahashi et al.

BIOCHIMIE (2010)

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Article Biochemistry & Molecular Biology

G protein inhibition of CaV2 calcium channels

Kevin P. M. Currie

CHANNELS (2010)

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Article Biotechnology & Applied Microbiology

Potential of nisin-incorporated sodium caseinate films to control Listeria in artificially contaminated cheese

Lan Cao-Hoang et al.

FOOD MICROBIOLOGY (2010)

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Article Biotechnology & Applied Microbiology

A Comparative Study Between the Antibacterial Effect of Nisin and Nisin-Loaded Chitosan/Alginate Nanoparticles on the Growth of Staphylococcus aureus in Raw and Pasteurized Milk Samples

Maryam Zohri et al.

PROBIOTICS AND ANTIMICROBIAL PROTEINS (2010)

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Article Biochemistry & Molecular Biology

Effects of net charge and the number of positively charged residues on the biological activity of amphipathic alpha-helical cationic antimicrobial peptides

Ziqing Jiang et al.

BIOPOLYMERS (2008)

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Article Food Science & Technology

Inhibition of foodborne pathogens from the larvae of the by Hf-1, a novel antibacterial peptide housefly (Musca domestica) in medium and orange juice

Lixia Hou et al.

FOOD CONTROL (2007)

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Article Food Science & Technology

Antimicrobial activity of nisin against Oenococcus oeni and other wine bacteria

Beatriz Rojo-Bezares et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2007)

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Article Food Science & Technology

Application of the broad-spectrum bacteriocin enterocin AS-48 to inhibit Bacillus coagulans in canned fruit and vegetable foods

R. Lucas et al.

FOOD AND CHEMICAL TOXICOLOGY (2006)

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Article Biochemistry & Molecular Biology

Rational design of α-helical antimicrobial peptides with enhanced activities and specificity/therapeutic index

YX Chen et al.

JOURNAL OF BIOLOGICAL CHEMISTRY (2005)

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Article Medicine, Legal

Use of ADME studies to confirm the safety of ε-polylysine as a preservative in food

J Hiraki et al.

REGULATORY TOXICOLOGY AND PHARMACOLOGY (2003)

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Article Biochemistry & Molecular Biology

Design of salt-insensitive glycine-rich antimicrobial peptides with cyclic tricystine structures

JP Tam et al.

BIOCHEMISTRY (2000)

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