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Biomolecules 2018, 8(4), 110; https://doi.org/10.3390/biom8040110

Role of Milk-Derived Antibacterial Peptides in Modern Food Biotechnology: Their Synthesis, Applications and Future Perspectives

1
Bioproducts Sciences and Engineering Laboratory (BSEL), Washington State University, Richland, WA 99354, USA
2
Department of Energy Systems Engineering, Faculty of Agricultural Engineering and Technology, University of Agriculture, Faisalabad 38000, Pakistan
3
Department of Food Science and Technology, Faculty of Agriculture, Sarvestan Branch, Islamic Azad University, Sarvestan 73451-173, Iran
4
Department of Anesthesia and Critical Care, University of Würzburg, 97080 Würzburg, Germany
5
Laboratory of Biocontrol and Antimicrobial Resistance, Orel State University Named After I.S. Turgenev, 302026 Orel, Russia
*
Authors to whom correspondence should be addressed.
Received: 20 August 2018 / Revised: 25 September 2018 / Accepted: 26 September 2018 / Published: 5 October 2018
(This article belongs to the Special Issue Antimicrobial Peptides: Development, Conjugation, and Beyond)
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Abstract

Milk-derived antibacterial peptides (ABPs) are protein fragments with a positive influence on the functions and conditions of a living organism. Milk-derived ABPs have several useful properties important for human health, comprising a significant antibacterial effect against various pathogens, but contain toxic side-effects. These compounds are mainly produced from milk proteins via fermentation and protein hydrolysis. However, they can also be produced using recombinant DNA techniques or organic synthesis. This review describes the role of milk-derived ABPs in modern food biotechnology with an emphasis on their synthesis and applications. Additionally, we also discuss the mechanisms of action and the main bioproperties of ABPs. Finally, we explore future perspectives for improving ABP physicochemical properties and diminishing their toxic side-effects. View Full-Text
Keywords: milk proteins; bioactive peptide; antibacterial activity; fermentation; protein hydrolysis; recombinant DNA; peptide synthesis milk proteins; bioactive peptide; antibacterial activity; fermentation; protein hydrolysis; recombinant DNA; peptide synthesis
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).
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Khan, M.U.; Pirzadeh, M.; Förster, C.Y.; Shityakov, S.; Shariati, M.A. Role of Milk-Derived Antibacterial Peptides in Modern Food Biotechnology: Their Synthesis, Applications and Future Perspectives. Biomolecules 2018, 8, 110.

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