Perspective - Journal of Food Microbiology (2022) Volume 6, Issue 1

Antimicrobial peptides as regular bio-additive to upgrade the timeframe of realistic usability of food.

Linda Kiny^*

Department of Microbiology, Rama University, Kanpur, Uttar Pradesh, India

*Corresponding Author:

Linda Kiny
Department of Microbiology
Rama University
Kanpur, Uttar Pradesh, India
E-mail: kiny.l.456@gmail.com

Received: 27-Dec-2021, Manuscript No. AAFMY-22- 53745; Editor assigned: 29-Dec-2021, PreQC No. AAFMY -22- 53745 (PQ); Reviewed: 12-Jan-2022, QC No AAFMY -22-53745; Revised: 17-Jan-2022, Manuscript No. AAFMY -22- 53745 (R); Published: 24-Jan-2022, DOI:10.35841/aafmy-6.1.103

Citation: Kiny L. Antimicrobial peptides as regular bio-additive to upgrade the timeframe of realistic usability of food. J Food Microbiol. 2022;6(1):5-6.

Abstract

Substance, enzymatic and recombinant procedures are utilized for the amalgamation of antimicrobial peptides. These peptides have been viewed as an option in contrast to the synthetic additives. At present, nisin is the main antimicrobial peptide, which is broadly used in the protection of food. Antimicrobial peptides can be utilized alone or in blend with other antimicrobial, natural ointments and polymeric nanoparticles to upgrade the time span of usability of food.

Keywords

Microorganisms, Metabolites, Bacteria, Food Protection.

Introduction

The use of chemical preservatives such as nitrites and sulfur dioxide may cause adverse effects on human health and also on the nutrition level of food. Due to the traditional food preservation practices, the safety and standard quality of food is inadequate for the consumers, because of the excess use of chemical preservatives, bacteria have developed resistance hence, and there is a pressing need to search new natural preservatives for the preservation of food [1]. The major benefit of using antimicrobial peptides is that it preserves the food without changing its quality and it is not harmful.

Numerous scientists called attention to those antimicrobial peptides showed action against a few food-borne microbes, and in this manner, can help in the food safeguarding. Antimicrobial items, for example, antimicrobial proteins or peptides discharged from creatures, plants and microbes are utilized for food protection [2]. Aging is one of the most mindblowing illustrations of food conservation, which includes the development of the microorganisms. Among these, lactic corrosive microbes are the most noticeable microorganisms during the time spent the maturation, which produces natural acids, different metabolites and antimicrobial proteins known as antimicrobial peptides [3]. Lactic corrosive microscopic organisms have been utilized as a bio-additive for aged food, due to creation of lactic corrosive, hydrogen peroxide and limited quantity of peptides, which hinder the development of microorganisms. These incorporate the peptides got from warm blooded creatures, creatures of land and water and fish, and so on Antimicrobial peptides from warm blooded animals are discharged in the mucosal epithelial cells and paneth cells. Mammalian leukocyte is rich wellspring of antimicrobial peptides which helps in forestalling the bacterial contamination. These antimicrobial peptides are cationic in nature. Pleurocidin and protamine are two kinds of antimicrobial peptides disengaged from fish which showed movement against L. monocytogens and other food-decay living beings and henceforth, could be utilized in food protection [4]. Bugs produce most extreme number of antimicrobial peptides which showed antimicrobial movement against Micrococcus luteus, Aerococcus viridians, Bacillus megaterium, Bacillus subtilis, Bacillus thuringiensis, and Staphylococcus aureus.

Conclusion

Besides, there is a need to upgrade the nature of existing antimicrobial peptides and to look for new ones. Posttranslational adjustments in the bacteriocin delivering microorganisms will assist with understanding the qualities, which codes for bacteriocin. Subsequent to knowing the quality of interest answerable for the blend of antimicrobial peptides, it tends to be moved into one more bacterium by the formation strategy, which will upgrade the creation of antimicrobial peptides for the conservation of food. By combining two antimicrobial peptides the viability of antimicrobial peptides can be expanded, bringing about administration of food tainting. Additionally, recombinant PCR method will be valuable in joining two qualities answerable for the amalgamation of novel antimicrobial peptide which will be of better in quality as looked at than the singular antimicrobial peptide.

References

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