Recent approaches in the application of antimicrobial peptides in food preservation.

Antimicrobial peptides (AMPs) are small peptides existing in nature as an important part of the innate immune system in various organisms. Notably, the AMPs exhibit inhibitory effects against a wide spectrum of pathogens, showcasing potential applications in different fields such as food, agriculture, medicine. This review explores the application of AMPs in the food industry, emphasizing their crucial role in enhancing the safety and shelf life of food and how they offer a viable substitute for chemical preservatives with their biocompatible and natural attributes. It provides an overview of the recent advancements, ranging from conventional approaches of using natural AMPs derived from bacteria or other sources to the biocomputational design and usage of synthetic AMPs for food preservation. Recent innovations such as structural modifications of AMPs to improve safety and suitability as food preservatives have been discussed. Furthermore, the active packaging and creative fabrication strategies such as nano-formulation, biopolymeric peptides and casting films, for optimizing the efficacy and stability of these peptides in food systems are summarized. The overall focus is on the spectrum of applications, with special attention to potential challenges in the usage of AMPs in the food industry and strategies for their mitigation.

Investigating antimicrobial peptide RI12 (K3W) as an effective bio-preservative against Listeria monocytogenes: a major foodborne pathogen.

Due to public apprehension regarding the use of chemical preservatives to prevent food spoilage and food-borne diseases, it is imperative to identify natural alternatives such as antimicrobial peptides as a potential solution. The study aimed at evaluating the effectiveness of the antimicrobial peptide RI12 (K3W) against Listeria monocytogenes. RI12 (K3W) exhibited potent antimicrobial properties, with a minimum inhibitory concentration and minimum bactericidal concentration of 16 µM and 32 µM, respectively. The time-kill assay revealed a consistent reduction in bacterial viability at 8, 16, and 24 h of study. Cytotoxicity testing on mammalian cells demonstrated no apparent change in morphology or cell count. Investigating how well it worked in a food matrix to replicate real-world conditions showed a significant decrease in the bacterial count. The study underscores the potential of RI12 (K3W) as a safe and effective antimicrobial against L. monocytogenes that might also serve as an alternative to chemical preservatives.