Dairy-derived antimicrobial peptides: Action mechanisms, pharmaceutical uses and production proposals


Akalin A. S.

TRENDS IN FOOD SCIENCE & TECHNOLOGY, cilt.36, ss.79-95, 2014 (SCI İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası: 36 Konu: 2
  • Basım Tarihi: 2014
  • Doi Numarası: 10.1016/j.tifs.2014.01.002
  • Dergi Adı: TRENDS IN FOOD SCIENCE & TECHNOLOGY
  • Sayfa Sayıları: ss.79-95

Özet

Milk proteins are precursors of many different biologically active peptides including antimicrobial ones. These peptides have already been considered for application both as dietary supplements in "functional foods" and as drugs. This review focuses on the recent knowledge pertaining to antimicrobial peptides derived from major milk proteins (caseins and whey proteins) and the mechanism of action of these peptides. Possible applications in the pharmaceutical industry and processing technologies designed for the large-scale production of these protein fragments are also discussed.