Sources of Lipopeptides and Their Applications in Food and Human Health: A Review

被引:1
作者
Chen, Shuyi [1 ]
Chen, Sumin [1 ]
Yu, Xin [1 ]
Wan, Caijing [1 ]
Wang, Ying [1 ]
Peng, Lianxin [1 ]
Li, Qiang [1 ]
机构
[1] Chengdu Univ, Minist Agr Rural Affairs, Sch Food & Biol Engn, Key Lab Coarse Cereal Proc,Sichuan Engn & Technol, Chengdu 610106, Peoples R China
关键词
lipopeptide; food; medicine; antibacterial; synthesis; ANTIMICROBIAL PEPTIDES; CYCLIC LIPOPEPTIDES; BACILLUS; FUNGAL; TOXICITY; SPOILAGE; CULTURE; INDUCTION; STABILITY; LIPOSOMES;
D O I
10.3390/foods14020207
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Lipopeptides (LPs) are widely sourced surface-active natural products with a wide range of functions and low toxicity, high potency, and good biodegradability. In this paper, we summarize, for the first time, the plant, animal, microbial, and synthetic sources of LPs. We also introduce the applications of LPs in food and human health, including (1) LPs can inhibit the growth of food microorganisms during production and preservation. They can also be added to food packaging materials for preservation and freshness during transportation, and can be used as additives to improve the taste of food. (2) LPs can provide amino acids and promote protein synthesis and cellular repair. Due to their broad-spectrum antimicrobial properties, they exhibit good anticancer effects and biological activities. This review summarizes, for the first time, the sources of LPs and their applications in food and human health, laying the foundation for the development and application of LPs.
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页数:19
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