TY  - JOUR
A1  - Khan, Muhammad Usman
A1  - Pirzadeh, Maryam
A1  - Förster, Carola Yvette
A1  - Shityakov, Sergey
A1  - Shariati, Mohammad Ali
T1  - Role of milk-derived antibacterial peptides in modern food biotechnology: their synthesis, applications and future perspectives
T2  - Biomolecules
N2  - 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.
KW  - milk proteins
KW  - bioactive peptide
KW  - antibacterial activity
KW  - fermentation
KW  - protein hydrolysis
KW  - recombinant DNA
KW  - peptide synthesis
Y1  - 2018
UR  - https://opus.bibliothek.uni-wuerzburg.de/frontdoor/index/index/docId/19761
UR  - https://nbn-resolving.org/urn:nbn:de:bvb:20-opus-197610
SN  - 2218-273X
VL  - 8
IS  - 4
ER  -