NOVEL APPLICATIONS OF BACTERIOCINS IN FOOD AND IMPACT ON HUMAN HEALTH
Background: Bacteriocins are proteins groups, produced by gram-positive bacteria having the potential to use as food preservatives and antibacterial agents. Objectives: This review is aim to provide a comprehensive information on bacteriocins and their application. Methodology: Different databases...
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| Format: | Article |
| Language: | English |
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Superior University Lahore, Pakistan
2023-09-01
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| Series: | International Journal of Pharmacy & Integrated Health Sciences |
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| Online Access: | https://ijpihs.pk/index.php/IJPIHS/article/view/85 |
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| author | Muhammad Anees Ur Rehman Khurram Ashfaq Muhammad Yousaf Quddoos Hammad Tahir Faiza Iqbal |
| author_facet | Muhammad Anees Ur Rehman Khurram Ashfaq Muhammad Yousaf Quddoos Hammad Tahir Faiza Iqbal |
| author_sort | Muhammad Anees Ur Rehman |
| collection | DOAJ |
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Background: Bacteriocins are proteins groups, produced by gram-positive bacteria having the potential to use as food preservatives and antibacterial agents. Objectives: This review is aim to provide a comprehensive information on bacteriocins and their application. Methodology: Different databases were searched to find relevant information. Results: The protein of bacteriocins is ribosomal synthesized peptides. These proteins are produced by protein synthesis mechanism within a cell with amino acid composition ranging from 30 to 60 amino acids. The peptides have a narrow to wide spectrum of antibacterial activity against gram-positive bacteria, and their antibacterial properties remain intact even when exposed to heat. Bacteriocins proteins can be used in hot environments, such as cooking and food preparation, without losing their effectiveness. Additionally, the producer strain of Bacteriocins can provide a degree of self-protection against its own antibacterial peptide. Other than bacteriocins, specific LAB may generate antimicrobial peptides aiding in the preservation and safety of food due to production of cyclic dipeptides. Nisin is non-toxic, produced by generally recognized as safe (GRAS) bacteria, and quickly eliminated in the digestive system. Bacteriocins does not adversely affect the gut microflora. Conclusion: The bacteriocins can provide immunity for foods, allowing processors to maintain their desired microbial balance even after manufacture is complete.
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| format | Article |
| id | doaj-art-77f79e5d7f0d46769766ff3dd694545f |
| institution | DOAJ |
| issn | 2958-1656 2789-2840 |
| language | English |
| publishDate | 2023-09-01 |
| publisher | Superior University Lahore, Pakistan |
| record_format | Article |
| series | International Journal of Pharmacy & Integrated Health Sciences |
| spelling | doaj-art-77f79e5d7f0d46769766ff3dd694545f2025-08-20T03:15:26ZengSuperior University Lahore, PakistanInternational Journal of Pharmacy & Integrated Health Sciences2958-16562789-28402023-09-014210.56536/ijpihs.v4i2.85NOVEL APPLICATIONS OF BACTERIOCINS IN FOOD AND IMPACT ON HUMAN HEALTHMuhammad Anees Ur Rehman0Khurram Ashfaq1Muhammad Yousaf Quddoos2Hammad Tahir3Faiza Iqbal4Ruth Pfau College of Nutrition Sciences, Lahore Medical and Dental College Lahore, Pakistan.Lahore Pharmacy College, Lahore Medical and Dental College Lahore, PakistanInstitute of Food Science and Nutrition, University of Sargodha, Pakistan.Ruth Pfau College of Nutrition Sciences, Lahore Medical and Dental College Lahore, Pakistan. ASNA Group, 15-C Small Industrial Estate Lahore Road Sargodha, Pakistan. Background: Bacteriocins are proteins groups, produced by gram-positive bacteria having the potential to use as food preservatives and antibacterial agents. Objectives: This review is aim to provide a comprehensive information on bacteriocins and their application. Methodology: Different databases were searched to find relevant information. Results: The protein of bacteriocins is ribosomal synthesized peptides. These proteins are produced by protein synthesis mechanism within a cell with amino acid composition ranging from 30 to 60 amino acids. The peptides have a narrow to wide spectrum of antibacterial activity against gram-positive bacteria, and their antibacterial properties remain intact even when exposed to heat. Bacteriocins proteins can be used in hot environments, such as cooking and food preparation, without losing their effectiveness. Additionally, the producer strain of Bacteriocins can provide a degree of self-protection against its own antibacterial peptide. Other than bacteriocins, specific LAB may generate antimicrobial peptides aiding in the preservation and safety of food due to production of cyclic dipeptides. Nisin is non-toxic, produced by generally recognized as safe (GRAS) bacteria, and quickly eliminated in the digestive system. Bacteriocins does not adversely affect the gut microflora. Conclusion: The bacteriocins can provide immunity for foods, allowing processors to maintain their desired microbial balance even after manufacture is complete. https://ijpihs.pk/index.php/IJPIHS/article/view/85: Bacteriocins, AntibacterialFood safety, Food preservationHuman healthLactic acid bacteria |
| spellingShingle | Muhammad Anees Ur Rehman Khurram Ashfaq Muhammad Yousaf Quddoos Hammad Tahir Faiza Iqbal NOVEL APPLICATIONS OF BACTERIOCINS IN FOOD AND IMPACT ON HUMAN HEALTH International Journal of Pharmacy & Integrated Health Sciences : Bacteriocins , Antibacterial Food safety , Food preservation Human health Lactic acid bacteria |
| title | NOVEL APPLICATIONS OF BACTERIOCINS IN FOOD AND IMPACT ON HUMAN HEALTH |
| title_full | NOVEL APPLICATIONS OF BACTERIOCINS IN FOOD AND IMPACT ON HUMAN HEALTH |
| title_fullStr | NOVEL APPLICATIONS OF BACTERIOCINS IN FOOD AND IMPACT ON HUMAN HEALTH |
| title_full_unstemmed | NOVEL APPLICATIONS OF BACTERIOCINS IN FOOD AND IMPACT ON HUMAN HEALTH |
| title_short | NOVEL APPLICATIONS OF BACTERIOCINS IN FOOD AND IMPACT ON HUMAN HEALTH |
| title_sort | novel applications of bacteriocins in food and impact on human health |
| topic | : Bacteriocins , Antibacterial Food safety , Food preservation Human health Lactic acid bacteria |
| url | https://ijpihs.pk/index.php/IJPIHS/article/view/85 |
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